Peach and Raspberry Galette (Gluten free & dairy free)

This rustic summer peach and raspberry galette is just as tasty as a pie but much simpler to make, it combines a delicious pastry base with sweet cinnamon peaches. The best part is you can adapt this recipe depending on which fruit is in season. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently Asked Questions

Which butter do you use for the pastry?

I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread pastry.

Which gluten free flour do you use for the pastry?

For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour  which works really well in gluten free baking. You will also need to use xanthan gum which will help stop the pastry from crumbling.

How long will this galette last?

This galette can be stored in the fridge for up to 2 days and reheated when necessary, however is always best fresh out the oven.

Can I use different fruit?

Yes of course, this recipe works really well with a range of different types of fruit – apples, nectarines, pears, berries etc.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice