Gluten-Free Berry Galette with Butter Crust

This rustic gluten-free berry galette, featuring a tender, flaky crust cradling a sweet and slightly tart berry filling. The warm, baked fruit and buttery pastry create a delightful contrast of textures and flavors perfect for any occasion.

Prep: 20 min Cook: 35 min Total: 110 min Serves: 4

At a glance: This easy desserts recipe yields 4 servings in about 1h 50m (20 min prep, 35 min cook). It uses 12 ingredients — including gluten-free all-purpose flour blend, granulated sugar, cold unsalted butter — and walks through 5 steps. Updated October 25, 2026. Browse more desserts recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Berry Galette with Butter Crust: When preparing this desserts recipe, roll the galette dough on parchment or a surface dusted with the GF blend, and clean the rolling pin and pastry blender if they were last used for wheat pastry. Buy cornstarch labeled gluten-free, as with the flour blend.

Gluten-Free Notes for Gluten-Free Berry Galette with Butter Crust: This recipe is designed to be entirely free from gluten-containing grains, utilizing a gluten-free flour blend for the crust. Ensure all added ingredients are also gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 In a large bowl, whisk together the gluten-free all-purpose flour blend and salt. Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This texture is key for a flaky crust. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together, about 2-3 tablespoons total. Be careful not to overmix, as this can make the crust tough. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten-free flours to hydrate and the butter to firm up.
2 While the dough chills, prepare the berry filling. In a medium bowl, gently toss the mixed berries with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. The cornstarch will help thicken the juices as the berries bake, preventing a soggy bottom. Set aside.
3 Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface (using your GF flour blend), roll out the chilled dough into a roughly 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to the prepared baking sheet. If the dough cracks, you can gently press it back together.
4 Spoon the prepared berry filling into the center of the dough circle, leaving a 2-inch border. Gently fold the edges of the dough up and over the filling, pleating as you go to create a rustic, free-form tart. The filling should be visible in the center.
5 Brush the folded crust edges with the beaten egg wash and sprinkle generously with turbinado sugar for a beautiful sparkle and crunch. Bake for 30-35 minutes, or until the crust is golden brown and the berry filling is bubbly and thickened. If the crust starts to brown too quickly, you can loosely tent the galette with foil. Let the galette cool on the baking sheet for at least 15-20 minutes before slicing and serving. This allows the filling to set properly.

Nutrition (per serving)

380

Calories

Protein

41g

Carbs

23g

Fat

Fiber

105mg

Sodium

Tips & Notes

Keep the butter cold and the dough chilled. Gluten-free pastry cracks when warm.
Roll the dough on parchment and use the paper to lift and fold the edges over the berries.
Let the galette cool for at least 30 minutes so the berry juices thicken before slicing.

Common questions

What cross-contamination risk is specific to Gluten-Free Berry Galette with Butter Crust?

Check gluten-free all-purpose flour blend, granulated sugar, cold unsalted butter, cut into cubes before they go into Gluten-Free Berry Galette with Butter Crust. Roll the galette dough on parchment or a surface dusted with the GF blend, and clean the rolling pin and pastry blender if they were last used for wheat pastry. Buy cornstarch labeled gluten-free, as with the flour blend.

Which gluten-free swaps does Gluten-Free Berry Galette with Butter Crust use?

Gluten-Free Berry Galette with Butter Crust relies on 1.5 cups gluten-free all-purpose flour blend and 2 tbsp cornstarch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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