Gluten-Free Buckwheat Galette Recipe With Peaches

Are you looking for an awesome gluten-free galette recipe? I am excited to share this Simple Buckwheat Galette Recipe with Peaches. These are not the galettes bretonnes, French buckwheat crepes,  you might be thinking, but something even better- in my opinion. No crepe pan or nonstick skillet is needed. This is made with more of a classic pie dough crust, as opposed to the savory crepe. 

This simple, rustic dessert is the perfect dessert to share with your family and friends.  Although buckwheat flour can be tricky to work with, let me share some of my best tips and tricks for getting the perfect bake every time! The recipe for the flaky buckwheat pie crust.

While many buckwheat galette recipes you find will have savory fillings, I have chosen to use a sweet filling in my. 

Let me share just how to make this delicious recipe is simple to make and a family recipe you are going to love. 

Ingredients

• Buckwheat pie dough- The recipe and all the details for making this flaky, nutty buckwheat pie crust. It is simple to make, but just be sure to make it ahead of time as it will need to chill before using it.
• Peaches- I find that fresh peaches work best. When the frozen peaches thaw and bake they are a little too mushy for this recipe. You want the peaches to be ripe, but not too soft. They should feel just slightly firm to the touch.
• Granulated sugar- this is for sweetening the peaches.
• Cornstarch- Used for thickening the peaches and their juices.
• Salt- it only takes a touch, but will really enhance the flavors.
• Egg and milk- These are used as an egg wash for the crust before baking. It is not necessary but adds a pretty shine.

Making the galette

Once your buckwheat pie dough is chilled, it is time to put together the galette. 

• Preheat your oven. You will want to make sure it is ready to go as soon as you have put the galette together. 
• Slice your peaches, this will take a few minutes. Be sure to slice them about ¼-18-inch thick. Place them in a large bowl and pour the cornstarch, sugar, and cinnamon over the peaches and mix gently with a rubber spatula. Set this mixture aside for just a few minutes while you make the filling. 
• Roll out one of the pie dough into a 16-18-inch circle on a floured surface. Note, this pie dough is more fragile than a gluten-containing pie dough. So, handle with care as you are rolling and folding.
• Move it to a parchment-lined baking sheet. I move it by rolling the pie dough over the rolling pin to transfer it without creaking it. To avoid the burnt peach filling on the bottom be sure to line the bottom of the pan with parchment paper. 
• Pour the peach mixture into the middle of the pie dough circle. 
• Pleat the edges of the galette over the filling. You can see in the photos, the pie crust broke a little on the edges. You can pinch it together where it has broken, but just know the crust is a little more fragile.
• Brush with egg wash and sprinkle with sugar. 
• Move to the oven and bake until the peaches were tender and the pie crust baked.
• Remove and serve warm or cooled. You will notice the baked peaches are shiny in the baked photos. I brushed them with simple sugar. This is just for aesthetics, so you can do this if you want or not! 

What is a galette?

A galette is a cousin to a pie or tart. I like to think of it as the more casual, easy-going cousin. Where you have a lot of structure for pies and tarts, galettes are a more rustic shape and bake. 

The flaky pie dough is rolled into a circle, then filled with your choice of filling- I am showing a peach filling in mine, but this will also work with any other stone fruit.

The crust is pleated over the edge of the filling and baked until golden brown. Even for a beginner baker, this recipe is very doable. It is the bake that comes out amazing the first time. The perfect bake for home cooks. 

What is buckwheat flour?

Buckwheat flour, a versatile gluten-free option, emerges from ground buckwheat groats. Its distinct nutty flavor lends a delightful richness to baked goods.

Perfect for buckwheat pancakes, crepes, and hearty baked treats.

Buckwheat flour originates from buckwheat groats, which are the hulled seeds of the buckwheat plant. Despite its name, buckwheat isn't a type of wheat—it's actually a pseudo-cereal related to rhubarb and sorrel. The groats are ground into a fine powder to create the flour, retaining the plant's unique characteristics. This gluten-free flour has gained popularity as a wholesome alternative in various recipes due to its distinctive flavor profile.

Buckwheat is best paired with starchy flour for baking. This will give it a better structure. 

Tips for making buckwheat pie crust

• Get in the right mindset- This might seem like a silly thing to say but know that gluten-free baking, especially if you are seasoned in it, is different than baking with gluten. The dough is a little more delicate to work with, but still very doable and easy to achieve for a beginner. 
• Use a blend of flour- I like to use both gluten-free flour and buckwheat flour. The gluten-free flour blend is great for making the buckwheat easier to work with, the tapioca starch does the same. 
• Chill Ingredients: Ensure that both the buckwheat flour and any fats (such as butter or coconut oil) are well chilled before starting. This helps maintain the flakiness of the crust.
• Combine with Care: Gently mix the chilled fat into the buckwheat flour until the mixture resembles coarse crumbs. Overworking the dough can result in a tough crust.
• Add Liquid Gradually: When adding liquid (such as water or milk) to bind the crust, do so gradually. Add just enough liquid to bring the dough together without making it too sticky or wet. This aids in achieving the desired texture.

What is the difference between a pie and a galette?

Galette Crust:

• Shaping: Galette crust is rolled out into a rough, freeform shape. The edges of the dough are then folded over the filling in a casual, rustic manner.
• Appearance: The result is an open-faced tart with exposed filling in the center. The folded edges create a charmingly uneven, homemade look.
• Aesthetic: The rustic appearance of a galette is part of its appeal, giving it a relaxed and natural feel.

Pie Dough:

• Shaping: Pie dough is precisely rolled into circles to fit into pie pans. It can also be used to create decorative designs like lattice patterns or top crusts.
• Appearance: Pies baked with pie dough have a more uniform and structured appearance due to the precise shaping and fitting into the pan.
• Aesthetic: The neatness and symmetry of a pie crust contribute to its classic and elegant presentation.

Difference between this recipe and galette bretonne

Galette originates from the region of Brittany in France and is typical French cuisine. 

A French buckwheat galette is made by making a buckwheat crepe batter, cooking it in a crepe pan, nonstick pan, or the bottom of a pan. Swirl the batter in a circular motion in the pan until you have a thin layer of batter covering the pan. Cook on both sides.

These are served as savory crepes, with a fried egg ( or Sunny-side-up egg) in the middle over a slice of ham and sprinkled with a touch of black pepper and goat cheese or gruyere. Fresh tomatoes are also a common ingredient. 

Fold the edges of the crepe partly over the egg. 

This recipe I am showcasing is more like a rustic pie. It is made with a sweet, peach filling enclosed in a flaky pie crust. This can be filled with different kinds of fillings, but peach is always one of my favorites. 

While they are both gluten-free options, they are very different. 

Can I grind buckwheat into flour?

You sure can! I used my Nutrimill for grinding mine, but you can also use a high-speed blender or food processor. Add ½-1 cup of buckwheat groats to your blender. Pulse until you reach a flour-like consistency. 

If you are using a grain mill, add the groats to the hopper and grind to a fine consistency. 

Can you use olive oil for this recipe?

Using olive oil instead of butter in a pie crust is not recommended. While olive oil can work well in certain recipes, pie crusts require a specific balance of fats for the desired texture and flavor. Butter contributes to the flakiness and richness of the crust, while also affecting its structural integrity. Substituting olive oil could lead to a less tender and cohesive crust, potentially affecting the overall quality of your pie. For a successful and delicious pie crust, it's best to stick with the traditional butter or find alternative crust recipes specifically designed for olive oil.

Ways to change up the recipe

• You can make these mini gluten-free buckwheat galettes, simply divide the dough into 4 or 6 pieces. Form them the same, but only roll the dough to 6 inches. 
• Subbing in other stone fruits- plums, nectarines, and apricots is a really simple swap. 
• If you want to try other variations, blueberries, and blackberries are some of your favorite berries to add to the peaches. 
• Other spices you can use are nutmeg, allspice, or even cardamom. 
• Adding chopped nuts is another great way to add crunch and interest to the galette. 

Can I replace the granulated sugar in this recipe?

Yes, but let me share a few thoughts. First, it is best to replace the sugar with a granulated sweetener. I do not recommend maple syrup or honey as the filling will be too runny. 

I love using brown sugar in place of granulated for the rich molasses flavor it gives. 

How do you make a galette not soggy?

1. Use the Right Ingredients:
   • Drain excess moisture from high-water-content fruits.
   • Sauté or roast vegetables to reduce moisture.
2. Thicken Fillings:
   • Add cornstarch or flour to the binding agent.
3. Proper Crust Technique:
   • Leave a border when folding edges.
   • Brush the exposed crust with egg wash.
4. Baking Conditions:
   • Bake at 375°F to 400°F (190°C to 200°C) to ensure crispness.
5. Cooling and Serving:
   • Cool on a wire rack to avoid trapped steam.

Is galette dough the same as puff pastry?

Galette dough and puff pastry are not the same. Galette dough is a simple mixture of flour, butter, water, and sometimes sugar and salt. It's rolled out for freeform tarts with folded edges, creating a rustic texture.

Puff pastry, on the other hand, involves laboriously layering butter and dough to create a highly flaky, airy texture. It's used for pastries like croissants, with a focus on achieving maximum puffiness. While galette dough suits open-faced tarts, puff pastry is ideal for delicate, flaky baked goods.

Other galette recipes

Another buckwheat post you might find helpful is this one on how to cook buckwheat. It is a very simple process and makes a great swap for traditional white rice.

• Pie
• Baked
• Buckwheat