Gluten Free Apple Galette

Recipe Ingredient Notes

Gluten-Free Flour: You can create this delicious gluten-apple galette using any gluten-free flour blend available. For the flakiest homemade galette crust, I recommend using the Cup4Cup flour blend. Its higher starch content creates a lighter crumb, helping the galette dough rise beautifully. Make sure your flour blend includes xanthan gum for the best results.

Almond Flour: Almond flour, made from finely ground almonds, brings a rich, nutty flavor that pairs beautifully with the apples. It also helps absorb the juices from the apple filling when layered at the bottom of the galette. If you're nut-free, swap the almond flour with additional gluten-free flour. Alternatively, a 50:50 mix of gluten-free flour and granulated sugar works just as well for absorbing the juices.

Cream Cheese: Cream cheese (the one that comes in block form) is the perfect addition to gluten-free galette crusts because it brings moisture, tenderness, and richness to the dough. Cream cheese contains around 51% water and 37 % fat. Its high water content creates a tender and flaky texture, while its creamy consistency adds richness and a subtle tangy flavor. I have not tested this dessert recipe with vegan or dairy-free ingredients.

Apples: For a gluten-free apple galette, you want apples that hold their shape well during baking and offer a balance of sweet and tart flavors. I like using Honeycrisp Apples, which have a nice crisp texture and are great for balancing the buttery crust. Another favorite is Fuji or Granny Smith Apples. You can also use a mix of apples for a more complex flavor profile.

Lemon Juice: Lemon juice adds a subtle acidity that brightens the overall flavor of the apple galette, balancing the sweetness of the apples and spices.

Vinegar: Adding a touch of vinegar to the dough can help reduce the toughness of the galette crust. White vinegar is my go-to, but apple cider vinegar works just as well.

Recommended Tools

To successfully make a Gluten Free Apple Galette, you'll need a few kitchen tools. Most of them are available on Amazon, but you probably already have them in your kitchen.

Food Processor: I prefer using a food processor to make the dough. It's convenient and saves time. If you prefer making it by hand, quickly work the butter and cream cheese into the dry ingredients, similar to making biscuits or scones. Avoid using a stand mixer, as it can overwork the dough and generate heat, making it sticky and harder to handle.

Rolling Pin: Use a rolling pin to roll out the gluten-free galette dough.

You'll also need the following tools: a sheet tray, parchment paper, a peeler, a large bowl, a pairing knife, a cutting board, and a pastry brush.

Homemade Apple Pie Spice

Apple pie spice is a blend of ground spices commonly used to season apple pie and other apple-based desserts like this Apple Galette. It typically includes a combination of warm, sweet, and aromatic spices that complement the flavor of apples. While the exact ingredients in apple pie spice can vary, a typical blend may include:

• Cinnamon: The star of apple pie spice, cinnamon provides a warm, sweet, and slightly spicy flavor essential in bringing out the best in apple-based treats.
• Nutmeg: Nutmeg adds a nutty and slightly sweet note, with an underlying earthiness that deepens the spice blend.
• Allspice: Allspice offers a complex flavor, combining hints of cinnamon, nutmeg, and cloves, adding richness to the mix.
• Cardamom: With its slightly citrusy and floral flavor, cardamom complements the warmth and sweetness of traditional apple pie spices, adding a unique twist.
• Ginger: While not always included, ginger introduces a touch of spiciness and complexity, perfect for those who enjoy a little extra kick in their desserts.

While you can find apple pie spice at most grocery stores, it can be pricey and sometimes hard to locate. That's why I prefer to make my own blend at home - similar to my pumpkin pie spice mix. Feel free to adjust the proportions to suit your taste. Once mixed, store your spice blend in an airtight container to keep it fresh and ready for all your baking needs.

This homemade apple pie spice is perfect for adding that cozy, fall flavor to your favorite recipes.

Gluten-Free Galette Dough

To make the perfect galette dough, I recommend using a food processor. You can also make it by hand in a large mixing bowl, but I advise against using a stand mixer. This method ensures a flaky, tender dough that’s perfect for any gluten-free galette recipe.

1. In the food processor, combine gluten-free multi-purpose flour, almond flour, granulated sugar, baking powder, and kosher salt. Add the cold, tablespoon-sized pieces of unsalted butter and cream cheese.
2. Pulse the mixture 5-6 times, in like 1-second intervals. It's important to still see large chunks of butter and cream cheese; these will break down further when you add the milk and vinegar.
3. Add the cold milk (or cold water) and vinegar, and pulse 3-4 more times. The dough should not fully come together in the food processor - it should look crumbly.
4. Transfer the gluten-free galette dough to a clean kitchen counter. Use your hands to bring the dough together. Don’t be afraid to knead the dough firmly.
5. Once the galette dough is formed, place it on a parchment-lined sheet tray and shape it into a rectangle. The exact dimensions aren’t critical but aim for about 1 inch in height to make rolling it out easier.
6. Cover the gluten-free dough with plastic wrap or parchment paper, and refrigerate it for 10-15 minutes before rolling it out.

Flaky Gluten-Free Galette Crust

Achieving a flaky gluten-free galette crust is all about technique. Stacking and flattening the dough not only creates those desirable flaky layers but also ensures even moisture distribution, making the dough easier to roll out. Keep extra gluten-free flour nearby to prevent the dough from sticking to the parchment paper or rolling pin. I prefer the stacking method.

1. After resting the dough in the fridge for 10-15 minutes, transfer it to a lightly floured surface like parchment paper or a clean kitchen counter. If the dough has been chilled longer, let it sit for a few minutes to soften slightly, making it easier to roll.
2. Roll the dough into a rectangle, aiming for a thickness of about ½ to ¾ inch. Use a knife to cut the rolled-out dough into three equal parts. Stack these dough slices on top of each other and gently press them together.
3. Rotate the dough slab 90 degrees so the short side is facing you. Roll out the dough again to the same thickness (½ to ¾ inch). Repeat the slicing into thirds and stacking process for a total of three times. After pressing the dough together, roll it out once more, widening and lengthening it slightly. It should be around ¾ inch thick.
4. Wrap the apple galette dough in plastic wrap or parchment paper and refrigerate for 30 minutes. If the galette dough isn't chilled, the butter can soften too much and blend into the dough, making the crust denser and less flaky. The dough can be stored in the fridge for up to 3 days or frozen for up to one month, making it convenient for future use.

Apple Galette Filling

1. Peel, core, and slice the apples into thin, even slices (about ¼-inch thick). You can also leave the peels on if you prefer a more rustic look. You should have around 400-450 grams of sliced apples (weigh after peeling and slicing)
2. In a large mixing bowl, combine the apple slices with brown sugar, apple pie spice, vanilla extract, cornstarch (or gluten-free flour if you don't want to use cornstarch), lemon juice, and a pinch of salt. Toss everything together until the apples are evenly coated and the mixture is well combined.
3. Allow the apple mixture to sit for 10-15 minutes while you roll out the galette dough. This helps the flavors meld and allows the cornstarch to absorb some of the apple juices, which will thicken the filling during baking.

How to assemble a Gluten Free Apple Galette

Once your gluten-free galette dough has chilled for at least 30 minutes, remove it from the fridge and let it sit at room temperature for a few minutes. If the dough has been chilled for a longer period, allow it to sit for at least 10 minutes to soften slightly—this makes it easier to roll out.

1. Place the galette dough on a lightly floured piece of parchment paper and roll it out into a 12-inch circle. The shape doesn’t need to be perfect but aim for a thickness of about ⅛ inch (3-4 mm). After all a galette is supposed to be a free-form pie. I find it helpful to use the width of the parchment paper as a guide.
2. Carefully transfer the parchment paper with the rolled-out dough onto a baking sheet.
3. Sprinkle almond flour evenly in the center of the dough, leaving a 2-3 inch border around the edges. The almond flour helps absorb the apple juices, ensuring the bottom of the galette stays crispy. If you prefer a nut-free option, a 50:50 mix of gluten-free flour and granulated sugar works just as well.

4. Evenly spread the apple filling over the almond flour. If there are any juices of the apple filling at the bottom of the bowl reserve them until you are ready to bake the galette.
5. Begin folding the edges of the dough over the filling, working in small sections around the galette. The folds don’t need to be perfect—embrace a rustic, freeform look. As you fold, gently pleat the dough by pinching and folding it over the apples. The pleats should slightly overlap, helping to contain the filling and create a beautiful, artisanal appearance.
6. Place the assembled apple galette in the refrigerator to chill while the oven preheats. Chilling allows the dough to firm up, ensuring it bakes evenly and holds its shape. For best results, bake the galette right after chilling, though you can refrigerate it for up to 12 hours if needed.

Baking Instructions

1. When ready to bake the apple galette, preheat the oven to 400F. Arrange your oven racks in the middle of the oven. If your oven tends to run hot from the bottom, I recommend using two sheet trays stacked on top of each other to bake the galette. This will reduce the chances of the bottom of the galette to burn.
2. In a small bowl, whisk an egg with a little milk (non-dairy is fine) or water to create an egg wash. Brush the pastry dough with the egg wash and generously sprinkle coarse sugar, like turbinado sugar, on top. Should you prefer to keep this recipe egg-free, feel free just to use milk or nondairy milk instead of the egg wash.
3. If you have any reserved juices from the apple filling, drizzle them over the filling before baking the galette.
4. Bake the galette at 400F for 15 minutes, then reduce the temperature to 375F. Continue baking for another 25-30 minutes until the crust turns golden brown and the fruit filling starts bubbling. Remember the apple pie filling will thicken as it cools.
5. If your crust turns brown too quickly, carefully cover it with some foil. Baking times as always depend on your oven and how thick you rolled out the galette dough.
6. Remove the galette from the oven and let it cool on the sheet tray for at least 15-30 minutes to an hour before serving. This gives the apple filling time to thicken up and set.

How to serve an Apple Galette

Serving an apple galette can be as simple or as fancy as you like. Here are some ideas to present and enjoy your delicious gluten-free apple galette. I recommend using a serrated knife to cut the galette into wedges. Apples can be a bit trickier to cut neatly than other fruits.

With Vanilla Ice Cream: Serve warm slices of the apple galette with a scoop of vanilla ice cream. The creamy ice cream pairs beautifully with the warm, spiced apples and flaky crust.

Topped with Whipped Cream: Add a dollop of freshly whipped cream on top of each slice. This adds a light, airy contrast to the rich filling and enhances the galette’s overall texture.

Storage & Freezing

Gluten-Free Apple Galette, or any galette that is, tastes the best the day they have been baked. Because who doesn't love freshly baked pie? If you happen to have leftovers, store them in an airtight container at room temperature for 1-3 days. Reheat slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This helps restore some of the crispiness to the crust.

I don't recommend freezing the baked or even unbaked assembled galettes. But, the gluten-free galette dough can be frozen and can be stored in the freezer for up to one month. When ready to use them allow the dough to thaw overnight in the fridge or on the kitchen counter.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I tested my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.