Summer Rhubarb Berry Galette (gluten free)



Prep Time: 1-hour min for dough
Cook Time: 35 min
Serves: 8 slices

As most of you know I would not call myself a"baker" by any means. I always try to make something healthier or add some crazy ingredient like an adaptogen reishi powder and end up ruining it. This summer galette was inspired from some seasonal rhubarb I received from a local farm and I thought it would be super fun to try out it out! I adapted this from Cannelle Vanille who has amazing recipes, basically so I would have less of a chance of screwing up. It actually turned out really good, tart but good. I am afraid of sugar since it leads to disease and inflammation, so I did my best to keep it low sugar, that where a scoop of ice cream helps.

Ingredients for the dough: 

  • 1 cup superfine brown rice flour
  • 1/4 cup almond flour
  • 3 tablespoons tapioca flour
  • 1 tablespoon sugar of choice, I used monk fruit sugar
  • 1/4 teaspoon Himalayan salt
  • 1 stick pastured unsalted butter, sliced into 1/2 inch pieces (make sure its COLD or from freezer)
  • 1 egg yolk, cold
  • 4-5 tablespoons ice water

Ingredients for the filling: 

  • 2 cups sliced rhubarb
  • 2 cup organic strawberries, halved
  • 3 tablespoons monk fruit sugar, xylitol or organic cane sugar
  • 1 tablespoon tapioca starch
  • 1 tablespoon blood orange juice, freshly squeezed
  • zest of 1 lemon, finely grated
  • 1 teaspoon vanilla extract
  • 2 teaspoons of pure vanilla extract
  • Pinch of pink Himalayan salt
  • 1 egg yolk
  • 1 tablespoon almond milk, I used unsweetened by New Barn
  • 1 tablespoon of coarse sugar of choice, I used coconut sugar 


Instructions for the crust:

  1. Combine the first six ingredients in the food processor (or you can do it in a bowl and mix with with your hands) and pulse to aerate. Add the sliced butter and pulse about 8-10 times until butter is the size of peas, again you can do this using your hands, do not over mix.
  2. Whisk together the egg yolk and 2 tablespoons of ice water. Add it to the dough and pulse until it comes together. Add more ice water if needed but make sure to only do a little at a time.
  3. Knead the dough a couple of times and wrap it in plastic wrap forming a round thick looking plate. Refrigerate for at least 1 hour, you can prep this the night before.
  4. Using a roller, roll the dough on top of lightly dusted brown rice flour and make it about 1/8-inch thick.
  5. Refrigerate for another 20 minutes while preparing the filling, you want the butter to stay cold.

Instructions for the filling:

  1. Preheat oven to 425F.
  2. Toss all ingredients together and let them sit for about 10 minutes while you roll the dough to about 10-inches around, similar to a pie crust.
  3. Transfer the dough to a baking sheet lined with parchment paper. Place the filling in the middle of the dough and fold the edges over the fruit using a spatula or your hangs. The dough might crack but using your fingers push it back together.
  4. Whisk together the yolk and almond milk and brush all over the edges of the dough. Sprinkle the top of the crust with the coarse sugar.
  5. Bake for 30 to 35 minutes or until the crust is golden and filling bubbly.
  6. Let it sit for 10 minutes and then serve with ice cream, nuts, seeds. YUM!

Tips I learned (hey I am trying)

  • Make sure your butter sticks are very cold and they stay cold, so putting it back in the fridge before you bake will help.

  • Use parchment paper when baking

  • The ice cold water makes this dough come together. Don’t add more than 1 teaspoon of water at a time or you risk making the dough too moist and it won’t bake correctly.

  • If you make the dough the night before it will be way easier and nice and cold.

  • The dough should not be moist, if it is, add a couple tablespoons more flour or tapioca.

  • If you cannot do butter, try coconut oil or ghee.
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