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+ servings

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.
4.84 from 31 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

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Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  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.

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

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
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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.