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Gluten-Free Savory Mushroom and Spinach Galette

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 8, 2026 · Updated Jun 30, 2026
French-inspired 50 mins glutenfreevegetariandairyfreeoptionsfamilyfriendlyappetizersidedishmaincoursebakingeasycomfortfoodfreezableholidayclassicseasonalquickrecipes

This gluten-free savory galette features a light, flaky crust encasing a flavorful filling of sautéed mushrooms, fresh spinach, and dairy-free cheese. Perfect as a comforting dinner, appetizer, or side dish, this family-friendly recipe is freezer-friendly, easy to make, and adaptable for dairy-free and vegetarian diets, making it a delicious and healthy gluten-free baking choice.

Gluten-Free Savory Mushroom and Spinach Galette
Prep 20 min
Cook 30 min
Total 50 min
Servings 6
Difficulty easy
Cuisine French-inspired

Recipe Details

Prep20 min
Cook30 min
Total50 min
Servings6
Difficultyeasy
CuisineFrench-inspired
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Ingredients

Servings 6
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum included)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) cold vegan butter or cold dairy-free margarine, cut into cubes
  • 4-5 tablespoons ice water
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 10 ounces cremini or button mushrooms, sliced
  • 5 cups fresh spinach leaves, roughly chopped
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon gluten-free soy sauce or tamari
  • 1/2 cup dairy-free cream cheese or firm dairy-free alternative, softened
  • 1 tablespoon nutritional yeast (optional, for cheesy flavor)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 tablespoon almond milk or other plant milk (for brushing galette crust)
Measured gluten-free ingredients for a savory mushroom and spinach galette
Measured gluten-free ingredients for a savory mushroom and spinach galette

Instructions

  1. Make the galette dough: In a large bowl, whisk together gluten-free flour, salt, and baking powder.
  2. Add the cold vegan butter cubes to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
  3. Add ice water one tablespoon at a time, mixing gently just until the dough starts to come together. Avoid overworking. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  4. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  5. Add minced garlic and stir for 1 minute until fragrant.
  6. Add sliced mushrooms and cook, stirring occasionally, until mushrooms release moisture and it evaporates, about 8 minutes. Stir in dried thyme.
  7. Add chopped spinach and cook until wilted, about 2-3 minutes. Season with gluten-free soy sauce, salt, and pepper. Remove from heat and let cool slightly.
  8. In a medium bowl, combine the softened dairy-free cream cheese and nutritional yeast until smooth. Fold in the mushroom-spinach mixture until combined.
  9. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  10. Roll out the dough between two pieces of parchment paper into a roughly 12-inch circle.
  11. Transfer rolled dough onto the prepared baking sheet. Spread the filling evenly over the dough, leaving a 2-inch border all around.
  12. Fold the edges of the dough over the filling, pleating gently to form a rustic edge galette.
  13. Brush the dough edges with almond milk or preferred plant milk.
  14. Bake for 28-30 minutes, until the crust is golden brown and cooked through.
  15. Remove from oven and let cool for 10 minutes before slicing.
  16. Garnish with chopped fresh parsley and serve warm or at room temperature.
  17. To freeze: Wrap cooled galette tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in a 350 degrees F (175 degrees C) oven for 20-25 minutes before serving.
Baked gluten-free mushroom and spinach galette with a golden folded crust
Baked gluten-free mushroom and spinach galette with a golden folded crust

Tips

Allergen Overlap Note

Choose a certified gluten-free flour blend, tamari, nutritional yeast, dairy-free cream cheese, and plant milk when serving someone with celiac disease or strong gluten sensitivity. This galette can also overlap with soy, almond, and dairy allergens depending on the swaps used, so label the filling and crust ingredients clearly if guests have multiple dietary needs.

Texture Expectations

A gluten-free galette crust should bake tender and flaky, but it may be a little more delicate than a wheat crust. Chill the dough until firm, roll it between parchment sheets, and cook the mushroom moisture off before filling so the center stays creamy instead of soggy.

Dining With Non-GF Family Note

Slice and serve the gluten-free galette on a clean board before regular bread or wheat pastries are set out. Keep a dedicated knife and spatula beside it, and offer the dairy-free version first so shared serving utensils do not pick up gluten or dairy from other dishes.

Frequently Asked Questions

Can I make the dough ahead?
Yes. Refrigerate the wrapped galette dough for up to 24 hours before rolling, or freeze it for up to 1 month and thaw it overnight in the refrigerator.
How do I keep the filling from making the crust soggy?
Cook the mushrooms until their liquid evaporates, let the filling cool slightly, and leave a border around the dough so the folded edge can bake through.
Can I use regular dairy ingredients?
Yes, if dairy is safe for your table. Use regular butter, cream cheese, and milk in the same amounts while keeping the flour blend and tamari gluten-free.

Ingredient Replacements

This Gluten-Free Savory Mushroom and Spinach Galette supports a range of dietary preferences with easy ingredient substitutions:

  • Gluten-Free: Use a gluten-free all-purpose flour blend containing xanthan gum for the best crust. If your blend lacks xanthan gum, add 1/2 teaspoon per cup of flour.
  • Dairy-Free: Substitute any plant-based vegan butter or margarine for the vegan butter used.
  • Nut-Free: Replace the almond milk used for brushing the crust with oat milk, rice milk, or coconut milk to avoid nuts.
  • Vegan & Egg-Free: This recipe is both vegan- and egg-free as written, with no animal products included.
  • Soy-Free: Swap gluten-free soy sauce or tamari for coconut aminos to accommodate soy allergies.
  • Low-Sodium: Use low-sodium tamari or reduce salt to lower sodium content.
  • Flavor Variations: Nutritional yeast adds a cheesy depth but can be omitted or replaced with smoked paprika or your favorite herbs for different flavor profiles.

These adaptations keep the galette delicious and nutritious while fitting into diverse lifestyles and allergy-conscious diets. This versatility makes it suitable for dinner, appetizers, or side dishes, all within gluten-free baking and family-friendly categories.

Storage and Reheating

Store cooled galette slices in an airtight container in the refrigerator for up to 3 days.

Freeze the cooled galette tightly wrapped for up to 2 months. Reheat refrigerated or thawed slices on a parchment-lined baking sheet in a 350 degrees F oven until warm and the crust is lightly crisp.

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