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Gluten Free Galettes

These gluten free galettes are our absolute favourite! They’ve appeared on so many of our monthly menus. They are so versatile and make a great base for a savoury brunch. Galettes are a perfect GF alternative to topped toast.

For this recipe we have topped the Galettes with a cashew cream drizzle, spiced roasted chickpeas , sautéed spinach and of course pickles. But you can top them with whatever you fancy!


For the galettes:

200g Buckwheat (we like to use Hodmedod’s as it’s British & organic.)

Pinch of salt 

End of a tsp of baking powder 

1 tsp garam masala

400-500ml water.

1 tsp tamari or gf soy sauce.

Oil for frying galettes & coating chickpeas

For the toppings:

Cashews (soaked)

1/2 lemon juice

1 tbsp nutritional yeast

1/4 can of chickpeas or dried, soaked and cooked

1/2 tsp paprika

1/4 tsp cumin powder 


Naturli butter

Fresh coriander chopped


First make you sauce & toppings.

-Blend the soaked cashews with nutritional yeast, lemon & salt with water to make a drizzle-able sauce.

-Keep blending til there’s no lumps left!

-Set aside in the fridge.

Next onto the chickpeas.

-Preheat oven to 200c or Gas mark 6.

-Drain, rinse and dry chickpeas.

-In a roasting dish coat your chickpeas with a little bit of oil & salt - roast until starting to crisp.

-Now mix in your paprika and cumin - this ensures the spices don't burn and become bitter.

- Then roast again for 5 mins or so. 


-Sautée spinach in a pan with a little oil or butter (totally recommend Natruli vegan butter if you're into that) and a dash of lemon.

Now onto the galettes.

-In a mixing bowl add the buckwheat flour, baking powder,salt, garam masala or any dry flavourings or herbs of choice,

- Then slowly add the water & 1 tsp tamari whilst mixing to form a medium-thin batter.

(You don't want it too watery, but also thin enough that it easily slides around to coat the pan- adjust with more flour if too thin & more water if too thick to get desired consistency).

-Heat a little oil in a medium frying/non-stick pan over medium heat. Pour your galette batter into the pan then quickly but gently turn the pan around in a circular motion to spread the batter out.

-Fry on one side until starting to brown, then turn to cook the other side. (It will be a few minutes on each side.)

-Plate your galette and top with cashew cream drizzle, sautéed or fresh spinach, roasted chickpeas, pickles, fresh herbs & enjoy!


Cashew cream drizzle & roasted chickpeas can be made in advance and kept for 3 days in the fridge- this might make your brekkie/brunch dreams easier to achieve :)

Batter can also be made and kept for a day in the fridge- you may have to adjust the consistency again as it will thicken in the fridge. 

Spice up the cashew cream with a dollop of harissa paste, add some fresh or pickled chillies for an extra kick 

Mushrooms with miso and garlic make a lovely topping drizzled with a little vegan cream & chives 

Play around with flavour combinations and ideas, this dish is super versatile! 

Show us your creations @wildthingcardiff 

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