These gluten free mini galettes are made with just 5 ingredients, and make for the perfect dessert that everyone can enjoy (they’re especially perfect for a spring or summer dessert that uses fresh berries!)
I’m so excited to share these mini galettes with you today. They’re so darn delicious, I could literally eat one every day and be eternally happy. The galette dough is made with two of my favorite baking flours – gluten-free 1 to 1 baking flour and almond flour – both of which are from Bob’s Red Mill (if you’ve been reading this blog for a while, you know how much I completely love Bob’s Red Mill products, they’re so high quality and make cooking/baking recipes so successful – many of you have emailed me saying how much you loved this waffle bar post and how you tried the mix and loved it as much as I do!)
A galette is a term used in French cuisine to designate various types of free-form crusty dough. Any time I see free-form galettes, I always love how rustic they look. Simplicity at its finest.
These mini galettes come together in a flash with the help of a food processor for the dough. The dough is then shaped into four free form crusts which are piled high with fresh fruit. I used raspberries because I love the tartness of them, but you could certainly use any berries or combination of berries you’d like. The dough itself is so flaky and flavorful.
No one would ever have known these were gluten-free if I wouldn’t have mentioned it. Bob’s Red Mill gluten free 1-to-1 baking flour is to thank for that. Whenever I’m baking for my gluten-free friends, I always use Bob’s Red Mill 1-to-1. It’s so smooth (totally not gritty or weird like some other gluten-free flours) and I love that I can literally substitute it and use it in place of all-purpose flour. It’s pretty much incredible.
I’ve always loved mini desserts – not only are cute, but they’re great for serving at get togethers because everyone gets an individualized serving, so the question of ‘is there or isn’t there enough’ dessert never even gets brought up.
These gluten free 5 ingredient mini galettes (which are this week’s Five Ingredient Friday) really brings spring and summer to mind. I imagine sitting outside at a picnic table with friends, enjoying one of these mini galettes, perhaps with a scoop of vanilla ice cream on top. YUM!
Gluten Free 5 Ingredient Mini Galettes
Ingredients
Instructions
Thank you to Bob’s Red Mill for sponsoring this post. As always, all thoughts and opinions are mine alone. Thank you for supporting the brands that make the SweetPhi blog possible. Be sure to check out BobsRedMill.com for more delicious healthy recipes, coupons and to find stores carrying products near you.
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These look insanely good! I love your photography too and I can’t believe how few ingredients there are- so awesome
Awww, thank you so much for your sweet comment, really appreciate that 🙂
This is a must try recipe, Phi! Yummy! 🙂
Thank you so much!
hey girl- yummy!
Thank you so much, these mini galettes definitely are yummy!
Mmmmmmm I love galettes and I love that you made them gluten free! I have such trouble with gluten free pastry crusts, but yours look like they held up beautifully.
Thank you so much! I too have had trouble in the past with gluten-free pastry crusts…it’s totally all about the flour, with Bob’s Red Mill brand I have had so much success 🙂
Can you suggest a replacement for the almond flour for those of us with nut allergies?
Hi Marie – great question. I would actually suggest omitting it and just using flour in the same amount, so instead of 1 cup of flour you would use 1 1/4 cups of flour, and no almond flour.
Do you think I could sub the butter with vegan butter or shortening to make these vegan too?
Oh my goodness, yes, definitely you could substitute and to make them vegan and they’d be delicious!!!
Can frozen berries be used?
Certainly, just make sure they’re thawed or they might be too watery 🙂
How about coconut oil? I am new to GF baking, with mixed results in assembling the flours. Will buy Bob’s today! Thank you!
Yes, you could use coconut oil in place of butter, let me know how it turns out for you 🙂
Hello! I made these today and loved the flavor, however what is the finished texture supposed to be like? Mine fell apart almost like sand when I cut into them is that how it’s supposed to be?
Thank you for the comment, so glad you loved the flavor…now on to the texture…they’re supposed to be a buttery pie-crust like texture. Definitely not supposed to fall apart or be like sand when cut into! Could I ask what flour you used? I’ve found that Bob’s GF 1-1 baking flour (or regular AP flour) really works best, so that could have something to do with the texture.
Yes! I used the exact same flour your recipe called (Bob’s Redmill 1-1 and Bob’s Almond Flour) for but it turned out more like a shortbread cookie than a pie crust :(just wondering what I did wrong because I followed it exactly (I did use Crisco in place of butter but I did make sure it was well chilled beforehand…
Hi there, i think we have solved the mystery…my recipe uses butter and not Crisco, so I have not tested it with Crisco. In general, you can substitute shortening for butter in baking recipes but shortening yields higher, lighter-textured baked goods, which is what I think happened in your case. Butter naturally has some water in it, shortening doesn’t, so again, it could have made the texture different. When I make these, they have a wonderful flakey buttery taste/texture 🙂
I don’t have a food processor, so it there another way to make this? If not, do you have a favorite food processor? Thank you!
You could use a high powered blender if you don’t have a food processor. Food processors are one of my all time favorite kitchen appliances – here is the one that is my favorite