Gluten Free Apple Galette

This Gluten Free Apple Galette is similar to an apple pie with a buttery crust with thinly sliced juicy apple, but easier to put together! It’s the perfect dessert to serve during the holidays or a fun weekend baking project to celebrate the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

A whole gluten free apple galette
Gluten-Free Apple Galette Recipe

This Gluten Free Apple Galette is everything you want in an apple dessert for fall: juicy cinnamon apples with just the right hint of spice encased in a buttery pastry. It’s like a classic apple pie without all the work of baking it in a pie dish! We turned to our favorite pie dough that uses almond and tapioca flour and butter.

A galette is very similar to an apple pie, but a bit more rustic in appearance. It also can feel less intimidating to make a galette vs. a pie, and you don’t need a pie tin! The pie crust holds all that apple filling all on its own. This is the quintessential fall dessert to make (or this, or this)!

A gluten free apple galette with ice cream on itIngredients Needed

For this recipe we used these tools:

paleo apple dessert for fall sliced upTips for Making Gluten Free Pie Crust:

  1. Get all of the ingredients prepared before you begin: Measure out the dry ingredients, cut the butter and make sure it is chilled and crack the egg with the honey in a bowl.
  2. Don’t over-process the dough: Once it has come together stop running the food processor.
  3. Wrap it up! Wrap the dough tightly in plastic wrap, either in 1 or 2 disks, depending on if you are making a double batch.
  4. Let it chill! The longer this dough chills, the better. It’s best to let it sit overnight, but at a minimum it needs 4 hours.

A bite of a gluten free apple galetteTips for Making the Perfect Apple Galette

  1. Make the crust 1-2 days ahead of time.
  2. To roll it out we suggest using plastic wrap. Place a piece of plastic wrap down, then place the dough on top, then place another piece of plastic wrap and roll out between the two. We don’t normally tend to suggest using plastic for anything, but with this dough it really works out better on plastic vs. parchment. If you don’t own plastic wrap (we don’t blame you!) parchment paper can work too. Wax paper might work as well, but we did not test that.
  3. Make sure the crust is cold when rolling it out and working with it. If it’s getting too warm and melty, place it back in the refrigerator for 10-15 minutes.
  4. When peeling and slicing the apples, squeeze apples with lemon juice to prevent browning.
  5. You do not need to make any fancy design when placing the apples inside of the pie crust! But if you want to you can place the apples in concentric circles, overlapping slightly, to look like a flower. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust.
  6. Place the rolled out pie dough on a piece of parchment for baking. When folding up the crust around the apples, use the parchment paper as an aid. Pinch together any cracks that form.
  7. You can brush the pie crust with an egg wash made from an egg whisked with a splash of water. Sprinkle the crust with raw sugar, if desired for improved texture and taste!

A Guide To Apples

If you like this apple recipe, check out these others:

Watch the video:


4.3 rating
3 reviews

Gluten-Free Apple Galette

This gluten free apple galette is the perfect holiday and fall dessert. It's easy to prepare, SO delicious, and nobody will know it's gluten-free and grain-free!


Yield 8-10
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Recipe Type: Dessert
Cuisine Gluten-free
Difficulty: Moderate
Author: Lexi

Ingredients

Apple Filling

To Assemble

  • 1 egg
  • tablespoon water
  • Additional coconut sugar or turbinado sugar (optional)

Directions

  1. Preheat oven to 350ºF.
  2. Make Almond Flour Pie Crust or Oat Flour Pie Crust. Chill for at least 4 hours.
  3. Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper.
  4. Between two sheets of plastic wrap or parchment paper, roll out dough to about a 12 inch circle. Place dough on a parchment lined baking sheet. Chill while making apple filling.
  5. In a bowl, combine apple filling ingredients and toss until completely coated.
  6. Place apple filling in the center of the dough, leaving about a 1-1/2" border. Use parchment paper to carefully carefully fold up the sides of the pastry. Pinch the dough together if any cracks form.
  7. Whisk together egg with water, then brush crust with egg wash and sprinkle with optional coconut sugar or turbinado sugar.
  8. Bake for about 35-40 minutes or until crust is crispy and golden
  9. Remove and let cool before slicing

Recipe Notes

  1. We used gala apples when making this! Reference the Guide to Apples for other good choices.
  2. Arrowroot starch can be substituted for tapioca starch.
  3. Galette can be made up to one day ahead! Store, covered at room temperature for 1 day. If storing longer place in the refrigerator.

Nutrition

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49 comments
September 8, 2019

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49 Responses

  1. Hi Lexi 🙂
    This recipe looks amazing! Thanks for posting it! Can’t wait to make it tomorrow! Annoying question – do you think that using Earth Balance coconut butter instead of grass-fed butter might work?

  2. This sounds great, I’d love to make it for Thxgiving. I’m wondering how it’s dairy-free, if it has butter? Can you recommend a substitute? Thanks!

  3. Lexi, thank you so much for creating such fabulous recipes.
    I have been having severe egg sensitivity symptoms and will now have to remove egg from my diet. Do you have and advice for great substitute for egg in this recipe as well as other baked goods? Thanks again!

  4. What a great Thxgiving recipe! I’m wondering how it can be dairy-free, if it has butter? Can you recommend a substitute? Thanks 🙂

    1. Often people with dairy sensitivities can be okay with butter since it’s void of many of the proteins, but for fully dairy-free you can sub your favorite butter substitute! Enjoy 🙂

  5. I’m making this today! When rolling out, how large is the rectangle, could you give approximate measurements? How far into the middle do you roll in the edges? Thank you, looks amazing!

  6. This looks absolutely delicious! Is there something I can substitute for the tapioca flour? Unfortunately I haven’t seen it here in Germany 🙁 Thank you!

  7. Hi Lexi–
    Happy Thanksgiving! I’m ready to put this in the oven and can’t wait to try it after our meal. But, I don’t see the oven temperature. I’m going to try 350 and see how it works.

  8. I am about to put this into the oven as I type this. The recipe above has no oven temperature, so I will have to look up other like recipes and decide on an oven temp. Maybe this should have been an apple crumble because the dough is very difficult to work with, softens/melts quickly and sticks to the parchment paper. I should have thought better before using this recipe because of the tapioca flour: replacement flours like cornstarch, tapioca starch, potato starch, and rice starch can, if over consumed, be very destructive, since they make visceral fat grow, send blood sugar through the roof, and cause hypertension and heart disease. Today is Father’s Day and this was to be a treat for my husband, so I will put it in the oven with my fingers crossed. Your picture is beautiful, but I don’t know how you got that result.

    1. How’d it go! Many readers have made this with success. Did you refrigerate the dough as stated? I’ll update temperature (it’s 350)!

  9. This looks so good! I was hunting for a blueberry paleo galette recipe as that’s what’s in season right now. Do you think it would work with blueberries instead of apples?

    Thanks!

    Gabriel

  10. I didn’t have any tapioca so I substitute it with spelt flour which worked beautifully by the way. It was so yummy!! Thanx for sharing ur recipe!

  11. hi, maybe its because of my english but for the crust i use whole egg and then use aan egg yolk to brush the crust before putting in the oven right?

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Author: Lexi

Ingredients

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