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.