Rustic and simple gluten free cherry galette.


  • 1/2 c gluten-free baking flour
  • 2 tbsp butter, see notes for replacements
  • 3-4 tbsp water
  • pinch sea salt
  • 1 tbsp granulated sweetener
  • 1 c fresh or frozen pitted cherries
  • 1 tbsp granulated sweetener
  • 1 tbsp lime juice or lemon
  • 1/2 tbsp tapioca flour
  • almond milk for brushing


  1. In a mixing bowl, stir together the cherries, sweetener, lime juice and tapioca flour until everything is well coated. Let sit for 15-20 minutes.
  2. Meanwhile prepare your dough by placing all ingredients into a food processor and pulsing just until the dough comes together. If too wet, add a tsp of flour and pulse until dough comes together.
  3. Roll the dough out a on piece of parchment paper dusted with gluten free baking flour until it's about 1/8 inch in thickness. Try and get as close to a circle as you can but it doesn't have to be perfect.
  4. Dump the cherry mixture into the center of the dough leaving about 1 inch of room around the edges. *If you used frozen cherries and had a lot of juices release while the mixture was sitting, drain out the liquid before dumping the cherries into the center of the dough.
  5. Fold the edges inward. Brush the crust with almond milk and bake for 30-40 minutes at 350 F.

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