Friday, 28 December 2012

Gluten and Wheat free mince pies.

For some time now I have been Gluten and Wheat free, its not easy but lots of things have improved for me by living this way.
I used to be so, so tired and often irritable and depressed for no reason.  18 months ago I went to the Doctor and had a variety of test, heart, blood etc and nothing was found to be amiss.
I have long suspected that I might be sensitive to Gluten and Wheat but Doctors tend to dismiss it when you mention it to them and make you feel as though you are a crank.

Anyway, I won't bore you with any more but thought you'd like to see how I made my mince pies this year, wheat and gluten free.

180 Grams bread flour, 20 Grams Gram Flour
100 Grams fat, Mincemeat.

 Mix together with about 4 Tablespoons cold water

You will need to roll between cling film as its a bit softer than usual pastry.

Always make sure you have the most intelligent of your cats to help with instructions.  

As the pastry is soft I just put mounds of mincemeat on the bottom and folded the top layer over.

cut into 6 and place on baking tray
Cook gas not 7 for about 15 minutes

They won't go as brown as usual pastry but taste great and are nice and crispy .


  1. Poor Rupert ...what was wrong? do they know its Christmas ...or a bank holiday??? Thought we were going to have a problem with Smudge but it seems to have passed.
    We think Jay has a yeast intollerance(think I've said this before)...but it could be more ...but there is no good telling her anything !!!!
    The 'hog' is Vicki's but is part of the family already ...cuter than I expected ....and loves cats ...only about 6 love her. lol She spends most of her time in her environment but comes out to play in her pen most evenings with the lights down low and can go out visiting in her 'pod'.
    Hope you have a very Happy New Year. xx

  2. I made a gf christmas cake but no mince pies - have never really been a pastry maker.

    It was my doctor (or rather another doctor in the same practice) that suggested I go gf about 15 months ago.

    Have felt far better.

  3. A holistic practioner suggested to me that I might be gluten intolerant. I cut all gluten/wheat from my diet for several months without seeing as much improvement as I hoped for. I missed having good bread--non of the substitutes I tried were appealing and several were donwright awful. I bought gluten-free flours and such for baking but felt most of the results, even when using special recipes, were unappetizing.
    If I monitor my gluten intake carefully I do feel some better.
    I'm SO glad you posted the photo of the ever helpful cat on the counter. Reassuring to see that this sort of supervision occurs in other households.

  4. I know a few people who have had to switch to gluten free foods.
    Lucky you had such a good helper in the kitchen there

  5. I make my gluten free pastry a little differently; 200g Doves Farm plain GF flour, 100g marg, mixed in food processor, then add 1 egg to bind. I press the pastry (after chilling) into the tin or tins and top with crumble mix (same proportion of GF plain flour to fat, same amount of sugar as fat). It worked really well and looks fabulous; much easier to handle!

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  12. Thanks for sharing, they look scrumptious. Do you have any favorite premade wheat free bread brands? I just tried Bavarian's and it is delicious. The reason I asked is I am not the best baker..

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