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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
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
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.
Using a pastry blender, cut in the butter until you have coarse crumbs.
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.
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.
Remove the dough from the bowl and form into a ball or disc. Wrap with plastic wrap and refrigerate for 20-30 minutes.
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.
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Jennifer
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.
Honestly, the taste of gluten-free flour is what turns most people off this way of eating, but luckily there are various sweeteners that can greatly improve the situation. We usually use coconut sugar, but you don't have to, any kind of sweetener will work just fine.
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.
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.
One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.
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.
The dough enhancer improves the rise, texture and shelf life of all whole grain baked products. Just use 1/2 teaspoon dough enhancer per 2 cups of flour. INGREDIENTS: Sunflower Lecithin, Ascorbic Acid, Tapioca Flour, Ginger Root.
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.
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.
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.
Gluten-free baking is a lot harder than traditional baking because gluten protein is what gives baked goods their structure. Bread without gluten or any gluten substitute will be thick and crumbly when it comes out of the oven.
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.
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.)
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.
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.
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.
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.
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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