Skip the pie (and grains!) with this healthier almond flour berries galette. Made with almond flour and tapioca flour crusts, the juicy berries filling this gluten-free galette recipe will hit your next party.
This healthy gluten-free galette is low in sugar and still looks flashy. Read more…

Maven’s simple tips
Do not overmix. To keep your pie crust messed up, we recommend not overmixing.
Keep it cold. This should not be overmixing, but rather keep the pie crust cold. While mixing the filling, I recommend putting the crust in the fridge or freezer.
Customize the filling. Do you prefer blueberries over mixed berries? no problem! Want to use another fruit? Everything is good! Use 2 cups of your favorite fruit and use it as a filling.
Please give that first. The galette crust is made a few days in advance and can be stored in the fridge.
Almond powder galette ingredients
This dessert comes in two components: crust and stuffing.
This is what you need in the crust:
Almond Flour – Make sure it’s flour, not almond diet! Tapioca Flour – A great gluten-free thickening option. Coconut Sugar – Brown Sugar also works. Sea salt – for taste cold butter – fatty ingredients – make sure it’s directly from the fridge! Eggs – I like the sturdy nature of eggs adds to the galette crust, but please note that you can omit it and use 2-3 tablespoons of cold water instead (see notes below).
This is what you need for filling:
Mixed Berry – The star of the show. Make sure you use fresh berries and don’t freeze. Blueberries, raspberries, blackberries and strawberries all taste delicious! Lemon – We use enthusiasm and juice. Because they provide brightness to the filling. Tapioca flour – again, thickening agent. Coconut Sugar – Brown sugar can also be used. Vanilla Extract – Perfectly tie all the flavors together.
How to make berry galette
Step 1: Create the crust
Add almond flour, tapioca flour, coconut sugar and salt to the food processor and mix by pulse. Add the cold butter and add until the butter is pebbled (like a small rock). Add the eggs and pulse until the dough is combined.


Step 2: Roll out the crust
Remove the dough from the food processor and place it between two pieces of parchment. Roll the dough into 12-inch circles using rolling pins. Remove the top of the parchment paper, place the bottom of the parchment on a baking sheet, and place it in the fridge while making stuffing.

Step 3: Make the filling
In a large bowl, mix the cinnamon with berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract and cinnamon until well coated.

Step 4: Staff + Bake
Remove the crust from the fridge, add filling to the centre of the crust, leaving at least a 2-inch boundary to fold. Fold the crust gently onto the stuffing around the edges by folding it over the berries using parchment. Use your hands to secure the broken spot. Don’t worry if the crust breaks. It’s just a hand repair and it’s completely fine to bake. Place in the oven and bake for 25-30 minutes, or until golden brown around the edges. Let cool for 20 minutes before serving.




Troubleshooting tips
Garettes are French pastries, usually disassembled or “free form.” In other words, it is not shaped into traditional shaved or tart breads. It utilizes the same flake-like pie dough and folds over a thick border, exposing the center. Garettes tend to be more rustic and casual, and are easy to make as they require time to bake and noisy pie shapes.
yes! Feel free to use 2 cups of your favorite mixed fruit or 2 cups of your favorite berries.
The galette should look rustic, so don’t worry if the crust looks perfect. It’s just a piece together
Yes, you can. However, replace it with 2-3 tablespoons of cold water. Start with 2 tablespoons and if the skin appears to be too dry, add a third tablespoon. This is a good option as some purists prefer egg-free crust.
If you prefer vegan galettes, we recommend using this recipe and replacing your filling with the recipe below.
Yes, this is a gluten-free galette recipe!
Arrowroot powder acts as a great alternative. It doesn’t have the exact same texture, but it can also be replaced with cornstarch.

Storage Instructions
Fridge: Place leftovers in the fridge and store leftovers for up to 3 days.
Freezer: You can freeze the skin for up to 3 months before thawing before continuing the instructions. Alternatively, you can create a galette and freeze it before placing it directly in the oven for baking, but be aware that you will need to add a few minutes to the time you bake.
Other galettes + Pyrecipe:
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Almond Flower Berry Galette

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Skip the pie (and grains!) with this healthier almond flour berries galette. Made with almond flour and tapioca flour crusts, the juicy berries filling this gluten-free galette recipe will hit your next party.
Author: Davida Lederle Prep Time: 15 minutes
Cooking time: half an hour
Total time: 45 minutes
yield: 8 slice 1x
category: Dessert
method: bake
cooking: Americans
diet: Gluten-free
For the crust:
1 1/2 cup Almond flour (not almond meal)
1/2 cup Tapioca flour
1 tablespoon Coconut sugar (or brown sugar)
1/4 tsp Sea salt
1/2 cup Cold butter, cubes
1 Big egg
For filling:
2 cups Mixed fresh berries (blueberries, raspberries, blackberries, strawberries, etc.), zest, 1 cup of lemon juice, 1/2 lemon
1 tablespoon Tapioca flour
2 tbsp Coconut sugar
1 tsp Vanilla extract
1/2 tsp cinnamon
To create a crust:
Preheat the oven to 350°F. Add almond flour, tapioca flour, coconut sugar and salt to the food processor and mix by pulse. Add the cold butter and add until the butter is pebbled (like a small rock). Add the eggs and pulse until the dough is combined. Remove the dough from the food processor and place it between two pieces of parchment. Roll the dough into 12-inch circles using rolling pins. Remove the top of the parchment paper, place the bottom of the parchment on a baking sheet, and place it in the fridge while making stuffing.
For filling:
In a large bowl, mix the cinnamon with berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract and cinnamon until well coated. Remove the crust from the fridge, add filling to the centre of the crust, leaving at least a 2-inch boundary to fold. Fold the crust gently onto the stuffing around the edges by folding it over the berries using parchment. Use your hands to secure the broken spot. Don’t worry if the crust breaks. It’s just a hand repair and it’s completely fine to bake. Place in the oven and bake for 25-30 minutes, or until golden brown around the edges. Let cool for 20 minutes before serving. Don’t forget to serve it with an ice cream scoop! Store leftovers in the fridge for up to 3 days.
