Gluten Free Strawberry Galette Recipe cover

From the Cook

1/5

Gluten Free Strawberry Galette Recipe

Organically Addison Verified

Organicallyaddison.co

Ingredients

Warning0 allergens identified

Gluten Free Strawberry Galette Recipe

For the crust

1 ⅓ cups almond flour

½ cup tapioca flour

1 tbsp coconut sugar

6 tablespoons cold butter

1 egg

For the strawberry filling

2 cups strawberries

2 tablespoons coconut sugar

1 tbsp maple syrup

squeeze lemon juice

1 tbsp tapioca flour

For the egg wash

1 tbsp coconut sugar

1 eggwhisked

Instructions

Visit Blog

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!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Freeze Your Butter First ❄️
Cut cold butter into small cubes and freeze for 15 minutes before mixing into almond flour to ensure a flaky, crispy crust with distinct butter pockets.
Pat Strawberries Dry 🍓
Thoroughly dry your strawberries after slicing to prevent excess moisture from seeping into the tapioca flour filling and making the crust soggy.
Chill Dough Between Steps 🧊
Refrigerate the almond flour dough for 30 minutes after mixing and again for 15 minutes after shaping to maintain structure and prevent spreading during baking.
Brush Edges for Golden Color 🎨
Brush the exposed pastry edges with beaten egg wash and sprinkle with coconut sugar before baking to achieve a beautifully caramelized, crispy border.
Balance Sweetness with Acid ✨
The squeeze of lemon juice is crucial—it brightens the strawberry filling and balances the coconut sugar sweetness while preventing the filling from tasting one-dimensional.