Skip the pie (and the grains!) in this healthier almond flour berry galette. Made with an almond flour and tapioca flour crust and a juicy berry filling this gluten-free galette recipe will be a hit for your next party.
This healthy gluten-free galette is low in sugar while also still looking fancy. Read on for more…
Maven’s Quick Tips
Don’t Overmix. To keep your pie crust flaky I recommend not overmixing.
Keep it Cold. This goes along with not overmixing but be sure to keep your pie crust cold. While you’re mixing the filling I recommend placing the crust in the fridge or freezer.
Customize the Filling. Prefer blueberries to mixed berries? No problem! Want to use a different fruit? All good! Simply use 2 cups of your favorite fruit as the filling.
Make it ahead. The galette crust can be made several days in advance and stored in the fridge.
Ingredients in Almond Flour Galette
There are two components of this dessert: the crust and the filling.
Here’s what you need for the crust:
- Almond flour – make sure it’s flour and not almond meal!
- Tapioca flour – a great thickening option that is gluten-free.
- Coconut sugar – brown sugar works too.
- Sea salt – to taste
- Cold butter – the fat component – just be sure to make sure it’s straight from the fridge!
- Egg – I like the sturdiness that an egg adds to a galette crust but note that you can omit it and use 2-3 tbsp of cold water instead (see note below with instructions).
Here’s what you need for the filling:
- Mixed berries – the star of the show. Make sure you’re using fresh berries and not frozen which can lead to a runny filling. Blueberries, raspberries, blackberries and strawberries all taste delicious!
- Lemon – we’re using the zest and the juice because they bring brightness to the filling.
- Tapioca flour – again, a thickening agent.
- Coconut sugar – can also use brown sugar.
- Vanilla extract – brings all of the flavors together perfectly.
How to Make a Berry Galette
STEP 1: MAKE THE CRUST
Add the almond flour, tapioca flour, coconut sugar and salt to a food processor and pulse to mix. Add in the cold butter and pulse until the butter becomes pebbly (like small rocks). Add in the egg and pulse until the dough comes together.
STEP 2: ROLL OUT CRUST
Remove the dough from the food processor and place between two sheets of parchment paper. Use a rolling pin to roll the dough into a 12 inch circle. Remove the top piece of parchment paper and place the bottom piece of parchment paper with the crust onto a baking sheet and put it in the fridge while you make the filling.
STEP 3: MAKE FILLING
In a large bowl combine berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract, and cinnamon until berries are well-coated.
STEP 4: STUFF + BAKE
Remove crust from fridge and add filling to the center of the crust, leaving at least a 2 inch perimeter for folding over. Slowly fold crust over the filling all around the edges by using the parchment paper and folding it over the berries. Use your hands to fix any broken spots. Don’t worry if crust breaks, just repair with your hands and it will be totally fine once it’s baked. Place in the oven to bake for 25-30 mins or until golden brown around the edges. Let cool for 20 mins before serving.
Troubleshooting Tips
A galette is a French pastry that is typically deconstructed or “free form” meaning that it isn’t shaped into a traditional pie pan or tart pan. It utilizes the same flaky pie crust that is then folded over a filling with a thick border leaving the center exposed. Galettes tend to be more rustic and casual and are easier to make because they require less bake time and fussy pie shaping.
Yes! Feel free to use 2 cups of your favorite mixed fruit or just 2 cups of your favorite berry.
Galettes are supposed to look rustic so don’t worry if your crust doesn’t look perfect. Simply piece back together
Yes you can. But be sure to replace it with 2-3 tbsp of cold water. Start with 2 tbsp and add the 3rd tbsp if your crust is looking too dry. Some purists prefer a crust without egg so this is a good option.
If you’d prefer a vegan galette I’d recommend using this recipe and replacing the filling with the one listed below.
Yes this is a gluten-free galette recipe!
Arrowroot flour works as a great substitute. Though it won’t have quite the same texture you could also replace with cornstarch.
Storage Instructions
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: You can freeze your crust for up to 3 months then allow to thaw before continuing with instructions. Alternatively you can make the galette and freeze it then place it directly into the oven to bake but note that you will have to add on several minutes to your bake time.
More Galette + Pie Recipes:
Almond Flour Berry Galette
Skip the pie (and the grains!) in this healthier almond flour berry galette. Made with an almond flour and tapioca flour crust and a juicy berry filling this gluten-free galette recipe will be a hit for your next party.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
For the Crust:
- 1 1/2 cups almond flour (NOT almond meal)
- 1/2 cup tapioca flour
- 1 tbsp coconut sugar (or brown sugar)
- 1/4 tsp sea salt
- 1/2 cup cold butter, cubed
- 1 large egg
For the Filling:
- 2 cups of mixed fresh berries (blueberries, raspberries, blackberries, strawberries etc…)
- zest, 1 lemon
- juice, 1/2 lemon
- 1 tbsp tapioca flour
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
To make the crust:
- Preheat oven to 350 degrees F.
- Add the almond flour, tapioca flour, coconut sugar and salt to a food processor and pulse to mix. Add in the cold butter and pulse until the butter becomes pebbly (like small rocks).
- Add in the egg and pulse until the dough comes together.
- Remove the dough from the food processor and place between two sheets of parchment paper. Use a rolling pin to roll the dough into a 12 inch circle. Remove the top piece of parchment paper and place the bottom piece of parchment paper with the crust onto a baking sheet and put it in the fridge while you make the filling.
For the filling:
- In a large bowl combine berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract, and cinnamon until berries are well-coated.
- Remove crust from fridge and add filling to the center of the crust, leaving at least a 2 inch perimeter for folding over.
- Slowly fold crust over the filling all around the edges by using the parchment paper and folding it over the berries. Use your hands to fix any broken spots. Don’t worry if crust breaks, just repair with your hands and it will be totally fine once it’s baked.
- Place in the oven to bake for 25-30 mins or until golden brown around the edges.
- Let cool for 20 mins before serving.
- Don’t forget to serve with a scoop of ice cream!
- Store leftovers in the fridge for up to 3 days.
