Gluten-Free Galette Dough Recipe (2024)

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Gluten-free baking doesn’t have to be hard – which is why I wanted to share this step-by-step gluten-free galette dough recipe. This is the dough I use with all of my gluten-free galette recipes. I’ll walk you through the entire process for making your own gluten-free galette dough right at home, with no complicated ingredients or steps.

I’ll also share one of my favorite 1 to 1 baking flours that I find makes gluten-free baking a breeze. Having a simple 1 to 1 swap when baking makes the entire gluten-free baking process a breeze!

Gluten-Free Galette Dough Recipe (1)

Gluten-free Galette Dough Recipe

One of the most daunting tasks associated with gluten-free living is gluten-free baking – however, I’m here to show you it doesn’t have to be hard or complicated. There are so many great 1 to 1 flour mixes now available that gluten-free baking can essentially be a breeze.

And the perfect gluten-free baked dessert to start with is a gluten-free galette! Why? Because galettes get to be rustic and not perfect – so if creating that perfect pie crust is overwhelming – a galette is here to the rescue.

Ingredients needed

  • 1 3/4 cup 1 to 1 gluten-free baking flour
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter – cold
  • 1/2 cup cold water
Gluten-Free Galette Dough Recipe (2)

How to make gluten-free galette dough

Add the flour, sugar, and salt to a large mixing bowl. Then cut the cold butter into small chunks and add to the bowl.

Gluten-Free Galette Dough Recipe (3)

Using a pastry blender, cut in the butter until you have coarse crumbs.

Gluten-Free Galette Dough Recipe (4)

Sometimes I can’t quite get the mixture as coarse as I’d like so I will use my hands and gently finish the cutting in of the butter – just don’t overwork the flour mixture. The mixture should look similar to this.

Gluten-Free Galette Dough Recipe (5)

Add in the cold water to the flour mixture and begin to mix with a fork. Add in additional cold water as needed, 1 Tbsp. at a time, until the dough comes together well.

Gluten-Free Galette Dough Recipe (6)

Your dough should look similar to this.

Gluten-Free Galette Dough Recipe (7)

Remove the dough from the bowl and form into a ball or disc. Wrap with plastic wrap and refrigerate for 20-30 minutes.

Gluten-Free Galette Dough Recipe (8)

Follow further baking steps per specific gluten-free galette recipe.

Gluten-free Galette FAQs

Can I make a gluten-free galette dough ahead of time?

Yes, you can refrigerate the gluten-free galette dough for up to 3 days. You will want to ensure it’s wrapped tightly in plastic wrap or something equivalent, and also let warm up a bit at room temperature before rolling out.

What is the difference between a galette and a crostata?

A galette and crostata are essentially one and the same (one from France, one from Italy). They are both free-form, rustic desserts made with rough-edged dough that is folded up around the filling.

Can I freeze gluten-free galette dough?

The tightly wrapped dough can be frozen for 2-3 weeks. You’ll want to let it thaw at room temperature before rolling.

Gluten-Free Galette Dough Recipe (9)
Gluten-Free Galette Dough Recipe (10)
Gluten-Free Galette Dough Recipe (11)

Wanderlust and Wellness participates in the Amazon affiliate program. Please see myaffiliate disclaimer.

Gluten-Free Galette Dough Recipe (12)

Enjoy these other gluten-free desserts!

  • Gluten-free Key Lime Bars
  • Cherry Clafoutis
  • Pumpkin Pie Chia Pudding
  • Gluten-free Cast Iron Apple Pie

Gluten-Free Galette Dough Recipe

Gluten-Free Galette Dough Recipe (13)

Gluten-Free Galette Dough Recipe

Yield: 1

Easy, homemade gluten-free galette dough recipe made with 1 to 1 gluten-free baking flour.


  • 1 3/4 cup 1 to 1 gluten-free baking flour
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter - cold
  • 1/2 cup cold water


  1. In a large mixing bowl, add the flour, sugar, and salt.
  2. Cut the butter into small chunks and add to the bowl.
  3. Using a pastry blender or fork, cut the butter into the flour mixture until you have coarse crumbs.
  4. Add the cold water and begin to mix together with a fork. Add additional cold water 1 Tbsp. at a time if needed until the dough comes together well.
  5. Press the dough into a ball or disc, wrap in plastic wrap, and refrigerate for up to 3 days or freeze for 2-3 weeks.
  6. If not using immediately - remove dough from refrigerator or freezer and let warm at room temperature before rolling.


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Gluten-Free Galette Dough Recipe (14)


Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.

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Gluten-Free Galette Dough Recipe (2024)


How do you make gluten free dough taste better? ›

Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. Due to the high moisture and fat content, it can also add moisture, and will help your baked goods to brown.

How do you keep gluten free pastry from crumbling? ›

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

Why is my gluten free pie crust hard? ›

Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.

How do you make gluten free baking less crumbly? ›

Dry, crumbly loaf- you may need more liquid (see above), fat or binder. Gluten free bread dough needs more fat than wheat bread dough whether it's oil, butter or something else. So if your bread is dry, simply add more fat to get a better crumb.

What is the trick to baking with gluten-free flour? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

What is gluten-free dough enhancer? ›

Description. The Authentic Foods Dough Enhancer is your solution to baking gluten free breads that taste and feel just like breads containing gluten. The dough enhancer improves the rise, texture and shelf life of all whole grain baked products. Just use ¼ teaspoon dough enhancer per 2 cups of flour.

Is xanthan gum necessary for gluten free baking? ›

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

Why does gluten free pastry fall apart? ›

Xantham gum is what helps hold the flour and pie ingredients together, and mimics what gluten does. Gluten is like glue, and is why doughs stay together. Without xantham gum, it will be crumbly and fall apart.

Do you have to add anything to gluten free flour when baking? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Why is my gluten free dough so sticky? ›

The water-binding agents in gluten-free flour are more sensitive. If the dough is worked too hard, they will tear and release the water. This water can no longer be bound properly and will lead to a dough that is sticky - because unprocessed cold starch does not bind water.

Does adding vinegar to pie crust stop gluten? ›

Though the science is sketchy, a few professional pie bakers swear that it improves the texture of the crust, and they wouldn't dream of making pie dough without it. (Others swear by similarly acidic ingredients like lemon juice.) The acidic properties of vinegar inhibit gluten, some will say.

Does gluten-free crust take longer to cook? ›

Bake gluten free pizza for longer than you would bake a regular pizza of the same size. For the pizza in the video above, the bake time is about 13 minutes on a hot baking stone. (A dough with gluten would be about 8 minutes.)

Can I just replace flour with gluten free flour? ›

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

Should you knead gluten free dough? ›

Kneading the dough:

Gluten-free dough should only be kneaded just as much as necessary. Once you have reached the desired consistency, stop kneading. There are only very few types of dough, such as strudel dough, that need to have a tough consistency. These must be kneaded for an extra long time.

How do you make gluten free dough more elastic? ›

In gluten-free baking, we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. Since we don't have gluten present, we need something that acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.

Does gluten free dough taste different? ›

Flavor Differences

All gluten-free flours have a different taste. Some gluten-free flours are naturally sweet, some are nutty, while others have a strong flavor. When you're just getting started baking gluten-free, experiment with as many different flours as you can.

How can I improve my gluten free baking? ›

To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture. Even ingredients like eggs may be increased to provide the necessary structure and improved crumb.


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