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.
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Pies
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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
Ingredients
For the pastry
For the filling and crumble topping
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Instructions
- 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 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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