Gluten-Free Red, White and Blueberry Galette
A rustic free-form tart celebrating summer berries with a delicate gluten-free crust made from rice flour, potato starch, and xanthan gum. The filling combines tart blueberries and sweet strawberries with a hint of lemon brightness, bound minimally with cornstarch to let the fruit shine. The pastry's tender crumb contrasts beautifully with the jammy, slightly loose filling that inevitably leaks at the edges—a hallmark of galettes. Perfect for those avoiding gluten who still want impressive, homemade pastry. Serve warm with vanilla ice cream or whipped cream for a casual summer dessert that looks far more complicated than it is.
Ingredients
- 1 cup rice flour, ground
- 3 tablespoon potato starch, divided into portions
- ¼ teaspoon xanthan gum, for binding gluten-free dough
- ½ cup unsalted butter, cold, cubed
- 4 tablespoon water, divided, plus 1 for egg wash
- ½ pint fresh blueberries, rinsed
- 1 pint fresh strawberries, rinsed and halved
- 1 tablespoon coconut sugar, divided
- 1 teaspoon corn starch, for filling
- ½ lemon, juice only
- 1 egg, for egg washplant-based milk + cornstarch1:1 + 1/4 tsp cornstarchswapeggs-freeadds dairy
creates glossy crust without egg
Full guide →
Instructions
- 1
Pulse rice flour, potato starch, and xanthan gum together in a food processor to combine.
- 2
Add unsalted butter and pulse about a dozen times until mixture resembles fine crumbs.
- 3
Add water one tablespoon at a time, pulsing until the dough begins to clump and stand tall against the processor walls.
- 4
Transfer dough to a work surface and form into two equal balls. Wrap each separately in plastic wrap, pat into a thin disk, and refrigerate for at least 1 hour or up to 3 days.
- 5
Preheat oven to 425°F.
- 6
While crust chills, combine blueberries, strawberries, cornstarch, coconut sugar, and lemon juice in a mixing bowl, tossing to coat evenly.
- 7
Let dough come to room temperature for a few minutes. Dust work surface with rice flour, unwrap one ball, and place plastic wrap or parchment on top.
- 8
Roll dough to 1/4 to 1/8-inch thickness and approximately 9-inch diameter.
- 9
Repeat rolling with second ball of dough.
- 10
Divide berries between both galettes, leaving a 1-2 inch border around the edges.
- 11
Fold dough edges up and over the filling in large creases, creating a rustic gathered shape.
- 12
Transfer galettes to a parchment-lined baking sheet.
- 13
Whisk egg with water and brush the sides of the crust with egg wash. Sprinkle additional sugar over the crust.
- 14
Bake for 35-40 minutes until filling bubbles visibly at the edges.
- 15
Cool slightly on the pan before slicing and serving.
Tips
Keep all butter, water, and dough cold throughout preparation. Warm pastry will not produce the flaky, tender texture that makes this galette special.
Don't overfill the galette or the berries will escape too much during baking. A modest mound leaves room for the pastry edge to fold and bake properly.
Rice flour dusting prevents sticking without toughening the dough like wheat flour would. Have extra on hand for rolling.
Good to Know
Cooled galettes keep covered at room temperature for 1 day, or refrigerated for up to 2 days. The crust softens slightly as filling releases moisture, but flavor remains good.
Prepare and wrap dough balls up to 3 days in advance; refrigerate. Prepare berry filling up to 4 hours ahead; store covered. Assemble and bake on serving day for best texture.
Serve warm or at room temperature with vanilla ice cream, whipped cream, or Greek yogurt. Slice into wedges at the table. Galettes are rustic; uneven serving adds to charm.
Common Mistakes
Overmix dough after adding water to avoid tough, dense crust; stop as soon as dough begins to clump.
Skip the chilling step to avoid pastry tearing during rolling and a greasy, dense final texture.
Use warm butter or water to avoid flaky layers that make this pastry special.
Overfill the galette to prevent berries from overwhelming the dough edges and burning the filling.
Substitutions
Dairy-Free Swaps
General Alternatives
creates glossy crust without egg
Full guide →FAQ
Can I use regular all-purpose flour instead of rice flour?
Yes, substitute 1:1 by weight or volume. Omit the xanthan gum since wheat flour contains natural gluten. The texture will be virtually identical, and chilling time remains the same. This is not a gluten-free recipe if you make this swap.
What if the berries release too much juice during baking?
Some leaking is normal and expected in galettes. Increasing cornstarch to 1.5 teaspoons will thicken filling slightly, but the rustic nature means some juice will escape. Cool slightly before slicing to let filling set. Serve with a spoon to catch any extra juice.
How long can I keep a baked galette or can I freeze it?
Galettes keep 1-2 days refrigerated, covered. Freeze baked galettes up to 2 months wrapped well. Reheat in a 180°C oven for 10-12 minutes to restore pastry crispness. Freeze unbaked galettes on the baking sheet, then wrap and store up to 1 month; bake directly from frozen, adding 5-10 minutes to baking time.