How To Make Gluten-Free Galette Dough

gluten free galette dough rolled out with a rollin pin on top

How To Make Gluten-Free Galette Dough

Make the perfect extra-flaky, buttery gluten-free galette dough with this easy foolproof recipe! It is so good, no one would ever guess it's gluten-free! It's the perfect galette dough recipe—one that works wonders for both sweet and savory galette creations. Dive into the post for foolproof tips, and don't forget to catch a glimpse of the quick video below for a step-by-step visual treat.

5 from 2 votes

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Course: Dessert

Cuisine: American, French, Gluten-Free, Gluten-Free Dessert

Prep Time: 30

Total Time: 30

Servings: galette crust

Calories: 218kcal

Author: Capri Lilly

Equipment

Pastry Cutter or two forks

Ingredients

2 cups Gluten-Free All Purpose Flour (that contains xanthan gum) (250 grams) can sub with regular all-purpose flour
8 tablespoons Cold Butter
4 tablespoons Ice Cold Water plus more if needed (add 1 teaspoon at a time)
1 teaspoon Sea Salt if using unsalted butter

Optional Add-ins

1-2 tablespoons Granulated Sugar
1 teaspoon Cinnamon
1/2 teaspoon Cardamom

Instructions

In a large bowl, sift the flour (and salt if adding). Next, cut cold butter into cubes. If it is not ice cold, place the cubes of butter in the freezer for at least ten minutes.
Using a pastry cutter or two forks, break the butter into the flour until it resembles a coarse meal with some pea-sized pieces of butter.
Make a small pit in the center of the flour and slowly 4 tablespoons of cold water and use a spatula to mix until the dough holds together and forms a ball. If the dough does not come together or feels crumbly, feel free to add in more water 1-teaspoon at a time
Coat your hands in flour and begin to form the dough into a round disc. Then, wrap the dough in plastic wrap and transfer it to the fridge for at least 45 minutes before using. When you are ready to use the dough, remove it from the fridge. If it is hard to manipulate, let the dough sit at room temperature for 10-15 minutes before rolling it out
Transfer the dough onto a lightly floured surface and begin to roll out the dough into a 12-14 inch circle until it is about 1/8 - 1/4 inch thick. If needed, place a piece of parchment paper on top of the dough to help when rolling it out
Line a baking sheet with parchment paper. Transfer the crust onto the prepared baking sheet. Add the filling of your choice to your crust, making sure to leave at least a 1-2 inch border. Fold the border over the filling, then brush with egg wash to achieve a golden crust.

Notes

GLUTEN FREE BAKING

The best way to measure gluten-free flour is to measure it with a scale OR use the “spoon & level” method. For the spoon & level method, use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.

I’ve made this recipe with Bob’s Red Mills 1:1 Gluten-free flour and King Arthur, Gluten-Free Measure for Measure Flour. Both Options work great. If your gluten-free flour blend does not contain xanthan gum, add 1 tsp xanthan gum. (If you are not sensitive to gluten, feel free to use regular all-purpose flour.

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