Easy to Make, Gluten Free PB&J Galette with Peanut Butter Frangipane and Mixed Berry Compote

This Gluten-Free PB&J Galette is a Nostalgic Classic in a New Crust

In this post: Gluten-Free PB&J Galette Peanut Butter Frangipane and Mixed Berry Compote

• Ingredients You’ll Need to Make Summer PB&J Galette
• Equipment You’ll Need to Make this Gluten-Free PB&J Galette
• Substitution Ingredients
• What to Serve with Gluten-Free PB&J Galette
• Why you’ll love it
• Jump to the recipe
• Leave a comment

For my latest galette, we’re going retro in the best way possible. This gluten-free peanut butter and jelly (or jam) galette is what happens when your childhood brown bag lunch gets a glow-up. Think creamy peanut butter frangipane, homemade berry compote, and a flaky gluten-free crust that doesn’t crumble under pressure (literally or emotionally).

Why PB&J?

Growing up in a big family, PB&Js were the lunchbox MVP. My mom usually made six loaves of bread a week (yes, you read that right) to feed a growing family of six kids. The bread was the base for school lunches… slathered with homemade jam from backyard berries, and the kind of peanut butter you had to stir (no hydrogenated oils for us). Sandwiches were wrapped in wax paper and tucked in brown bags alongside carrot sticks and homemade cookies. 

It wasn’t fancy, but it was made with love—and a need to stretch every dollar.

So, while I haven’t eaten a peanut butter and jelly sandwich in years, one afternoon I found myself reminiscing. And then, testing. What if that flavor combo—the sweet jam, the rich peanut butter—could find new life in galette form? Spoiler: it can. And it’s absurdly good.

A Galette with Personality (and Zero Wheat Flour)

This gluten-free PB&J galette is rustic, forgiving, and full of personality. It’s a little sweet, a little salty, and wildly satisfying—basically, everything a good memory should be. And a confession… to get in the spirit, a few PB&J sandwiches were enjoyed along the way 🙂. 

The peanut butter frangipane bakes into a creamy, peanuty-kissed layer that supports the jammy fruit without overpowering it. And the compote—made from whatever berries looked best at the market—is flexible, fragrant, and fast. If your inner child loves a swirl of strawberry, or you’re Team Blackberry Forever, you’ve got options.

A Note on Inspiration

What inspired this week’s gallete? Honestly? A craving. For something familiar, warm, and playful. One of those “what if” moments in the kitchen that actually turns out better than expected.

A photo of gooey PB&J sandwiches sparked the idea, and the flavor memory did the rest. Sometimes that’s all it takes.

Here’s to good cooking and good eating. 🥗

Ingredients You’ll Need to Make This Gluten-Free Peanut Butter and Jelly Galette

• Gluten-free galette dough (use ½ of my recipe) – The backbone of this galette. Sturdy enough to hold all the good stuff, but tender enough to flake under your fork. Use your favorite homemade recipe or a reliable store-bought version-no judgment here. (Follow the instructions found here for my gluten free pie dough recipe.) 
• 8 tbsp unsalted butter (softened) – For that rich, melt-in-your-mouth frangipane base.
• 1/2 cup + 1 tbsp granulated sugar – Adds sweetness to both filling and compote, with a little extra for balance.
• 2 large eggs (lightly beaten) – To help bind the filling and give it some light structure.
• 2/3 cup peanut butter (smooth or chunky) – Choose your own texture adventure. I go smooth, mom would’ve picked chunky.
• 2/3 cup gluten-free flour blend – Helps firm up the frangipane and keeps it gluten-free and fabulous.
• 1/4 tsp salt – Enhances all those cozy, nutty flavors.
• 1/4 tsp vanilla extract – Just enough to round things out.
• 1-2 cups raspberries (fresh) – Bright and tangy, perfect for jammy contrast.
• 2-3 cups strawberries (chopped) – Their mellow sweetness keeps the compote balanced. Reserve 1 cup for decoration.
• 1 cup granulated sugar (for compote) – Adjust to taste depending on how sweet your berries are.
• 1 tbsp lemon juice – Brings brightness and balances the jammy filling.
• 2 tbsp arrowroot mixed with 1 tbsp water – A thickening slurry that keeps the compote luscious, not runny.
• Coarse sugar (for sprinkling on crust) – Adds sparkle, crunch, and a little bakery-window drama.
• Half and Half – For the dough wash.

These ingredients make the perfect gluten-free peanut butter and jelly galette—nostalgic, nutty, and never boring.

Equipment You’ll Need to Make This Gluten-Free PB and J Galette

• Food processor or pastry cutter – To blend butter into the crust like a pro.
• Medium saucepan – Perfect for simmering down berries into a jammy wonder.
• Mixing bowls (2-3) – One for the frangipane, one for the berries, one for good measure.
• Offset spatula – Smooths that peanut butter filling without disturbing the crust.
• Rolling pin – Rolls your dough evenly, with just the right rustic vibe.
• Baking sheet + parchment paper – For easy cleanup and golden brown edges.
• Pastry brush – For egg wash or brushing on a little shine.

Substitution Ingredients

• No arrowroot? Use cornstarch or tapioca starch in equal measure—your compote will still jam up nicely.
• Dairy-free? Sub in vegan butter for the frangipane and use plant-based milk for crust wash.
• Want it chunkier? Use chunky peanut butter or add chopped peanuts on top before baking.
• No fresh berries? Frozen will work in a pinch—just cook a bit longer and strain if too watery.

What to Serve with Gluten-Free Peanut Butter and Jam Galette

This galette works for brunch, dessert, or let’s be honest—a nostalgic midnight snack. Serve with a scoop of vanilla ice cream, or go full lunchbox and sip a tall glass of oat milk. Want to dress it up? Garnish with fresh mint or crushed peanuts.

Reasons to Love This Recipe

• Gluten-free and delicious: Comforting flavors without compromise.
• Easy to make: No fussy lattice or blind baking here.
• Nostalgic twist: Takes you back to childhood, with grown-up flair.
• Customizable: Use your favorite berries or nut butters.
• Rustic charm: No need for perfection—just good food, made with love.

Print Recipe

0 Add to Favorites

Easy to Make, Gluten Free PB&J Galette with Peanut Butter Frangipane and Mixed Berry Compote

Cooking Method: Baking Cuisine: American Courses: Breakfast, Brunch, Dessert, Snacks

Difficulty: Beginner Prep Time 45 mins Cook Time 30 mins Rest Time 15 mins Total Time 1 hr 30 mins

Cooking Temp: 375  F Servings: 8

Best Season: Suitable throughout the year

Description

This gluten-free peanut butter and jelly galette is a nostalgic twist on a childhood classic, featuring creamy peanut butter frangipane, jammy berry compote, and a tender, flaky gluten-free crust.

Ingredients

Servings

Gluten-Free Dough

• 1 Gluten-Free Pie Crust https://stevesinthekitchen.com/recipe/gluten-free-pie-crust/ (Make a single crust - or make the full recipe and save the second crust for another galette or pie)

Make a single crust)

• 8 tbsp Unsalted Butter
• ¹⁄₂ cup Granulated Sugar (+ 1 tablespoon)
• 2 large Eggs
• ²⁄₃ cup Peanut Butter (Use All natural, chunky or smooth; do not use peanut butter spread with extra sugars and oils)
• 1 cup Gluten-Free Flour Blend
• ¹⁄₄ tsp Salt
• ¹⁄₄ tsp Vanilla Extract
• 1-2 cups Raspberries
• 2-3 cups Strawberries (chopped) (Reserve about 1 cup whole berries to decorate the top of the galette)
• 1 tbsp Lemon Juice
• 2 tbsp Arrowroot
• 1 tbsp Warm water
• 1 tbsp Half and Half
• 1 tbsp Coarse Sugar

Instructions

Prepare the Gluten-Free Crust

1. • Prepare a single gluten-free pie crust according to the recipe found here.
   • Roll out the gluten-free pastry dough to a thickness of about 1/8" into a circle approximately 14” in diameter.
   • Line a baking sheet with parchment paper; Transfer the rolled out dough to the prepared baking sheet.

   

Make the Berry Compote

1. • In a saucepan over medium heat, combine ½ of the strawberries (reserving the rest whole), raspberries, sugar, and lemon juice. 
   • Simmer until berries break down, about 10 minutes. 
   • Mix 2 tablespoons of arrowroot with 1 tablespoon of warm water to make a slurry.
   • Stir the arrowroot slurry in with the berries and simmer for another 2-3 minutes until thickened. Cool completely and set aside until assembly.

Make the Peanut Butter Frangipane

1. • In a medium mixing bowl, cream together the butter and sugar. 
   • Add eggs, one at a time, beating to combine. 
   • Stir in peanut butter, Gluten-Free flour, salt, and vanilla until smooth.
   • Set aside until assembly.

   

Assemble the Galette

1. • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   • Spread frangipane in the center of the crust, leaving a 2-inch border.
   • Spread frangipane over the dough, leaving a 2-inch border. 
   • Spoon cooled compote on top and spread over the frangipane.
   • Decorate with extra reserved strawberries (optional). 
   • Fold edges inward, pleating gently.

    

Finish, Bake and Enjoy

1. • Brush crust edges with half-and-half and sprinkle with coarse sugar. 
   • Bake for 30–35 minutes, until the crust is golden and the filling is bubbling slightly. 
   • Cool at least 30 minutes before slicing.

   

   

Note

Gluten-Free Flours

When it comes to baking gluten-free, the type of flour you use can significantly impact the texture and flavor of your final product. Here are some important tips regarding gluten-free flours:

1. Homemade Flour Blend

I use a custom gluten-free flour blend that I make myself, which weighs approximately 140 grams per cup. This blend typically includes a mix of gluten-free flours such as white and brown rice flour, potato starch, tapioca starch, sorghum and milk powder, providing a balanced texture and flavor for baking.

2. Store-Bought Gluten-Free Flours

If you prefer to use a store-bought gluten-free flour blend, it's crucial to check the packaging for the weight per cup, as this can vary between brands. Each manufacturer may have a different formulation, which affects the density and weight of their flour.

Here are several that are available from Amazon: 

• King Arthur Measure for Measure Gluten-Free Flour
• Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
• Cup4Cup Gluten Free Multipurpose Flour

None of these flours contain xanthan gum. So if your recipe calls for xanthan gum, omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.

3. Measuring for Accuracy

For the most accurate results, I highly recommend using a digital food scale to measure your gluten-free flour. Measuring by weight ensures that you have the correct amount, leading to more consistent and successful baking outcomes. This method eliminates the variability that can come from measuring by volume, especially with gluten-free flours, which can be compacted or aerated differently.

By paying attention to these details, you'll set yourself up for success. Happy baking!

Other Baking Notes

1. For even baking, chill the assembled galette 10 minutes before baking.
2. Store leftovers loosely covered at room temp for 1 day, or refrigerated up to 3 days.
3. Roll your crust on parchment for easy transfer.
4. Let that compote cool before assembly or you’ll melt the frangipane.
5. If your crust cracks, patch it. Remember: rustic is charming.

Keywords: Gluten-Free, Gluten-Free PB&J Galette, Peanut Butter Frangipane, Gluten-Free Galette Dough, Mixed Berry Compote, Summer Dessert, Childhood Classic Dessert, Frangipane, Gluten-Free Baking, Rustic Tart, Easy Gluten-Free Galette, Homemade Berry Filling, Nostalgic Dessert Recipe, Picnic Dessert, Peanut Butter and Jelly Pastry, Gluten-Free Pie Crust

Did you make this recipe?

Tag @stevesinthekitchen on Instagram and hashtag it #stevesinthekitchen so we can see all your recipes.

Pin this recipe and share it with your followers.