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Wild Blueberry & Caramel Galettes

Servings 4 mini galettes


  • 70 grams about 1/2 cup superfine brown rice flour
  • 70 grams about 1/2 cup millet flour
  • 18 grams about 1/4 cup unflavored whey protein
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cut into pieces
  • 1/4-1/3 cup ice cold water
  • 4 cups frozen wild blueberries unthawed
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • rind of 1 organic lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg lightly beaten
  • turbinado sugar
  • gluten-free caramel topping


  • Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Flatten into a disc, a about 5-inches wide and 3-inches thick. Cover with plastic wrap and chill for 2 hours or overnight.
  • Remove dough from fridge. Line a baking sheet with parchment paper.
  • Combine wild blueberries and next 7 ingredients in a medium bowl.
  • Divide dough into 4 pieces. Roll one piece of dough to a 7-inch circle between two pieces of parchment paper. Carefully peel off parchment and place dough circle on parchment on baking sheet. Place 1/4 of wild blueberry mixture in center of dough circle, leaving a 2-inch border. Fold edges of dough inward toward center, pressing gently to seal; pinch together any cracks in dough. Dough will only partially cover wild blueberries. Repeat with remaining dough and wild blueberries.
  • Brush dough with lightly beaten egg and sprinkle with turbinado sugar.
  • Place pan in the freezer for 20 minutes.
  • Preheat oven to 425°. Bake at 425` for 20 minutes or until pastry is cooked and lightly browned, placing a pan on the rack under baking sheet of galettes. Oozing berries is expected! Drizzle galettes with caramel topping.