Crumble Topped Gluten Free Mince Pies

Blending your own gluten-free flour mix can lead to the best, most original gluten-free baking. This ‘pie crust’ recipe from Bob’s Red Mill uses a blend of two naturally gluten-free flours and a gluten-free starch. The main base of sorghum flour adds a subtle sweet taste to the pastry, and unlike rice flour, it is a finely ground, so does not have a gritty texture. Millet flour comes from an ancient grain and is not commonly used in gluten-free baking. In this blend it adds a mild flavour and helps form a good crumb texture. Tapioca starch is extracted from the cassava root; it acts as a binding agent and stops the pastry crumbling.

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Crumble Topped Gluten Free Mince Pies
We recommend batch cooking these beauties and freezing for the month ahead. Trust us they will disappear quickly even amongst non coeliac friends and family!
Course Baking
Servings
Pies
Ingredients
For the pastry
  • 85 g Sorghum Flour
  • 45 g Tapioca Starch
  • 30 g Millet Flour
  • 0.5 tsp Salt
  • 110 g vegetable shortening
  • 1 tsp White wine vinegar
  • 75 ml Water
For the filling and crumble topping
  • 1 jar Gluten free mincemeat
  • 25 g Ground almonds
  • 25 g flaked almonds
  • 25 g soft brown sugar
  • 25 g Melted dairy free spread
Course Baking
Servings
Pies
Ingredients
For the pastry
  • 85 g Sorghum Flour
  • 45 g Tapioca Starch
  • 30 g Millet Flour
  • 0.5 tsp Salt
  • 110 g vegetable shortening
  • 1 tsp White wine vinegar
  • 75 ml Water
For the filling and crumble topping
  • 1 jar Gluten free mincemeat
  • 25 g Ground almonds
  • 25 g flaked almonds
  • 25 g soft brown sugar
  • 25 g Melted dairy free spread
Instructions
  1. In a food processor, combine the sorghum flour, millet flour, tapioca starch and salt.
  2. Add the vegetable shortening and blitz to a coarse crumbed texture.
  3. Sprinkle on the vinegar, and enough water to form a dough when pulsed.
  4. Gather into a ball, wrap in Clingfilm and refrigerate for 15minutes.
  5. Roll out between two sheets of clingfilm until around 3-4mm thick, cut out 10 circles using a fluted cutter.
  6. Place circles into a greased muffin tin, and top with a generous heaped teaspoon of mincemeat.
  7. Mix all the crumble ingredients together, and place on top of the mince pie.
  8. Bake for 20minutes at 180oC. Leave to cool.
  9. Enjoy your bake with a glass of mulled wine!
Recipe Notes

Gluten free baking tip: to avoid waste when blending different flours, seal the leftovers in an air tight bag and store them in your freezer!

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