Gluten-free baking doesn’t have to be hard – which is why I wanted to share this step-by-step gluten-free galette dough recipe. This is the dough I use with all of my gluten-free galette recipes. I’ll walk you through the entire process for making your own gluten-free galette dough right at home, with no complicated ingredients or steps.
I’ll also share one of my favorite 1 to 1 baking
Gluten-free Galette Dough Recipe
One of the most daunting tasks associated with gluten-free living is gluten-free baking – however, I’m here to show you it doesn’t have to be hard or complicated. There are so many great 1 to 1 flour mixes now available that gluten-free baking can essentially be a breeze.
And the perfect gluten-free baked dessert to start with is a gluten-free galette! Why? Because galettes get to be rustic and not perfect – so if creating that perfect pie crust is overwhelming – a galette is here to the rescue.
How to make gluten-free galette dough
Time needed: 20 minutes.
- Gather together the ingredients for the gluten-free galette dough
1 3/4 cup 1:1 baking flour
1 Tbsp. sugar
1/2 tsp. salt
1/2 cup cold unsalted butter
1/2 cup cold water (plus additional Tbsp. as needed)
- Combine the dry ingredients, then add the cold butter.
Add the flour, sugar, and salt to a large mixing bowl. Then cut the cold butter into small chunks and add to the bowl.
- Cut in the butter.
Using a pastry blender, cut in the butter until you have coarse crumbs.
- Finish cutting with your hands, if necessary.
Sometimes I can’t quite get the mixture as coarse as I’d like so I will use my hands and gently finish the cutting in of the butter – just don’t overwork the flour mixture.
- This mixture should look similar to this.
- Add the cold water to the flour mixture and mix with a fork.
Add in the cold water to the flour mixture and begin to mix with a fork. Add in additional cold water as needed, 1 Tbsp. at a time, until the mixture comes together well into dough form.
- Your dough should look similar to this.
- Remove the dough from the bowl and form into a ball or disc. Wrap with plastic wrap and refrigerate for 20-30 minutes.
- Follow further baking steps per specific gluten-free galette recipe.
Gluten-free Galette FAQs
Yes, you can refrigerate the gluten-free galette dough for up to 3 days. You will want to ensure it’s wrapped tightly in plastic wrap or something equivalent, and also let warm up a bit at room temperature before rolling out.
A galette and crostata are essentially one and the same (one from France, one from Italy). They are both free-form, rustic desserts made with rough-edged dough that is folded up around the filling.
The tightly wrapped dough can be frozen for 2-3 weeks. You’ll want to let it thaw at room temperature before rolling.
Recommended Kitchen Tools for Gluten-free Baking
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Enjoy these other gluten-free desserts!
Gluten-Free Galette Dough RecipePrint
Easy, homemade gluten-free galette dough recipe made with 1 to 1 gluten-free baking flour.
- 1 3/4 cup 1 to 1 gluten-free baking flour
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1/2 cup unsalted butter – cold
- 1/2 cup cold water
- In a large mixing bowl, add the flour, sugar, and salt.
- Cut the butter into small chunks and add to the bowl.
- Using a pastry blender or fork, cut the butter into the flour mixture until you have coarse crumbs.
- Add the cold water and begin to mix together with a fork. Add additional cold water 1 Tbsp. at a time if needed until the dough comes together well.
- Press the dough into a ball or disc, wrap in plastic wrap, and refrigerate for up to 3 days or freeze for 2-3 weeks.
- If not using immediately – remove dough from refrigerator or freezer and let warm at room temperature before rolling.
- Category: Dessert
- Cuisine: Italian
Keywords: gluten-free galette, gluten-free baking