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    Home / Desserts / Crisps & Cobblers
    5 from 3 reviews

    Strawberry Rhubarb Galettes in Flaky Gluten-Free Pastry

    By Alanna Taylor-Tobin on Apr 27, 2016 (updated Apr 22, 2024) / 48 Comments Jump to Recipe

    Strawberry rhubarb galettes sound fancy, but they're actually simpler to make than pie! Use my flaky gluten-free pie pastry for a treat everyone can enjoy.

    This recipe makes 9 mini-galettes, or it can make one large galette (see this gluten-free peach galette recipe for the method) If you love rhubarb recipes, you're going to adore these delicious little galettes!

    These strawberry rhubarb galettes can be made gluten-free with my oat flour pie crust, shown here in all its flaky glory!

    I'm listening to Gregorian chants while I edit photos of these flaky little strawberry rhubarb galettes. Choral music often helps me focus, but today it seems especially fitting because biting into one of these sweet treats, especially when warm from the oven and smothered in drippy vanilla ice cream, is a religious experience.

    Crisp crust shatters against tender fruit, and flavors emerge one after another: floral vanilla, tart rhubarb, sweet berries, earthy oat and millet flours, all forcing you to take another bite, then another, before you can stop yourself.

    tray of Strawberry Rhubarb Rose Galettes {gluten-free}
    Make mini galettes, shown here, or see my recipe for gluten-free plum galette to make one large galette.
    ingredients on table

    Ingredients

    • I use my flaky gluten-free pie pastry for these galettes, which I developed for my gluten-free cookbook Alternative Baker. It uses a blend of gluten-free flours (sweet rice, oat, and millet) to build a smooth dough that's easy to work with.
      • For grain-free galettes, use this almond and cassava flour pie dough. Or use my spelt flour pie crust for a gluten-full option.
    • Strawberries and rhubarb make up the bulk of the filling. Swap any berry you like such as raspberries, blueberries, or blackberries. But don't skip the rhubarb!
    • Sugar sweetens the filling and cornstarch thickens the juices from the fruit. Feel free to use maple sugar or coconut sugar for refined sugar-free.
    • Lemon zest and juice plus a little salt sharpen the flavors.
    • Vanilla bean (or extract) adds lovely floral notes.
    • Rosewater optionally adds a beautiful perfumed flavor if you're feeling adventurous!
    • Brushing the crust with beaten egg and sprinkling with coarse sugar makes a shiny, flaky crust.

    How to Make Strawberry Rhubarb Galettes

    This recipe makes 9 mini-galettes.

     Rhubarb slices
    Prep the rhubarb by trimming away any leaves, which are toxic, and slicing the stalks thinly on the diagonal.
    box of strawberries
    Cut the tops off the strawberries.
    strawberry halves
    And cut the strawberries in halves or quarters.
    bowl of strawberries
    Toss the fruit with sugar, cornstarch, lemon zest and juice, vanilla, and salt.
    Strawberry Rhubarb Rose Galettes {gluten-free} on tray pre cooking
    Cut rounds of gluten-free pie pastry into 6-inch rounds and fill with the fruit.
    Strawberry Rhubarb Rose Galettes {gluten-free} pre cooking
    Fold up the edges, pressing them to stay closed. Brush with beaten egg and sprinkle with sugar.
    Strawberry Rhubarb Rose Galettes {gluten-free} on parchment
    Bake until golden, bubbly, and crisp.
    fork and Strawberry Rhubarb Rose Galettes {gluten-free}
    Serve warm or at room temperature with ice cream if you wish.

    Tips for Perfect Galettes

    I've made three batches of these galettes in the last week, and along the way I've jotted down some extra tips and tricks to working with galettes:

    • Have a ruler handy to measure the dough rounds. If you roll them too thin, they won't have enough thickness to hold in the juices from the fruit. Too thick, and they'll be difficult to shape.
    • A 6" plate or bowl makes a handy template for trimming the dough into even rounds. Just place it, top down, on the dough round and use a pizza wheel to trim away the excess dough.
    • Wait until the last minute to add the sugar mixture to the fruit mixture. The sugar draws out the juices in the berries, and when you spoon the juicy fruit onto the galettes, it will want to run all over the place. So have everything else ready to go – egg wash, oven temp, chilled dough rounds, parchment-lined baking sheets – before you toss the fruit with the sugar.
    • Hold back some of the fruit to tuck into the galettes after you shape them.
    • Keep your dough cool, but not too cold. You want the butter to stay firm – it's the steam rising from distinct layers of butter that gives it flaky layers. But too cold, and the dough will crack when you fold it up around the fruit. Cracking means more room for all those glorious juices to run out onto the pan, where they will burn and cement the galette to the parchment paper, neither of which we want. So take care to let your dough rounds soften enough to become pliable, then work quickly to keep them cool.
    • When pleating round galettes like these, they'll look tidiest if the pleats all go in the same direction. But it's more important to work quickly to keep the butter in the dough cool.
    • Remove the galettes from the baking sheets onto a cooling rack as soon as they come out of the oven; any drippy juices that have caramelized on the pan will cause the parchment paper to stick as they cool, and that is super annoying.
    rows of Strawberry Rhubarb Rose Galettes {gluten-free}

    Galettes Without Regrets

    As much as I love pie, galettes have a few advantages over a full-sized pie. First, they're smaller and more portable, easy to wrap up and take on a picnic or to a party. Secondly, they have a higher crust-to-fruit ratio for you crust lovers out there. And third, you don't have to wait as long for them to cool. Cut into a still-warm pie, and you'll find yourself swimming in fruit soup. But galettes cool within minutes meaning pie in your face sooner.

    I brought three strawberry rhubarb galettes to our upstairs neighbors and their seven-year-old daughter, and within moments they sent the following: "Wow, that went fast. We had to restrain ourselves and save one for Mila's breakfast." Then Mila asked for the recipe.

    With a scoop of ice cream melting over the top, a bite of these warm galettes is as transcendent as a thousand angels singing in a church with really amazing acoustics. (Or maybe that's just my Spotify station...)

    Strawberry Rhubarb Rose Galettes {gluten-free} with forks

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this strawberry rhubarb galette recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.

    Strawberry Rhubarb Rose Galettes {gluten-free}
    5 from 3 reviews

    Strawberry Rhubarb Galettes in Flaky Gluten-Free Pastry

    Print Recipe Pin Recipe
    Strawberry rhubarb galettes sound fancy, but they're actually simpler to make than pie! Use my flaky gluten-free pie pastry for a treat everyone can enjoy.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Chilling time: 1 hour hour
    Total: 45 minutes minutes
    Servings: 9 servings

    Ingredients

    Crust:

    • ¼ cup plus 2 tablespoons ice water, more as needed (90 ml)
    • ¼ cup plus 2 tablespoons well-shaken buttermilk (90 ml) (or more ice water)
    • ¾ cup sweet white rice flour (110 g)
    • ½ cup GF oat flour, plus extra for rolling the dough (55 g)
    • ¼ cup plus 2 tablespoons millet flour (50 g)
    • ¼ cup plus 2 tablespoons cornstarch (45 g)
    • 3 tablespoons tapioca flour (25 g)
    • 4 tablespoons finely ground white chia seed (25 g)
    • 1 ½ tablespoons organic granulated sugar (20 g)
    • ¾ teaspoons fine sea salt
    • 12 tablespoons cold, unsalted butter, sliced 1⁄4" (6 mm) thick (170 g)

    Filling:

    • ¾ cup organic granulated sugar (150 g)
    • 1 vanilla bean, split lengthwise and scraped (or 1 teaspoon vanilla extract, added with the lemon juice)
    • zest of 1 medium lemon
    • 1 ½ tablespoons cornstarch (12 g)
    • big pinch fine sea salt
    • 12 ounces rhubarb, trimmed, sliced ¼" thick on the diagonal (scant 3 cups) (340 g)
    • 12 ounces strawberries, stemmed, halved or quartered (scant 3 cups) (340 g)
    • 1 tablespoon lemon juice (15 ml)
    • 1 egg, beaten well, for egg wash
    • coarse sugar such as demerara or turbinado, for sprinkling (or more organic granulated sugar)
    • vanilla ice cream, for serving
    Prevent your screen from going dark

    Instructions

    Make the crust:

    • Combine the ice water and buttermilk in a measuring pitcher and chill until needed. In a large bowl, combine the sweet rice, oat, and millet flours with the cornstarch, tapioca flour, ground chia seed, sugar, and salt. Scatter the butter pieces over the top, and work in with a pastry blender or your fingertips until the mixture resembles gravel, with lots of butter chunks the size of peas and almonds.
    • Drizzle the buttermilk mixture into the flour mixture 1 tablespoon at a time, tossing the dough with a flexible silicone spatula to moisten evenly. Add just enough water for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl; you may not need all of the mixture, or you may need to add more ice water.
    • At this point you can do one of two things:
    • -Knead the dough in the bowl 10-20 times to bring it together.
    • -Dump the dough out onto the counter and fraisage by dragging portions of the dough across the counter with the heel of your hand (this makes for a flakier dough).
    • Either way, gather the dough up into a ball (a metal bench scraper helps if using the fraisage method) wrap it loosely in plastic wrap, and flatten it into a disk. Chill the dough 30 minutes.
    • Optionally, for extra flake, roll the dough out on a lightly floured surface, dusting on top and underneath the dough as you work to prevent sticking, until it is a scant 1/4" thick; the dimensions don't matter. Fold the dough into thirds like you're folding a letter, then fold again into thirds. The dough may crack, and this is ok. Wrap the dough and chill until cold, at least 30 minutes and up to 1 day.
    • On a lightly floured surface, press and roll the dough into a square, then cut the square in thirds both ways to make 9 squares. Roll each square into a circle 6" in diameter and 1/8" thick. Use a pizza wheel to trim the dough into an even round, and stack the rounds on a plate, dusted with a bit of flour to prevent sticking. Chill until cold, 30 minutes, or wrap and chill up to 1 day.
    • Position racks in the center and upper third of the oven and preheat to 425ºF. Line two large, rimmed baking sheets with parchment paper.

    Make the filling:

    • Place the sugar in a medium bowl. Add the vanilla seeds and lemon zest and rub with your fingertips until the sugar is moistened. Whisk in the cornstarch and salt. In a large bowl, combine the prepared rhubarb and strawberries and toss with the lemon juice.
    • Lay the dough rounds on the prepared baking sheets and let stand for a few minutes to soften a bit. Have the egg wash and coarse sugar standing by. Working quickly so the fruit doesn't lose too much juice, toss the fruit mixture with the sugar mixture to coat. Divide the mixture among the dough rounds, mounding it in the center and leaving 1" on all sides; you may not need all the fruit at this point. Fold up the edge of each dough round around the fruit, leaving a 2" window in the center and pleating the dough as you go, and press down to flatten slightly. Tuck in some of the extra fruit, and spoon over any juices left in the bowl. Brush the edges of the dough with the egg wash and sprinkle with the sugar.
    • Bake the galettes until the dough is golden and crisp and the fruit is bubbling, rotating the pans top to bottom and front to back halfway through, 30-35 minutes total. While still hot, remove the galettes from the baking sheet to a cooling rack. Let cool to warm, then serve with whipped cream or ice cream, if you like.
    • The galettes are best the day of baking but extras will keep at room temperature for up to 1 day or refrigerated airtight for up to 3 days. Reheat before serving for best results.

    Notes

    Adapted from Sweeter Off the Vine: Fruit Desserts for Every Season, by Yossi Arefi.
    If you have some, you can add 1 tablespoon rosewater along with the lemon for a beguiling flavor. 
    I use a 1 1/2 times batch of my flaky gluten-free pie dough to make 9 galettes. See the original post for step-by-step photos of the fraisage and turning process.
    Feel free to use your favorite pie dough recipe in its place, or use 3/4 of this recipe if gluten isn't an issue. You'll need enough dough for 1 1/2, 9" single crust pies.
    Nutritional values are based on one of nine servings.

    Nutrition

    Calories: 384kcalCarbohydrates: 51gProtein: 5gFat: 19gSaturated Fat: 10gCholesterol: 60mgSodium: 218mgPotassium: 251mgFiber: 4gSugar: 22gVitamin A: 550IUVitamin C: 26.2mgCalcium: 92mgIron: 1.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

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    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Tori//Gringalicious says

      April 28, 2016 at 3:17 am

      Oh my goodness, such utter loveliness! Springtime and galettes go so well together and these look like they'd be major crowd pleasers!

      Reply
    2. Abby @ Heart of a Baker says

      April 28, 2016 at 9:52 am

      I've been looking for a simple, but perfect way to use the strawberry/rhubarb combo, I think this is it!

      Reply
    3. Janet says

      April 28, 2016 at 10:59 am

      You had me at 'roses' and anyway I'd eat anything baked into this pie crust.

      Reply
    4. Yael @ Nosherium says

      April 28, 2016 at 7:57 pm

      This is so gorgeous! I can't wait to get deeper into galette season!

      Reply
    5. Sabine says

      April 30, 2016 at 3:54 am

      Strawberries & rose water = heaven. I used it in a mix with mascarpone for making tartlets lately, but your version with rhubarb adds another kick to it all. Love it!

      Reply
    6. Jennifer Farley says

      May 02, 2016 at 11:20 am

      Rosewater is such an inspired addition! I love these.

      Reply
    7. Matt says

      May 02, 2016 at 1:18 pm

      These look absolutely magical!

      Reply
    8. Brian @ A Thought For Food says

      May 02, 2016 at 2:53 pm

      I adore your individual galettes! Can you believe I've never used rose water before? I've seen it at the store and was so close to buying some, but I didn't. Obviously, it was a big mistake. Need to remedy that immediately!

      Reply
    9. gerry @ foodness gracious says

      May 02, 2016 at 10:06 pm

      I heart galettes, and all of the rustic-ness they portrait :)

      Reply
    10. Brenda @ a farmgirl's dabbles says

      May 03, 2016 at 3:32 pm

      These are like beautiful little gifts. And I'd really love to have just one!

      Reply
    11. Laura | Tutti Dolci says

      May 05, 2016 at 7:28 pm

      Absolutely gorgeous, what a lovely spring dessert!

      Reply
    12. naomi says

      May 06, 2016 at 8:58 am

      I have her book and can't wait to start baking from it! This looks and sounds so good!

      Reply
    13. Claudia | The Brick Kitchen says

      May 07, 2016 at 12:46 am

      These are such gorgeous little parcels of spring fruit Alanna! All those pinky-red juices tucked together - rhubarb and strawberries are such perfect partners, aren't they - tart and sweet all at once. I made similar mini galettes last year with an oat-crusted pastry inspired by Betty at bettysliu, but they weren't quite as precise as yours! I can't believe they are gluten free too - Yossy's book sounds amazing!

      Reply
    14. Ellie | from scratch mostly says

      May 09, 2016 at 11:44 pm

      You know, I should try listening to gregorian chants more--or should I say, start listening to them again? my husband and I used to have it randomly in the background and it was a nice, eery feeling....haha. And these are just flawless girl!

      Reply
    15. Christine DesRoches says

      May 13, 2016 at 12:39 pm

      I am the biggest fan of combining fruit and flowers, and these tarts are just utterly perfect to me. So in love with this one, Alanna. Yossi's book sounds like a delight!

      Reply
    16. Malaka Wilson-Greene says

      June 07, 2016 at 2:59 pm

      PLEASE HELP ANYONE! The crust surrounding my fruit always falls in the oven, leaving the pastry completely flat like a cookie. It happens every time I make a mini galette about this size. Any of you beautiful people have any suggestions or thoughts of what Im doing WRONG?

      Reply
    17. Marta says

      April 26, 2017 at 6:30 am

      Hello! Do you know any possible substitute for the sweet white rice flour? It is impossible to find in Germany...

      Reply
      • Alanna says

        April 26, 2017 at 9:34 am

        Hi Marta, Ugh, I wish it weren't so hard to get - it's the best for GF baking! If you have access to Bob's Red Mill 1 to 1 blend, that is based on sweet rice flour. I also think a blend of tapioca and white rice flour could work, I'm just not sure of the quantities. Please let me know if you experiment and what you come up with. :)

        Reply
        • Marta says

          April 26, 2017 at 10:20 pm

          Hi Alanna, thanks for your fast reply! Unfortunately I don't have access to Bob's Red Mill flours here... What about grinding my own flour from rice pudding rice?

          Reply
          • Alanna says

            April 30, 2017 at 11:51 am

            Hm, well, sweet rice flour is made from sticky/glutinous rice which is stickier than short grain rice. I'm also worried that if you grind your own flour, it could be coarser than the flour I used to develop this recipe and produce a gritty result. I feel like the regular rice flour combined with tapioca flour might be your best bet, or another GF AP blend. Please let me know what you try!

            Reply
    18. luvcook says

      July 31, 2017 at 11:53 pm

      Perfect! The sweet of strawberries combine with the cold of ice-cream make me cannot forget.

      Reply
    19. MkhirantaSanches says

      September 11, 2017 at 2:59 am

      thank you very much. I very like strawberries. And Rosewater is such an inspired addition. very great!!

      Reply
    20. Laura says

      November 07, 2017 at 7:02 am

      Such an amazing images! I also need to try the recipe!

      Reply
    21. Nicole Krill says

      April 10, 2018 at 3:12 pm

      If I wanted to assemble these a day in advance, would it work if I placed the formed galettes on the pans into the freezer overnight and then baked them off the next day? I am making mass quantities of these so I am trying to think of the best prep plan to account for this! Thank you!

      Reply
      • Alanna says

        April 11, 2018 at 12:42 pm

        I think that should work!

        Reply
    22. Jack Smith | BBQRecipez.com says

      May 01, 2018 at 9:24 am

      Too pretty to eat! OK, not really.

      Reply
    23. Dolphia Nandi says

      May 19, 2018 at 6:46 pm

      I had a similar question like Malaka. The dough is breaking while folding. I tried 3 times this weekend, actually! First, I thought it was too cold so next time I let it sit longer. But the problem persists. Is it because it’s Gluten Free?
      It tastes fine, but does not hold the shape like yours. Where am I doing wrong?

      Reply
    24. Allison says

      May 20, 2020 at 6:12 pm

      Does the recipe require fresh strawberries or would frozen work?

      Reply
      • Alanna says

        May 20, 2020 at 6:44 pm

        I've never tried with frozen. I *think* it should work, but the strawberries might be more watery and require more thickener. Please let me know if you try!

        Reply
        • Allison says

          June 18, 2020 at 11:24 pm

          Definitely more thickener. My son picked this for his birthday dessert. It was a hit!! Thanks! Though I did learn the hard way that trying to grind chia seeds by hand is not worth it. Buying already ground next time!

          Reply
          • Alanna says

            June 19, 2020 at 8:41 pm

            So glad it was a success, though I'm sorry grinding the seeds was difficult. I use a coffee grinder and it works great!

            Reply
    25. Trish says

      July 21, 2020 at 10:42 am

      I really want to try your pie crust but am allergic to corn. Have you tried any other substitute that worked out well? I love the idea galettes but haven’t tried pie crust of any kind since going gluten free. Also, how long do you think something made with this crust would keep? Am thinking of making these for my little farmer’s market biz. Looking forward to your thoughts!

      Reply
      • Alanna says

        July 23, 2020 at 8:43 am

        Aw that's so sweet! You could try using arrowroot or more tapioca or sweet rice flour? I've used potato starch but it makes the crust soggy after a few hours so I wouldn't recommend it. Let me know what you try!

        Reply
    26. Trish says

      August 22, 2020 at 3:50 pm

      Finally I tried a gluten free pie crust! I’ve been intimidated by it since I never really liked making it with wheat flour. I used the black chia seeds as that was all I had and I tried your fraisage method. The first two I baked resulted in a bottom crust that was, shall we say, a bit firm. So I baked them for less time (about 5 minutes less) each rotation. That made it much more tender and easy to cut. I also used peaches for the filling and that was so good! I rolled out the rest, separated them with parchment and enjoyed baking the rest of them 2 at a time throughout the week. It was such a treat to have! I am looking forward to making this again and fine tuning my technique. Your recipes are wonderful!

      Reply
      • Alanna says

        August 27, 2020 at 10:57 am

        I'm so glad it was a success in spite of the "firm" bottoms the first time around! I'm glad the shorter baking time solved the problem. Yay!

        Reply
    27. Jennifer Casey says

      March 13, 2022 at 12:33 pm

      This recipe sounds wonderful!! Will try it as soon as my strawberries are producing and the rhubarb grows again.

      I love Gregorian Chants too, but here is something that really moves me deeply: Hymn of the Cherubim Turn it up and drink it in. Enjoy!

      https://www.pandora.com/artist/ussr-ministry-of-culture-chamber-choir/sacred-treasures-choral-masterworks-from-russia/hymn-of-the-cherubim-excerpt/TRdvxb2cJnJKfgm

      Here is another album of wonderful chants that move me. Sometimes I dance to them and harmonize.
      https://www.pandora.com/artist/deva-premal/the-essence/ALZgjVgw7f29Zwq

      Reply
      • Alanna Taylor-Tobin says

        March 13, 2022 at 2:13 pm

        Aw thank you for these recommendations! Hymn of the Cherubim is gorgeous, and I love Deva Premal - I haven't listened to her in years!

        Reply
    28. Alene says

      August 06, 2022 at 10:04 am

      Hi! Hope you are well. You probably know my question in advance. Can I substitute the rice flour with something else? Thank you!

      Reply
      • Alanna Taylor-Tobin says

        August 10, 2022 at 10:06 pm

        Hi Alene! Have you tried my paleo pie crust recipe yet? It's every bit as yummy as this one but there's no rice flour. Otherwise you could try more tapioca / cornstarch and up the oat and millet flours to make up the difference. Please LMK what you try!

        Reply
    29. Marianna Kokoreva says

      January 27, 2025 at 5:59 pm

      Hi Alanna, A question. My Mum used to bake too and I remember some "baking science" from her. You (and a lot of people) use whole egg to brush puff pastry pies for better look. But what I brought from my Mum (and other Russian/Ukrainian speakers) - using yolk for better look and egg white when you need things to stick well, like sides in turnovers, etc.
      Do both approaches have science behind them and work well? Thank you!

      Reply
      • Alanna Taylor-Tobin says

        January 28, 2025 at 10:29 am

        Such a good question! Yes I believe using only egg yolks will promote more browning, whereas I liked the amount of browning the whole egg gave here. Sometimes I'll just brush with milk or cream if I don't feel like dealing with eggs at all. I read about the science behind these options at one point but I don't remember the specifics. Let me know if you find out more details!

        Reply
        • Marianna Kokoreva says

          January 28, 2025 at 4:12 pm

          Alanna, this helps too - about the amount of browning. I'll try this too. And my "Russian" variant - only when I have plans where to use egg white. I'll try egg yolk with a bit of white. Will report.
          What I described - was an article in Russian - a Russian chef lady giving info on egg use - in details.
          I can post the link here if you have some translation soft or other help.

          Reply
          • Alanna Taylor-Tobin says

            January 28, 2025 at 8:16 pm

            Ah very cool, so glad it was helpful! :)

            Reply
    30. Trish says

      June 19, 2025 at 1:52 pm

      It’s been 5 years since I last tried this recipe and I’m kicking myself for not trying it again sooner! It turned out beautifully, the crust golden and nice and flaky. I didn’t notice that you had mentioned you used one and a half of your recipe for 9 galettes and I rolled out 3, portioning the dough accordingly using the original recipe. That made lovely little pies but I do regret them not being larger ;-) When I roll out the rest they will be bigger for sure! I’m wondering if you might have suggestions as to a” cheat sheet” for filling, i.e. fruit amounts, thickener, sugar? This might be fun to try as a mini pecan or walnut tart too. Your thoughts are always so welcome and helpful. Thank you, Alanna!

      Reply
      • Alanna Taylor-Tobin says

        June 20, 2025 at 3:58 pm

        Aw I'm so glad you enjoyed these Trish! But I'm so sorry for the confusion re: pie crust amount! I know that recipe is a bit of a bear to make.

        Hmmm I don't have a cheat sheet for fruit amounts, but that's a very good idea! And I love the idea of mini pecan or walnut tarts too. Would you bake them in mini pie pans or as a galette? Now craving one of those topped with whipped cream - yum!

        Reply
    31. Jennifer says

      June 28, 2025 at 11:24 am

      These are soooo good! I just ate one and it’s hard not to eat them all! (I’m pretty sure two of these makes a perfectly balanced lunch though) My body can’t handle buttermilk or eggs so I used water instead of milk (and added a tsp of apple cider vin, which that part isn’t referenced in this recipe, but the pie dough recipe does reference it, FYI!) and brushed the crust with full fat canned coconut milk and it worked beautifully. The bottoms burnt a little (maybe because I have a half sized oven) so next time I’ll add another sheet pan underneath before baking. I only baked 4 of them since it’s just my bf and I and froze the rest uncooked, fully assembled minus brushing with coconut milk. Do you think it will work baking from frozen? Should I have brushed with milk first or can I brush when frozen before baking? And I assume I need to adjust temp/time? Thank you for an amazing recipe!

      Reply
      • Alanna Taylor-Tobin says

        June 29, 2025 at 10:01 am

        Aw yay, I'm so glad you loved these galettes! Those subs sound perfect and I'm so glad they worked well.

        I think baking them from frozen should work great! And I don't think brushing them once frozen will cause problems, although the coconut milk might get a little gloppy once it hits the cold pastry. Worst case scenario you could thaw them in the fridge for an hour or two to take the chill off of them. Please report back, and happy baking!

        Reply
        • Jennifer says

          June 29, 2025 at 2:56 pm

          Thank you! I ended up baking 2 of them last night straight from frozen and it worked great! I lowered the oven temp to 400 and baked for about 45 minutes and they were perfect. My bf commented that the crust seemed more chewy than the first batch, but the first one he ate had been cooled for several hours instead of basically straight from the oven so I'm guessing that is why. I guess I'll have to do another test! I'm going to try making some little cherry galettes next with cherries I got at the market today.

          Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

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