Memorial Day Weekend is here - which is the perfect time to try a new dessert like gluten-free berry galettes!
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About This Gluten-Free Galette Recipe
With warmer temperatures and berry season approaching, these gluten-free galettes have been on my mind for a while, and thanks once again to Cup4Cup flour, I've found a way to make them safe to eat while not compromising on flavor or texture. This recipe is an adaptation from Smitten Kitchen.
What is a galette?
A galette is a French pastry - very similar to a pie, but a lot more relaxed and less constricting! It's a freeform dessert - meaning you don't need a special dish to bake it. If you have an abundance of fresh raspberries, strawberries, blueberries, cherries, or other berries lying around, this pastry is the perfect way to make a patriotic and absolutely delicious dessert.
Ingredients You Will Need
-Gluten-Free Flour (see below for my recommendations)
-Salt
-Sugar
-Lemon Zest
-Unsalted Butter
-Ricotta Cheese
-Water
-Berries of Choice (Raspberries & Blueberries are what I used)
-Cornstarch
-Egg
Gluten-Free Flour For Galettes
For best results, use Cup4Cup mutipurposeflour, which has a great reputation for pastries and will give you that nice, flaky texture. This is the flour blend that has allowed me to make gluten-free croissants, pie crust, bagels, empanadas, and pierogi with success!
I imagine Better Batter & GF Jules would also produce similar results to Cup4Cup as their ingredients and ratios are similar.
If you use another gluten-free flour for this recipe, you may need to adjust the amount of ricotta and water. When I made this with King Arthur Measure For Measure GF Flour, it needed twice the amount of ricotta and water in order to form the dough.
Gluten-free flour blends are all different! For more gluten-free baking tips, check out this post with my top recommendations for success.
How To Make Gluten-Free Galettes
Think of a flaky, buttery pie, that's ten times easier to make and cooks in half the time. That's a galette! You prepare the dough, roll it out, add your fruit in the center, and then fold the dough over the top. There's no pressure to make it look super fancy (unless you want to be an overachiever and make the star-shaped one like me!), and it bakes in 25 minutes.
Tips For Making Gluten-Free Galettes
I modified this recipe from Smitten Kitchen to make these tasty gluten-free berry galettes- and tried them in two ways: one with Deb's star pattern, which is simple enough, and one as a regular round shape, which was easiest. You can choose to make them whichever way you like, but I will admit - making the star shape was really fun, and so patriotic!
These will be a bit smaller than Deb's galettes, as she uses regular flour, but still just as tasty. Smitten Kitchen has been a huge source of inspiration for my cooking the last 3 years, and she has wonderful recipes, which is where I was inspired to make these!
Looking for more 4th of July/Memorial Day recipes?
Make this gluten-free American flag cake for another patriotic dessert.
Use up fresh berries in a gluten-free crisp, or a gluten-free strawberry cake.
Bring a no bake pie everyone will love - gluten & dairy free key lime pie.
Go for a classic - Apple pie! This one is gluten-free with a lattice design so you'll look extra fancy.
Here's how to make gluten-free berry galettes!
If you love this recipe, please leave a comment. Thank you so much!
Gluten-Free Berry Galettes
Gluten-Free Berry Galettes
Recipe Adapted from Smitten Kitchen
Ingredients
For the dough
- 1 ½ cups gluten-free flour, like Cup4Cup, plus more for rolling & shaping the dough
- ½ teaspoon salt
- 1 ½ teaspoons sugar
- lemon zest from ½ lemon
- 8 tablespoon very cold, unsalted butter, diced small
- ¼ cup ricotta cheese
- 3 tablespoon cold water
For the filling
- 1 cup berries of choice
- 1-2 tablespoon sugar
- 1 tablespoon cornstarch
- juice from ½ lemon
For the egg wash
- 1 egg yolk
- 1 tablespoon water
- sugar, for sprinkling
Instructions
First, prepare the dough. In a medium bowl, whisk together the gluten-free flour, salt, sugar, and lemon zest until incorporated. Add the cold, diced butter and begin to mix, using your fingers for the best results, until a dough begins to form and the butter is pea-sized. If it's a little larger, that is okay!
In a small bowl, add the ricotta cheese and water, and using a fork, whisk together until smooth, then add this to the flour mixture. Mix together with spoon for a few turns, then use your hands, sprinkling extra flour if needed. The dough should begin to form into a ball easily. If it doesn't, dust 1 teaspoon of additional flour at a time until it comes together easily without sticking.
Wrap the dough in plastic wrap or bee's wrap and place in the refrigerator for 1 hour.
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
On to a lightly gluten-free floured, clean surface, begin to roll out your dough with a floured rolling pin. If the dough sticks sprinkle more flour onto the surface or rolling pin, 1 teaspoon at a time. Begin rolling into a large circular shape, about ¼ of an inch in thickness. Using a knife, cut a circle in the dough, if you would like to make a round galette, or cut a pentagon in the dough, if you'd like to make a star.
Transfer the dough to the baking sheet. With the remaining dough, reroll the dough again, and make your second shape - again, either a circle, or a pentagon if you'd like to make a star. Place your second piece of dough on the baking sheet, leaving as much space as possible between the two galettes.
In a small bowl, mix together the berries, sugar, cornstarch, and lemon juice. I made 2 different galettes - one raspberry, and one blueberry, so I made two separate servings of the berry mixture. If you want to do all of one type of berry (or a mix of the two), double the filling.
If you are making a star-shaped galette, cut a 1-inch line towards the center at five points along each side of the pentagon shape, in between each point. You should have five 1-inch cuts in total. Place the berry mixture in the center of the dough, in a small circle shape. Begin to fold the edges over each other toward the middle, pinching the edges together, which will result in the shape of a star. If you are making a circle, simple place the berries in the center of the pastry in a circle shape, then begin to fold the edges over halfway toward the middle of the berries, leaving the center open.
In a small bowl, whisk together 1 egg yolk with 1 tablespoon of water. Brush the egg yolk mixture on the galette dough, then sprinkle with additional sugar. Bake on the middle rack of the oven for 25 minutes or until golden brown. Cool on baking sheet for 5 minutes before serving. Enjoy!
Notes
This recipe is written for Cup4Cup gluten-free flour. Please be aware if you use a different gluten-free flour blend, your results could vary.
What I noticed from this recipe, without modifications for flour, was that the dough was too wet. It needed more gluten-free flour in order to bind together!
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 380Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 56mgSodium 279mgCarbohydrates 45gFiber 2gSugar 9gProtein 5g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Have you ever made a galette?
I've got more galettes I want to try soon - even savory buckwheat galettes, too!
Leave a comment and tell me what your favorite galette is!
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