Gluten Free Blueberry Galette

Buttery and flaky gluten free blueberry galette topped with ice cream or non dairy whipped topping!

It's safe to say this gluten free blueberry galette recipe is a new family favorite Summer dessert. It's super simple to make, utilizes fresh fruit, and tastes delicious. What could be better?

I first introduced you all to this recipe on Facebook Live a few months back. At the time, I didn't have a full recipe all typed out, only some chicken scratch on a sticky note of what I thought would work out, and it did! I took an old pie crust recipe I had and mixed it together with my shortbread cookie recipe, and it created the perfect buttery and flaky crust.

If you've never made a galette before, I'd suggest watching the video as it really helps to see how to fold the pastry over (it's quite simple really, I just think it's great to see it as I'm a visual learner). I also answer some questions about substitutions and how I store my ingredients. You can see the video at the bottom of this blog post for my gluten free blueberry galette!


If you're wondering if you can swap out the blueberries for another fruit, you can! I've tried it with peaches, apricots and blueberries, and I've seen others use nectarines, apples, and so much more. The filling opportunities are endless!

My favorite way to serve it is warm with a scoop of dairy-free vanilla ice cream on top. It's also great cold from the fridge for breakfast… with or without the ice cream 😉



Gluten Free Blueberry Galette



Cuisine: French

Category: Desserts

PREP TIME: 30 + 4 hours chilling time mins

COOK TIME: 45 mins TOTAL TIME: 75 mins




Egg Wash

*may be substituted for finely ground and blanched almond flour


  1. In a food processor, combine the cashew flour, arrowroot, coconut flour, and sea salt and process for 15 seconds until combined.
  2. Add the maple syrup and process for 15 seconds until combined and crumbly.
  3. Add the cold butter, 1 tablespoon at a time, and pulse the food processor a couple times in-between, until the butter is pea sized and the dough starts to come together.
  4. Using your hands, pack the dough into a tight ball and flatten it into a disc. Wrap it tightly it tightly in plastic wrap and place it in the refrigerator to chill for 4 hours.
  5. Once the dough is done chilling, preheat the oven to 325ºF.
  6. Place the dough in between two large pieces of parchment paper on a flat surface. Roll the dough out into a 12-inch diameter circle that’s approximately 1/2 inch thick. Move the dough and parchment onto a baking sheet.
  7. Place all of the filling ingredients in a bowl and gently stir until combined.
  8. Scoop the filling into the center of the rolled out pastry. Fold up the sides of the pastry so that there is approximately 2 inches of pastry over top the outside edge of the filling. Pinch together any gaps or cracks.
  9. Whisk together the egg yolk and coconut milk. With a pastry brush, lightly brush the egg wash onto the top of the pastry. Place the galette into the preheated oven and bake for 45 minutes, or until the top is golden brown. Serve warm.

Keywords: dessert, gluten free, paleo, vegetarian, French, summertime