Fresh, juicy peaches and zingy ginger come together in this Gluten Free Ginger Peach Galette. This rustic peach galette is gluten free, dairy free, and refined sugar free with both a vegan and paleo/AIP option. It's easy to make and perfect for summer.
Two of my favorite things are fresh summer peaches and ginger so I had to combine them to make this gluten-free peach galette recipe during the height of peach season! If making a peach pie feels too intimidating, then this easy peach galette is the way to go. It has a flaky crust that is very easy to make then you just pile in the peach filling and bake. It is the perfect dessert to make in late summer when peaches peak.
Why You'll Love This Ginger Peach Galette
- Allergy friendly: this peach dessert recipe is gluten free, dairy free, and refined sugar free. You can also make it fully vegan, paleo, and autoimmune paleo, so it is the perfect dessert for those with food allergies or intolerances.
- Anti-inflammatory: ginger is packed with antioxidants and anti-inflammatory benefits and I love using it in every recipe I can. It's great for digestion and headaches due to its strong anti-inflammatory properties.
- Healthy dessert: made without refined sugar, minimal sweetener overall, and simple ingredients, this dessert highlights the natural sweetness and flavor of fresh peaches. It's lower glycemic index than traditional galette recipes, so you can feel good about eating dessert.
- Easy to make: this gluten free galette is easier than making a pie and can be whipped up relatively quickly, making it the perfect summer dessert to bring to any get together.
Gluten Free Peach Galette Ingredients
- Gluten-free flour blend: be sure to use a 1:1 gluten free all purpose flour blend. See below for a paleo version.
- Tigernut flour: this is a nut free alternative to almond flour, but you can use almond flour if that is easier to access.
- Tapioca flour: starch helps hold the filling together.
- Coconut sugar: the unrefined sweetener used in both the crust and filling.
- Coconut oil: we make a coconut oil crust to keep this recipe dairy free.
- Egg: 1 large egg for the crust (see substitutions below to make vegan).
- Peaches: be sure to use fresh, ripe peaches for the best outcome.
- Fresh ginger, ground ginger, cinnamon, vanilla extract, lemon juice: you'll use both fresh and ground ginger for plenty of delicious flavor along with some cinnamon.
How to Make Gluten Free Ginger Peach Galette
- Preheat oven to 400F.
- Combine all the filling ingredients in a large bowl and set aside.
- Whisk together the dry ingredients for the galette dough then cut in the coconut oil with a pastry cutter or fork.
- Add the whisked egg and 2 tablespoon ice water to the flour mixture and mix to combine. Add more water as needed to bring dough together, reserving any liquid in the bowl.
- Form dough into a disk then using a rolling pin to roll out the pie dough between two pieces of parchment paper into a 10inch circle.Scoop the peach filling into the center of the dough leaving a 1 inch edge. Save 10-15 sliced peaches to arrange on the top.
- Use the parchment paper to help lift the edges of the dough and fold them over the peaches. This does not need to be perfect, galettes are meant to look rustic.
- Pour the leftover peach juices over the center the peaches.
- Use a pastry brush to brush an egg wash or olive oil around the edges of the galette then sprinkle with the ginger-cinnamon mixture.
- Carefully transfer the galette and piece of parchment paper it is sitting on to a baking pan and bake for 50-60 minutes until the pastry dough is golden brown.
- Let cool and enjoy.
Substitutions and Variations
- Paleo option: substitute cassava flour for the gluten free flour.
- Flour: you can use almond flour instead of tigernut flour and arrowroot starch or corn starch instead of tapioca starch.
- Coconut oil: you can certainly use butter or dairy free butter instead.
- Egg: for a vegan option, use 2 tablespoon of pumpkin puree.
- Coconut sugar: if you don't have coconut sugar, you can use brown sugar instead.
- Peaches: this gluten free galette crust works with any fruit filling you like. Nectarines are a great summer substitute, but save this recipe and use the crust as the base for an apple or pear galette.
Serving and Storage
I love serving slices of this galette warmed slightly (even just at room temperature) with a large scoop of vanilla ice cream or fresh shipped cream.
Cover any leftovers with plastic wrap or aluminum foil and store at room temperature for up to 2 days or in the fridge for up to 5 days.
FAQ
Opt for yellow peaches as their flavor pairs best with the ginger.
I have not made this recipe with frozen peaches so I cannot attest to whether this would work. If you want to try it, I suggest thawing the peaches and pouring off any excess juice.
Yes, you can make a vegan peach galette! Just sub out the egg in the dough for 2 tablespoon of pumpkin puree.
Yes! Make a paleo galette by using cassava flour instead of the gluten free flour. For AIP, use cassava flour and the vegan substitute mentioned above for the egg.
More Gluten Free Peach Desserts
Gluten Free Peach and Strawberry Shortcake
Paleo Peach and Strawberry Crumble
Gluten Free Peach Muffin Top Cookies
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Gluten Free Ginger Peach Galette
Equipment
Ingredients
Filling
- 5 large peaches pitted and sliced
- ¼ cup coconut sugar
- 2 tablespoon arrowroot or tapioca starch
- 1 tablespoon fresh grated ginger
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Crust
- 1 cup 1:1 gluten free flour*
- ¼ cup Tigernut flour or almond flour
- ½ teaspoon cinnamon
- 2 tablespoon coconut sugar
- 1 egg, whisked**
- 5 tablespoon cold coconut oil, cubed or butter
- 2-4 tablespoon ice water
Topping
- 1 tablespoon olive oil or 1 whisked egg
- ½ tablespoon ground ginger
- 1 tablespoon coconut sugar
Instructions
- Preheat oven to 400F.
- Toss sliced peaches with the remaining filling ingredients and set aside.
- Whisk dry ingredients for crust together then cut in the coconut oil with a pastry cutter or fork. Add the whisked egg and 2 tablespoon cold water. Use a fork to cut the wet ingredients into the dry adding more water if needed to bring the dough together. Switch to your hands to combine everything fully and get a ball of dough.
- Roll out the crust between 2 pieces of parchment paper to a ~10 inch circle.
- Scoop peach filling over the crust, leaving about ½-1inch of space around the border. Reserve 10-15 peach slices to arrange in a nice circle on the top. Use the parchment paper to fold the crust over the edges of the peaches. If it cracks, that’s okay, just wet your finger and gently work the dough back together. Pour any leftover juices from the bowl onto the top of the peaches.
- Brush the edges of the crust with the olive oil or an egg wash, then mix the sugar and ginger for the topping together and sprinkle around the edges. Use any extra to sprinkle over the top of the galette.
- Bake for about 50 minutes, until the crust is golden. Remove and let cool. Slice and enjoy with some fresh ice cream or whipped cream!
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