Blueberry Lemon & Thyme Gluten Free Galette

This rustic and simple blueberry lemon and thyme gluten free galette is a perfect way to celebrate spring time! This gluten-free galette recipe is bursting with blueberries and a hint of lemon flavor.

If you are an incredibly simple (aka lazy) baker–this gluten free galette is for you!

Galettes are essentially pies for the simple folk. The best part about them? The more you mess them up, the more rustic they start to look. Basically, this is a fool proof recipe that tastes just as good as a well constructed pie.

Lets talk berries. The berries are the easiest part of this gluten free galette recipe. Soak them in sweetener, lemon juice and tapioca flour for 20-25 minutes before you dump them in your galette. That’s all! No pre-cooking required.

What’s in the dough? I know, I know this gluten free galette recipe calls for grass fed butter and I don’t often use butter in my recipes but the crust will taste so much better with butter, just trust me. The butter may be replaced with vegan butter or solid coconut oil. If you using coconut oil, know going into it that the dough will not be as moldable as if you were using butter or ghee. Using coconut oil will make the crust difficult to fold.

Looking for more fun spring and summer dessert recipes? Try this Healthy Streusel Topped Blackberry Cobbler or this Healthy Cranberry Apple Crumble Pie!

Blueberry Lemon & Thyme Gluten Free Galette

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: dessert, snack,

Cuisine: gluten-free

Yield: 4

Serving Size: 1/4 galette

Calories per serving: 160

Fat per serving: 8g

Carbs per serving: 20g

Protein per serving: 1g

Sugar per serving: 3g

Blueberry Lemon & Thyme Gluten Free Galette

This rustic and simple blueberry lemon and thyme gluten free galette is a perfect way to celebrate spring time! 


    for the crust
  • 1/2 c gluten-free baking flour
  • 3 tbsp grass fed butter, cold and cubed
  • 1 tbsp coconut sugar
  • 2 tbsp cold water
  • pinch sea salt
    for the filling
  • 1/3 c fresh or frozen blueberries
  • 1 tbsp coconut sugar
  • 1 tsp tapioca flour or starch
  • 2 tsp lemon juice
  • zest of half a lemon
  • 1 tsp fresh thyme leaves + more for topping
  • almond milk for brushing


  • In a medium bowl, toss together all filling ingredients. Let sit for 20-25 minutes.
  • Prepare your dough by placing all dough ingredients (except water) into a food processor and blitz until small crumbles form. Add in the water and continue blending until a dough forms. Roll the dough on a well dusted surface until it's about 1/8 inch in thickness. Try and get it as close to a circle as your can but it doesn't have to be perfect.
  • Drain all juice from your berry mixture and dump berries into the center of the dough leaving about 1 inch around the edges. Fold the edges inward. Brush the crust with almond milk. Bake for 30-40 minutes at 350 F.
  • Serve warm with your favorite healthy ice cream!


butter can be replaced with ghee, vegan butter or solid coconut oil but keep in mind the texture will change



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