Don’t let gluten-free baking scare you – this Gluten-Free Strawberry Galette Recipe will show you just how easy it is to bake deliciously gorgeous gluten-free desserts. Plus, each of our gluten-free galette recipes featuring an easy to make
This fresh gluten-free strawberry galette recipe is perfect for using up all of that summer strawberry produce! Whether it’s Easter dinner, Mother’s Day brunch, or a summer picnic, this galette will be a crowd pleaser.
Gluten-free Strawberry Galette Recipe
Do you grow your own strawberries? I know you can typically find fresh strawberries year-round in most grocery stores, but growing your own patch of fresh strawberries – well, there’s just something about going out into your backyard and gathering up a bowl full of gorgeous red strawberries. Plus, they are so easy to grow and multiply FAST. If you grow your own, you know that late spring into early summer is the perfect time for an abundant harvest of fresh strawberries.
Whether you grow your own or not, this gluten-free strawberry galette recipe is the perfect gluten-free dessert for spring and summer.
Ingredients needed
Crust
- 1 3/4 cup Bob’s Red Mill 1 to 1 gluten free baking flour
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/3 cup cold water
- 1 egg white for wash
- decorating sugar
Filling
- 4 cups fresh strawberries – sliced
- 5 Tbsp sugar
- 2 Tbsp arrowroot powder
How to make a gluten-free galette dough
- (For a step-by-step tutorial with pictures – check out my gluten-free galette dough recipe.)
- In a large mixing bowl, combine the flour, sugar, and salt. Next, cut the butter into cubes and add to the flour mixture. Using a pastry blender, cut the butter into the flour mixture until you have coarse crumbs.
- Next, pour the cold water into the bowl and stir with a fork until the dough comes together. If needed, add additional cold water 1 tablespoon at a time until the dough comes together.
Press the dough into a ball or disc, wrap with plastic wrap or beeswax paper, and refrigerate for 20 minutes.
How to assemble the gluten-free strawberry galette
While the dough is chilling, add the filling ingredients to a large mixing bowl and gently stir to combine.
When the dough is ready, lightly flour a sheet of parchment paper and place the dough onto the floured surface. Then, either cover the dough with another sheet of parchment paper or use a floured rolling pin to roll the dough out into a 12-14 inch circle that’s about 1/8″ thick.
Spoon the strawberry filling onto the center of the dough.
Carefully fold up the edges of the dough, letting them naturally fold in. Cracks are normal and you can simply pinch them together as you fold.
Whisk one egg white and brush onto the edges of the galette crust.
Then, sprinkle with decorating sugar.
Carefully transfer the galette, parchment paper included, to a baking sheet and bake for 30 minutes or until the crust is golden brown and the filling is hot and bubbly. Remove from oven and let cool before serving.
Gluten-free Strawberry Galette Recipe FAQs
I would suggest freezing the dough ahead of time if needed, but not the entire galette. The tightly wrapped dough can be frozen for 2-3 weeks. When you’re ready to bake the galette, remove the dough from the freezer and let soften at room temperature – then proceed with making your gluten-free strawberry galette.
To reheat an already baked galette, transfer to a baking sheet and bake for about 15 minutes at 350 degrees F.
If you store the galette covered at room temperature, it will last for about 2-3 days. To last longer, cover and store in the refrigerator for up to one week.
Recommended Kitchen Tools
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Enjoy these other spring-inspired gluten-free desserts!
- Gluten-free Key Lime Bars
- Nut-free Angel Food Cake with Fresh Berries and Cream
- Gluten-free Banana Pudding
- Cherry Clafoutis
Gluten-free Strawberry Galette Recipe
Gluten-Free Strawberry Galette Recipe
Spring is in the air with this gluten-free strawberry galette recipe - a beautiful gluten-free dessert made with fresh strawberries.
Ingredients
- Crust
- 1 3/4 cup Bob's Red Mill 1 to 1 gluten free baking flour
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/3 cup cold water
- 1 egg white for wash
- decorating sugar
- Filling
- 4 cups fresh strawberries - sliced
- 5 Tbsp sugar
- 2 Tbsp arrowroot powder
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine the flour, sugar, and salt. Next, cut the butter into cubes and add to the flour mixture. Using a pastry blender, cut the butter into the flour mixture until you have coarse crumbs.
- Next, pour the cold water into the bowl and stir with a fork until the dough comes together. If needed, add additional cold water 1 tablespoon at a time until the dough comes together.
- Press the dough into a ball or disc, wrap with plastic wrap or beeswax paper, and refrigerate for 20 minutes.
- While the dough is chilling, add the filling ingredients to a large mixing bowl and gently stir to combine.
- When the dough is ready, lightly flour a sheet of parchment paper and place the dough onto the floured surface. Then, either cover the dough with another sheet of parchment paper or use a floured rolling pin to roll the dough out into a 12-14 inch circle.
- Spoon the strawberry filling onto the center of the dough.
- Carefully fold up the edges of the dough, letting them naturally fold in. Cracks are normal and you can simply pinch them together as you fold.
- Whisk one egg white and brush onto the edges of the galette crush. Then, sprinkle with decorating sugar.
- Carefully transfer the galette, parchment paper included, to a baking sheet and bake for 30 minutes or until the crust is golden brown and the filling is hot and bubbly.
- Remove from oven and let cool before serving.
Notes
- If you do not have arrowroot powder you can swap out for corn starch.
- If you do not have decorating sugar you can use regular granulated sugar.
- 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.
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