Everything about this gluten free plum galette recipe is incredible. Flaky crust filled with succulent ripe plums in the center. This stunning summer dessert is rustic, full of character, and loaded with flavor.
As you may remember, we have a small plum tree that is actually producing fruit this summer! You can imagine how excited we were when we realized we would have abundant fresh plums. The fact that we can go into our backyard and reap the reward of fresh fruit is beyond terrific. Check out this awesome gluten free upside-down plum cake for more plum inspiration!
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The Fearless Dining household loves to have some delicious gluten free desserts from time to time. But we wouldn’t be able to have so many choices if it wasn’t for all the practicing and failing I have done along the way.
Why this summery gluten-free plum galette recipe is great:
- The foundation of this recipe starts with my popular gluten free pie crust recipe. It is a tried and true, flaky pie crust that gets rave reviews.
- Stone fruits are the perfect summer fruit, and this galette recipe deliciously features them! If you prefer a different stone fruit, you can also use apricots or peaches.
- This is a bakery-quality gluten free dessert that everyone enjoys.
If you love plums as much as I do, check out this incredible plumb sorbet recipe too!
I made this recipe with peaches since the plums didn’t look ripe. I love it.
patty t., facebook comment
The crust was flaky and delicious!”
Allergen Information:
This recipe is gluten-free, soy-free, oat-free, and nut-free. To make this recipe dairy-free, use plant-based butter.
Flour Blends Tested:
- Cup4Cup —This blend is my favorite for pie crust. Note it has dried milk powder and is not gluten-free.
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Plums – You can use any plum…Italian, red, purple, etc.
- Gluten-Free Flour Blend—I tested this recipe using the two flour blends above. If your blend doesn’t contain a binder, add 3/4 teaspoon of xanthan or guar gum.
- Butter – Use unsalted butter.
- Eggs – Size large.
- Lemon Juice
Tips For Success
1. Ensure your butter is frozen or very cold before cutting it into the flour mixture.
2. You can use a cheese grater to grate the butter in if you don’t have a grater.
3. Add an egg wash to the top for a golden crust.
Fun flavor variations:
Eat this plum galette exactly how I have written it, and I promise you will love it! If you don’t have access to plums or you want to try some other ideas, here are a few:
- Sliced Almonds – Add some slivered almonds to the crust. You can even sprinkle a little cinnamon and sugar on them.
- Peaches – Include some peaches with the plums; they are a fun combination.
- Berries – Mix with the plums in a few berries, like blackberry, raspberry, or blueberry.
My homemade Gluten Free Galette Dough has so many fun uses for those who love a flaky crust.
Step-By-Step Photos and Directions:
Step 1: Slice your plums into long sections. Add them to a bowl and add brown sugar and cornstarch. Note you can substitute tapioca or arrowroot starch for the corn starch. Mix well.
Step 2: Cut the butter into the flour with a pastry blender. Add the lemon juice, water, and egg to the dough.
📢 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.
Step 3: Place the galette dough onto parchment paper or a silicone mat. Make your pie crust and roll it to 1/4 inch thickness.
Step 4: Pour your plum mixture into the center of the pie crust dough.
Step 5: Fold the pie crust over the fruit so that it forms a ring around it. Press gently to seal the folds.
Step 6: Brush the outside of the crust with egg white. Optional: Sprinkle the crust with coarse sugar.
Step 7: Bake the galette at 350º F for 30 minutes, until the outside is golden and the fruit softens. Serve warm or cold.
Store the leftover galette in an airtight container in your refrigerator. It will keep fresh for up to four days.
What is a galette?
A galette, also known as a “flat cake,” has a flaky and delicious pie crust filled with fruit or savory filling. The edges are rough and rustic, making it a beautiful dessert. I use my popular gluten-free galette dough recipe to make galettes and pies.
Recipe FAQ:
Yes, you can make a galette ahead of time if you want to. Typically, a gluten free galette will last around 2-3 days. It’s best to keep the galette in a cool, dry place, like the refrigerator. There are no preservatives, so it won’t last as long as a traditional galette.
Yes, you can freeze this gluten-free galette before or after baking it. No matter what, you need to double wrap it in plastic wrap, then freeze it in a storage container or freezer bag. When you are ready to serve or bake it, you should let it sit in the fridge until it’s defrosted – bake as directed once it’s thawed.
You can easily double the gluten free pie crust recipe and make a top crust for a pie.
To prevent this galette from getting soggy, I sprinkled a tiny bit of gluten free flour onto the pie crust as I rolled it flat. This adds a little bit of a barrier for the fruit.
More Gluten Free Pie Recipes:
- Gluten Free Black Grape Galettes
- Honey Apple Gluten Free Galette
- Easy Gluten Free Cherry Galette
- Gluten Free Blueberry Pie
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!
The Best Gluten Free Plum Galette
Ingredients
For the crust:
- 1 ½ cups gluten free flour blend * see note
- ⅛ teaspoon salt
- 8 tablespoons unsalted butter cold
- 1 egg
- 1 teaspoon lemon juice
- ¼ cup water
For the filling:
- 2 cups chopped ripe plums
- 3 tablespoons brown sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch see note
Instructions
- Preheat the oven to 350º F.
- In a large bowl, add your gluten free flour and salt and whisk to blend.
- Cut in the cold butter with a pastry blender.
- Add the lemon juice, water, and one egg to a bowl and whisk. Add this to the flour-butter mixture and work with your hands into a dough ball.
- Roll the dough on wax paper to 1/4 inch thickness.
- Cut up your plums and throw the pits away.
- Put the plums in a bowl and add the sugar, lemon juice, and starch. Mix well.
- Pour the plum mixture onto the flat crust.
- Fold the edges up around the fruit.
- Brush the crust with egg white.
- Bake for 30 minutes.
- Top with vanilla ice cream.
Notes
- You can substitute arrowroot or tapioca starch for cornstarch.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Cup4Cup in this recipe. 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.
- You can use any fruit or berries in this recipe.
- Optional: after you brush egg white on the crust, add coarse sugar.
- This gluten free plum galette will keep up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
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.
Nutrition
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 June 2020 post with more recipe details.
I love a good galette–can’t wait for plums here to make this! And thank you for testing with more than 1 gf blend. I can’t imagine how difficult it is to write for a gluten-free audience when there are so many different blends available that all behave a bit differently from each other. You’re a rock star!
Wow, thank you so much Jenni 🙂
Re the pastry method you don’t mention the egg, water and lemon juice. I assume the egg and juice go in first then bind together with water as for most shortcrust pastry?
Thank you for your note. I added that language in for clarification.
I love these kinds of summer recipes – they make me so happy. This is simple and yet so satisfying to share and eat. Love this recipe!
I am so glad you like this recipe. Enjoy 🙂