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Crumble Topped Gluten Free Mince Pies

By: :Lavida Food

Blending your own flour mix can lead to the most authentic gluten-free baking.

This ‘pie crust’ recipe courtesy of Bob’s Red Mill uses a blend of two naturally gluten-free flours and a gluten-free starch.

Sorghum adds a subtle sweet taste to the pastry. The ancient grain millet 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.

Crumble Topped Gluten Free Mince Pies

Name: Crumble Topped Gluten Free Mince Pies
Yield: 10
Ingredients: 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; 1 jar Gluten free mincemeat; 25 g Ground almonds; 25 g flaked almonds; 25 g soft brown sugar; 25 g Melted dairy free spread

Rated 5 stars by 1 users

Servings

10 Pies

Author:

Lavida Food

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!

Image of Crumble Topped Gluten Free Mince 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

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Directions

In a food processor, combine the sorghum flour, millet flour, tapioca starch and salt.
Add the vegetable shortening and blitz to a coarse crumbed texture.
Sprinkle on the vinegar, and enough water to form a dough when pulsed.
Gather into a ball, wrap in Clingfilm and refrigerate for 15minutes.
Roll out between two sheets of clingfilm until around 3-4mm thick, cut out 10 circles using a fluted cutter.
Place circles into a greased muffin tin, and top with a generous heaped teaspoon of mincemeat.
Mix all the crumble ingredients together, and place on top of the mince pie.
Bake for 20minutes at 180oC. Leave to cool.
Enjoy your bake with a glass of mulled wine!

Recipe Note

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!

12.April.2021

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