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Slice of blueberry galette on a black plate

Blueberry Galette (Gluten Free, Paleo)

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  • Author: Chelsea Joy
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Baked
  • Diet: Gluten Free


A little rustic and super easy, this gluten free blueberry galette is a simpler way to enjoy summer fruit than baking a whole pie!



For the Crust:

  • 1 1/2 cups almond flour
  • 1/2 cup + 2 tablespoons tapioca flour
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold grass-fed butter, cubed OR coconut oil, hardened
  • 1 egg, cold
  • 1 teaspoon white vinegar

For the Filling:

  • 2 cups blueberries, rinsed and dried
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons arrowroot powder
  • 1/2 teaspoon cinnamon

Before Baking:


  1. Combine the almond flour, arrowroot flour, salt, and cold butter in a food processor or large bowl. Pulse or use a pastry blender to mix until the mixture reaches a texture of coarse meal.
  2. Add 1 egg and mix again until the dough comes together. Turn out the dough onto a piece of plastic wrap, wrap tightly, and refrigerate for at least 1 hour or up to overnight.
  3. When ready to bake, preheat the oven to 375 degrees F.
  4. In a large bowl, combine the blueberries, lemon juice, lemon zest, coconut sugar, vanilla extract, arrowroot powder, and cinnamon. Stir to incorporate and set aside.
  5. Take the crust dough out of the fridge and unwrap. Lightly flour a flat surface, like your countertop, with arrowroot flour. (I have a baking stone that I use to bake galettes, so I roll the crust out directly on that!) Roll the crust out into a round or oval shape — it doesn’t have to be perfect! Roll out to about 1/4” thickness. Transfer the crust to a sheet pan or baking stone.
  6. Pour the blueberry mixture into the center of the crust. It’ll seem like you have way too much filling. Spread the filling to about an inch from the edge of the crust. Using your fingers, gently fold the edges of the crust over the filling, fixing any breaks on the sides/bottom by pressing the crust together. 
  7. In a small bowl, whisk the egg until frothy. Gently brush on a thin coat of the egg wash to the exposed crust. Sprinkle with cinnamon and coconut sugar.
  8. Bake at 375 degrees F for 30-35 minutes. If the galette seems to be browning too quickly at 20 minutes, tent the edges with aluminum foil. Let cool for at least 10 minutes before slicing and serving.