Gluten-Free Berry Galette (low fluoride)

A gluten-free berry galette screams summer to me. This galette is filled with fresh blackberries and fresh raspberries that taste insanely delicious! The crust is flaky, slightly sweet, and buttery, and it has a special added touch.

You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.

I add a sprinkling of brown sugar to the outside of the crust for an extra pop. The brown sugar gives the galette a slightly caramelized taste, too.

I developed this recipe because I was craving something summary, but I didn’t want to make an entire pie. That’s why a galette is so wonderful! It’s much more forgiving than a pie. The pie crust can crumble and crack in a galette, but it will still look beautiful and rustic.

If you're looking for more summer recipes, check out my mixed berry pound cake and my strawberry pie bars.

Ingredients

• Gluten-free flour: I use King Arthur's gluten-free flour for this recipe.
• Granulated sugar
• Salt: I like Redmond Real Salt because it's fluoride-free.
• Unsalted butter: organic is best if eating low fluoride.
• Cold water
• Fresh blackberries
• Fresh raspberries
• Lemon juice
• Eggs: organic is best if eating low fluoride.
• Brown sugar
• Corn starch

See recipe card for quantities.

Instructions

Add flour, sugar, salt, and butter to a food processor and pulse until the butter is pea-sized. Continue pulsing while drizzling in the cold water 1 tablespoon at a time. Stop adding water as soon as the pie crust forms a ball.

Place the ball on a floured surface and work the ball into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours.

Combine blackberries, raspberries, corn starch, granulated sugar, and lemon juice in a medium bowl. Gently stir until everything is combined.

Preheat the oven to 400 degrees and set aside a large baking sheet.

Roll out the chilled pie crust on a large piece of parchment paper using a rolling pin. Use your hands to patch up any cracks. The pie crust should be a large rough circle and ½ inch in thickness when done.

Scoop the berry mixture into the center of the pie crust.

Gently fold the sides of the pie crust into the center. It is ok if this doesn’t look perfect.

Once all sides are folded in, brush the edges with egg and sprinkle with brown sugar.

Lift the parchment paper that holds the galette and place it on the baking sheet.

Bake in the oven for 35 minutes. The crust should be golden brown.

Let the galette cool completely either on a wire rack or on the baking sheet.

Hint: Don't worry if the dough cracks while rolling it out. Just press it back together.

Substitutions

• Brown sugar - use coconut sugar to sprinkle on top of the crust instead of brown sugar.
• Frozen berries - you can use frozen berries instead of fresh berries. Don't include all the liquid at the bottom of the bowl after mixing the berries with the sugar, etc. This will make the galette soggy.

Variations

• Fresh blueberries - add 2 cups of fresh blueberries instead of the raspberries and blackberries for a blueberry galette.
• Fresh strawberries - add 2 cups of fresh strawberries instead of the raspberries and blackberries for a strawberry galette.

See this strawberry galette on my website.

Equipment

• A rolling pin: a must-have to roll out the pie crust. This one is really pretty because it's marble.
• Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
• A baking sheet: this is needed for baking the galette.
• Wooden spatula - a non-toxic alternative to spatulas.
• Precut parchment paper - a must-have for any home baker.

FAQ

Storage

The galette doesn't store well so it's best eaten the same day. If you need to save it for later, lightly cover it with plastic wrap and store it at room temperature.

Gluten-Free Berry Galette (low fluoride)

A gluten-free berry galette screams summer to me. This galette is filled with fresh blackberries and fresh raspberries that taste insanely delicious! The crust is flaky, slightly sweet, and buttery, and it has a special added touch.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 6 people

Equipment

• A rolling pin
• Glass mixing bowls
• A baking sheet
• Wooden spatula
• Precut parchment paper

Ingredients

  

1x2x3x

Pie Crust

• 2 ½ cups gluten-free flour
• 1 teaspoon granulated sugar
• 1 teaspoon Redmond real salt
• 2 sticks unsalted butter cold and cut into cubes
• ½ cup cold water

Filling

• 1 cup fresh blackberries
• 1 cup fresh raspberries
• 1 tablespoon corn starch
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 egg

Instructions

 

Pie Crust

• Add flour, sugar, salt, and butter to a food processor and pulse until the butter is pea-sized. Continue pulsing while drizzling in the cold water 1 tablespoon at a time. Stop adding water as soon as the pie crust forms a ball.
• Place the ball on a floured surface and work the ball into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours.

Filling

• Combine blackberries, raspberries, corn starch, granulated sugar, and lemon juice in a medium bowl. Gently stir until everything is combined.

Assembly

• Preheat the oven to 400 degrees and set aside a large baking sheet.
• Roll out the chilled pie crust on a large piece of parchment paper using a rolling pin. Use your hands to patch up any cracks. The pie crust should be a large rough circle and ½ inch in thickness when done.
• Scoop the berry mixture into the center of the pie crust.
• Gently fold the sides of the pie crust into the center. It is ok if this doesn’t look perfect.
• Once all sides are folded in, brush the edges with egg and sprinkle with brown sugar.
• Lift the parchment paper that holds the galette and place it on the baking sheet.
• Bake in the oven for 35 minutes. The crust should be golden brown.
• Let the galette cool completely either on a wire rack or on the baking sheet.

Notes

Don't worry if the dough cracks while rolling it out. Just press it back together.

Keyword blackberry galette, fruit galette, low fluoride dessert, low fluoride recipe, low fluoride salad, mixed berry galeete, mixed berry galette, strawberry galette

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.