5.0 from 3 votes
Get the Recipe: Gluten Free Strawberry Galette
This Gluten Free Strawberry Galette has a golden flaky crust and a sweet strawberry filling. This delicious dessert is great for spring and summer. It can be served warm or cold! This gluten free galette looks fancy and it's always a crowd favorite!
Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 40 mins
Servings: 6 servings
Calories: 351 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 1 1/3 cups almond flour
- 1/2 cup tapioca flour
- 1 tbsp coconut sugar
- 6 tbsp cold butter
- 1 egg
Strawberry Filling
- 2 cups strawberries
- 2 tbsp coconut sugar
- 1 tbsp maple syrup
- queeze lemon juice
- 1 tbsp tapioca flour
Egg Wash
- 1 tbsp coconut sugar
- 1 egg whisked
Instructions
- First, make the crust dough. Combine crust ingredients except butter in a mixing bowl. Stir to combine.
- Use a pastry cutter or fork (or your fingers) to cut butter into dough. Dough will be crumbly. Wrap dough in cling wrap and refrigerate for an hour, or until cold.
- When dough has chilled, preheat oven to 375 degrees Fahrenheit. Place dough between two sheets of parchment paper. Roll out dough into a circle that's 1/4 inch thick. Discard top piece of parchment paper. Keep dough on bottom piece of parchment paper and place on baking sheet.
- Next, make the filing. Combine all filling ingredients and toss to coat berries.
- Place filling on top of dough. Spread filling around, leaving an inch or so around the edges. Use bottom piece of parchment paper to help you roll up the sides of the dough.
- Once edges are folded up, make egg wash. Whisk egg and brush on top of the folded up edges of dough.
- Next, sprinkle coconut sugar on edges of dough.
- Then, bake for 24 to 26 minutes or until edges are golden and filling is bubbly.
- Finally, top with desired toppings and serve!
Cup of Yum
Notes
- Crust dough will be crumbly. Refrigerate dough until cold.
- When rolling out dough, if it cracks, just use your fingers to mend.
- After spreading strawberry filling on top of dough, leave at least one inch of dough along the edges.
- Use bottom piece of parchment paper to help you fold up edges if needed.
Nutrition Information
Calories
351kcal
(18%)
Carbohydrates
28g
(9%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
138mg
(6%)
Potassium
107mg
(3%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
435IU
(9%)
Vitamin C
28mg
(31%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 351
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 138mg | 6% |
| Potassium | 107mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 28mg | 31% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.