This 5-ingredient gluten free galette dough recipe uses olive oil and yogurt to make an easy, effortless and supple galette crust that is endlessly versatile. Use it for sweet and savory galette recipes!
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Galettes make easy work of vacation desserts
Galettes are my absolute favorite dessert to make while on vacation (as you can also read about in my non-gluten-free wild blueberry galette recipe).
They are effortless, yet impressive.
Their rustic appearance allows you to hide all manner of mistakes - crumbly exterior, dry interior, and insufficient filling.
And most importantly, they allow the filling to shine and sing first and foremost.
I have tried MANY gluten free crusts, and this one is the result of my repeated trials and errors. This is my absolute favorite gluten free galette dough, and I don't use that term lightly! This recipe is slightly adapted from Bon Appetit.
Olive oil galette crust
Why use olive oil in this galette crust?
I have baked all butter galettes, galettes made with shortening, and galettes made with a mix of other oils. This olive oil crust, adapted from Bon Appetit, is my absolute favorite for its easy prep, accessible ingredients and supple resulting dough.
After all, you may need to go to the store to get butter or shortening, but who doesn't have olive oil on hand all the time?
Olive oil galette also plays double duty as a base for both sweet and savory galettes, which I love.
Can you use another oil in place of olive oil?
I love using coconut oil in my desserts. Coconut oil would give this gluten free galette crust a faint tropical taste and scent, and would yield much the same results and olive oil. Just make sure to melt your coconut oil in the microwave prior to using.
Gluten free yogurt pastry
This crust is also known as a yogurt pastry or yogurt pie crust, in that it is a pastry crust made with yogurt. This works for tart, pie or galette recipes.
Why use yogurt in this galette pastry?
Yogurt is an acid, and it acts in much the same way sour cream, lemon or vinegar would - it prevents gluten from developing. This helps keep our gluten free olive oil galette crust flaky and well, gluten free.
It also replaces eggs as a binder in this egg-free recipe.
You can also use sour cream or any type of yogurt in this recipe.
Can you use vegan yogurt or non-dairy yogurt in this yogurt galette crust?
Absolutely! Just use coconut yogurt, soy yogurt, almond milk yogurt or any of your favorite vegan yogurt.
What can you use as filling in this gluten free galette crust?
You can fill this gluten free pastry with any filling you like, sweet or savory!
Here are some of my favorite sweet galette fillings:
- blueberry lemon galette filling
- sour cherry sauce
- Granny Smith apple pie filling
- Walnut and buckwheat tart filling
- Rhubarb tart filling
And some of my favorite savory fillings:
Ingredients
This recipe couldn't be simpler: it uses only 5 ingredients, and all of them are easily accessible!
To make this gluten free galette dough, you will need:
- gluten free flour mix - Gluten free flour mixes have come a long way since the rise of gluten free baking! King Arthur makes a lovely gluten free 1:1 blend. Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend is also recommended. The best approach is finding one you like, ensuring it has xanthan gum in the ingredients, and trying it out! If you are baking on vacation and your pantry is a bit better, you can use widely available cornstarch to substitute the flour mix in a 1:1 ration.
- olive oil - in many ways, olive oil is the secret of this galette crust! It makes this recipe so easy to make, and very pantry-friendly.
- sugar - you can leave this out altogether, or substitute it for a sugar-free replacement of your choice.
- salt - you can leave it out, but using salt in even sweet baked goods enhances the flavor.
- yogurt - the other secret ingredient of gluten free pastry. You can use sour cream, or any yogurt, including non-dairy yogurt. If using Greek yogurt or full-fat sour cream, please thin it out with a bit of water first.
See the recipe card for exact quantities.
Recommended gluten free flour mixes:
Bob's Red Mill 1:1 Gluten Free Flour
King Arthur's Gluten Free Blend
Equipment
Instructions
Make the dough
In a large bowl, whisky together gluten free flour, sugar, and salt.
In a small bowl, whisk together yogurt and oil.
Make a well in the centre of the dry ingredients, and add in yogurt mixture. Mix it in with a fork, incorporating the dry ingredients into the wet. Finish mixing everything in with your hands - you should end up with a rough dough that comes together in one piece. If your dough isn't coming together, add in ice-cold water starting with 1 tablespoon.
Chill the dough
Shape dough in a 1-inch-thick disc. Wrap it in plastic and transfer to refrigerator to chill for at least 2 hours.
Form the gluten free olive oil crust
When ready to bake, preheat the oven to 400°F. Remove dough from the fridge, and lightly flour a large sheet of parchment paper. Roll the dough out on the floured parchment paper to a round of about 12-inches wide and ⅛-inch thick. Transfer parchment paper with the dough onto a baking sheet.
Fill your gluten free galette with your favorite filling (I recommend my blueberry lemon galette filling, my sour cherry sauce or my Granny Smith apple pie filling). Leave a border of 1½-inches around the filling. Fold in the edges of the dough over the filling, overlapping them as you go (this creates that authentic rustic galette look). Brush the edges with an egg.
Transfer galette to the fridge to chill for 10 minutes.
Bake the gluten free galette
Bake galette in 400°F oven for 40-50 minutes, until the crust is golden brown and the filling is cooked through.
Let gluten free galette cool slightly on the baking sheet before serving.
Can you make this gluten free galette dough in one bowl?
Yes! I have successfully made this easy gluten free galette crust in a single bowl. Just start by mixing the dry ingredients, and add the wet ones to them in the same bowl.
Make ahead
You can make this gluten free olive oil galette crust up to 3 days in advance.
Simply wrap it in plastic wrap and remove from the refrigerator 10 minutes before baking.
Freezer & Storage Instructions
This flaky gluten free galette dough can also be frozen for 3 months, just make sure to thaw it out completely in the refrigerator before attempting to bake with it.
If freezing unbaked dough, take care to wrap it well in plastic wrap. You can also freeze the galette after it's been baked.
Adaptations
This recipe is for a gluten free and egg-free galette crust. You can also make the following adaptations to it:
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
- Gluten Free Vegan Galette Crust: substitute the yogurt for non-dairy yogurt. You can use ANY non-dairy yogurt here: coconut yogurt, soy yogurt, almond milk yogurt. Then you'll get a flaky, delicious, vegan gluten free galette crust.
Variations
- Coconut oil galette dough: substitute the olive oil for coconut oil for a more tropical flavor. This works for desserts better than for savory galettes.
- Savory gluten free galette dough: use 1 teaspoon of sugar in place of 2 tablespoons.
Top Tips
- Temperature is the secret to getting a flaky galette, pie or tart! Make sure you keep all your ingredients cold, and that you chill the filled galette prior to baking it. But..
- Take care not to freeze the Yogurt and Olive Oil Gluten Free Galette Crust before baking as it can actually damage it! The fridge is enough.
- If you are freezing your galette for eating later, either freeze the unshaped dough or freeze the fully baked galette. Take care to wrap the dough in plenty of plastic wrap.
- Strive for a thin, ⅛-inch galette. This prevents a gummy crust.
- For shiny galette edges, make sure to brush your galette with egg wash.
- If you are making a sweet galette, I also recommend sprinkling sugar on the edges prior to baking, or brushing the edges with honey after it comes out of the oven.
FAQ
No difference, just the language in which you are speaking. Crostata and galette are one and the same, but crostata is the Italian name while galette is the French name.
So feel free to call this a gluten free crostata dough!
Galettes often use the same dough as tart dough and pie dough.
However, my gluten free galette crust recipe is much more simplified than my gluten free pie recipe. The reason for that is that pies require more structure to have walls and be baked in a pan, while galettes are flat, rustic and freeform.
I have heard of good results when making a gluten free buckwheat crust, but haven't tried the 1:1 substitution myself.
I usually use a gluten-free flour mix to make my galette. However, I have also used only cornstarch in the absence of a mix; in that case, you will need to add another ¼-1/2 cup of cornstarch to the recipe.
I also have a great gluten free pie crust you can use in this galette.
Yes! You just need to use 1 teaspoon of sugar instead of the 2 tablespoons the recipe indicates.
Because gluten free pastry is very crumbly, as is pie pastry in general, rolling it out on parchment paper and then transferring that paper straight to a baking sheet prevents the chances of it breaking.
Yes! ANY non dairy yogurt would work - coconut yogurt, almond milk yogurt, or soy yogurt.
Absolutely! They both work on the same principle of adding acidity and fat. You may just need to dilute it with a touch of water if it's very thick sour cream.
Other galette recipes
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Recipe
Gluten free galette dough
Ingredients
- 1½ cups (188 g) gluten-free flour (or 1¾-2 cups of cornstarch)
- 2 tbsp. sugar use 1 teaspoon for a savory galette
- ¾ tsp. kosher salt
- ⅓ cup full-fat plain yogurt
- 3 Tbsp. extra-virgin olive oil
Instructions
- In a large bowl, whisk together gluten free flour, sugar, and salt.
- In a small bowl, whisk together yogurt and oil.
- Make a well in the centre of the dry ingredients, and add in yogurt mixture. Mix it in with a fork, incorporating the dry ingredients into the wet. Finish mixing everything in with your hands - you should end up with a rough dough that comes together in one piece. If your dough isn't coming together, add in ice-cold water starting with 1 tablespoon.
- Shape dough in a 1-inch-thick disc. Wrap it in plastic and transfer to refrigerator to chill for at least 2 hours.
- When ready to bake, preheat the oven to 400°F. Remove dough from the fridge, and lightly flour a large sheet of parchment paper. Roll the dough out on the floured parchment paper to a round of about 12-inches wide and ⅛-inch thick. Transfer parchment paper with the dough onto a baking sheet.
- Fill your gluten free galette with your favorite filling (I recommend my blueberry lemon galette filling, my sour cherry sauce or my Granny Smith apple pie filling). Leave a border of 1½-inches around the filling. Fold in the edges of the dough over the filling, overlapping them as you go (this creates that authentic rustic galette look). Brush the edges with an egg.
- Transfer galette to the fridge to chill for 10 minutes.
- Bake galette in 400°F oven for 40-50 minutes, until the crust is golden brown and the filling is cooked through.
- Let gluten free galette cool slightly on the baking sheet before serving.
Amy Liu Dong says
A new recipe that I need to make for everyone this weekend. It looks delicious and easy!
veenaazmanov says
Sounds like a healthy and quick recipe to try. Perfect base for many delicious recipes.
kseniaprints says
We all need these go-to quick base recipes in our arsenal!
Leslie says
You weren't kidding when you said this was effortless..it really is a simple galette crust recipe!
kseniaprints says
Effortless is key for my baking with two little ones at home!
Michele says
It was a hit with my vegan friend who came to visit. Thank you for the recipe. It was great!
kseniaprints says
I am so glad! Developing allergen-friendly versions of common recipes is my favorite thing to do
JJ says
Can this be made using a non dairy yogurt like coconut yogurt?
kseniaprints says
Yes! I have that in the instructions as well but I'll clarify and add that ANY non dairy yogurt would work.
Mikayla says
So easy to make, I chose the coconut oil in your suggestions and could not have been happier with the flavor and it paired perfectly with the peaches I got at the farmers market.
kseniaprints says
The coconut oil is another fave of mine!
Tracy says
This was such a delicious recipe! Thanks so much for another great one that made it gluten free and so so easy!
kseniaprints says
I am so happy you liked it!
Dani says
Do you think this recipe would work with sour cream instead of yogurt?
kseniaprints says
Absolutely! They both work on the same principle of adding acidity and fat. You may just need to dilute it with a touch of water if it's very thick cream. I'm going to add this to the FAQ!
Gwynn says
Just bought fresh berries at my farmers market and now I'm looking forward to making this crust for a fresh berry galette!
Amanda Mason says
I'm so glad I found this recipe!! So easy to make and delicious! I'll be using this going forward to make my galettes!!!
kseniaprints says
I am so glad! This has become my go-to since I developed it.
Danielle says
Thank you so much for giving a vegan option! This recipe was perfect and it worked very well with my so delicious yogurt!
kseniaprints says
It's a must when you cook for people with allergies! I always try to have variations and adaptations for different food sensitivities.
Kate says
I love how easy this crust is to make, and the addition of yogurt is an interesting twist that adds a little bit of tang that I really like!
kseniaprints says
It really helps offset the dryness GF baking usually has
LaKita says
So happy that I found this recipe!! I love making galettes and was looking for a gluten-free option and now I have it!
kseniaprints says
This is the best gluten free galette crust I've ever tried! You're not going to regret it
Ann says
I have always used regular pie crust for my galleto recipes. I love the idea of using yogurt to make the crust!
kseniaprints says
I find regular pie crust takes a while to make, and this oen is so much easier! I also don't always have a ton of butter on hand, and this uses NONE.
Allyssa says
My new favorite crust recipe! Loved how it turned out! Super quick and easy to follow! Highly recommended!
kseniaprints says
The yogurt and olive oil really make it!!
ramona says
This is definitely my new favorite crust recipe! I loved how this turned out when i made it and it really tied the dessert together. Thank you for sharing this recipe, I will definitely be making this again!
kseniaprints says
Having a good GF dessert in your arsenal is a must for guests with food sensitivities. I am glad this one was a keeper for yoU!
SMJ says
I found this dough to be much easier to work with than any butter-based one. I'm not entirely sure why, but it was less sticky and easier to roll out. It tasted great and I didn't notice any texture difference (vs butter) when baked. So this is definitely my new go to crust! Thank you!
kseniaprints says
This makes me so happy! It’s truly my new fave dough for galettes and pies. I love how easy and flexible it is.
Shel says
i'm flummoxed. i followed this recipe exactly, and used bob's 1:1. even after 5 tablespoons of water, I had a crumbly mess. i'm so bummed. all of these good reviews make me think this was fail-proof. i don't know what went wrong.
kseniaprints says
Oh no! I’m so sorry to hear that. I’ve made it numerous times with different types of flour mixes and even cornstarch alone, and never had an issue. The issue may be adding too much water in the end. This dough relies on olive oil and yogurt for its binding and liquid, so too much water can be an issue. Did you use Greek yogurt perhaps? That one needs a bit of thinning out usually. And did you chill it enough after mixing? Can you advise me on what you did so I can help troubleshoot it?