Very Berry Galette


Very Berry Galette - Fresh, juicy blackberries and blueberries nestled in a dairy, gluten, and grain-free buttery crust! (paleo friendly)


Before summer ends I thought I would share one of my favorite summertime activities... berry picking! Growing up in the South there was never a shortage of blueberry bushes or blackberry vines. In the summers it was always hard going home with a substantial amount of berries because we would end up eating them right off the bush.


High Hill Orchard is a small, family-owned farm in Eastern Kentucky where I love to go for berry picking and to purchase pasture-raised eggs and meat. If you live around the area, you can pick your own berries during early June through mid-August. 


There are so many things you can make with berries, but what I have found myself making all summer, due to high demand, are galettes. This recipe was actually an accident. I have researched how to make galettes before but could never find a promising recipe that was free of gluten, dairy, and grain. I don’t do this often but I had to pat my back for this one because it came out perfectly the first time!


While the ingredients and directions may seem complex, don’t fret! Galettes are easy to make and you may already have most of the ingredients on hand. One ingredient you may not have, however,  is paleo flour. Bob’s Red Mill just introduced paleo baking flour this year and I’m so glad they did! I’ve used this flour in most of my paleo baking dishes as it is made with only 4 ingredients - almond flour, arrowroot starch, organic coconut flour, and tapioca flour. Completely dairy, gluten, and grain-free as well! Now, on to the recipe!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

Very Berry Galette - Fresh, juicy blackberries and blueberries nestled in a dairy, gluten, and grain-free buttery crust! 



  • 4 oz cold unsalted grass-fed butter (or cold coconut oil, vegan butter)

  • 2 Tbsp chilled vodka

  • 1 Tbsp chilled apple cider vinegar

  • 1 Tbsp water

  • 200g paleo baking flour

  • 1 Tbsp raw sugar + more for sprinkling over the galette

  • 1/2 tsp sea salt


  • 5oz blackberries

  • 5oz blueberries

  • 1 Tbsp arrowroot flour

  • pinch of sea salt

  • 1 Tbsp lemon juice

  • 1 tsp vanilla

  • 2 Tbsp raw sugar


  • 1 egg white

  • 1 Tbsp almond milk


  1. Slice butter into small pieces and place in freezer for 10 min

  2. Chill vinegar, vodka, and water by adding ice cubes to a measuring cup

  3. Place flour, sugar, and salt in a food processor. Pulse to mix ingredients.

  4. Add the chilled butter and pulse a few times. Next, add chilled liquid (straining ice cubes) and pulse to mix them in. Pulse to mix until there is no dry flour left. Squeeze a little of the dough in your hands to see if it comes together to form a ball. If it doesn't, slowly add more chilled water.

  5. Form dough into a ball and wrap in plastic wrap and refrigerate for at least 1 hour.

  6. While the dough is chilling, prepare filling by adding all ingredients into a bowl. Gently toss to mix and set aside.

  7. Prepare egg wash by mixing the egg white and milk together and set aside.

  8. Preheat oven to 400 degrees

  9. When the galette is ready to come out of the fridge, place a piece of parchment paper down (the one you will be using for the baking tray so it's the same size) on a flat surface.

  10. Generously sprinkle flour down on paper and place the malleable dough on top. Dust the top of the dough with a little flour as well. Roll out the dough until you have a rough round shaped disc that's about 12 inch in diameter. Transfer onto a baking sheet with the dough still on parchment paper.

  11. Starting in the center, place the filling on top of the dough, leaving a 2-inch border from the edge of the dough.

  12. Fold over the dough borders. Generously brush the top of the pie dough with egg wash. Sprinkle raw sugar over crust and filling.

  13. Bake in the oven for 30-35 minutes or until crust is golden brown. Remove the galette from the oven and gently lift the galette onto a baking rack to cool. (If you feel unsure about transferring the galette to a baking rack from the parchment paper then you can keep it on the paper - I haven't found mine to get soggy and cools down beautifully)

  14. Serve the galette while warm and top with a scoop of DF vanilla bean ice cream or whipped cream. Enjoy!