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Crumble Topped Gluten Free Mince Pies

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.