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Strawberry Galette (gluten-free)

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Adjust Servings:
The dough (for 2 galettes):
190 g of Ghee Or coconut butter, a cold one
1 Egg(s)
3 or 4 tbsp. of Water a cold water
110 g of Brown rice flour
70 g of Almond flour
100 g of Sorghum flour Or millet flour
60 g of Tapioca starch
10 g of Psyllium husk
2 tbsp. of Sugar white
1/2 tsp. of Salt
The filling ( for 1 galette):
400 g of Strawberry
1 tbsp. of Corn starch
50 g of Sugar white
1 tsp. of Almond flour
1 Egg(s)

Strawberry Galette (gluten-free)

  • Gluten-Free
  • Vegetarian
  • Serves 8
  • Medium


  • The dough (for 2 galettes):

  • The filling ( for 1 galette):



Summer galette made of the softest crispy dough with a fragrant strawberry filling, what could be better?!

Galette is a simple free-formed pie and is made with a filling of seasonal fruits and berries. Now, it’s strawberry season, but then you can make it with apricots, peaches, plums and other berries and fruits.

Bon Appétit!

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Mix the egg with two tablespoons of cold water until smooth. In a bowl, mix all the dry ingredients of the dough until uniform. Then, put chunks of cold ghee butter in the center and quickly knead the butter into the flour until you get coarse crumbs. After that, add the egg with water, mix it and try to press the dough into a ball. If the dough is still too dry, add another 1 tablespoon of water, mix it and try to press it into a ball with your hands. When the dough sticks together, make a couple of movements as if kneading it. Divide the dough into two equal pieces. Form a flat disk from each piece, wrap it in plastic wrap and put it in the fridge for 30 minutes.
Use one piece to make a galette. The other one you can keep in the fridge for three days, or you can freeze it until the next time.


Preheat the oven to 200 degrees Celsius.


Roll out the dough between two sheets of baking paper to a thickness of 3 mm. Then, remove the top sheet and bake on the bottom one.


Cut the strawberries into four pieces and mix with the sugar and starch. In the center, sprinkle the crust with almond flour and spread the filling leaving 5 cm of dough around the edge to smooth it out. Carefully, using baking paper, wrap the edges of the galette inside to form a round free-form cake. The dough is fragile and may crumble. No problem, glue it back together with your hands.
Brush the edge of the galette with egg. Then, sprinkle it with sugar and bake for 40 minutes at 200 degrees Celsius.


Take the done galette out of the oven and let it cool for 15 minutes, then slice and serve immediately.

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