Gluten Free Blueberry Galette

Discover the ultimate gluten free blueberry galette recipe that combines juicy blueberries with a crisp, buttery gluten free crust. Perfect for any occasion, this rustic blueberry galette is easy to make and highlights fresh blueberries. Serve it warm from the oven with a scoop of vanilla ice cream, this simple galette recipe will be a hit at your next gathering.

Recipe Ingredient Notes

Gluten Free Flour: You can create this delicious Gluten-Free Blueberry Galette using any gluten-free flour blend available in the US. For the flakiest homemade galette crust, I recommend using Cup4Cup flour blend. Ensure your flour blend contains xanthan gum for the best results.

Almond Flour: Almond flour adds a rich, nutty taste that perfectly complements the blueberries. If you're on a nut-free diet, you can substitute almond flour with more gluten-free flour. Almond flour also helps soak up the juices from the blueberries when placed on the bottom of the galette. A mix of 50:50 gluten-free flour and granulated sugar works as well.

Cream Cheese: Use block cream cheese (not the spreadable kind, the one in a block) to bring moisture, tenderness, and richness to the dough. Its high water content (51%) and fat content (37.7%) contribute to a tender, flaky texture and add a subtle tangy flavor. This recipe hasn't been tested with vegan or dairy-free alternatives.

Vinegar: Adding a touch of vinegar to the dough can help reduce toughness of the galette. White vinegar is my go-to, but apple cider vinegar works just as well.

Baking Powder: Similar to my gluten free hand pie dough, this recipe includes baking powder. The small amount of acid in baking powder reacts with the butter, creating small gas pockets that make the crust more tender and give it a slight lift.

Blueberries:  Fresh blueberries are ideal for this gluten-free blueberry galette, but frozen blueberries work wonderfully too. If using frozen, do not thaw them before baking. Add an extra 10 grams of cornstarch to the fruit mixture to absorb any additional liquid the frozen berries might release.

Recommended Tools

To successfully make a Gluten Free Blueberry Galette, you'll need a few kitchen tools. Most of them are available on Amazon, but you probably already have them in your kitchen.

Food Processor: I prefer using a food processor to make the dough. It's convenient and saves time. If you prefer making it by hand, quickly work the butter and cream cheese into the dry ingredients, similar to making biscuits or scones. Avoid using a stand mixer, as it can overwork the dough and generate heat, making it sticky and harder to handle.

Rolling Pin: Use a rolling pin to roll out the gluten-free galette dough.

You'll also need the following tools: a sheet tray, parchment paper, a zester, a large bowl, a pairing knife, a cutting board, and a pastry brush.

What is a Galette?

A galette is a rustic, free-form tart that’s simple to prepare and perfect for showcasing seasonal ingredients. Originating from France, this pastry features a single, rolled-out crust filled with sweet or savory ingredients. The edges are folded over the filling, creating a beautifully crimped border that bakes to a golden perfection. Galettes are ideal for both novice and experienced bakers, as they are versatile and easy to customize.

Gluten Free Galette Dough

To make the gluten free blueberry galette dough, I recommend using a food processor for ease and efficiency. You can also make it in a large mixing bowl by hand, but avoid using a stand mixer.

1. In the food processor, combine gluten free multi-purpose flour (preferably Cup4Cup), almond flour, granulated sugar, baking powder, and kosher salt. Add the cold, tablespoon-sized pieces of unsalted butter and cream cheese.
2. Pulse the ingredients quickly about 5-6 times. You should still see large chunks since the cold butter and cream cheese will break up more when you add the milk and vinegar.
3. Add cold milk (or cold water) and vinegar, and pulse quickly 3-4 more times. The dough should just start coming together in the food processor. Make sure not to overmix it.
4. Transfer the gluten free galette dough to a clean kitchen counter. Use your hands to bring the dough together.
5. Once the dough is gathered, place it on a parchment-lined sheet tray and shape it into a rectangle. The exact size doesn't matter much, but make sure the dough is about 1 inch tall to make rolling it out easier.
6. Cover the gluten free galette dough with plastic wrap or parchment paper, and refrigerate it for 10-15 minutes before rolling it out.

How to make a flaky gluten free galette crust

Stacking and flattening the dough not only enhances its flakiness but also ensures even moisture distribution, making the pie dough easier to roll out. Keep some extra gluten-free flour on hand to prevent the galette dough from sticking to the parchment paper or rolling pin. I like to use the stacking method here but you can also use the tri-fold method.

1. After resting the dough in the fridge for 10-15 minutes, transfer it to a lightly floured surface like parchment paper or a clean kitchen counter. If the dough has been chilled for an extended period, let it sit for a few minutes to soften slightly for easier rolling.
2. Roll the dough into a rectangle, aiming for a thickness of about ½ to ¾ inch. Use a knife to cut the rolled-out dough into thirds, ensuring they are approximately the same size. Stack the dough slices on top of each other and gently press them together.
3. Rotate the dough slab 90 degrees so the short side is facing you. Roll out the dough again to the same thickness (½ to ¾ inch). Repeat the slicing into thirds and stacking process. After pressing the dough together, roll it out once more, widening and lengthening it slightly to achieve a thickness of around ¾ inch (2 cm).
4. Wrap the block of galette dough in plastic wrap or parchment paper and refrigerate for 30 minutes. The dough can be refrigerated for up to 3 days or frozen for up to one month, making it convenient for future use.

Blueberry Filling

1. Start by combining the granulated sugar and lemon zest in a large bowl. With clean hands or the back of a spoon work the lemon zest into the sugar. This really brings out the lemon flavor.
2. Add the clean blueberries to the lemon sugar along with the lemon juice, cornstarch and a pinch of kosher salt. The cornstarch will be a thickener of the blueberry pie filling.
3. Combine all the ingredients and set aside while you roll out the blueberry galette dough.

How to assemble a Gluten Free Blueberry Galette

Once the gluten free galette dough has chilled for at least 30 minutes, remove it from the fridge and allow it to sit at room temperature for a few minutes. If it was chilled for an extended period of time, allow the dough to sit at room temperature for at least 10 minutes or it will be impossible to roll out.

1. Place the galette dough on a lightly floured piece of parchemt paper and roll out in a 12" circle. It doesn't have to be perfect but the dough should be around ⅛ inch (3-4 mm) thick. I like to aim for the width of the parchement paper.
2. Carefully transfer the parchment paper with the galette dough onto a baking sheet.
3. Place the almond flour in the middle of the dough circle and spread it out evenly leaving around 2-3" inch border all around. The almond flour will help to soak up some of the blueberry juices and ensure the bottom of the gallete will be nice and crispy. If you would like to keep this recipe nut free, a 50:50 mix of gluten free flour and granulated sugar works just as fine.

4. Top the almond flour evenly with the blueberry filling. Spread them out evenly. Make sure to get all the juices from the bowl.
5. Begin folding the edges of the dough over the filling. Do this in small sections, working your way around the galette. The folds don’t need to be perfect; aim for a rustic, freeform look. As you fold, gently pleat the dough by pinching and folding it over the filling. The pleats should slightly overlap each other. This helps keep the filling contained and creates a beautiful, artisanal look.
6. Place the blueberry galette in the refridgerator and allow for it to chill while the oven preheats. This allows the dough to set up. A cold pastry dough will bake more unform and ensures the galette will stay in shape. (You can refrigerate the assembled rustic tarts for up to 12 hours (overnight), but I don't recommend storing them for an extended period of time.)

How to bake a Gluten Free Blueberry Galette

1. When ready to bake the blueberry galette, preheat the oven to 400F.
2. In a small bowl, whisk an egg with a little milk (non-dairy is fine) or water to create an egg wash. Brush the pastry dough with the egg wash and generously sprinkle coarse sugar, like turbinado sugar, on top.
3. Bake the galettes at 400F for 15 minutes, then reduce the temperature to 375F. Continue baking for another 30 minutes until the crust turns golden brown and the fruit filling starts bubbling. Remember the blueberry filling will thicken as it cools.
4. If your crust turns brown too quickly, carefully cover it with some foil. Baking times as always depend on your oven and how thick you rolled out the galette dough.
5. Remove the galette from the oven and let it cool on the sheet tray for at least 30 minutes to an hour before serving. This gives the blueberry filling time to thicken up and set.

Serving and Storage

Serve your blueberry galette warm or at room temperature, based on your preference. For a touch of indulgence, accompany the galette with a dollop of whipped cream or a scoop of vanilla ice cream. A still-warm galette with a generous scoop of vanilla ice cream is a personal favorite!

Gluten-free blueberry galettes taste best on the day they're baked. Freshly baked pies are always a delight! If you have leftovers, store them in an airtight container at room temperature for 1-3 days. If your kitchen is very hot (or humid), I recommend storing leftovers in the fridge.

While I don't recommend freezing baked or unbaked assembled galettes, you can freeze the galette dough. Store it in the freezer up to one month. When ready to use, allow it to thaw at room temperature or in the fridge.

FAQ - Gluten Free Blueberry Galette

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.