Grain Free Berry Galette
Prep time
Cook time
Total time
Serves: 2 galettes
  • For the Crust:
  • 1½ cups of almond flour
  • ½ cup of tapioca flour
  • 6 tbsp of cold butter, chopped
  • ½ teaspoon kosher salt
  • 1 tbsp granulated sugar
  • 1 egg
  • For the Berries:
  • 1½ cups fresh summer berries
  • 2 tbsp of cornstarch
  • 1 tsp of orange juice
  • ½ tsp of vanilla extract
  • ⅛ teaspoon of fine sea salt
  • ½ cup of granulated sugar
  • 1 large egg, beaten
  • 1 tablespoon coarse sugar
  • Vanilla ice cream (for serving)
  1. For the Crust:
  2. Combine the almond flour, tapioca flour, salt and butter in a food processor and pulse until the texture is coarse.
  3. Add 1 egg and pulse again until the dough comes together. Cut the dough in half, roll one half into a ball, flatten and wrap in plastic wrap. Repeat on the other.
  4. Refrigerate for 1 hour or overnight.
  5. When ready to bake, preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a silicone mat.
  6. Flour a work surface and place the dough disk on the (almond) flour. Dust the top of the flour and roll the dough into a circle. Be very gentle as the dough is very fragile.*
  7. For the Berries:
  8. In a medium bowl, combine the berries, cornstarch, orange juice, vanilla, salt, and sugar. Use a silicone spatula to toss the fruit until evenly coated.
  9. Place in the fridge until ready to use.
  10. When ready, mound the fruit in the center of the dough round, leaving a 2 inch boarder.
  11. Fold the border up and around the mount of fruit, very gently. Punch the dough together to make an pleat.
  12. Brush the top of the crust with a beaten egg and sprinkle with coarse sugar.
  13. Bake the galette until crust is golden brown and fruit bubble, about 30 minutes.
  14. Transfer galette to a rack to cool for 15 minutes.
  15. Serve warm with vanilla ice cream.
*I would suggest rolling it out directly on the baking sheet because it will break if you try to pick it up.
Recipe by Positively Gilly at