An easy recipe for a rustic gluten-free vegan blueberry galette everyone will love. This recipe features a simple homemade flaky crust and this delicious vegan dessert can be made with either fresh or frozen berries.
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.
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 1/8 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 blueberry mixture into the center of the dough leaving a 2-inch border around the edges. There will be a little liquid at the bottom of the bowl the blueberries 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 the blueberries were in on top of the blueberries.
Bake for 35-40 minutes, until crust is golden brown.
Remove from oven and cool before slicing.
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.
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.
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. 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.
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.