Rhubarb, Raspberry and Almond Galette

This Galette is gluten free, refined sugar free, low lactose and low FODMAP in single serving sizes.

Serves 6

Galette Dough Ingredients: (food processor version)

  • 1/2 cup of Tapioca Flour
  • 1/2 cup of White Rice Flour
  • 1/2 cup of Gluten Free Flour
  • Sprinkle of Salt
  • 140 grams of Cold Butter chopped into small cubes
  • 4 tbsp of Ice Cold Water

Galette Filling Ingredients:

  • 1 cup of Frozen Raspberries
  • 4 tbsp of Rice Malt Syrup
  • 1/2 cup of Water
  • 1 tsp of Vanilla Extract
  • 1/2 tsp of Lemon Juice
  • 2 tbsp of Cornflour dissolved in a small amount of water to create a paste
  • 4 stalks of Rhubarb
  • 1 Egg
  • 1/4 cup of sliced almonds


Start by preparing the dough/pastry. To do this add all flours and salt into a food processor and pulse these together until fully combined- this won’t take long. Then add the cold butter and continue to pulse the mixture in the food processor, each pulse being 5 seconds long. Do this until a fine crumb-like texture is created. Then turn the food processor on and allow it to keep running as you add 1 tablespoon of ice cold water at a time. Do this 4 times or stopping when ball of dough is created. Refrigerate the dough for at least an hour, or you can prepare the dough for another day by leaving it in the fridge for up to 2 days.

Once the dough has been refrigerated for at least an hour, turn the oven on to 180 degrees Celsius. Take the dough out of the fridge and allow it to sit for at least 15 minutes, so it becomes soft enough to work with. While the dough is sitting, start to prepare the filling. To do this, add the raspberries, rice malt syrup, water, lemon juice and vanilla extract into a medium sized saucepan. Place this over a medium heat and bring to simmer, stirring constantly. Once simmering add the cornflour paste and stir until the mixture has thickened. Take off the heat and set aside. Then chop the rhubarb into 15cm lengths. After preparing the filling, the dough should be soft enough to work with now. Place a piece of baking paper onto the bench and then dust it with a gluten free flour. Roll the dough thinly out on top of this with a dusted rolling pin, until it resembles a rectangle shape. Then pour the raspberry mixture onto the centre of the rolled dough, and spread it away from the middle until it is evenly spread across the dough. Make sure to leave a few centimetres around the outside of the dough without any filling as this is where you will fold the dough over. Then lay the stalks of rhubarb on top of the filling and fold over the edges of the dough. Brush the dough lightly with egg and then sprinkle over the sliced almonds. Gently slide the baking paper with the galette, on top of a baking tray. Bake for around 30 minutes or until fully golden and the rhubarb is soft. Serve Warm.

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