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!
Jump to:
- Flaky gluten free pie crust recipe make easy work of vacation desserts
- Why use olive oil in this galette crust?
- Gluten free yogurt pastry
- What can you use as filling in this gluten free galette crust?
- Ingredients
- Equipment
- Directions to Make a Gluten Free Galette Recipe
- Freezer & Storage Instructions
- Adaptations
- Top Tip
- Other galette recipes
- Recipe
Flaky gluten free pie crust recipe 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.
Why use olive oil in this galette crust?
I have baked all cold 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.
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 dairy free 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:
- Pear and brie tart filling
- Tomato tart filling
- Pumpkin and caramelized onion filling
- Pumpkin and 3-cheese filling
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 blend mixes have come a long way since the rise of gluten free baking! King Arthur makes a lovely gluten free 1:1 blend, 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 or lactose-free 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:
King Arthur's Gluten Free Blend
Equipment
Directions to Make a Gluten Free Galette Recipe
Make the pie 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 pie crust over the filling, overlapping them as you go (this creates that authentic rustic galette look). Brush the crust edges with an egg.
Transfer galette to the fridge to chill for 10 minutes.
Bake the gluten free galette
Bake the galette in 400°F oven for 40-50 minutes, until the flaky crust is golden brown and the filling is cooked through.
Let gluten free galette cool slightly on the baking sheet before slicing and serving. Enjoy with the suggested fillings or yummy scoops of vanilla ice cream.
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.
Freezer & Storage Instructions
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.
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:
- 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.
- 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 Tip
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.
- 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.
Other galette recipes
Recipe
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 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?
Looseleaf__Leslie says
I really wanted this to work--it sounded easy and foolproof--but it didn't. I added very little water, perhaps a tablespoon, it was a crumbly mess and so I just pressed it onto the pan. There was nothing to fold over as it did not hold together at all. It tasted like cardboard, looked like cardboard and was a big mess and disappointment. I used Bob's, good olive oil, and followed the recipe exactly as to chilling etc.
kseniaprints says
Hi Leslie, so first of all, I am REALLY sorry this didn't work for you. The only thing I can point out that I personally don't love Bob's GF flour and find that it requires a lot more liquid to work... I would have suggested adding more yogurt and olive oil until it came together. I have made this numerous times with various flours and it always works, but sometimes you have to tweak the quantities of liquid. Unfortunately, elevation, flour types and even yogurt types have so much impact on GF baked goods that it's really hard to come up with foolproof GF recipes.
maryann says
will this recipe work with straight almond flour? Would you suggest adding any thing else ...tapioca, cornstarch, arrowroot etc etc????
kseniaprints says
I wouldn't use this recipe 1:1 with almond flour. You would def need to augment it, my favorite is arrowroot. I have this pie crust that is fully almond flour and arrowroot and that's what I would recommend that you use: https://immigrantstable.com/gluten-free-pecan-pie/