Mini Gluten-Free Blueberry Galette — Just Enough for You (or Two)

This Gluten-Free Blueberry Galette is Perfect for Anyone Who Hates Leftovers!

Sometimes you don’t need to feed a crowd — you just need dessert for two (or one, no judgment).

This gluten-free blueberry galette is the answer: a small-batch, rustic tart with juicy berries, bright lemon, and a flaky, golden crust that feels like a celebration in miniature form.

Using just ¼ of my gluten-free pie crust recipe, this petite galette bakes up fast, looks like you totally planned ahead, and delivers that buttery-crisp bite every gluten-free baker dreams of.

Fresh (or frozen) blueberries bring all the color and tang, while a touch of sugar and lemon zest make them sing. Brush the edges with half and half, sprinkle with coarse sugar if you’re feeling fancy, and bake until the juices bubble up like blueberry jam.

It’s dessert therapy at its best — low effort, high reward, zero leftovers to feel guilty about.

So grab that rolling pin and make yourself something sweet. This one’s just for you (or maybe someone special, if you’re feeling generous).

In this post: Gluten-Free Blueberry Galette

• Ingredients You’ll Need to Make this Gluten-Free Blueberry Galette
• Equipment You’ll Need to Make this Gluten-Free Blueberry Galette
• Substitution Ingredients for this Gluten-Free Blueberry Galette
• What to Serve with Gluten-Free Blueberry Galette
• Reasons to Love This Gluten-Free Blueberry Galette Recipe
• Leave a comment

What Makes This Galette Special

• Buttery, flaky gluten-free crust in serving size that is perfect for one or two to enjoy
• Bursting fresh blueberry flavor — sweet, tangy, and juicy (although frozen berries will work in a pinch)
• Hint of lemon zest for brightness
• No pie pan, no stress — rustic folds encouraged
• No left overs!

Ingredients You’ll Need to Make this Gluten-Free Blueberry Galette

• Gluten-Free Galette Dough (1/4 batch): The sturdy, flaky backbone that holds everything together without falling apart. Use my recipe or your favorite trusted recipe.
• Blueberries (3 cups): Fresh if you can, but frozen works beautifully in a pinch (no need to thaw first).
• Granulated Sugar (¼ cup): Sweetens the berries just enough without overpowering them.
• Cornstarch (1 tablespoon): Thickens those blueberry juices into glossy perfection.
• Lemon Juice (2 teaspoon): Brightens the filling and balances the sweetness.
• Lemon Zest (1 teaspoon): Adds a fragrant citrus lift. Tiny ingredient, big payoff.
• Half and Half (2 teaspoons): For brushing the crust before baking, helping it turn golden and crisp.
• Coarse Sugar (1 tablespoon, optional): Sprinkle on top for sparkle and a little crunch.
• Pinch of Salt — Always. Brings out all the other flavors.

Equipment You’ll Need to Make This Galette

• Food Processor, Box Grater or Pastry Cutter: To blend butter into the crust like a pro.
• Rolling Pin: To get that rustic, even crust.
• Offset Spatulas and Measuring Spoons: Trustworthy tools of the trade. Measuring and stirring your recipe to completion.
• Baking Sheet + Parchment Paper: For golden, mess-free edges
• Mixing Bowls + Spoon: That’s all you really need.
• Zester: For that lemon lift!
• Pastry Brush: For that golden crust finish
• Cooling Rack: so the bottom stays crisp

Substitution Ideas

• No lemons? Use orange zest and juice for a warmer citrus note.
• Avoiding dairy? Brush with plant-based milk instead of half and half.
• Want less (or more) sugar? Start with 2 tablespoons and taste the berries first for less…do the same when adding more.
• Add a Dash: Cinnamon or nutmeg amp up the cozy flavors.

What to Serve with Gluten-Free Blueberry Galette

This mini galette is dessert gold (even if it is blue…or purple for that matter). Serve it:

• Warm, with a scoop of vanilla ice cream or whipped cream
• Chilled, with a drizzle of honey or lemon curd
• Or straight off the parchment, because you earned it

Hosting brunch? (Don’t forget to increase the quantities.) Pair it with coffee and your favorite savory galette, like my Gluten-Free BLT Galette for a sweet-and-savory combo that’ll make your table feel like a bakery window.

Reasons to Love This Recipe

• Small-batch perfection: Uses just ¼ crust — no waste, no regrets
• Beginner-friendly: If it looks rustic, you did it right
• Customizable: Try peaches, blackberries, or mixed berries
• Quick to bake: 35 minutes to golden bliss
• Beautifully gluten-free: Crisp crust, juicy filling, zero compromises

Here’s to good cooking and good eating.

Craving another sweet spin? Try my Gluten-Free Caramel Pear Galette — flaky crust, luscious pears, and a caramel filling…yum!

Check out all of my sweet gluten-free galettes here!

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Mini Gluten-Free Blueberry Galette — Just Enough for You (or Two)

Cooking Method: Baking Cuisine: American Courses: Brunch, Dessert, Snacks Recipe Keys: Gluten Free Includes Dairy

Difficulty: Beginner Prep Time 30 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr 15 mins

Cooking Temp: 350  F Servings: 4

Best Season: Suitable throughout the year

Description

This small-batch gluten-free blueberry galette is buttery, flaky, and bursting with juicy blueberry-lemon flavor. Made with just a quarter of a pie crust, it’s perfect for two — or one really good dessert session.

Ingredients

Servings

Gluten Free Dough

• Gluten-Free Pie Crust https://stevesinthekitchen.com/recipe/gluten-free-pie-crust/ (Use 1/4 of the full recipe. Save the rest for another galette or pie.)
• 2 tsp 1 tbsp Half and Half (For the dough wash)

Galette Sauce and Filling

• 3 cups Blueberries (Fresh or Frozen)

• ¹⁄₄ cup Granulated Sugar
• 1 tbsp Cornstarch
• 2 tsp Lemon Juice
• 1 tsp Lemon Zest
• 1 tbsp Course Sugar

• 1 pinch Pinch of Salt

Instructions

Prepare the Gluten-Free Crust

1. • Prepare a gluten-free pie crust according to the recipe found here.
   • You will use 1/4 of the full recipe for this galette. 
   • Save the extra dough for future galettes or a pie.
   • Roll out the gluten-free pastry dough to a thickness of about 1/8" into a circle approximately 10” in diameter.
   • Line a baking sheet with parchment paper; Transfer the rolled out dough to the prepared baking sheet.

    

   

Make the Filling

1. • In a mixing bowl, combine blueberries, sugar, cornstarch, lemon juice, zest, and a pinch of salt. Stir gently until the berries are evenly coated.

    

    

    

Assemble the Galette

1. • Spoon the blueberry mixture onto the center of your rolled-out dough, leaving a 1½-inch border.
   • Fold the edges over the filling, pleating as needed.
   • Add several dollops of butter.
   • Sprinkle with coarse sugar.

      

Bake, Cool and Serve

1. • Bake at 375°F for 30–35 minutes, until the crust is golden and the filling is bubbling.
   • Let the galette cool on a rack for at least 10 minutes before slicing.
   • Serve warm with ice cream or cold with your morning coffee.
   • Enjoy

   

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 for your Banana Bread recipe:

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 in creating a delicious and moist Gluten-Free Banana Bread. Happy baking!

Kosher Salt 

You can use kosher salt in this recipe; however, the crystal of table salt and kosher salt are not the same. So a teaspoon of one is not the same as a teaspoon of the other. Here are equivalents for two commonly available kosher salt brands:

To Replace: 1 teaspoon table salt

•         2 teaspoon diamond Crystal Kosher Salt

•         1 1/2 teaspoons Morton Kosher Salt

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