Learning how to make the perfect gluten free galette dough is the first step to making incredible rustic, fruit-filled galettes. If you love a flaky pie crust, this is the recipe you need to try!
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I love making fruity galettes for dessert and can’t wait to show you how easy gluten free galettes are to make. It starts with a simple gluten free galette dough that you can transform into something delicious. You get all of the yummy flavor of a pie, but making a galette is half the work!
The crust of this galette dough turns out so flaky it will be hard to tell it is gluten free! Grab your favorite fruit and a few simple ingredients! This is a tried and true recipe. I have used this dough in multiple recipes, and I get messages from readers always raving about the dough’s flakiness.
I have many gluten free pie, tart, and galette recipes. They all are based on versions of my Gluten Free Pie Crust recipe, which gets rave reviews.
Hi! I made this dough for a galette and it was so good. Do you think it would work as a pie dough, as well? Thanks!”
hart, blog comment
For more tips on gluten free flour blends and which work best in which types of recipes, read my article on the best gluten free flour blends. You can also use this galette dough to make savory galettes like this Gluten-Free Tomato Galette with Goat Cheese.
Allergen Information:
This recipe is gluten-free, nut-free, and soy-free, as written. Make this gluten free galette dairy-free by using plant-based butter.
Substitutions:
- Make this recipe egg-free by omitting the egg. (I do not use the egg in my original gluten free pie crust recipe, but I do in my galette recipes to add a little more structure.)
- Make this recipe gum-free (without xanthan gum) by using my DIY Gluten Free Flour Blend in this recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested Cup4Cup and King Arthur Measure for Measure in this recipe. Both worked great, but Cup4Cup did yield a flakier crust. Note: Cup4Cup has dried milk powder and is not suitable for those who can’t have dairy.
- Xanthan Gum – Many flour blends have this ingredient, or guar gum, already in the blend. If your blend does not have a binder, add one teaspoon to the dry ingredients.
- Baking Powder – Use aluminum-free.
- Egg – Size large. See the Allergen information above to make this recipe egg-free.
This incredible Gluten Free Cherry Galette recipe is so easy to make with my homemade gluten free galette dough. You can also swap out the cherries for other types of stone fruit!!
Tips For Success
1. Use COLD butter. The colder, the better if you want those yummy flaky layers!
2. Add the cold water a little to see how much you will need with the flour blend you are using. Every gluten free flour blend is a little different; some need more or less water than others.
Filling Ideas:
- Stone fruits like peaches, apricots, and plums.
- Berries, including strawberries, blueberries, and blackberries.
- Apples or pears also make great galette filling.
How To Make Gluten Free Galette Dough:
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Step 1: In a large
There are two ways to cut the butter into the dry ingredients. First, freeze the butter and use a large grater to grate the butter into the dry ingredients, as pictured above. The second way is to put the cold butter chunks into the dry ingredients and use a pastry blender to cut the butter into crumbs in the flour.
Step 2: In a smaller bowl, add the egg, lemon juice, and water. Whisk to blend them. Pour them into the flour and butter mixture.
Mix the ingredients into a ball of galette dough. Wrap with plastic wrap and refrigerate the dough for at least 30 minutes.
You can also freeze it at this point if you are using it later. Add the plastic-wrapped dough ball to a large zipper-style freezer bag to freeze the dough.
🔑 Sandi says: Note every gluten free flour blend has a different starch-to-grain ratio. Your dough may be wetter than my photos or more dry and crumbly. You will need to adjust the liquids to make your dough workable.
Step 3: When you are ready to make the gluten free galette, remove the dough from the refrigerator. Place it onto a silicone mat.
Step 4: Use a rolling pin to roll the dough to 1/4 inch thickness.
Rolling Technique:
I like to roll my dough on a silicone mat. This makes it easy to transfer to the parchment paper-lined baking sheet.
When rolling the dough out, it is okay to dust the dough with additional gluten free flour as needed. Some gluten free flour blends have a lot of starch and are stickier than others, so dust the silicone mat and the top of the dough for rolling if needed.
Roll the dough in all directions to roll the dough into a circle shape.
Step 5: If you are making a galette, flip the dough carefully onto parchment paper. Add your fruit mixture to the middle of the rolled galette dough. Gently fold the edges up around the fruit.
This is a photo from my Gluten Free Plum Galette recipe to show you. Bake the galette according to the recipe directions.
Frequently Asked Questions:
Yes, these are the same dough. Galette refers more to the rough, rustic look of a galette. If you prefer to call this a gluten-free pastry dough, that is completely accurate.
Yes, they are used interchangeably. The difference is whether you bake it in the more rustic style of a galette or a pie pan as a pie.
Absolutely! Just wrap your gluten free galette dough in plastic wrap, then put it into a freezer-safe container or freezer bag. It will keep fresh in the freezer for up to 3 months.
If you are not using the galette dough immediately, wrap it in plastic wrap and put it into an airtight container. Store it in the refrigerator. It will keep fresh for up to 3 days.
You can even bake your galette in a cast iron skillet as I did in this Gluten Free Apple Galette recipe!
Try These Gluten Free Pie and Tart Recipes:
- Easy Gluten Free Hand Pies – Fill with any filling.
- Use this galette dough to make these Gluten Free Apple Dumplings.
- Classic Gluten Free Apple Pie with a lattice crust.
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!
Quick and Easy Gluten Free Galette Dough
Ingredients
- 1 ½ cups gluten free flour blend * See notes
- ½ teaspoon baking powder aluminum-free
- ¼ teaspoon salt
- 6 tablespoons unsalted butter COLD or frozen
- 1 large egg *See notes for an egg-free version
- ⅓ cup cold water
- 1 teaspoon lemon juice
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Instructions
- Add the 1 ½ cups gluten free flour blend, ½ teaspoon baking powder, and ¼ teaspoon salt to a large mixing bowl and whisk to blend.
- Add the cold 6 tablespoons unsalted butter (chunks) and use a pastry blender to cut the cold butter into the dry ingredients. The final mixture should look like it has small crumbs. NOTE: You can also use frozen butter and a large grater to grate the butter into the flour and then mix it.
- In a smaller bowl, add the 1 large egg, ⅓ cup cold water, and 1 teaspoon lemon juice and whisk.
- Pour the wet ingredients into the dry ingredients and mix into the dough.
- Wrap the dough in plastic wrap and chill for a minimum of 30 minutes.
- Now your dough is ready to use to make a gluten free galette, or freeze for another time.
- See the notes below for some delicious gluten free galette recipes to make.
Notes
- I tested this recipe with Cup4Cup and King Arthur Measure for Measure. Other blends should work; I just haven’t tested them. Note Cup4Cup has dried milk powder and is unsafe if you have a dairy allergy.
- If your blend doesn’t contain a binder like xanthan or guar gum, add one teaspoon.
- If you are gum-free, meaning you can’t tolerate xanthan gum, use my DIY Gluten Free Flour Blend. It uses psyllium husk as a binder instead of gums.
- To make this recipe egg-free, omit the egg and add 3 tablespoons of additional water.
- Store in an airtight container for up to 3 days in the refrigerator.
- Freeze in a freezer-safe bag. It will keep fresh for up to 3 months. Be sure to squeeze the extra air out of the bag as you seal it.
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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
I love this recipe! I use it for pie crust (and double for a double crust pie). Now I need to try a galette!
I am so glad you are enjoying my crust recipe. I love it for pies as well!
Hi, I am wondering about butter replacement. I know butter is the best for flaky crust, but need to use nondairy margarine instead. Do you think this recipe would still work with a vegan stick margarine? I love galette and am looking forward to trying this dough!
Hi Mary, I have used Smart Balance in this recipe, and another reader mentioned Crisco.
Hi! I made this dough for a galette and it was so good. Do you think it would work as a pie dough, as well? Thanks!
This is my popular pie dough recipe so I can say it will make an awesome pie crust. You will need to double it if you have a top crust for your pie.
I needed a gluten-free galette dough for a pie I was making and so happy to stumble upon this recipe. Used King Arthur measure for measure gf flour and it worked out well. Can’t wait to try your gluten-free flour blend using psyllium husk. Thanks for sharing.
I am so glad you enjoyed the recipe, Lacey. That flour works nicely for crusts like this.