Combine 250 g gluten-free flour blend, 1 pinch salt, 1 teaspoon xanthan gum, 180 g cold cubed vegan butter, and 100 ml ice-cold water in a mixing bowl.

Mix lightly with your fingertips, leaving visible pieces of vegan butter throughout the dough.

Shape the dough into a ball and flatten it into a thick disk.

Wrap the dough in plastic wrap and refrigerate it for 30 minutes.

Roll the chilled dough into a rectangle on a lightly floured surface.

Fold the rectangle into thirds like a letter and rotate it one quarter turn.

Repeat the rolling and folding process once, then refrigerate the dough for 30 minutes.

Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.

Make a second batch of puff pastry by repeating steps 1 through 8 with the remaining 250 g gluten-free flour blend, 1 pinch salt, 1 teaspoon xanthan gum, 180 g vegan butter, and 100 ml cold water.

Mix 150 g almond flour, 1 pinch salt, 1/2 teaspoon bitter almond extract, 100 g cubed vegan butter, 60 g whole cane sugar, and 100 g thick vegan yogurt in a bowl.

Stir the almond mixture until it becomes a smooth, evenly combined almond cream.

Whisk 125 ml vanilla soy milk, 1/2 teaspoon vanilla powder, 1/2 tablespoon cornstarch, and 20 g whole cane sugar in a saucepan until smooth.

Heat the mixture over medium-low heat and whisk continuously until it thickens into pastry cream.

Remove the pastry cream from the heat and stir in 1/2 tablespoon vegan butter until fully melted.

Let the pastry cream cool until lukewarm, then fold it into the almond cream to make frangipane.

Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper.

Roll each chilled pastry dough into a round approximately 28 cm / 11 in wide.

Place one pastry round on the lined baking sheet and spread the frangipane in the center, leaving a 2 cm / 3/4 in border.

Place the second pastry round over the filling and press the edges firmly to seal.

Score a decorative pattern across the top without cutting through the pastry, then pierce a small steam hole in the center.

Bake the galette for 30 to 35 minutes until puffed and deeply golden brown.

Cool the galette for at least 20 minutes before slicing and serving.