Peach Galette Gluten-Free

A rustic gluten-free peach galette with golden, flaky crust and neatly arranged peach slices sits on parchment paper. One slice is cut and slightly pulled out. A dish of honey and a honey dipper are nearby on a light wooden surface.

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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.

Prep Time20

Cook Time45

Colling time1

Total Time1 5

Course: Dessert

Cuisine: French

Keyword: Pech Galette Gluten-Free

Servings:

Calories: 323kcal

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