Gluten-Free Apple Galette (Dairy-Free)
This gluten-free apple galette is the perfect fall dessert – cinnamon-flavored apple slices wrapped in a buttery and flaky homemade pie crust… YUM! Totally dairy-free too! Go bake this apple dessert during apple season, or anytime!
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Fall Means Apple Season!
I love everything about fall – the cool crisp temperature, fallen leaves crunching under your feet as you walk under the trees, cozy knits and sweaters, holding a hot steeping mug of tea, and most of all, apple season, which means we get to make everything with apples!
From apple crumble, to apple crisp, to homemade applesauce and apple butter, to apple cake and apple fritters, what’s there not to love about this season?
Beautiful Apple Galette
And today… we’re making a rustic version of an apple tart..
Instead of a typical tart edge that uses a tart pan or pie pan, this one has gorgeous folded edges that looks so unbelievably beautiful and has a rustic look at the same time.
I mean, how can you want to dig into this piece of edible art right now?
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for this gluten-free rustic apple galette recipe are easily available at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing this beautiful rustic apple tart is actually simpler than it looks, and it’s so beautiful which makes it worthy of any dinner party or special occasion! Plus, no pie pan required!
- Totally Gluten-Free & Dairy-Free: The best part is that this easy apple galette recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free apple galette recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in for best results.
- Sugar: I used white sugar, but cane sugar or light brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Butter: I used unsalted dairy-free butter (vegan butter) to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
- Egg: The egg helps to better bind the pie crust ingredients together, so make sure you add it in.
- Ice Water: Using ice water keeps the dough cool and prevents the butter from melting too quickly, making it easier to handle the dough. Start off with less water, then add more as needed (TIP: You want to get a pliable dough that isn’t dry, but isn’t too wet or sticky either).
- Apples: Use your favorite type of sweet or tart apples (fuji apples, gala apples, pink lady, honeycrisp apples, granny smith apples, etc).
- Dark Brown Sugar: I used dark brown sugar, but you can also use light brown sugar, turbinado sugar or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend using brown granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Lemon Juice and Zest: For the best flavor, make sure to use freshly squeezed lemon juice and freshly grated lemon zest.
- Cinnamon: A pinch of ground cinnamon really adds a beautiful fall flavor to this gluten-free apple galette, so I highly recommend it! Alternatively, you may use equal amounts of apple pie spice instead.
- Egg Yolk: The egg yolk is for brushing the edges of the dough so it turns a nice golden brown once baked.
- Cornstarch: Cornstarch helps to thicken up the juices from the apples as they cook. If you are allergic to corn, you can try using tapioca starch or arrowroot starch instead.
How to Make Gluten-Free Apple Galette (Step by Step):
1. Whisk Dry Crust Ingredients
In a large mixing bowl, mix gluten-free all-purpose flour, xanthan gum (if using), sugar and butter.
2. Cut Butter into Dry Ingredients
Using a pastry cutter or several forks, cut in the dairy-free butter until the mixture resembles coarse pea-sized crumbs.
3. Add Iced Water and Egg
Add the iced water and beaten egg and mix well until the ingredients are combined. If the dough is still dry, add an additional tablespoon of water if needed.
4. Knead Dough
Use your hands to knead a dough that is soft and pliable.
5. Shape and Chill Dough
Shape the dough into a ball, then wrap it with plastic wrap and chill it in the refrigerator for at least 30 minutes to 1 hour.
6. Prepare Apple Filling
While the dough is chilling in the refrigerator, prepare the apple filling. In a medium size bowl, combine the ground cinnamon, brown sugar, lemon juice, cornstarch, lemon zest and sliced apples.
Stir carefully so as not to break the apple slices. Set the apple mixture aside or refrigerate while the dough rests.
7. Preheat Oven
Preheat the oven to 350F.
8. Roll Out Dough into Circle
On a lightly floured piece of parchment paper, roll the dough into a circle 12 inches in diameter. Trim the edges of the circle if necessary.
Transfer the rolled out dough with the parchment paper onto a large baking sheet or cookie sheet.
9. Arrange Apple Slices
Arrange the apples in the middle of the rolled out dough as desired, leaving a 2 to 3 inch border.
You can make a circle pattern with the apple slices or just randomly place them on the dough.
10. Fold Pie Dough Over Apples
Carefully fold the edges of the dough over the apples.
11. Brush with Egg Yolk and Sprinkle with Sugar
Brush the edges of the dough with egg yolk. Sprinkle dark brown sugar on top.
12. Bake Until Golden
Bake the apple galette in the preheated oven until the apple slices are tender and the galette crust is golden brown. About 35-40 minutes.
13. Serve and Enjoy
Allow to cool before dusting with powdered sugar and a drizzle of maple syrup. Serve with your favorite vanilla ice cream.
Dish by Dish Tips/Tricks:
- Swap out the Apples for Other Fruits: Love the idea of a gluten-free galette but want to use other fruits instead? Simply swap out the apples for pears, peaches, nectarines, or even berries!
- Not Gluten-Free? If you’re not gluten-free, go ahead and substitute the gluten-free all-purpose flour for regular flour instead!
Other Gluten-Free Apple Desserts You’ll Love:
- Easy Apple Cake (Gluten-Free, Dairy-Free)
- Crispy Apple Chips (Gluten-Free, Vegan)
- Homemade Apple Butter (Gluten-Free, Vegan)
- Apple Tart (Gluten-Free, Dairy-Free)
- Moist Apple Muffins (Gluten-Free, Dairy-Free)
- Delicious Apple Crumble (Gluten-Free, Vegan)
Fall Recipes to Make This Season:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Apple Galette (Dairy-Free)
- Total Time: 1 hour 30 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This gluten-free apple galette is the perfect fall dessert – cinnamon-flavored apple slices wrapped in a buttery and flaky homemade pie crust… YUM! Totally dairy-free too! Go bake this apple dessert during apple season, or anytime!
Ingredients
- 2 cups gluten-free all-purpose flour
- 3/4 teaspoons xanthan gum (omit if your gluten-free flour lend already includes it)
- 1/4 cup white sugar
- 1/2 cup unsalted dairy-free butter
- 1/4 tsp salt
- 1 egg, beaten
- 1/4 cup ice water, amount necessary
- 4–5 apples (sliced into 1/4-inch slices – no peeling required!)
- 1/2 cup dark brown sugar (plus more for sprinkling)
- 1 tablespoon fresh lemon juice
- 1 tablespoon freshly-grated lemon zest
- 1/4 tablespoon ground cinnamon
- 1 egg yolk
- 1 tablespoon cornstarch
- 1 tablespoon powdered sugar, for sprinkling
- Maple syrup, for drizzling (optional)
- Dairy-free vanilla ice cream, for accompanying (optional)
Instructions
- Whisk Dry Crust Ingredients: In a bowl, mix gluten-free all-purpose flour, xanthan gum (if using), sugar and butter.
- Cut Butter into Dry Ingredients: Using a pastry cutter or several forks, cut in the dairy-free butter until the mixture resembles coarse pea-sized crumbs.
- Add Iced Water and Egg: Add the iced water and beaten egg and mix well until the ingredients are combined. If the dough is still dry, add an additional tablespoon of water if needed.
- Knead Dough: Use your hands to knead a dough that is soft and pliable.
- Shape and Chill Dough: Shape the dough into a ball, then wrap it with plastic wrap and chill it in the refrigerator for at least 30 minutes to 1 hour.
- Prepare Apple Filling: While the dough is chilling in the refrigerator, prepare the apple filling. In a medium size bowl, combine the ground cinnamon, brown sugar, lemon juice, cornstarch, lemon zest and sliced apples. Stir well. Stir very carefully so as not to break the apple slices. Set aside or refrigerate while the dough rests.
- Preheat Oven: Preheat the oven to 350F.
- Roll Out Dough into Circle: On a lightly floured piece of parchment paper, roll the dough into a circle 12 inches in diameter. Trim the edges of the circle if necessary. Transfer the rolled out dough with the parchment paper onto a large baking sheet.
- Arrange Apple Slices: Arrange the apples in the middle of the rolled out dough as desired, leaving a 2 to 3 inch border. You can make a circle pattern with the apple slices or just randomly transfer them on the dough.
- Fold Pie Dough Over Apples: Carefully fold the edges of the dough over the apples.
- Brush with Egg Yolk and Sprinkle with Sugar: Brush the edges of the dough with egg yolk. Sprinkle dark brown sugar on top.
- Bake Until Golden: Bake the apple galette in the preheated oven until the apple slices are tender and the crust is golden brown. About 35-40 minutes.
- Serve and Enjoy: Allow to cool before sprinkling with a light dusting of powdered sugar and a drizzle of maple syrup. Serve with your favorite (dairy-free) vanilla ice cream.
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in for best results.
Sugar: I used white sugar, but cane sugar or light brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Egg: The egg helps to better bind the pie crust ingredients together, so make sure you add it in.
Ice Water: Using ice water keeps the dough cool and prevents the butter from melting too quickly, making it easier to handle the dough. Start off with less water, then add more as needed (TIP: You want to get a pliable dough that isn’t dry, but isn’t too wet or sticky either).
Apples: Use your favorite type of sweet or tart apples (fuji apples, gala apples, pink lady, granny smith, etc).
Dark Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend using brown granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
Lemon Juice and Zest: For the best flavor, make sure to use freshly squeezed lemon juice and freshly grated lemon zest.
Cinnamon: A pinch of ground cinnamon really adds a beautiful fall flavor to this gluten-free apple galette, so I highly recommend it! Alternatively, you may use equal amounts of apple pie spice instead.
Egg Yolk: The egg yolk is for brushing the edges of the dough so it turns a nice golden brown once baked.
Cornstarch: Cornstarch helps to thicken up the juices from the apples as they cook. If you are allergic to corn, you can try using tapioca starch or arrowroot starch instead.
- Prep Time: 20 mins
- Chilling Time: 30 mins
- Cook Time: 40 mins
- Category: Desserts
- Method: Baking
- Cuisine: Western
