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Strawberry Galette

When it comes to indulging in the sweet flavors of summer, there’s nothing quite like a strawberry galette. Bursting with juicy strawberries and encased in a flaky, buttery crust, this rustic French dessert is a true crowd-pleaser. And the best part? You can enjoy it even if you follow a gluten-free diet! In this blog post, we’ll walk you through the steps to create a mouthwatering gluten-free strawberry galette that will leave your taste buds begging for more. With its crisp, flaky crust and luscious strawberry filling, this dessert is the perfect way to savor the flavors of summer. Enjoy a slice on its own or pair it with a scoop of Craig’s Vegan vanilla ice cream for an extra treat. We hope you find this recipe as delicious as we do and that it becomes a summer favorite in your gluten-free baking repertoire. Happy baking!


The Crust

1 cup/120 grams gluten free all-purpose flour, plus more for dusting
½ cup/50 grams almond flour (from blanched, skinless almonds, not almond meal)
8 tablespoons/113 grams very cold unsalted butter (organic, grass-fed)
¼ cup/60 grams cold cashew yogurt (I like Forager’s brand)
1 T ice-cold water, plus up to 3 tablespoons more, if needed
1 teaspoon granulated monkfruit sugar, plus more for sprinkling
½ teaspoon kosher salt (such as Diamond Crystal)
1 organic, pasture-raised egg beaten with 1 teaspoon yogurt or water (for the egg wash)

For the Filling

½ to ¾ cup/100 grams to 150 grams granulated Monkfruit sugar
½ tsp finely grated lemon zest
1½ pounds stemmed strawberries (about 5 cups), sliced
3 T cornstarch
1 tsp vanilla
1 T Balsamic Vinegar
Small pinch of salt


  1. Make the crust: Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It’s best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
  2. Slice the butter into ½-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use. Be sure the butter is very cold when you begin mixing it – I recommend using a pastry cutter to combine.
  3. In a small bowl or measuring cup, mix the ¼ cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
  4. Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust – you do not need it to be one uniform texture throughout).
  5. Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
  6. Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days. Do not skip this step, as the dough needs to be very cold before working with it.
  7. Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
  8. Prepare the filling: Place ½ cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another ¼ cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
  9. Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 10-inch round, lightly flouring as needed. (It’s OK if the edges break and the shape isn’t perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you’ve forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
  10. Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
  11. Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It’s OK if some juices leak. Cool on a wire rack for 1 hour and serve.



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