One of my favorite gluten-free galette recipes, this gluten-free blueberry galette is as tasty as it is gorgeous! Perfect for fresh blueberry season, springtime, or a summer picnic – this blueberry galette is chock-full of fresh, juicy blueberries. This easy gluten-free dessert would be great for Easter dinner, Mother’s Day brunch, Memorial Day, or a 4th of July celebration!
Gluten-Free Blueberry Galette Recipe
As I’ve mentioned before, galettes are my favorite gluten-free dessert to bake because they’re accepted as rustic and not perfect. In other words, no perfect crust-making skills required! Gluten-free baking doesn’t have to be complicated, and starting with a gluten-free galette is definitely my recommendation for dipping your toes into gluten-free baking.
There are so many recipes you can make with fresh blueberries – from brunch recipes like Blueberry French Toast Bake to fun desserts like Lemon Blueberry Marscapone Hand Pies, fresh blueberries are always a hit. They’re an easy fruit to bake with and bring a fresh, juiciness to any dessert – no dried out fruits here! This gluten-free blueberry galette is another blueberry dessert to add to your fresh blueberry baking rotation.
Ingredients needed for a gluten-free blueberry galette
- 1 3/4 cup gluten-free 1 to 1 baking flour
- 7 Tbsp. sugar – divided
- 1/2 tsp. salt
- 1/2 cup unsalted butter
- 1/2 cup cold water
- 4 cups fresh blueberries
- 3 Tbsp. arrowroot starch
- 1 Tbsp. lemon juice
- 1 egg white
- decorating sugar
How to make a gluten-free blueberry galette
- Preheat oven to 375 degrees F.
- Prepare the gluten-free galette dough. (For a full step-by-step tutorial with photos – check out my gluten-free galette dough recipe)
- In a large mixing bowl, add the flour, sugar, and salt and stir to combine. Cut the 1/2 cup unsalted butter into small cubes and add to the flour mixture. Using a pastry blender, cut the butter into the flour mixture until you have coarse crumbs.
- Add the cold water to the mix and using a fork, stir until the dough comes together. You want the dough to come together but not be too wet or too dry. If it’s too dry, add additional water 1 tablespoon at a time. If needed, use your hand to gently fold the dough until it comes together completely.
- Press the dough into the shape of a disc and wrap in plastic wrap, then refrigerate for 20-30 minutes.
- While the dough is chilling, add the blueberries, sugar, and lemon juice, and arrowroot starch to a large bowl and stir to combine. Set aside.
- Once the dough has chilled, lightly flour a sheet of parchment paper and place the dough onto the floured surface. Then, roll the dough out into a large 12-14 inch circle. The rolled dough circle should be about 1/8 inch thick. If it’s too thick your crust will be chewy. Aim for about 1/8 inch thickness.
- Transfer the blueberry filling into the center of the rolled dough.
- Gently fold up the sides of the galette, working your way around the edges. If the sides crack, simply pinch them together.
- Whisk one egg white and brush onto the edges of the crust. Sprinkle sugar or decorating sugar onto the crust. Then, transfer the parchment paper to a baking sheet – cutting off any parchment paper that may hang over the edges.
- Bake for 45-50 minutes or until the crust is golden brown.
Recipe FAQs
You can bake the gluten-free blueberry galette ahead of time. To reheat, simply reheat for about 10 minutes at the original baking temperature.
A crostata and galette are essentially the same, except a crostata
A galette is very similar to a pie in that it has a crust and a filling. However, pies tend to have more structure where galettes can be more free-form and rustic.
At room temperature, a galette will keep for up to three days. If refrigerated and covered, it will last up to a week.
Looking for more blueberry recipes?
- Lemon Blueberry Marscapone Hand Pies
- Lemon Blueberry Shortbread Tart
- Blueberry French Toast Bake
- Nut-Free Blueberry Energy Bars
- Easy Berry Mojito
Recommended Kitchen Tools
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Enjoy these gluten-free dinner recipes with your gluten-free blueberry galette!
- Oven Baked Mahi Mahi
- Best Chicken Wings Recipe
- Skirt Steak with Blue Cheese Polenta
- Mississippi Pot Roast
Gluten-Free Blueberry Galette
Print
Gluten-Free Blueberry Galette
- Prep Time: 40
- Cook Time: 50
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
Description
The perfect gluten-free blueberry galette just in time for fresh blueberry season! With fresh blueberries and a delicious gluten-free crust.
Ingredients
- 1 3/4 cup gluten-free 1 to 1 baking flour
- 7 Tbsp. sugar – divided
- 1/2 tsp. salt
- 1/2 cup unsalted butter
- 1/2 cup cold water
- 4 cups fresh blueberries
- 3 Tbsp. arrowroot starch
- 1 Tbsp. lemon juice
- 1 egg white
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, add the flour, 1 Tbsp. sugar, and salt and mix to combine. Cut the butter into cubes and add to the flour mixture.
- Using a pastry cutter, cut the butter into the flour mixture until you get coarse crumbs.
- Add the cold water and stir until the dough comes together. Use your hand, if needed, to get it to fully come together.
- Press the dough into a disc and wrap with plastic wrap, then refrigerate for 30 minutes.
- While the dough is chilling, add the blueberries, 6 Tbsp. sugar, arrowroot starch, and lemon juice to a mixing bowl and stir to combine. Set aside until ready to use.
- Once the dough has chilled, remove from refrigerator.
- Add a little flour to a sheet of parchment paper and place the dough onto the floured surface.
- Roll the dough out into a 12-14 inch circle. Note: You want to dough to be about 1/8 inch thick. If it’s too thick it will be chewy.
- Transfer the blueberry mixture to the center of the rolled dough.
- Carefully fold up the edges of the galette and work your way around the entire galette. If the dough cracks, simply pinch it together.
- Whisk one egg white, then brush it onto the edges of the crust. Sprinkle the crust with sugar or decorating sugar.
- Transfer the parchment paper and galette to a baking sheet. Cut off any edges of the parchment paper that may be handing down.
- Bake for 45-50 minutes or until the crust is golden brown.
- Remove from oven and let cool for 5 minutes, then serve.
Notes
- If you do not have arrowroot starch, you can use corn starch.
- Use fresh blueberries, not frozen or canned.
- Roll the dough out until it’s about 1/8″ thick. If the crust is too thick it will be chewy.
- Nutritional Disclaimer
- Category: dessert
- Cuisine: American
Keywords: gluten-free galette, gluten-free baking, blueberry galette, gluten-free blueberry galette
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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