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a baked gluten-free galette with one slice cut and pulled out slightly

Gluten-free Peach Galette


5 from 1 reviews

  • Author: Jennifer
  • Prep Time: 40
  • Cook Time: 45
  • Total Time: 1 hour 25 minutes
  • Yield: 8 1x

Description

This gluten-free peach galette is the perfect dessert for your fresh summer peaches. Easy to make with minimal baking skills required!


Scale

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

  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 sliced peaches, 6 Tbsp. sugar, vanilla, arrowroot starch, and cinnamon 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 peach 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.

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
  • Category: dessert
  • Cuisine: American

Keywords: gluten-free desserts, gluten-free galettes, gluten-free peach galettes, farmers market recipes, fresh peaches

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