There’s something about fall baking that invites nostalgia. For me, it starts with apples… and this Gluten-Free Caramel Apple Galette with Frangipane awakens all of those memories.
When I was a kid, our backyard had six apple trees that all seemed to ripen at once. My dad took their care seriously — pruning, thinning, and explaining the process to anyone within earshot. I helped with the thinning part, though my “technique” leaned more toward enthusiasm than precision. The result? Big, juicy apples that I’m still claiming partial credit for.
My mom would slice and freeze them in freezer bags — she was frugal with a capital F — stocking the deep freeze with future pies, crisps, and jars of applesauce that lasted all winter. And while county fairs had their caramel apples, ours were made at home: melting a pile of Kraft caramels on the stove, stirring until smooth, and placing the popsicle stick just so. Every time I make an apple dessert now, that smell — butter, cinnamon, and caramelized sugar — takes me straight back to that kitchen.
This Gluten-Free Caramel Apple Galette brings all of that nostalgia into one dessert: a buttery, flaky gluten-free crust, almond-scented frangipane, and juicy, caramelized apples, finished with a drizzle of caramel sauce. All those memories are folded into one gluten-free, crowd-pleasing dessert. You get the buttery crunch of the crust, the nutty sweetness of frangipane, and the gooey comfort of warm apples and caramel — a trifecta of fall joy. Rustic, homey, and just a little bit fancy.
Every bite is a memory: apple picking, caramel-coated fingertips, the smell of fall spices. And the best part? It’s gluten-free, so anyone can indulge.
Dough
Frangipane (Almond Cream)
Apple Filling
Finishing
You could absolutely serve this galette on its own — it’s got enough personality to carry the plate. But if you’re feeling generous (or just want to lean into the fall mood), here are a few ways turn up the volume:
This galette plays well with others, but it doesn’t need them. It’s the dessert equivalent of that one guest who shows up in a perfectly rumpled linen shirt and steals the show without trying.
Hosting brunch? Pair it with coffee and your favorite savory galette, like my Gluten-Free Dubliner Cheese Galette for a sweet-and-savory combo that’ll make your table feel like a bakery window.
Because sometimes you want dessert to feel like a memory. This one’s a mashup of fall fairs, kitchen warmth, and that unmistakable smell of caramelized apples in the oven — only this time, wrapped in a gluten-free crust that doesn’t crumble under pressure.
Here’s to good cooking and good eating.
Craving another sweet spin? Try my Gluten-Free Rhubarb Galette — flaky crust, luscious tart and tangy rhubarb...yum!
Check out all of my sweet gluten-free galettes here!
This Gluten-Free Caramel Apple & Frangipane Galette combines a tender, gluten-free and flaky crust with almond frangipane and perfectly spiced apples, all finished with a luscious caramel drizzle. It’s a fall-inspired dessert that evokes childhood memories, county fairs, and cozy autumn evenings. Ideal for family-friendly fall baking, brunch, or a holiday buffet.
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:
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.
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.
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!
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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