Peach Galette Gluten-Free
Craving a delicious dessert that’s easy to make, full of juicy peaches, and gluten-free? This gluten-free peach galette recipe is the perfect summer treat, simple, rustic, and healthier.
Let’s face it: traditional pie can be fussy. The perfect circle, the blind-baking, the perfectly crimped edges that end up looking like a Pinterest fail. To me, galette comes in, the chic, rustic cousin of the classic pie. It’s forgiving. It’s French. It’s the ultimate “I just threw this together” dessert. And when made with fresh summer peaches and a flaky gluten-free crust? Chef’s kiss. For more dessert recipes, check out my Delicious Seasonal Desserts.
I remember Peaches in Poland being so juicy and amazing. As kids, we were eating way too many peaches. Summers meant crates of peaches from the local farms, going to the farmers’ market to get the peaches, and eating them sliced and sprinkled with just a touch of sugar or layered into my grandma’s simple, free-form “pie” that she baked without fuss.
I now live in Colorado, where peach season is a full-on celebration. The Palisade peaches? Next-level. Big, fragrant, and so juicy they almost feel illegal. Every late summer, I load up at the farmers market, and just like that little girl in Poland, I can’t resist making something magical with them, like this gluten-free peach galette.
As a chef and nutrition consultant, my mission is to create food that nourishes, using simple ingredients that support our bodies, especially women’s health. I love making desserts that don’t require processed junk or a sugar crash afterward. This peach galette is low in added sugar and packed with antioxidant-rich fruit.
Plus, it’s a much easier version of a pie, no pie crust anxiety here. Just a rustic peach galette that’s golden brown, crisp at the edges, and bubbling with peach juices in the center. More summer desserts.
Why You’ll Love This Gluten-Free Peach Galette Recipe
- It’s naturally gluten-free and easy to make dairy-free or vegan.
- You don’t need a tart pan or a PhD in pastry, just a baking sheet and parchment paper.
- It celebrates ripe peaches in the best way: with a flaky crust and just enough sweetness.
- The dough is forgiving and easy to shape; simply roll it into a perfect circle (or a wonky one – we love both).
- It’s the perfect dessert for gatherings, summer potlucks, or a cozy night with a scoop of vanilla ice cream.
Ingredients for Peach Galette
Ingredient Substitutions
Erythritol → Use coconut sugar, maple syrup, or brown sugar based on your dietary needs.
Butter → Use coconut oil or vegan butter for a vegan peach galette.
Arrowroot starch → Try tapioca starch or cornstarch.
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Did you know?
Galettes are unapologetically rustic. Unlike the polished perfection of a traditional pie, galettes embrace their uneven edges and folds like a French woman embracing her natural curls. Imperfect is the point, and that’s what makes them so charming.
How to Make Peach Galette
- Make the galette dough: In a large mixing bowl, combine your gluten-free flour, cold butter (cut into small pieces), a pinch of kosher salt, and optional xanthan gum if your blend doesn’t have it. Mix the butter into the flour.
- Add ice water a tablespoon at a time until the dough forms. Gather the pie dough into a ball by gently pressing and folding it against the sides of the bowl. It’s okay if it looks a little rough or “shaggy” right now; some cracks and uneven bits are totally normal. Avoid overhandling it, though; too much kneading can warm the butter, which means less of that coveted flaky crust later on.
- Press into a disc, wrap in plastic wrap, and chill for 30 minutes to an hour.
- Make the peach filling: In a medium bowl, toss sliced peaches with lemon juice, arrowroot starch, cinnamon, cardamon and sweetener. Let sit so the peach juices start flowing.
- Assemble: Roll the dough on a floured surface lined with parchment paper (for easy transfer to the baking sheet) into a rough, perfect circle or a rectangular shape, about ¼ inch (5-6mm) thick.
- Spoon the apricot jelly (optional if using it) and lay the peach filling in the center of the dough, leaving a 2-inch border.
- First fold: Take one third of the dough and fold it toward the center, then fold the opposite third over it: just like folding a letter. Rotate the dough 90 degrees so the open ends are facing you and away from you. Roll it out again into a long rectangle.
- Second fold: Repeat the same letter-style fold: one third in, then the other third over the top.
- Brush the crust with egg wash or plant milk and sprinkle with turbinado sugar or coconut sugar if desired.
- Bake until golden brown and bubbling, around 40-45 minutes at 375 F.
- Cool before slicing.
Chef Angie’s Tips
- Use ripe peaches, but not too soft, they should still hold their shape after slicing.
- If using very juicy peaches, add a touch more arrowroot to prevent a soggy bottom crust.
- Chill the dough well and don’t skip the parchment paper, it makes transferring and cleanup a breeze.
- If the dough cracks, patch it with your fingers and keep going; rustic is beautiful!
Ways to Serve
- Warm with a scoop of vanilla ice cream or coconut whipped cream.
- With a drizzle of maple syrup and fresh herbs like basil or mint for a fancy finish.
- As a breakfast galette with Greek yogurt, don’t judge.
- Try it with savory filling (like tomatoes + goat cheese) for a twist on the crust recipe!
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven for best texture, or enjoy cold.
- Want to freeze? Wrap the unbaked galette in plastic wrap, then foil. Bake from frozen, adding 5–10 minutes.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Rolling pin
- Pastry brush
- Plastic wrap
FAQ
What’s the difference between a galette and a traditional pie?
A galette is a French term for a free-form tart, often with a flaky crust folded over the filling. It’s an easier version of a pie that doesn’t require a pie dish or blind-baking.
Can I use frozen peaches?
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Yes, but thaw and drain them first, and add more thickener to absorb extra peach juices.
Can I make this a vegan peach galette?
Totally! Use coconut oil or vegan butter in the crust, and skip the egg wash (use almond milk instead).
Can I make a grain-free version?
Yes! Use almond flour crust or a blend of coconut flour, arrowroot flour, and tapioca flour. Check your flour blend for xanthan gum if needed.
Do I have to use both white peaches and yellow peaches?
Nope—use whichever fresh fruit you have. I love mixing both for flavor and color.
Can I find a gluten-free flour blend at the grocery store?
Yes, most stores carry several options. Look for one with rice flour, tapioca, and potato starch for best results.
In this late summer moment, when juicy peaches are at their prime, this gluten-free peach galette is the perfect dessert. It’s rustic, delicious, elegant, nourishing, and indulgent, and honestly? It might be better than any traditional pie you’ve had before.
So grab some peaches from your local farm, roll up your sleeves, and TikTok this moment – you’ve got a delicious recipe worth sharing.
Ready to bake? Try this out and tag me if you do, I love seeing your best summer desserts.
Here’s to peach season, flaky crusts, and desserts that make you feel amazing, body and soul. 🍑
More Summer Recipes
Best Jamaican Jerk Chicken
Gluten-Free Key Lime Bars
Classic Virgin Mojito Mocktail
Chicken Drumsticks With Chimichurri Sauce
Dragon Fruit Lemonade
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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Peach Galette Gluten-Free
Equipment
Ingredients
Dough
- 1 1/2 cup Gluten free flour with xanthan gum
- 2 tbsp Erythritol or coconut sugar
- 1/4 tsp Salt
- 8 oz Butter
- 1/4 cup Water iced
Peaches
- 5 Peaches sliced
- 1 tsp Cinnamon
- 1/2 tsp Cardamon
- 2 tbsp Lemon juice
- 2 tbsp Erythritol
- 1 tbsp Arrowroot
- 1/4 cup Apricot jelly optional
Instructions
- Make the galette dough: In a large mixing bowl, combine your gluten-free flour, cold butter (cut into small pieces), a pinch of kosher salt, and optional xanthan gum if your blend doesn’t have it. Mix the butter into flour. Add ice water a tablespoon at a time until the dough forms. Gather the pie dough into a ball by gently pressing and folding it against the sides of the bowl. It’s okay if it looks a little rough or “shaggy” right now, some cracks and uneven bits are totally normal. Avoid overhandling it, though, too much kneading can warm the butter, which means less of that coveted flaky crust later on. Press into a disc, wrap in plastic wrap, and chill from 30 minutes to an hour.2. Make the peach filling: In a medium bowl, toss sliced peaches with lemon juice, arrowroot starch, cinnamon, cardamon and sweetener. Let sit so the peach juices start flowing.3. Assemble: Roll the dough on a floured surface lined with parchment paper (so you can easily transfer to the baking sheet) into a rough, perfect circle or a rectangular shape, about ¼ inch (about 5-6mm) thin. Spoon apricot jelly (optional if you are using it) and lay the peach filling into the center of the dough, leaving a 2-inch border. First fold: Take one third of the dough and fold it toward the center, then fold the opposite third over it: just like folding a letter. Rotate the dough 90 degrees so the open ends are facing you and away from you. Roll it out again into a long rectangle.Second fold: Repeat the same letter-style fold: one third in, then the other third over the top.4. Brush the crust with egg wash or plant milk and sprinkle with turbinado sugar or coconut sugar if desired.5. Bake until golden brown and bubbling, around 40-45 minutes at 375 F. 6. Cool before slicing.
Nutrition
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