First, prepare the gluten-free crust for the galette. Combine buckwheat flour, rice flour, baking powder, agave, vanilla, margarine, and soy milk. Create a nice soft dough and let it rest in the fridge for about 30 minutes.
Next, prepare the filling. In a larger bowl combined chopped apricots, raspberries, lemon juice, brown sugar, and potato starch.
After 30 minutes remove the dough from the fridge and roll the dough between two parchment papers into 0.4 inches.
Pile fruit on the dough, leaving a 1 1/2-inch border, and gently fold the pastry over the fruit.
Bake at 200°C (400F) for about 15 minutes. Enjoy!
