Desserts,  Diet,  Gluten-Free,  Summer

Gluten Free Rustic Rhubarb Custard Galette

    Yes, Today is the perfect day to start my glutenless blog, to write my very first post. I need to admit, I was procrastinating big time. I could not decide which recipe should be the first one, and on top of that I didn’t know how to start with all this blogging.  I finally made up my mind and decided to share with you my latest recipe: 

 Rustic rhubarb custard galette.

Quite a long name, right? 🙂 I wonder what is more important: custard or rhubarb? Well, both! Sweet custard accompanied by sour rhubarb creates a unique and delicious taste. I couldn’t also say no to my favorite black currants, with exceptional flavor and smell that bring a very nice result. 

I hope you will enjoy this gluten and lactose free recipe!

Gluten free dough is quite fragile and not easy to work with. I would suggest putting the dough between two sheets of parchment paper which will help to roll it to desired thickness. Add a little bit of flour if necessary.  Use the bottom piece of paper to fold in the edges of the pastry.

Yield: Rustic Rhubarb Custard Galette

Rustic Rhubarb Custard Galette

Rustic Rhubarb Custard Galette



  • 1 tablespoon tapioca
  • 1 tablespoon potato starch
  • 30g xylitol
  • ¾ glass of vegetable milk ( coconut or oat milk)
  • 3 egg yolk (room temperature)
  • 1 tablespoon lemon or lime juice
  • ½ lemon peel


  • 75g almond meal
  • 55g brown rice flour
  • 40g white rice flour
  • 50g tapioca
  • 20g potato starch
  • 50g coconut sugar
  • ½ teaspoon baking powder
  • ¾ teaspoon xanthan gum
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 60g lactose free creme fraiche
  • 80g ghee butter

Galette filling:

  • 2 stalk of rhubarb
  • 60g frozen black currant
  • 1 tablespoon xylitol or brown sugar
  • 1 teaspoon cinnamon


Make the custard.

  1. In the medium saucepan combine the lemon peel with milk and bring them to just below boiling. Remove from the heat and allow to stand for about 10 minutes. 
  2. In the bowl whisk together tapioca, potato starch, egg yolks and xylitol until well combined.
  3. Remove lemon peel from the milk. Mix a few tablespoons of warm not hot milk with the egg's mixture. Add the mixture to the remaining milk and heat gently (on low heat), stirring constantly with a whisk. Keep stirring until custard thickens for about few minutes. Combine a lemon juice with ready custard and transfer to a bowl. Cover  tightly with plastic wrap and cool to room temperature.

Make the crust.

  1. Mix all dry ingredients in a big bowl. Cut the butter in small cubes or grate it into the bowl. Use a knife or pastry cutter to break the butter into the flour until the mixture resembles fine breadcrumbs.
  2. Add egg, vanilla, creme fraiche and using your fingertips knead the dough until it begins to come together and become smooth. Press the dough into a disk and wrap it tightly in plastic wrap and refrigerate for minimum 30 minutes. 

In the meantime.

  1. Prepare a baking paper. You will need 5 pieces. One bigger around 30x30cm for rolling out your dough and 4 smaller ( 20x20 cm should be enough)  for folding and baking the galettes.
  2. Preheat the oven to 180°C.

Once the dough has chilled.

  1. Prepare the filling: Diced rhubarb into 2cm pieces. In a medium bowl mix rhubarb with frozen black currant, xylitol and cinnamon. 
  2. Remove the dough from the fridge and divide into 4 portions.
  3. Place one portion on a small piece of paper and roll between the bigger piece of parchment paper. If the dough is too sticky you can always flour it lightly. 
  4. Spread ¼ of custard around the center of the pastry round.  Place ¼ of your fruits on the top of custard. Using baking paper fold in the edges of the pastry. 
  5. Repeat with other pieces of the dough.
  6. Brush the edges of the galettes with a little egg wash and sprinkle with coconut sugar or xylitol.
  7. Bake about 25 min at 180°C. Remove baked galettes from the oven. Wait a few minutes and sprinkle a bit of icing xylitol on the top of galettes.  Let  them cool completely before serving. 


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