Strawberry Galette (Low FODMAP, Vegan)

Prior to starting food blogging, I had never eaten, seen or heard of a galette before. I first saw one on Georgia McDermott’s amazing blog, George Eats, and made it for my family for dinner last night and was wowed by the ease, flavour and texture. Since then I’ve made my own savoury galettes in these Mini Smoked Salmon Galettes, but thought a sweet one would be perfect for a summery twist. This Low FODMAP Strawberry Galette would be perfect for a summer evening spent with friends, and had apt colouring and decadence for Valentine’s Day.

Galettes are French in origin, and is typically a buckwheat pancake served with savoury fillings. However, the term has now morphed and become a bit of an umbrella term for dishes made with a buckwheat flour base, and filled with sweet or savoury morsels.

This Low FODMAP Strawberry Galette is buttery and delicious, and will make your guests think it’s a lot trickier than it really is!

The crust for the galette is fairly straightforward, with the only tricky point being the addition of the butter. You need to get the “rubbing” technique down so that it’s evenly distributed in your dough, and so that you can add it straight from the fridge. Imagine you’ve got salt in your fingertips and your sprinkling it over something, or making that “cash money” sign with your thumb and your index and middle fingers: do that with the butter and the flour. The cold water is also used to ensure the butter doesn’t melt, and to help bind the dough together better.

The inside of the galette is crazy easy: let the strawberries defrost and toss them with the sugar and the cornflour. I didn’t drain any excess liquid off my strawberry mixture, and I found that the juices thickened with the cornflour as well as cooking, and created a lovely syrup in the galette.

Overall, this Low FODMAP Strawberry Galette is a simple, straightforward dessert perfect for entertaining, family dinners and when you really want to impress someone without too much fuss.

If you’re looking for other desserts perfect for entertaining, you might also like these Low FODMAP Pavlova Bites or this Low FODMAP Berry Cobbler.

If you try this recipe, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.

Low FODMAP Strawberry Galette

Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Servings 6 servings


For the Crust

  • 1 cup oat flour
  • 3/4 cup low FODMAP plain flour
  • 2 tbsp caster sugar
  • 70 grams vegan butter
  • 2 tbsp ice cold water

For the Filling

  • 300 grams frozen strawberries
  • 2 tbsp caster sugar
  • 1 tbsp cornflour


  1. Remove the strawberries from the freezer and set them aside in a bowl to thaw.

  2. In a large mixing bowl, sift together the flours and caster sugar.

  3. Cut the butter into small cubes after removing from the fridge. Immediately add these to the mixing bowl.

  4. Using a rubbing action with your fingertips, rub the butter into the flour and sugar until a rough dough forms.

  5. Add in the first tablespoon of ice cold water and knead the dough in the bowl until a ball forms. If it is still breaking apart or not very workable, add the other tablespoon of water and knead it in.

  6. Place the dough in the fridge for 30 minutes to chill.

  7. Preheat the oven to 180 degrees Celsius and line a standard baking tray.

  8. If not already sliced, slice the strawberries roughly and return them to the bowl.

  9. Add the caster sugar and cornflour to the bowl with your strawberries and toss them through until evenly coated.

  10. Once your dough has chilled, place it on the baking tray and, using a rolling pin, roll it out until it is around 1/2cm thick. Rustic edges are absolutely fine.

  11. Put the strawberry mixture onto the base but leave around 2-3cm of bare dough around the edge.

  12. Fold the edge in sections towards the middle of the galette to cover the edges of the filling. Repair any breaks in the dough by pushing it together with your fingers.

  13. Bake in the oven for 40 minutes or until golden brown.

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