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.
Stone fruits are the perfect summer fruit and this galette recipe features them in a delicious way!
Homegrown juicy plums steal the show of this amazing fruit galette. There is just something so fantastic about a sweet fruit filling with a perfectly baked galette crust. If you love plums as much as I do, check out this incredible plumb sorbet recipe too!
As you may remember, we have a terrific plum tree that is actually producing fruit this summer! You can imagine how excited we were when we realized we were going to have an amazing abundance of fresh plums.
The fact that we can go into our own 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!
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.
The foundation of this recipe starts with my popular gluten free pie crust recipe. It is flaky and light, and is the perfect vessel for these ripe juicy plums. You can also use apricots or peaches if you prefer to use a different stone fruit.
If you love this gluten free plum galette recipe, you should taste these delicious fruit galettes:
If you are just starting a gluten free lifestyle, don’t worry it’s completely normal to things go wrong! Use my guide to help you and answer questions you may have: Gluten Free 101: Advice and Tips.
What is a galette?
A galette is known as a “flat cake.” Basically, it has a flaky and delicious pie crust with fruit or savory filling. The edges are more rough and rustic and because that it’s super elegant. My fruit galette recipe is gluten free.
- Gluten free flour blend
Step 1: Slice your plums into long sections. Add them to a bowl and add brown sugar and corn starch. 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 and mix into a dough.
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
These flours can be tricky to find so I also tested this recipe with Nameste Gluten Free Flour.
Step 3: Make your pie crust and roll it to a 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 makes a ring around the fruit. 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 350 degrees F for 30 minutes, or until the outside is golden and the fruit is softened. Serve warm or cold.
📋 Common Questions:
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 either before or after you bake 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 sprinkles 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
This dessert will keep for 3-4 days in the refrigerator.
Eat this plum galette exactly how I have written it and I promise you are going to 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 in a few berries, like blackberry, raspberry, or blueberries with the plums.
If you love pies, here are some more delicious gluten free pie recipes to try:
Gluten Free Plum Galette
For the crust:
- 1 1/2 cups gluten free flour blend
- 1/8 teaspoon salt
- 8 tablespoons cold butter
- 1 egg
- 1 teaspoon lemon juice
- 1/4 cup water
For the filling:
- 2 cups chopped ripe plums
- 3 tablespoons brown sugar
- 1 teaspoon lemon juice
- 2 teaspoons corn starch see note
- In a large bowl, add your gluten free flour and salt.
- 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 at 350 degrees F for 30 minutes.
- Top with vanilla ice cream.
- You can substitute arrowroot or tapioca starch for the corn starch.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend 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.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)