It’s safe to say that this recipe for Gluten-free blueberry galette It will be your new favorite dessert if you didn’t know it. It is very simple to make, uses fresh fruit and tastes delicious. What could be better?
A couple of gluten-free flours, some butter, some sweetener, a processor, and you create the perfect buttery, flaky dough.
If you’ve never made a galette before, or a dessert that has a somewhat challenging dough to handle (because they don’t even have gluten), we suggest you follow the steps as is so that you struggle less. This dough, because it is gluten-free, will break, but later we will tell you how to manipulate it with the paper and the same fingers to leave it without breaks.
And regarding the blueberries, of course they can be replaced by another fruit, for example, you can use peaches, apricots, nectarines, apples and much more. The filling opportunities really are endless.
A very delicious way to serve this blueberry galette it is lukewarm with a scoop of ice cream on top. Sure, this recipe is healthy and it’s gluten-free and dairy-free, and the best bet would be for you to go for a healthy, dairy-free ice cream that doesn’t have a lot of sugar, too. It’s also great to eat cold or warm for breakfast, with or without ice cream.
Gluten-free blueberry galette recipe
It is worth mentioning that considering the best quality ingredients will always result in a healthier product for you. Opt for ingredients, natural, organic and free grazing. It is so, next, we give you the ingredients of this delicious gluten free galette so that you can make your shopping list.
Ingredients
- 2 1/4 cups almond flour
- 1/4 cup plus 3 tablespoons arrowroot powder or tapioca flour
- 1 tablespoon coconut flour
- 1/4 teaspoon sea salt
- 1/4 cup of pure maple syrup or can also be agave
- 5 tablespoons of butter (you can also use ghee) cold without salt
Filling
- 2 cups of blueberries
- 1 tablespoon maple or agave syrup
- 1 tablespoon coconut sugar
- 2 teaspoons arrowroot powder or tapioca flour
- 1 1/2 teaspoons fresh lemon juice
- zest of 1 lemon
egg glazed
- 1 large egg yolk
- 1 tablespoon whole coconut milk
Instructions to prepare the gluten-free blueberry galette
1. In a food processor, combine almond flour, tapioca, coconut flour, and sea salt and process for 15 seconds until blended.
2. Add the agave syrup and process for 15 seconds until combined and crumbly.
3. Add the cold butter (or ghee), 1 tablespoon at a time, and pulse the food processor a couple of times on the middle, until the butter is the size of a pea and the dough begins to come together.
4. Using your hands, pack the dough into a tight ball and flatten it into a disk. Wrap it tightly in plastic wrap and place it in the fridge to chill for 4 hours.
5. Once the dough finishes cooling, preheat the oven to 160ºC (325ºF.)
6. Place the dough between two large pieces of parchment paper on a flat surface.
7. Roll out the dough into a 12″ (30 cm) diameter circle that is approximately a little more than 1/2 inch (1 cm) thick. Remove only the top paper and leave the dough on the other paper and take it to a baking tray.
8. Place all the filling ingredients in a bowl and gently stir until just combined.
9. Place the filling in the center of the already flattened dough.
10. Fold the edges of the dough (bringing up and flattening with the same paper that is underneath) so that there is approximately 5 cm of dough (folded) over the outer edge of the filling. Tighten any gaps or cracks.
11. Mix the egg yolk and coconut milk well. Using a pastry brush, lightly brush the beaten egg over the top of the dough. place the gluten free cookie in the preheated oven and bake for 45 minutes, or until the top is golden brown. Serve warm.