Vegan Apple Galette (Gluten-Free)

An overhead shot of an apple galette on a white plate with a piece pulled away.

5 from 1 vote

An easy recipe for a rustic gluten-free vegan apple galette filled with warm spices and tender apples. It’s the perfect dessert to serve during the fall or the holidays. The recipe as written is gluten free but it can be made just vegan, if needed, instructions are included. Serve with ice cream to make it extra special!

Prep Time25

Cook Time40

Chilling Time2

Total Time3 5

Servings:

Author: Gwen Leron

Ingredients

For the Crust

1 ¼ cup (185g) gluten free flour **see important note about flour below**
2 tablespoons sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup (113g) unsalted vegan butter cold and cubed
4 tablespoons ice water

For the Filling

3 medium apples, cored peeled and sliced (or 4 small, see note below for weights)
1 tablespoon lemon juice
3 tablespoons brown sugar
1 tablespoon arrowroot starch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

For the Outside of the Crust

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 sliced apples, lemon juice, brown sugar, arrowroot starch, cinnamon, nutmeg, and salt to a bowl. Gently mix until everything has combined. Set aside.
Unwrap and place chilled dough on a piece of parchment paper and sprinkle a little gluten free flour on top of the dough. 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 ⅛ inch thick. Be careful not to roll the edges out too thin.
Remove the parchment paper from the top. Lift the parchment paper the dough is on and transfer it over to a cookie sheet.
Spoon the apple mixture into the center of the dough leaving a 2-inch border around the edges. There will be some liquid at the bottom of the bowl the apples were in, save it.
Fold the outer edges of the dough all around the galette, as shown in the images above.
Brush the dough with the non-dairy milk and sprinkle with the turbinado sugar. Pour the liquid from the bowl on top of the apples.
Bake for 35-40 minutes, until crust is golden brown.
Remove from oven and cool before slicing.

Notes

Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
Use 3 medium to large apples for this recipe or 4 small apples. The total weight of the whole unpeeled apples should be roughly 525g and after peeling, coring and slicing, the slices should weigh roughly 345g.
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 ¾ teaspoon to the dry ingredients.
If you use another brand of gluten-free flour, you may need a little more or a little less water than what the recipe calls for. Add water one tablespoon at a time to ensure you add the correct amount and if you need more, add more, one teaspoon at a time.
This recipe will NOT work with coconut flour.
Coconut sugar can be used in place of the brown sugar.
All purpose white flour (same cup measurement / 156g)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. When adding the water, start with 3 tablespoons and go from there as the measurement may be a little different from the gluten-free version.
Cornstarch (cornflour in the UK) can be used in place of the arrowroot starch.
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.

Nutrition