My Gluten Free Apple Galette recipe is a delightful and rustic French pastry showcasing fresh apples' natural beauty and flavor. It has all of the flavors of a great apple pie, but it takes half the work to make! I include a dairy-free option too!
(*This post was sponsored by the Honey Board. All delicious opinions are my own!)
It is National Honey Month, and we at Fearless Dining are celebrating! Honey is a delicious natural sweetener perfect for sweet and savory recipes!
I am sure you all know what an apple pie is, but do you know what an apple galette is? Think of a galette as a sloppy pie. The edges of the dough are gently folded over the apples, leaving the fruity center exposed. It has a beautiful, slightly irregular shape that adds to its homemade appeal.
Beyond its scrumptious taste, this apple galette also has the advantage of being relatively simple to prepare. Unlike a traditional pie, the galette's free-form nature eliminates the need for a pie dish or complex crimping techniques.
If you love pie as much as we do, don't forget to check out these 50+ Incredible Gluten Free Pie Recipes for more inspiration! Or, if time is short, here is an amazing cheat to make Gluten Free Hand Pies in half the time!!
Why This Recipe Is Great:
- This recipe is very flexible. You can also use so many different fruits to make a galette! Check out this fabulous gluten free plum galette recipe too!
- The apples in an apple galette are the star of the show, and their choice can make a significant difference in the overall taste.
- As the galette bakes, the apples soften and release their juices, melding with the caramelized sugar and spices to create a fragrant and irresistible aroma that fills the kitchen.
- I used honey to sweeten this recipe instead of sugar.
If you love fresh apples as much as we do, check out the best gluten free apple recipes on the blog!
The house smells heavenly, honey, apples & cinnamon❤️."Livia J, Pinterest user
- This recipe is gluten-free, nut-free, and soy-free.
- Make this recipe dairy-free by using plant-based butter.
- If you prefer baking without xanthan gum, try my DIY Gluten Free Flour Blend to make it gum-free
- Gluten Free Flour Blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. Cup4Cup also works well. That doesn't mean others will not work, and I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- Honey - You do not have to use a fancy variety of honey. Get a pure honey (not fake corn syrup) that is low in cost.
- Butter - Use unsalted butter.
- Eggs - Use size large.
- Apples - I love using a more tart apple like Pink Lady or Granny Smith in this recipe, but any apples taste delicious.
- Cinnamon - Ground cinnamon adds so much flavor.
If you prefer to use sugar instead of honey as the sweetener, use ⅓ cup of brown sugar.
Recipe Step-By-Step Directions:
Step 1: Add the flour and salt to a large
Step 2: Cut cold butter into the dry ingredients. There are two ways to cut the butter into the flour mixture. Either freeze the butter and use a large cheese grater to grate the butter in or use a pastry blender to cut the butter in. (Pictured above.)
Step 3: Add raw eggs, lemon juice, and water to the other wet ingredients and mix until a ball of dough forms.
Step 4: Place the ball of dough onto a silicone mat. Note that you can dust flour on the mat to prevent sticking if needed. Some gluten free flour blends are starchier than others. They all have a different grain-to-starch ratio. This means that depending on the flour blend you use in my recipe; you may need more or less flour.
A good rule to follow is if your dough is sticky, dust it with more flour to roll it.
Step 5: Use a rolling pin to roll the dough to ¼ inch thickness in a circular shape larger than your pan.
I am using a cast-iron skillet to bake this galette. Again a flat
Step 6: Wash your apples and slice them thinly. You can leave the peels on or remove the peels with an apple peeler. It is a personal preference. Add the apple slices to a large
Step 7: Mix the apples with honey, cinnamon, and melted butter. Toss to coat the apples. If you prefer to use sugar, check the Substitutions section above.
Step 8: Pour the apple mixture into the pie crust. Carefully fold over the edges of the galette around the apples, but make sure the middle is not covered!
Step 9: Beat a small egg in a cup. Brush the crust with the egg mixture. This will help the crust get nice and golden while baking.
Step 10: Bake the apple galette at 350º F for 30-45 minutes. Allow to cool and enjoy! The actual baking time will vary depending on whether you bake the galette in a pan or flat on a
You will know the galette is finished baking when the apples are softer, and the crust is golden. If you love this flaky crust, try my Gluten Free Cherry Galette recipe next.
The dough is usually too dry if your pie crust cracks or crumbles. Next time try adding a bit more liquids.
I prefer to use Granny Smith apples in this recipe, though I must admit the few organic Granny Smith apples in our market were not very fresh. I opted to use a red apple, the Jonagold Apple. I like this apple as well.
Tart apples are best for pies and galettes. Don't use a Red Delicious, as they don't have the tartness to stand out once you introduce the sweetener. If you want to try something wild, try this Gluten Free Hatch Chile Apple Pie. It is sweet and spicy!
The main difference between a galette and a pie is the pie usually has a top crust and is baked in a pie tin. A galette is rustic looking and is baked on a baking sheet. The crust wraps around the sides of the fruit center.
Store the galette in an airtight container in the refrigerator. It will keep fresh for up to 4 days.
My Gluten Free Galette Dough in this recipe yields the perfect flaky crust!
More Gluten Free Apple Desserts to Try:
- Gluten Free French Apple Cake
- Creamy Gluten Free Apple Cake
- Gluten Free Caramel Apple Cake
- Paleo Cinnamon Apple Donuts
Gluten Free Apple Galette
- 1 ½ cups gluten free flour blend * see note
- ¼ teaspoon salt
- 8 tablespoons unsalted butter * see note
- 1 large egg
- 1 tablespoon lemon juice
- ¼ cup water
- 2 ¼ cups apple slices peeling optional
- ¼ cup honey
- 2 tablespoons melted butter unsalted
- ½ teaspoon ground cinnamon
- 1 egg for brushing on crust
- Preheat the oven to 350º F.
- In a large bowl, add flour and salt. Mix well.
- Add cold butter and use a pastry blender to cut in the butter.
- Add the egg, lemon juice, and water. Mix well until it forms a dough ball.
- Dust a silicone mat with flour. Place the dough on the silicone mat. Dust the top of the dough with a little flour.
- Use a rolling pin to roll into a flat circle about ¼-1/3 inch thick.
- Press the crust into a cast iron skillet. If you don't have a skillet, put the dough onto a parchment paper lined cookie sheet.
- Slice the apple into thin slices. You can peel the apples or leave the peels on. Combine the melted butter, honey, cinnamon, and apples. Mix well. Pour the apple mixture into the middle of the crust.
- Fold the crust over and pinch to seal the edges. Be sure not to cover the middle. The beauty of a galette is the exposed center of fruit.
- Brush mixed egg onto the top of the crust. (Don't put on the apple mixture.)
- Bake for 30-45 minutes until the apples are cooked and the crust is golden. The baking time may vary depending on whether the galette is baked in a pan or flat on a cookie sheet. You will know it is finished baking when the fruit is soft and the crust is golden.
- I have tested this recipe with King Arthur Measure for Measure GF, Cup4Cup, and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work; I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I recommend using semi-tart apples like Pink Lady or Granny Smith.
- Store leftovers in an airtight container. They will keep fresh for up to 4 days.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older September 2017 post with more recipe details.
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