Mixed Berries Galette
Medically reviewed by Christiana George Updated Date: June 8, 2023
When we moved into our apartment in San Francisco, we bought a giant bookshelf and filled it to the brim with books. Over time, the overflow started lying in stacks in front, and by the time we moved out, we had so many books that Chris ended up having to donate most of the collection. The rest we stored at my parents’ house, boxes and boxes full. It wasn’t so much that I had a book-buying problem. Chris is just helpless at the sight of used bookstores. They are treasure troves to him, much in the same way good grocery stores—the kinds with bulk bins and small-batch anythings—are to me.
Moving to New York seemed like a good chance to wipe the slate clean. Chris curated a small collection of his most beloved books and shipped them to our new apartment in Brooklyn. Except, over time, as he discovered his favorite bookstores in New York, his modest collection grew and grew. We expanded to THREE bookshelves, started double-layering books on each shelf, and then the stacks started up again. The book area even started its own collection: of dust bunnies. It was a mess.
The thing about collections is, the collector starts to lose sight of the point of the collection. Presumably you start one because you love whatever it is you’re collecting, but the more you own of something, the less attention each individual item gets. We’re so inoculated with the idea that more is better, but perhaps real merit lies in realizing when enough is enough.
And so, when furnishing our new, smaller apartment, we decided to limit ourselves to one regular-sized bookshelf which demanded that we downsize our collection yet again. Chris committed himself to maintaining an equilibrium of books which he’s kept up to this day, and since then, has discovered clarity, focus, and a lightening of the spirit. Which sounds kind of hippie dippie bordering on hokey, but is not, I promise.
On my part, I decided to part with quite a few cookbooks. Back to the basics, if you will. Or just the favorites. And I too find such pleasure in lingering over what’s left of my collection. Each and every book is an absolute gem. The recipe for the crust of these mixed berry galettes are from Kim Boyce’s Good to the Grain, a classic to me and one that will always have a place on my shelf.
Happy 4th, y’all. Also, Chris and I went to Iceland! If you’re interested, I created an album on Flickr.
RYE GALETTE CRUST for MIXED BERRIES GALETTES
From Good to the Grain by Kim Boyce
Makes 2 9-inch tarts
This recipe is for the crust only. Filling-wise, I tossed about 2 cups of mixed berries with 3 T sugar, a liberal pinch of cinnamon, and a dash vanilla extract (about 1/4 t). Next time, I would add either flour or corn starch to thicken the juices because they leaked all over the place and made the baking sheet look like a crime scene. Also, if you too use redcurrants, add them after baking. And I’d omit the gooseberries altogether.
Ingredients:
- 3/4 cup ice water
- 1 cup rye flour
- 1 cup all-purpose flour
- 1 T sugar
- 1 t salt
- 1-1/2 sticks (12 T) cold unsalted butter
- 1 t apple cider vinegar
Directions:
Sift the flours, sugar, and salt in a large bowl. Cut the butter into 1/2-inch pieces and add them to the dry mixture. Working quickly, rub the butter between your fingers, breaking it into smaller chunks. When the chunks are sizes ranging from peas to hazelnuts, add the vinegar and 8 T ice water. Mix the ingredients with your hands until you can squeeze them into a shaggy lump (add water 1 T at a time if it’s not coming together). Wrap the dough in plastic wrap and place in fridge for at least 1 hour.
Unwrap the dough onto a floured surface. Pat the dough into a rough square, then, using a rolling pin, roll the dough to a rectangle about 8-1/2 by 11 inches. Resist the urge to add extra flour or water. Fold the rectangle as you would a letter, into thirds, with the seam ending on the left. Rotate the dough 90 degrees clockwise so that the seam faces the top. Roll the dough into another 8-1/2 by 11-inch rectangle and repeat the folding and rotation. Roll it out once again, then, after folding, wrap the dough tightly in plastic wrap. Chill for at least an hour before use.
You’ll cut the dough in half when you’re ready to bake, resulting in two galettes, capisce?
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Are Potatoes Acidic? Explore Their Safety for Acid Reflux Sufferers
Potatoes are a staple in cuisines worldwide, valued for their versatility and nutritional benefits. But for individuals who experience digestive issues, a common question arises: are potatoes acidic?
Understanding the acidity of potatoes and their impact on acid reflux can help you make better dietary choices. Whether you’re dealing with heartburn or gastroesophageal reflux disease (GERD), this guide will explore whether potatoes are safe for those managing acid reflux and provide insights into incorporating them into a reflux-friendly diet.
In this article, we’ll discuss the acidity of potatoes, their nutritional composition, and their compatibility with an acid reflux diet. We’ll also explore the best ways to prepare potatoes to minimize digestive discomfort and share alternative foods for those with severe sensitivities.
By the end, you’ll have a clear understanding of whether potatoes should be a part of your acid reflux management plan.
Are Potatoes Acidic or Alkaline?
Potatoes, despite their mild flavor, are considered slightly alkaline rather than acidic. This is primarily due to their low pH value, which generally ranges between 5.4 and 5.9, depending on the variety and preparation method.
Nutritional Composition of Potatoes
Potatoes are nutrient-dense and provide essential vitamins and minerals:
| Nutrient | Amount per 100g | Health Benefit |
| Vitamin C | 19.7 mg | Boosts immunity and skin health |
| Potassium | 425 mg | Helps regulate blood pressure |
| Vitamin B6 | 0.3 mg | Supports brain health |
| Dietary Fiber | 2.2 g | Promotes digestive health |
Potatoes also contain compounds like solanine and chaconine, which are alkaloids that may irritate the digestive tract if consumed in excess. However, these levels are generally low and safe when potatoes are cooked properly.
Why Potatoes Are Safe for Acid Reflux?
- Alkaline Properties: Potatoes are naturally alkaline-forming, which can help neutralize stomach acid and reduce symptoms of acid reflux.
- Complex Carbohydrates: These provide a steady source of energy and are gentle on the stomach, making them suitable for individuals with GERD.
- Low Fat Content: Fatty foods are known to trigger reflux, but potatoes are naturally low in fat, making them a safe option.
Related to Read: Are Sweet Potatoes Acidic?
How to Prepare Potatoes for Acid Reflux Relief?
The way potatoes are prepared can influence their impact on your digestive system. Certain cooking methods can make potatoes more reflux-friendly:
1. Boiling or Steaming
- Why It Works: These methods retain the potato’s natural alkalinity and make it easy to digest.
- Tips: Add mild seasonings like parsley or dill instead of acidic sauces or butter.
2. Baking
- Why It Works: Baked potatoes are soft, low-fat, and easy on the stomach.
- Tips: Avoid adding sour cream or spicy toppings, which may trigger reflux.
3. Avoid Frying
- Why It Doesn’t Work: Fried potatoes, such as French fries or chips, are high in fat and may worsen acid reflux symptoms.
Author Tip: 7-Day Meal Plan For Gastritis
Are Potatoes Safe for Acid Reflux?
Health and food experts suggest that potatoes can be a safe and soothing food for those with acid reflux when prepared appropriately. Their alkaline nature makes them an excellent choice for neutralizing stomach acid. However, individuals should avoid heavily processed or fried potato dishes that are high in fat or contain acidic additives.
Here’s a quick comparison of potato preparations and their effects on acid reflux
| Preparation Method | Impact on Acid Reflux |
| Boiled | Safe and soothing |
| Steamed | Gentle on the stomach |
| Baked | Suitable when minimally topped |
| Fried | May worsen symptoms |
Other Alkaline Foods to Complement Potatoes
If you’re managing acid reflux, pairing potatoes with other alkaline foods can further reduce symptoms. Some examples include:
| Food | Why It Helps? |
| Bananas | Naturally soothing to the stomach |
| Oatmeal | High in fiber, reduces acid |
| Leafy Greens | Alkaline and nutrient-rich |
| Almonds | A healthy, reflux-friendly snack |
Related to Read: Are Bananas Acidic?
FAQs About Potatoes and Acidity
Do potatoes cause acidity?
No, potatoes do not cause acidity. In fact, they are alkaline-forming and can help neutralize stomach acid. However, heavily processed or fried potato dishes may irritate the stomach.
Are potatoes high in acid?
Potatoes are not high in acid. They have a low pH range and are classified as alkaline-forming foods.
Are eggs acidic?
Eggs are mildly acidic, with a pH of about 6.0 to 6.5. However, they are generally well-tolerated by most people and can be included in an acid reflux-friendly diet when prepared without added fats or spices.
What food is high in acid to avoid?
Foods high in acid that may trigger acid reflux include:
- Citrus Fruits: Oranges, lemons, and grapefruits.
- Tomatoes: Including sauces and juices.
- Carbonated Beverages: Sodas and sparkling water.
- Processed Meats: Such as sausages and salami.
Conclusion: Are Potatoes Good for Acid Reflux?
Potatoes are naturally alkaline-forming and can be a safe and effective food choice for individuals managing acid reflux. When prepared using gentle methods like boiling, steaming, or baking, they provide essential nutrients without triggering digestive discomfort.
Pairing potatoes with other reflux-friendly foods can further enhance their benefits. By making smart dietary choices, you can enjoy delicious meals while keeping acid reflux at bay.
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