The Gluten-Free Galette

September 28th 2016

time 1 hour

serving-4Serves 4




  • 1/2 cup brown rice flour
  • 1/2 cup almond flour (or oat flour)
  • 4 tbsp. corn starch
  • pinch of salt
  • 1/2 cup ghee or organic grass-fed butter
  • 1/2 tsp. vanilla
  • pinch of cinnamon
  • 1/4 tsp. lemon zest
  • 3 tbsp. chilled water
  • 1 egg yolk
  • 2 cups of seasonal fruit (blackberries, strawberries, plums, rhubarb, raspberry, peaches –anything works!)


1. Preheat oven to 375°F
2. Mix your flours, organic corn starch and salt together in a separate bowl
3. Cut your cold ghee into cubes and place in your blender. Add vanilla, cinnamon, lemon zest and chilled water. Blend these together. Next add your dry ingredients on top and blend these together. If they are not coming together into a dough like consistency add another tbsp. of water. Add your egg yolk at the end.
4. When the consistency looks right, use a spatula to get all the contents out of your blender and into a bowl. Form a ball of dough with your hands and place this in the fridge for 30 minutes.
5. While your crust is sitting, prepare, wash and cut your fruit. Set aside. Get an oven pan ready and line with parchment paper.
6. After 30 minutes, take your dough out from the fridge. Sprinkle a bit of brown rice flour on the parchment paper. Begin to roll out your crust on the parchment. You don’t want it too thick or too thin, about a 1/4 inch thick should work well.
7. Once it’s rolled out, add your fruit to the center. Arranging them in a ring and overlapping them slightly. Then begin to fold up the edges over the fruit.
8. Place in the oven and bake for 35 to 40 minutes until the crust is golden brown and crispy. Remove from heat and let cool before slicing and enjoying!


My dear friend, fellow class-mate and baker extraordinaire Stacey Tuttle of Your Glowing Health (her website is coming soon) graciously shared her galette recipe with me and is now allowing me to share it with you! We had a pretty adorable friendship date to the Sorauren farmer’s market followed by a galette-making session together. She passed down her skills, the proper way.

With summer comes a myriad of delicious fruits. Fruits of every colour, of every type, every taste. I dream of local summer fruits. Peaches, apples, wild blueberries, raspberries, strawberries, plums, apricots, blackberries and the newly introduced tayberries. I met my first tayberry in Victoria, BC this summer. A tayberry is a cross between a blackberry and raspberry– outright delicious.

Aside from being tasty and absolutely gorgeous, the summer fruits are loaded with antioxidants, vitamins and minerals. All of these berries are especially high in antioxidants and vitamin C. While eating them raw and freshly washed is easy and nutritive, every once in a while, one must indulge in the delight of a summer galette.

You can also easily make savoury galettes. Stacey and I made one with heirloom tomatoes, fennel and basil that was equally delicious. The options are endless so you really can get creative with seasonal vegetables and herbs.

*I have not tried to make this vegan yet, ie. with coconut oil instead of ghee and chia seeds instead of the egg yolk. I will try it out. I will also attempt a raw version as well!*

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