Step 1

In a large bowl, whisk together gluten free flour, sugar, and salt.

Step 2

In a small bowl, whisk together yogurt and oil.

Step 3

Make a well in the centre of the dry ingredients, and add in yogurt mixture. Mix it in with a fork, incorporating the dry ingredients into the wet. Finish mixing everything in with your hands - you should end up with a rough dough that comes together in one piece. If your dough isn't coming together, add in ice-cold water starting with 1 tablespoon.

Step 4

Shape dough in a 1-inch-thick disc. Wrap it in plastic and transfer to refrigerator to chill for at least 2 hours.

Step 5

In a large bowl, mix together the blueberries, sugar, arrowroot starch, thyme and lemon juice and zest. Set aside.

Step 6

When ready to bake, preheat the oven to 400°F. Remove dough from the fridge, and lightly flour a large sheet of parchment paper. Roll the dough out on the floured parchment paper to a round of about 12-inches wide and ⅛-inch thick. Transfer parchment paper with the dough onto a baking sheet.

Step 7

Fill galette with the blueberry mixture, leaving about 1-1/2 inches around the edges empty. Fold the edges inward over the filling. Top the galette with lemon slices.

Step 8

Transfer galette to the fridge to chill for 10 minutes.

Step 9

Bake galette in 400°F oven for 40-50 minutes, until the crust is golen brown and the filling is cooked through.

Step 10

Let gluten free galette cool slightly on the baking sheet before serving.