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erin mckenna's galette dough {vegan + gf}

erin mckenna's galette dough {vegan + gf}

{vegan, gluten-free, soy-free, dairy-free, nut-free}

Galettes, or crostatas (the Italian name), are the new black right now within the food blogosphere. And why shouldn't they be? They are the laid back relative to pie crusts, without the need for perfectionism.  In fact, they take the best of both worlds--they're fuss-free, but still maintain that distinctly flaky texture.

Feeling like something sweet or savory? It's up to you, fill these puppies with whatever your heart desires. 

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I tend to make savory galettes, as they're very filling and perfect to prepare for a dinner party (you can prep everything ahead of time).  But, they also make crowd-pleasing desserts!

erin mckenna's galette dough recipe vegan and gluten free
erin mckenna's galette dough vegan and gluten-free

The dough recipe is adapted from Erin Mckenna's Bread and Butter cookbook. It yields two galettes; you can store half the recipe in the freezer for future use (just make sure you leaveenough time for it to thaw!).  I usually make two different galettes--it's a comfortable amount for a six to eight person dinner party and provides variety, as well as delicious leftovers (if your lucky).

erin mckenna's galette dough vegan and gluten-free

Total: 4 hours| Prep: 30 min. | Rest: 3 hours | Cook: 30 min. | Makes two galettes


medium mixing bowl


measuring cups or scale

measuring spoons

food processor

plastic wrap



*2 cups (280 g) plus more for rolling out dough, Bob's Red Mill Gluten-Free All-purpose Baking Flour

1/2 cup (50 g) gluten-free oat flour

1 1/4 cups (150 g) arrowroot

1/4 cup (35 g) sugar

2 teaspoons salt

1 packet active dry yeast or 2 1/4 teaspoons

2 teaspoons xantham gum

1 teaspoon baking powder

1 3/4 cup (420 g) room temp. unsweetened coconut milk or milk alternative

1/2 cup (112 g) olive oil or unscented coconut oil (melted)

**1 cup plus 2 tablespoons (252 g) chilled Earth Balance butter, or regular butter



1.  In a medium mixing bowl, whisk together dry ingredients: flours, arrowroot, yeast, xanthum gum, baking powder, sugar and salt.  Slowly add coconut milk and oil, stirring with a spatula until dough is smooth. Coverwith plastic wrap and refrigerate for 2 hours.

2.  Set up food processor.  Slice the chilled butter or butter alternative into tablespoon-size pieces.  Remove the dough from the refrigerator and set aside the plastic wrap (you will use it again).  Gently fold the chilled butter into the dough.  Place dough, along with added butter, into the food processor, and pulse until there are dime sized pieces of butter speckled throughout. 

3. Using a rubber spatula, move the dough from the food processor back into the mixing bowl. Cover again with plastic wrap and refrigerate for another hour. 

4.  Preheat oven to 400F.   Prepare a large piece of parchment paper and cover generously with gluten-free flour.  Remove the dough from the refrigerator and divide into two equal halves. If you are preparing one galette, wrap one half of the dough in plastic wrap and store in the freezer until ready to use. 

6.  Place the other half of the dough onto the floured parchment paper, then sprinkly, again generously, with more flour. Using a rolling pin, or patting gently with your hands,  roll out dough into a rough circle about 1/4 inch thick. 

7.  Place ingredients on top of the dough, leaving about two or so inches of space along the perimeter.  Once the ingredients are assembled, fold in the edges of the dough.  Repeat this process if preparing a second galette.

8.  ***Place the prepared galette(s) on a baking sheet bake for 15 minutes. Then, pull out rotate the pan(s) 180 degrees. Bake for another 15-20 minutes, or until the edges are golden.  Allow the galette(s) to cool for 15 minutes before cutting and serving.



*There are two types of gluten-free flours, make sure you get the one with the red label.  The ingredients include fava and garbanzo bean flour.

**Option to use regular butter if not vegan or dairy-free.

***If I'm preparing two galettes, I switch the position (top to bottom and vice versa) in addition to rotating them 180 degrees.  If cooking one galette, place in the middle rack and just rotate 180 degrees after the first 15 minutes. 

dairy-free parmesan

dairy-free parmesan

roasted heirloom carrots, parsnips + fennel

roasted heirloom carrots, parsnips + fennel