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!
Other recipes you might enjoy:
- Cranberry Walnut Crumb Dessert Bars
- Healthy Apple Cider Donuts with a Tahini Maple Glaze
- Gluten Free Lemon Cake (made with almond flour)
Gluten Free 5 Ingredient Mini Galettes
Ingredients
- 1/2 cup butter cold, cut into cubes (1 stick of butter)
- 1 cup Bob's Red Mill gluten free 1-to-1 baking flour
- 1/4 cup Bob's Red Mill almond flour
- 1/2 teaspoon plus 2 tablespoons sugar divided
- 4-5 tablespoons ice water
- 9 oz raspberries about 2 cups
Instructions
- To make the crust, add butter, gluten free flour, almond flour and 1/2 teaspoon sugar in a food processor and process until the dough resembles pea size pieces. With the processor running on low, drizzle in ice water one tablespoon at a time, stopping at 4 tablespoons to check the dough. The dough should be soft to the touch and come together when pressed between two fingers. If it is too dry, add a little more water.
- Turn dough - remove it from the food processor - and put it on a well-floured surface. Form it into a disc with your hands. Wrap it in plastic wrap and let it cool in the refrigerator for an hour, or freezer for half an hour.
- After the dough is done being chilled, unwrap it and place it onto a well floured surface and cut it into 4.
- Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- In a small bowl combine raspberries and 2 tablespoons sugar and set aside.
- Form each dough quarter into a circle, then roll it out with a rolling pin and set it on the prepared baking sheet, repeat with each dough quarter.
- Spoon a quarter of the raspberries (about 1/2 cup for each galette) into the center of each dough circle, and fold the edges over, about 1/2 an inch-to an inch, pressing as you fold. When all four galettes are formed, bake for 30 minutes, or until edges begin to turn golden brown. Remove from oven and allow to cool for a few minutes, then serve and enjoy!
Nutrition
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.
Jacqueline says
Did you know that your missing something after 1/4 ______ almond flour
Sweetphi says
Thank you for pointing that out – it’s cups! I’ve updated the recipe. A year ago I switched the way the recipes display to make it easier, and in the transfer a few things randomly didn’t transfer over. Thank you again so much!!
Kelly says
Have you tried these with a different fruit for the filling? I’m hoping to try this recipe with apples and I was wondering if that would alter the cooking time or recipe at all.
Thank you! I can’t wait to try them.
Sweetphi says
I haven’t…but I think it would work with apples (perhaps I’d bake the apples a little bit first because usually apples take longer to cook? Unless you chop them up very finely? Let me know how it turns out for you!
Donna says
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!
Sweetphi says
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
Erin says
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…
Sweetphi says
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 🙂
Erin says
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?
Sweetphi says
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.
Jane Riedel says
How about coconut oil? I am new to GF baking, with mixed results in assembling the flours. Will buy Bob’s today! Thank you!
Sweetphi says
Yes, you could use coconut oil in place of butter, let me know how it turns out for you 🙂
Mallory says
Can frozen berries be used?
Sweetphi says
Certainly, just make sure they’re thawed or they might be too watery 🙂
Rebecca says
Do you think I could sub the butter with vegan butter or shortening to make these vegan too?
Sweetphi says
Oh my goodness, yes, definitely you could substitute and to make them vegan and they’d be delicious!!!
Marie says
Can you suggest a replacement for the almond flour for those of us with nut allergies?
Sweetphi says
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.
Sarah says
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.
Sweetphi says
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 🙂
Shawnna Griffin says
hey girl- yummy!
Sweetphi says
Thank you so much, these mini galettes definitely are yummy!
Agness of Run Agness Run says
This is a must try recipe, Phi! Yummy! 🙂
Sweetphi says
Thank you so much!
Cara says
These look insanely good! I love your photography too and I can’t believe how few ingredients there are- so awesome
Sweetphi says
Awww, thank you so much for your sweet comment, really appreciate that 🙂