Peaches are abundant during mid to late summer and this gluten-free peach galette is the perfect gluten-free dessert for your fresh summer peaches. Made with fresh peaches and a few simple ingredients, this gluten-free dessert is super easy to make and another one of our favorite gluten-free galette recipes.
Easy gluten-free peach galette
During the hot summer, you can usually find fresh peaches at local roadside fruit stands (if you have those in your area) or at your local farmers market – which is why you’ll find this recipe in our farmers market recipes collection! I don’t like to do a whole lot of baking in the summer, but fresh fruit and easy galettes make summertime baking a cinch.
Ingredients needed
For this gluten-free peach galette recipe, you’ll need just a handful of ingredients, including our favorite baking flour – Bob’s Red Mill gluten-free 1 to 1 baking flour.
- 1 3/4 cup Bob’s Red Mill gluten-free 1 to 1 baking flour
- 1/2 cup cold butter
- 1/2 tsp. salt
- 7 Tbsp. sugar – divided
- 1/2 cup cold water
- 6 peaches – sliced, seed removed
- 1 Tbsp. arrowroot starch (or corn starch)
- 1 tsp. pure vanilla extract
- 1/4 tsp. cinnamon
- 1 egg white
- decorating sugar
How to make a gluten-free peach galette
- Make the gluten-free galette dough. For a step-by-step tutorial with photos, check out the gluten-free galette dough recipe.
- Slice the peaches, leaving the skin on but removing the seed. Add to a large mixing bowl. Add 6 Tbsp. sugar, vanilla, cinnamon, and arrowroot starch and stir to combine.
3. When the dough is ready, 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.
4. Transfer the peach filling into the center of the dough and begin gently folding up the sides of the galette, working your way around.
5. 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.
6. Bake at 375 degrees F. for 45-50 minutes or until the crust is golden brown.
Recipe FAQs
Either variety of peaches will work fine for this gluten-free peach galette recipe.
At room temperature, the galette will keep for up to three days. If refrigerated and covered, it will last up to a week.
You can bake the gluten-free blueberry galette ahead of time. To reheat, simply reheat for about 10 minutes at the original baking temperature.
Recommended kitchen tools for this recipe
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Make it a meal!
Gluten-free Peach Galette
Gluten-free Peach Galette
This gluten-free peach galette is the perfect dessert for your fresh summer peaches. Easy to make with minimal baking skills required!
Ingredients
- 1 3/4 cup Bob's Red Mill gluten-free 1 to 1 baking flour
- 1/2 cup cold butter
- 1/2 tsp. salt
- 7 Tbsp. sugar - divided
- 1/2 cup cold water
- 6 peaches - sliced, seed removed
- 1 Tbsp. arrowroot starch (or corn starch)
- 1 tsp. pure vanilla extract
- 1/4 tsp. cinnamon
- 1 egg white
- decorating sugar
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 sliced peaches, 6 Tbsp. sugar, vanilla, arrowroot starch, and cinnamon 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 peach 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
- Use fresh white or yellow peaches - keep the skin on but remove the core and seed.
- If you use frozen peaches, thaw before using.
- Nutritional Disclaimer
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.
Made this today . Substituted coconut sugar and used 4 peaches and 1 cup of blueberries. The crust Is so easy to roll and Delicious !!
Hi,
I might be missing it, but where does the vanilla come into play?
Hi! That’s my error. I just fixed the recipe instructions. You’ll add the vanilla to the peach filling. Sorry about that!
I made this, but skipped the vanilla and added 1/2 pint of blueberries. Soooooo good! Can’t wait to try this crust with other fruits as the seasons change!
Yay! So glad you liked it! Adding the blueberries sounds delicious!