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!
For the pastry
  • 85g Sorghum Flour
  • 45g Tapioca Starch
  • 30g Millet Flour
  • 0.5tsp Salt
  • 110g vegetable shortening
  • 1tsp White wine vinegar
  • 75ml Water
For the filling and crumble topping
  • 1jar Gluten free mincemeat
  • 25g Ground almonds
  • 25g flaked almonds
  • 25g soft brown sugar
  • 25g Melted dairy free spread
  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!