Gluten Free Fruit Galette

Gluten Free Fruit Galette

“For my galette, I used peaches, plums and cherries but you can use whatever stone fruits you like; apricots would be a lovely addition. I also used the All-Purpose Bread Mix from Chebe, which is dairy free as well as gluten free. I did add just a touch of sugar to the crust (none to the fruit, it was perfectly ripe and sweet enough) but you could leave that out if you want the galette to be sugar free. This Gluten Free Summer Fruit Galette recipe really lets the gorgeous summer fruits shine! Enjoy.” – Carol Kicinski, Simply Gluten-Free

Recipe and photos courtesy of Simply Gluten-Free

Gluten Free Fruit Galette
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Course: Dessert
Servings: 6
  • 2 pounds peaches, skinned, pitted and cut into 1 inch pieces, 2 or 3 large
  • 1 1/2 pounds plums, skinned, pitted and cut into 1 inch pieces, 2 or 3 large
  • 1 pint cherries, pitted and halved
  • Juice and zest of 1 lemon, zest finely grated
  • 1 package (7.5 oz) Chebe All-Purpose Bread Mix
  • 1 Tbsp sugar
  • 4 Tbsp water
  • 3 large eggs, divided
  • 2 Tbsp grapeseed or vegetable oil
  • 2 Tbsp sanding sugar or other coarse sugar
  1. Preheat oven to 375F.
  2. Combine the fruit with the lemon juice and zest and let sit while preparing the crust.
  3. In a mixing bowl, combine the Chebe bread mix with the sugar, water, 2 eggs and the oil. Mix with a fork for a couple of minutes. Then, with your hands, knead the dough until it is smooth and well blended. Form the dough into a ball.
  4. Place the dough on a piece of parchment paper about 15 inches square, top with another piece of parchment and roll into a 14 inch circle, it does not have to be perfect. Remove the top piece of parchment paper and place the bottom piece of parchment and the dough on a baking sheet.
  5. Using a slotted spoon, pile the fruit onto the dough, leaving a 2 inch border. Fold the dough up over the edges of the fruit, pleating if needed. If there are any holes in the dough just pinch them closed. Beat the remaining egg and brush over the crust, then sprinkle with the sanding sugar.
  6. Bake for 40 – 45 minutes or until the crust is browned and the fruit bubbly.
Recipe Notes

You may substitute the fruits above with any seasonal or frozen fruit.


Recipe courtesy of Simply Gluten-Free


This recipe works great with Chēbē All-Purpose Bread Mix, but you may also try it with this Chēbē mix:

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