Grain-free Cranberry Galette
Recipe type: Gluten free, Grain free, Dessert, Galette
Prep time: 
Cook time: 
Total time: 
Serves: 6 small servings
Why not end Thanksgiving dinner with a nut-free, grain-free cranberry galette? The cassava flour pie crust is so flaky and buttery, no one will guess it's gluten free.
For the crust:
  • 10 tablespoons unsalted butter (1 stick + 2 tablespoons), cut into small cubes
  • 1½ cups Otto’s cassava flour*
  • ¾ teaspoon sea salt
  • 1 teaspoon raw sugar
  • 1 egg yolk
  • 6-8 tablespoons ice water
For the filling and assembly:
  • 2 tablespoons creme fraiche
  • 2 tablespoons honey
  • 1 teaspoon tapioca starch
  • ¼ teaspoon vanilla bean powder or seeds scraped from half a vanilla bean
  • ⅛ teaspoon ground cardamom
  • Pinch of salt
  • 1 cup cranberries
  • 1 egg
  • 2 tablespoons raw or coconut sugar
  • Vanilla bean creme fraiche**, whipped cream, or vanilla ice cream, for serving
  1. NOTE: Prep time does not include 1 hour for the dough to chill.
  2. To make the dough, begin by freezing the butter for 15 minutes. Meanwhile, measure the flour, salt, and sugar into the bowl of a food processor (I have this one and love it) and pulse a few times to combine. Separate an egg, keeping the yolks at the ready and stashing the whites in the fridge for later, and get a glass of ice water.
  3. Add half the frozen butter to the food processor and pulse 3-4 times, then add the remaining butter and pulse about 6 times until most of the pieces of butter are tiny. Add the egg yolk and 4 tablespoons of ice water (no actual ice, just the very cold water) and pulse a few more times. Keep adding water a tablespoon or two at a time and pulsing briefly until a clump of dough sticks together when you squeeze it.
  4. Dump the crumbly dough out onto a clean surface and form into a disc, working in a little more ice water if necessary. Wrap the disc in foil or plastic wrap and refrigerate for at least an hour or up to a week.
  5. When you're ready to make the galette, preheat the oven to 400°F.
  6. Dust the chilled dough disc with a little cassava flour and roll it out between two sheets of parchment paper until it's less than ¼ inch thick. Peel off the top piece of parchment and leave the dough on the bottom piece.
  7. Transfer the dough to a baking sheet, leaving a piece of parchment underneath. Mix the creme fraiche, honey, tapioca starch, vanilla bean powder, cardamom, and salt in a small bowl until smooth. Add the cranberries and stir.
  8. Dump the filling onto the middle of the crust, making sure the cranberries are in a single layer and leaving a margin of about an inch and a half between the filling and the edge of the crust. Fold in segments of crust until you’ve worked your way around the circle, using your fingers to pinch the dough back together if it cracks.
  9. Beat the egg in a small bowl and brush it lightly onto the crust (you won’t need all of it—you can save the extra in the fridge and add it to your scrambled eggs the next morning if you’d like). Sprinkle the sugar evenly over the filling and crust.
  10. Bake for about 25 minutes, until the crust is golden brown and the filling has little bubbles. Cool on the pan for at least 15 minutes. Slice into six wedges and serve warm or at room temperature, with vanilla bean creme fraiche if desired.
*Fluff the flour with a whisk right inside the bag before you measure (it can settle a lot during transit). Then, spoon the flour into the measuring cup and level the top with a knife.
**Vermont Creamery sells vanilla bean creme fraiche that's absolutely delicious, or you can make your own by stirring a little powdered sugar or honey and vanilla bean powder or seeds into plain creme fraiche.
Recipe by A Calculated Whisk at