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!

A photo of drizzling honey over the gluten free apple galette.

(*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 used honey instead of sugar to sweeten this recipe.

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, exposing the fruity center. 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. You can also use so many different fruits to make a galette! Check out this fabulous gluten free plum galette recipe, too!

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!!

I just made two of these and they look beautiful n so easy to make. I’m taking them off to two Thanksgiving dinners. I’m sure the will please many! Thanks for the recipe!

A photo of the baked gluten free apple galette in the cast iron skillet.

Allergen Information:

If you love fresh apples as much as we do, check out the best gluten free apple recipes on the blog!

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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 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.
  • Salt

Tips For Sucess

1. Use VERY cold butter and water for the pastry dough.
2. For best results, it is important to use a pastry cutter or large grater to create those tiny bits of butter in the dough. This builds the flaky layers while the galette is baking.

How To Make A Gluten Free Galette:

A photo of the cold butter chunks in the flour.

Step 1: Add the flour and salt to a large mixing bowl. Whisk to blend.

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.)

A photo of eggs in the pie crust ingredients. It is ready to be mixed.

Step 3: Add raw eggs, lemon juice, and water to the other wet ingredients and mix until a ball of dough forms.

A circle of gluten free galette dough placed into a cast iron skillet.

Step 4: Place the ball of dough onto a silicone mat. 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.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

A good rule to follow is that if your dough is sticky, dust it with more flour before rolling it.

Step 5: Use a rolling pin to roll the dough to 1/4 inch thickness in a circular shape larger than your pan.

I am using a cast-iron skillet to bake this galette, but a flat cookie sheet also works well. Spread the dough into the cast-iron pan so the edges spill over the sides.

Sliced apples in a bowl.

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 mixing bowl.

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 do not cover the middle!

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 baking time will vary depending on whether you bake the galette in a pan or flat on a cookie sheet.

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.

Frequently Asked Questions:

How do you keep the pie crust from cracking?

The dough is usually too dry if your pie crust cracks or crumbles. Next time, try adding a bit more liquid.

What type of apples is best for pie filling?

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!

What is the difference between a galette and a pie?

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.

How do you store apple galette?

Store the galette in an airtight container in the refrigerator. It will keep fresh for up to 4 days.

An overhead image of a Honey-Apple gluten free galette.

My Gluten Free Galette Dough in this recipe yields the perfect flaky crust!

More Gluten Free Apple Desserts to Try:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Gluten Free Apple Galette

Sandi Gaertner
If you love apple pie, but don't want to make a whole pie, a galette is a delicious dessert to make. This gluten free honey apple galette recipe is half the work, but still has all of that delicous apple pie flavor.
4.79 from 23 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 8 slices
Calories 264 kcal


  • 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

Apple Filling

  • 2 ¼ cups apple slices peeling optional
  • ¼ cup honey
  • 2 tablespoons melted butter unsalted
  • ½ teaspoon ground cinnamon

Egg Wash

  • 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 1/4-1/3  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.


  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. I recommend using semi-tart apples like Pink Lady or Granny Smith.
  5. 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.


Serving: 1gCalories: 264kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 71mgSodium: 190mgPotassium: 109mgFiber: 3gSugar: 19gVitamin A: 443IUVitamin C: 7mgCalcium: 36mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

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.

4.79 from 23 votes (22 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 4 stars
    The crust was good, but stuck to my cast iron skillet and was very difficult to remove. In the future, I will use the parchment paper instead. I did sprinkle the filled crust with some sugar to add a bit of sweetness. You mention cinnamon but I didn’t see it listed in the ingredients. I did sprinkle the apples with it along with dotting them with butter. I also used more apples as this is a lot of crust in ratio to the apples and served it with some chopped walnuts.

    1. Hi Teresa, the parchment paper is a good idea. My pan isn’t seasoned really well, so I rubbed it with oil. I am glad you were able to adjust the sugar and apple ratio to make the recipe work for what you enjoy. Thank you so much for writing.

  2. I just made two of these and they look beautiful n so easy to make. I’m taking them off to two Thanksgiving dinners. I’m sure the will please many! Thanks for the recipe!