Gluten Free Strawberry Galettes










This recipe for individual strawberry galettes (gluten free) was first published on my original blog, The Culinary Jumble, in June 2016. The content has been updated, and the recipe now includes alternatives (such as using spelt flour).

I’d gazed enviously at other people’s galettes for a while, wanting to try my hand at them, but never really getting round to it. However, that all changed when I had some leftover strawberries (virtually unheard of in our house), and I got to work.

These individual strawberry galettes were so cute. They were by no means perfect, but they are definitely pretty. Rustic, I like to call them.



I made these gluten free, but the great thing about galettes is you can use any kind of pastry for them. All you need to do is roll it out and turn over the edges. Fool proof. You can also make them sweet or savoury, like this cheese galette.  

So, if you’ve ever wanted to make a pie but the idea of homemade pastry puts you off a little, go for a galette. No blind baking or nervously wondering about a soggy bottom. None of us want one of those, do we?

The measurements below made two individual galettes which were easily large enough to share and cut in two if you preferred. They are fairly low in fat and have no refined sugar, making them the perfect summer dessert.


If you like pastry, you might enjoy my sweet and savoury pies:


Feta and cream cheese pie

Mixed berry pie

Goats cheese pie (gluten free)

Chocolate and caramel pie

Vegetable deep dish pie

Chicken and ham pies




Gluten Free Strawberry Galettes

These gluten free strawberry galettes are lighter, rustic and full of charm. They have an adaptable sweet crust filled with strawberries.
Servings 2 galettes


Pie Crust (see note 1):

  • 50g (½ cup) sorghum flour
  • 25g (2 tbsp) brown rice flour
  • tablespoons coconut flour
  • 25g (3 tbsp) starch (corn, potato or tapioca)
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla sugar
  • ½ teaspoon cinnamon
  • 40g (3 tbsp) butter (cold and chopped into small pieces)
  • 1 egg
  • water (if required)


  • 175g (6 oz) strawberries (fresh or frozen)
  • two large blackberries for contrast (optional)
  • 1 tablespoon cornflour
  • 2 tablespoons agave (or honey)
  • coconut or brown sugar (for sprinkling)



  • Heat the strawberries, cornflour and agave syrup (or honey) together in a pan.
  • When the mixture starts to bubble, reduce the heat and let it cook for around 15-20 minutes, just until it has thickened and reduced down. Set to one side.
  • Pre-heat the oven to 190°C / 375°F.


  • In a large bowl, mix all the flours, starch, coconut sugar, vanilla sugar and cinnamon.
  • Chop the butter into small pieces and add to the dry ingredients, rubbing it in until it resembles breadcrumbs.
  • Beat the egg and then stir in to the other ingredients until combined. Leave the mixture for a few minutes to see whether any water is required (coconut flour soaks up liquid like a sponge, which is not always apparent when it is initially added). The mixture should pull together as a workable dough - if it is crumbly, add a teaspoon of cold water one at a time, just until the right consistency is achieved.
  • Divide the mixture into two roughly equal bits, and roll each one out on baking paper sprinkled with a little sorghum flour (you may need to place another piece of the top if it becomes too sticky). Don't worry about rolling it out nice and accurately, it's supposed to be rustic.
  • Place the strawberries in the middle part of the pastry, leaving a gap all the way around. Make sure there isn't too much juice, as this will make the pastry soggy (I poured some off and used it to drizzle over Greek yoghurt before serving).
  • Gently pull the outer edges up over the fruit (again, it doesn't have to be perfect). The pastry can be a little tricky, so if cracks or holes develop, just pinch the pastry together to seal them.
  • Top each one with a large blackberry (entirely optional, but it gives the galettes a little contrast in colour).
  • Sprinkle with a little coconut sugar and bake for around 25-30 minutes, until the pastry has browned and the fruit mixture is bubbling.
  • Remove from the oven and allow to cool for a while before serving (they also taste great cold). Pour over a little Greek yoghurt and some of the retained strawberry juice. Enjoy!


  1. These galettes were made using a mixture of gluten free flours. You can use spelt, regular, or a combination of gluten free flours, measuring 80g / ⅔ cup (you may need to adjust the amount of water used).
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 



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