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a baked gluten-free blueberry galette with one slice cut out of it

Gluten-Free Blueberry Galette

  • Author: Jennifer
  • Prep Time: 40
  • Cook Time: 50
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x


The perfect gluten-free blueberry galette just in time for fresh blueberry season! With fresh blueberries and a delicious gluten-free crust.


  • 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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Using a pastry cutter, cut the butter into the flour mixture until you get coarse crumbs.
  4. Add the cold water and stir until the dough comes together. Use your hand, if needed, to get it to fully come together.
  5. Press the dough into a disc and wrap with plastic wrap, then refrigerate for 30 minutes.
  6. 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.
  7. Once the dough has chilled, remove from refrigerator.
  8. Add a little flour to a sheet of parchment paper and place the dough onto the floured surface.
  9. 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. 
  10. Transfer the blueberry mixture to the center of the rolled dough.
  11. Carefully fold up the edges of the galette and work your way around the entire galette. If the dough cracks, simply pinch it together.
  12. Whisk one egg white, then brush it onto the edges of the crust. Sprinkle the crust with sugar or decorating sugar.
  13. Transfer the parchment paper and galette to a baking sheet. Cut off any edges of the parchment paper that may be handing down.
  14. Bake for 45-50 minutes or until the crust is golden brown.
  15. Remove from oven and let cool for 5 minutes, then serve.


  • 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