Gluten Free Strawberry Rhubarb Galette

This gluten free strawberry rhubarb galette is one of my favorite spring and summer desserts. It’s rustic, beautiful, and honestly easier to make than a pie.

If you’ve never made a galette before, think of it as a free-form pie. You roll out the dough, pile fruit in the middle, fold the edges up, and bake. No pie dish needed, no fussy crimping.

The crust is flaky, buttery, and you’d never guess it’s gluten free. It holds together perfectly and gets that deep golden color that makes you want to grab a slice right away.

Inside, the strawberries and rhubarb cook down into this sweet-tart filling that’s absolutely perfect. The two fruits are a classic combo for a reason.

Serve it warm with a scoop of vanilla ice cream and you’ve got a dessert that will impress everyone at the table, whether they eat gluten free or not.

Why You’ll Love This Recipe

Rustic and Beautiful – This galette looks stunning with its golden crust and bright berry filling but requires zero pie-crimping skills.

That Sweet-Tart Flavor – The tangy rhubarb and sweet strawberries create a perfectly balanced filling that tastes like spring.

The Crust is Incredible – The almond flour adds a rich buttery flavor that makes this gluten free crust taste even better than traditional ones.

Ingredients

For the Crust

• 1 1/4 cups Gluten Free 1-to-1 Baking Flour
• 1/4 cup Almond Flour
• 1/4 tsp Xanthan Gum
• 1 tbsp Granulated Sugar
• 1/4 tsp Salt
• 1/2 cup Cold Unsalted Butter, cubed
• 3 to 4 tbsp Ice Water

For the Filling

• 2 cups Fresh Strawberries, hulled and quartered
• 2 cups Rhubarb, cut into 1/2-inch pieces
• 1/2 cup Granulated Sugar
• 2 tbsp Cornstarch
• 1 tbsp Fresh Lemon Juice
• 1 tsp Vanilla Extract
• 1 large Egg, beaten, for egg wash
• 2 tbsp Turbinado Sugar, for sprinkling
• Vanilla Ice Cream, for serving

How to Make

Step 1

Make the crust by whisking together the gluten free flour, almond flour, xanthan gum, sugar, and salt. Toss in the cold butter and work it in with a pastry cutter or your fingers until you have a shaggy mixture with pea-sized butter pieces throughout.

Step 2

Drizzle in the ice water one tablespoon at a time, stirring with a fork until the dough just holds together. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.

Step 3

While the dough chills, toss the strawberries and rhubarb with the granulated sugar, cornstarch, lemon juice, and vanilla. Let the mixture macerate for 15 minutes.

Step 4

Preheat your oven to 400 F. Roll the chilled dough out between two sheets of parchment paper into a rough 13-inch circle. Transfer the dough with the bottom parchment to a large baking sheet.

Step 5

Pile the fruit filling in the center of the dough, leaving about a 2-inch border all around. Leave behind any excess liquid in the bowl. Fold the edges of the dough up and over the outer ring of fruit, pleating as you go. The center should remain open.

Step 6

Brush the folded edges with beaten egg and sprinkle the turbinado sugar generously over the crust.

Step 7

Bake for 35 to 40 minutes until the crust is deeply golden brown and the fruit is bubbling. Let the galette cool on the pan for at least 20 minutes so the juices thicken. Serve warm with vanilla ice cream.

My Tips

Keep the Butter Cold the Entire Time

Gluten free dough is already trickier to work with than regular dough because it doesn’t have gluten holding everything together. Cold butter is doing a lot of the structural work here, so if it softens too much your crust will spread out flat and turn greasy instead of flaky.

Cut the butter into small cubes and put it back in the fridge (or even the freezer for 10 minutes) before you start mixing. When you work it into the flour, you want to still see those little pea-sized pieces – that’s what creates flaky layers when it bakes.

If at any point the dough starts feeling soft or sticky while you’re working it, slide the whole thing back into the fridge for 15 minutes before continuing.

Roll the Dough Between Parchment Paper

Gluten free dough cracks and falls apart way more easily than regular dough. Rolling it between two sheets of parchment paper keeps it from sticking and makes it so much easier to handle without adding extra flour that could dry it out.

If the dough cracks while you’re rolling, just press it back together with your fingers. It’s very forgiving – the pleated, rustic look of a galette hides any imperfections.

Once you’ve rolled it out, peel off the top parchment and use the bottom one to transfer the dough straight onto your baking sheet. That bottom parchment stays under the galette for baking too, so you don’t have to move the dough again.

Leave the Extra Liquid Behind

When the strawberry and rhubarb mixture sits for 15 minutes, it’s going to release a good amount of juice at the bottom of the bowl. Do not pour that liquid onto the galette. It will make the bottom of your crust soggy and the filling won’t set properly.

Use a slotted spoon to scoop the fruit onto the dough, or just tilt the bowl slightly and hold the fruit back while you drain off the liquid. The cornstarch that’s already coating the fruit will be enough to thicken the juices that release during baking.

More Tasty Recipes

• Gluten Free Apple Pie
• Gluten Free Cherry Pie Bars
• Gluten Free Fresh Fruit Tart
• Gluten Free Peach Cobbler
• Gluten Free Raspberry Almond Tart

FAQ

Can I make the galette dough ahead of time?

Yes, you can make the dough up to two days in advance and keep it wrapped tightly in the fridge. You can also freeze it for up to a month – just thaw it overnight in the fridge before rolling it out.

Cold dough is actually easier to work with for a galette, so making it ahead is a great move. Just let it sit on the counter for about 5 minutes before rolling so it’s firm but not rock-solid.