In a medium bowl, whisk together the gluten-free flour, almond flour, granulated sugar, and salt.

Using the large-hole side of a box grater, grate butter into bowl. Toss in until fully coated in flour with no large clumps remaining.

Add almond extract and 3 ounces ice water and work in gently with hands to bring dough together in a ball, adding remaining 1 ounce ice water as/if needed. Dough should be neither dry nor sticky; be careful not to overwork.

Wrap in plastic wrap and refrigerate for about 45 minutes. Meanwhile, prepare filling.

In a large bowl, gently toss together the sliced peaches and strawberries, sugar, sliced almonds, cornstarch, and almond extract until fruit is fully coated in mixture.

Lightly flour a sheet of parchment sized to fit a standard baking sheet.

Flour surface of dough lightly and roll out on parchment to a 12? round, adding more flour as needed to prevent sticking. Dust surface with 2 tablespoons gluten-free flour and arrange fruit slices concentrically on top of dough, overlapping pieces slightly and leaving a 2” border around the outside edge. Pour any remaining filling/juices over the fruit once done.

Fold and pleat dough around edges of galette, overlapping outer border of filling.

Transfer galette to refrigerator to chill for 10 minutes. Meanwhile, preheat oven to 400ºF.

Just before baking, brush crust with melted butter and garnish with sliced almonds. Sprinkle entire galette generously with demerara sugar.

Bake galette in preheated oven for 30-35 minutes, until crust is golden. Serve warm, with whipped cream.

In the bowl of a stand mixer fitted with the wire whip attachment, or using a bowl and handheld electric mixer, beat cream on high speed until beginning to thicken. Add confectioners sugar and almond extract and continue to beat just until cream has thickened enough to hold its shape.