An easy recipe for rustic vegan gluten-free blueberry galette everyone will love! Sweet juicy berries wrapped up in a simple, homemade flaky crust…it’s the perfect summer dessert. Blueberries not in season where you are? No problem, you can make it with frozen berries, too! Full details below.
Fresh blueberries (along with every single other berry I can get my hands on during the summer months!) and blueberry desserts are always popular in my home.
Because of that fact, this gluten-free blueberry galette recipe is yet, another blueberry recipe to add to the growing collection! Have you seen these others, yet?
- Easy Blueberry Compote
- Vegan Gluten Free Blueberry Crisp
- Vegan Blueberry Cheesecake
- Easy Lemon Blueberry Oatmeal Bars
I tested this gluten-free galette recipe (aka: gluten-free crostata recipe!) several times last summer and it was ready to move to the photograph stage, but fall moved in quickly and it didn’t make sense to share it at that time. But now, it’s time!
This recipe makes a warm, delicious vegan blueberry galette, which is pretty much an open face blueberry pie, that I think you’ll love.
It’s an impressive looking (and tasting!) dessert to serve to family and/or friends during the summer or for any special occasion but it can also be made any other time of year, for no specific reason at all!
Ingredients You’ll Need
There are two groups of ingredients needed to make this recipe: the ingredients for the crust, and the ingredients for the filling.
For the nut-free crust, you’ll need a gluten-free flour blend (all purpose flour can be used in its place if you don’t have to eat gluten-free), vegan butter, ice water, sugar, cinnamon, and a little salt.
For the berry filling, you’ll need fresh blueberries (frozen can be used, too, details about that below) arrowroot starch (or cornstarch), lemon juice, and sugar.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full, detailed recipe, ingredients, and directions at the end of this post.)
You’ll first start by making the gluten free galette crust. The first step is to whisk the dry ingredients together and then add the cubed, cold butter.
It’s important that the butter is very cold so it doesn’t melt into the flour and so it cuts into the flour properly in order to get a nice, flaky crust.
Next, using a pastry blender or two forks, cut the butter into the dry mix until all that’s left of the butter cubes is pea sized pieces and smaller pieces (see the bottom right image below).
Next, add in the ice water, and mix.
The next step is to get in there with your hands and form a ball with the dough. Press the dough down into a disk and wrap with plastic wrap. Place in the refrigerator to chill for at least 2 hours.
Once the chilling time has passed, combine all of the blueberry filling ingredients and set aside.
Place the dough disk in between two pieces of parchment paper and roll it out into a 12-inch circle. The circle doesn’t have to be perfectly round, but try to get it as round as possible.
The dough needs to be rolled out to be as close to 1/8 of an inch thick as you can get it. Any thicker, and your crust will be chewy, any thinner and the blueberry juices will seep through while baking and make a mess leaving the galette soggy and fragile.
Spoon the blueberry mixture into the middle of the dough and then fold the edges all the way around the galette. If there are any cracks in the dough, close them up by pinching them back together.
Next, brush the dough with non-dairy milk and sprinkle with turbinado sugar. It’s now ready to bake!
Here’s a before baking and after baking side-by-side-shot. After you’ve taken it out of the oven, allow it to cool and serve it warm. It can be served plain or with a scoop of dairy-free ice cream or even coconut whipped cream.
FAQ
I have only use Bob’s Red Mill 1 to 1 Baking Flour Blend (the one in the blue bag) for this recipe so I can’t speak for any others. Results will vary with other blends since ingredients and ratios will differ.
Something important to note is that the Bob’s 1 to 1 Baking Flour contains xanthan gum, so if you do try another gf blend and it doesn’t contain xanthan gum, you’ll need to add 3/4 teaspoon of it to your recipe.
And if you don’t have to make the recipe gluten-free, just vegan, you can use all-purpose flour in its place.
Use your favourite! Personally, I like Melt Sticks and Becel Plant-Based Sticks, but other brands like Earth Balance and Miyokos will also work perfectly.
Yes, you can either add an extra teaspoon of arrowroot starch to help with the extra liquid that will be released from the frozen berries OR, you can thaw the berries out, drain the liquid and proceed with the recipe as it is written with no modifications.
Yes! To make mini blueberry galettes, after the dough has chilled, separate it into four separate, even pieces and roll each one out individually and proceed with the rest of the recipe as it’s written.
When fully cooled, place leftover slices in a single layer in an airtight container and store it in the refrigerator for up to three days. When ready to serve, the cold slices can be re-heated in the oven.
If You Make This Recipe…
…tell me about it in the comments below or post a pic on Instagram and tag me so I can see! I’m @delightfuladventures over there.
And If You Like This Recipe…
…you may also like these!
- Vegan Gluten-Free Banana Blueberry Muffins
- Vegan Strawberry Rhubarb Crisp
- Vegan Gluten Free Strawberry Muffins
- Vegan Gluten-Free Blueberry Pancakes
- Vegan Gluten Free Blueberry Muffins
- Vegan Gluten Free Lemon Blueberry Waffles
- Vegan Gluten-Free Pie Crust
You can help others to find this gluten-free berry galette recipe by pinning it to your recipe board on Pinterest. Click here to pin it now!
Gluten-Free Blueberry Galette (Vegan)
Suggested Equipment:
Ingredients:
- 1 1/4 cup (185g) gluten free flour
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted vegan butter cold and cubed
- 4 tablespoons ice water
- 2 3/4 cups (415g) blueberries rinsed
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 tablespoon arrowroot starch
- 2 teaspoons non-dairy milk
- 1 tablespoon turbinado sugar
Instructions:
- Add flour, sugar, cinnamon, and salt to a medium bowl and whisk together.
- Add cold cubed butter and with a pastry blender or two forks, cut the butter into the dry mixture until the butter has broken down and only pea sized chunks remain.
- Add ice cold water, one tablespoon at a time, mixing with a spoon after each addition. After all water has been added, mix again, If the dough is too dry, add another tablespoon of water. Mix until everything combines to form a loose dough.
- Using your hands, form the loose dough into a tight ball making sure that any dry patches of flour gets incorporated into the ball.
- Place dough on a piece of plastic wrap and pat down into a disk. Wrap the dough disk and place in the refrigerator to chill for at least 2 hours.
- When the chilling time is up, preheat oven to 375° F (190° C).
- Add the blueberries, lemon juice, sugar, and arrowroot starch to a bowl. Gently mix until everything has combined. Set aside.
- Place chilled dough on a piece of parchment paper. Place another piece of parchment paper on top of the dough and using a rolling pin, roll out into a 12-inch circle that is 1/8 inch thick.
- Remove the parchment paper from the top. Transfer dough, along with the parchment paper it is on, over to a baking sheet.
- Spoon the blueberry mixture into the center of the dough leaving a 2-inch border around the edges.
- Fold the outer edges of the dough, as shown in the images above.
- Brush the dough with the non-dairy milk and sprinkle with the turbinado sugar.
- Bake for 45-minutes, until crust is golden brown.
- Remove from oven and cool before slicing.
Recipe Notes:
- Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
- It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe (other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
- If the gluten-free flour blend brand you are using does not contain xanthan gum, add 3/4 teaspoon to the dry ingredients.
- This recipe will NOT work with coconut flour.
- All purpose white flour can be used in place of the gluten-free flour if you’re not gluten-free and no need to add xanthan gum if you will be using wheat flour. You will need a couple more tablespoons of water to bring the dough together, though.
- Cornstarch (cornflour in the UK) can be used in place of the arrowroot starch.
- Frozen blueberries can be used instead of fresh, just add an extra teaspoon of arrowroot starch as there will be more liquid released from the berries than if using fresh OR, you can thaw the berries out, drain the liquid and proceed with the recipe as it is written with no modifications.
- When fully cooled, place leftover slices in a single layer in an airtight container and store the container in the refrigerator for up to three days. Re-heat slices for about 10-minutes in a preheated 350°F (177°C) oven before serving.
- Nutrition info is based on 1 of 8 slices with no toppings. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
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