If you love pie, this homemade Gluten Free Cherry Galette will quickly become your favorite. The sweet, fresh cherries are nestled in a flaky gluten free pie crust. It is an incredible beginner-level dessert that everyone will love.

A baked gluten free cherry galette on a baking tray.

If you love homemade pie flavors but are nervous about making a full pie, why not try this gluten free galette recipe? A galette has all the flavors you love in pie, the flaky crust and fruity filling, but you can make it with half of the work.

I used my Best Gluten Free Crust recipe as the base for this gluten free galette recipe. It is an easy crust to make.

I have several incredible gluten free pie and galette recipes to try. If you love galettes, try this easy Gluten Free Apple Galette recipe too! It also features my quick and easy Gluten Free Galette Dough.

Allergen Information:

This recipe is gluten-free, soy-free, and nut-free. There is a dairy-free and a gum-free option. See the Substitutions Section below.

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Photos of the cherry galette ingredients.

Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe with Cup4Cup (note this blend has dairy) and King Arthur Measure for Measure flour blends. Other blends should work, but note you may need more or less flour depending on the dough consistency.
  • Xanthan or Guar Gum – If your blend doesn’t have a binder, you need to add 1 teaspoon. If you need gum-free, see the Substitutions below.
  • Baking Powder – Use aluminum-free baking powder.
  • Sugar – Use white cane sugar.
  • Eggs – Size large eggs.
  • Butter – Use unsalted butter.
  • Water
  • Lemon Juice
  • Cherries – I recommend fresh cherries. See the substitutions below for more options.


  • Make it dairy-free by using plant-based butter.
  • Make it gum-free (without xanthan gum) using my custom Gluten Free Flour Blend.
  • Use frozen cherries by thawing the cherries an hour before using. Drain the extra liquid.

If you enjoy baking with cherries, try this Gluten Free Cherry Clafoutis recipe.

A closeup photo of the inside of the galette.

Tips For Sucess:

  • Freeze your butter for an hour before using it so it is very cold.
  • An egg wash is important to help the crust get golden when you bake it.

For more baking tips, check out my Gluten Free Resources.

Step-By-Step Directions:

A bowl of cherries with sugar.

The first step to making this recipe is to prepare your cherries. Wash the cherries and remove the pits. Add them to a bowl with sugar and gluten free flour. Set them aside while you make the galette dough.

Be sure to check every cherry for a pit. I use this great Cherry Pit Remover to remove the pits.

Photos of steps 1 and 2 making the galette.

Step 1: Add the dry ingredients to a large mixing bowl. Use a whisk to blend them together. Use a cheese grater to grate the frozen butter into the dry ingredients. You can use a pastry cutter instead of a grater to cut the butter into the flour mixture.

Step 2: Add the wet ingredients to a smaller bowl. Pour them into the flour and butter mixture. Mix them into galette dough.

Photos of steps 3 and 4 making the galette.

Step 3: Place the dough onto a silicone mat. Use a rolling pin to roll the dough to about 1/4 to 1/2 inch thickness. Try to shape the dough into a rough circle.

🔑 Sandi says: Every gluten free flour blend is different due to different grain-to-starch ratios. If your dough is really sticky, add more flour. It is also okay to dust the silicone mat with gf flour.

Step 4: Move the galette crust to a parchment paper-lined baking sheet. Place the cherry mixture in the middle of the dough. Leave at least two inches of edge for folding.

Photos showing how to fold the crust over the cherry filling.

Step 5: Gently fold the crust over the cherries. Pinch the lower section near the bottom of the fold to keep it folded.

Step 6: Continue folding until all edges are folded over, like in the photo.

Brushing an egg wash over the galette dough.

Step 7: Add an egg to a small dish and whisk. Brush the egg wash over the exposed crust. This will help it get nice and golden while baking. Optional: Sprinkle coarse sugar over the egg-washed crust.

Step 8: Bake the galette for 25 minutes at 350º F. You will know it is finished baking when the top is golden and the cherry mixture is warm and softened.

Step 9: Remove from the oven and place onto a cooling rack. Enjoy when cooled.

A slice of gluten free cherry galette on a white plate.

Serve plain, with vanilla ice cream, or topped with fresh whipped cream. If you love this recipe, try my Gluten Free Plum Galette recipe next.

Recipe FAQ:

What is the difference between a galette and a pie?

The crust is the same for a galette and pie, so the main difference is the galette is not made in a pie tin. It is baked with the sides wrapped over the filling.

Can you make this recipe dairy-free?

Yes, use dairy-free butter. See the substitutions section above for more details.

How do you store a galette?

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

A slice of gluten free galette on a plate.

More Gluten Free Pie Recipes:

Love This Recipe?

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

A baked gluten free cherry galette on a baking tray.

Easy Gluten Free Galette

Sandi Gaertner
This bakery quality gluten free cherry galette makes a great dessert. Use fresh, frozen, or canned cherries.
5 from 2 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 8 slices
Calories 224 kcal



  • 1 ½ cups gluten free flour blend * see notes
  • ½ teaspoon baking powder aluminum-free
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter frozen/very cold
  • 1 large egg
  • cup water * see notes
  • 1 teaspoon lemon juice

Fruit Filling:

  • 2 ½ cups pitted cherries * see note
  • cup cane sugar
  • 2 tablespoons gluten free flour
  • 1 tablespoon lemon juice


  • 1 egg for egg wash


  • Preheat the oven to 350º F.
  • In a large mixing bowl, add the flour, baking powder, and salt. Whisk to blend.
  • Use a cheese grater to grate the frozen butter into the flour mixture. Mix well.
  • If you prefer, use a pastry blender to cut the butter into the flour.
  • Add the egg and water to a small bowl and whisk. Pour into the dry ingredients.
  • Mix into the dough. Every flour blend is different. If your dough is sticky, add more flour.
  • Add your pitted cherries to a bowl. Add the lemon juice, sugar, and flour and toss to coat the cherries.
  • Place the dough on a silicone mat. Roll the dough in a circular shape to 1/4 thickness. Move the dough to a parchment paper-lined cookie sheet.
  • Use a slotted spoon to add the cherries to the middle of the dough. Leave at least two inches around the edges for folding.
  • Fold and pinch the edges up over the cherries, leaving the cherries in the middle exposed.
  • Whisk an egg and brush it over the crust.
  • Bake at 350º F for 25 minutes until the crust is golden brown. If your crust is thicker than 1/4 inch, you may need to bake it a little longer.
  • Remove to a cooling rack and cool to room temperature.


  1. I tested this flour with Cup4Cup gluten free flour blend. Other blends should work as well. This recipe is based on my popular gluten free pie crust, so I know that King Arthur’s Measure for Measure and Bob’s 1:1 work in this recipe as well.
  2. If your blend doesn’t contain xanthan gum, add one teaspoon to the dry ingredients. If you can’t eat xanthan gum, use my Custom Gluten Free Flour Blend.
  3. You can use fresh, frozen, or canned cherries. To use frozen cherries, thaw them and drain the extra liquid before using them.
  4. Use a cherry pitter to remove the pits from the cherries!
  5. To make this recipe dairy-free, use dairy-free butter.
  6. This gluten free cherry galette will keep fresh for up to 4 days in the refrigerator.


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: 1sliceCalories: 224kcalCarbohydrates: 33gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 43mgSodium: 82mgPotassium: 134mgFiber: 3gSugar: 15gVitamin A: 320IUVitamin C: 4mgCalcium: 39mgIron: 1mg
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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.

5 from 2 votes (1 rating without comment)

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Recipe Rating


  1. 5 stars
    I used King Arthur Measure for Measure GF flour. The crust was SO easy to make and it rolled out perfectly! I substituted blueberries because that’s what I had on hand and I love blueberries! Yum!