• chef janet

Gluten-Free Peach-Blueberry Galette



1¼ c gluten-free flour blend

⅓ c non-gmo corn starch

1 Tbsp sugar

¾ tsp salt

½ tsp xanthan gum

1 stick (8 Tbsp) cold unsalted butter

1 large egg

2 tsps apple cider vinegar

1 tsp cold water

2 Tbsps corn meal (optional)

1 egg for egg wash


1½ c fresh blueberries

3 small-medium sized peaches

1-2 Tbsp sugar

1 Tbsp corn starch

2 tsps lemon juice

The easiest way to mix up this pie dough is with a food processor. If you don't have one use a pastry blender or 2 forks to combine the butter and flour. Stir in the liquids and pull it together with your hands.

Make the crust

  1. Beat the 1 egg, vinegar and water together in a small bowl.

  2. Place the flour, corn starch, sugar, salt and xanthan gum into the bowl of a food processor. Pulse 3 or 4 times to combine.

  3. Cut the butter into cubes and add to the flour. Pulse 20 to 25 times or until the mixture just starts to turn a pale yellow and the size of small pearls.

  4. With the machine running, pour in the egg mixture and run until a large ball of dough forms.

  5. Place the dough on a piece of plastic wrap and form it into a thin disk. Wrap snugly and chill in the refrigerator for 30 minutes or the freezer for 15.

  6. While the dough is chilling, mix up the filling. Combine the blueberries with the cornstarch, lemon juice and half the sugar in a small bowl. Stir well to coat the berries.

  7. Cut the peaches in half, remove the pit and cut into thin slices.

  8. My peaches were sweet and flavorful but not dripping with juice so they did not need sugar or corn starch. If your peaches are not sweet enough, gently toss them with a tablespoon of sugar. If they are very juicy add 2 tsps corn starch.

  9. To make the gluten-free pie crust easier to handle, I prefer to roll it out between 2 pieces of plastic wrap. The dough is quite sticky and tears easily. This will make your life much easier.

  10. Splash a little bit of water on the counter top. Place 2 18" long pieces of plastic wrap side-by-side on the counter top overlapping the long sides by 2". Place the unwrapped dough onto the plastic and cover with 2 more long pieces of plastic overlapping I 2." Try to pull out some of the wrinkles.

  11. Roll it to " thick.

  12. Leaving the dough between the pieces of plastic wrap, slide it onto an upside down baking sheet and refrigerate for 15 minutes.

  13. Pre-heat the oven to 350

  14. Place a piece of parchment on an upside down baking sheet and sprinkle with the cornmeal. This will give a nice texture to the crust but it's not mandatory.

  15. Remove the top layer of plastic from the crust and flip it over onto the parchment. Remove the remaining plastic.

  16. Brush the crust with the egg wash.

  17. Place the blueberries in the center in a 5-6" circle and arrange the peaches around the blueberries leaving 3" around the outside. Fold the crust over the fruit and brush the exposed crust with egg wash.

  18. Bake for 40 to 45 minutes or until the crust turns golden and the fruit is bubbling.


©2019 by Chef Janet, LLC