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Gluten-free and refined sugar-free winter citrus galette | saltedplains.com

Winter Citrus Galette (Gluten-free)

Fresh and bright, this winter citrus galette is the perfect seasonal treat for breakfast, brunch, or dessert. Gluten-free and refined sugar-free.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 248kcal
Author Tessa


For the crust

  • 6-8 tablespoons ice water
  • ¼ cup whole grain sorghum flour I use Bob's Red Mill
  • ¼ cup gluten-free oat flour
  • ½ cup sweet white rice flour
  • ¼ cup arrowroot starch
  • 1 teaspoon sucanat or coconut sugar
  • ½ teaspoon psyllium husk powder*
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter cold, thinly sliced

For the galette

  • 3 blood oranges peeled and thinly sliced, crosswise,
  • 3 cara cara oranges I used cara cara or regular navel oranges, peeled and thinly sliced, crosswise
  • 1 clementine peeled and thinly sliced, crosswise
  • 2 tablespoons unsweetened almond milk or milk of choice
  • 1 tablespoon sucanat or coconut sugar
  • ½ cup maple syrup preferably grade B


For the dough:

  • In a large bowl, combine flours, arrowroot starch, sucanat, psyllium husk powder, and salt. Whisk to combine. Scatter slices of butter over flour mixture. Using a pastry cutter, two knives, or your hands, cut in butter into mixture until butter is pea-sized.
  • Add ice water, dribbling one tablespoon at a time, and stirring after each tablespoon added, until the dough comes together when squeezed with your hands.
  • Shape the dough into a ball and flatten into about a 6-inch disc on a piece of plastic wrap. Wrap the dough completely and chill for at least 30 minutes in the refrigerator. Allow dough to soften outside of refrigerator for 10 minutes prior to rolling it out.
  • While the dough is chilling, slice citrus fruits crosswise, making sure to remove as much white pith as possible and any seeds present.

For the galette:

  • Heat oven to 375 degrees Fahrenheit.
  • When dough is ready to roll out, sprinkle sorghum flour on a piece of parchment paper as well as rubbing some on your rolling pin. Roll dough out on parchment until it is about 12-14 inches in diameter. Mend any cracks or tears by pressing them back together with your fingers.
  • Arrange citrus slices in the middle of the dough, leaving about a 2-inch border.
  • Gently fold the edges over the citrus, pleating as you go. Brush edges of dough with almond milk and sprinkle entire galette with sucanat. Transfer galette and parchment to baking sheet.
  • Bake for about 40 minutes or until dough has become golden brown.
  • While galette is baking, bring maple syrup to boil in a small saucepan. Once at a boil, turn heat to low and simmer for about 15 minutes. Remove from heat.
  • When ready to serve galette, drizzle maple syrup to desired amount (I used about half of syrup) over citrus and sprinkle with sea salt (optional). Slice into triangles and serve warm or at room temperature.


Crust adapted from The Bojon Gourmet. Galette adapted from Better Homes and Gardens.
*Psyllium husk powder can be found at health food stores or at amazon.com. If you are not sensitive to it, xantham gum can be substituted.


Calories: 248kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 82mg | Potassium: 196mg | Fiber: 2g | Sugar: 20g | Vitamin A: 384IU | Vitamin C: 33mg | Calcium: 59mg | Iron: 1mg