Gluten Free Mince Pies

I do love a mince pie!

And because I love a mince pie, I like to try them with various toppings so here I have created some gluten free recipes for mince pies using three different toppings – Viennese, Crumble (with or without custard!) and Frangipane (with or without Marzipan!!). All suitable for everyone to enjoy over the festive period.  I have also used my favourite local producer of all things jams, curds, chutneys & mincemeat. Mrs Darlington’s Mincemeat contains no gluten ingredients.



I could eat mince pies throughout the year, a bit like sprouts – we love them here! Besides you can’t beat the festive smell permeating through the house as these bake, it can’t be beaten……..

So,  the sweet pastry. One batch of this should make enough pastry for about 18 mince pies, using an 8cm round cutter, plain or fluted. And it is important to rest the pastry, so please allow the time.

200g Dove Farm Gluten Free Plain Flour
100g cold diced butter
1 1/2 tablespoons icing sugar
2 egg yolks
cold milk to mix
1/3 teaspoon xanthum gum
Firstly rub the flour and the butter together to form breadcrumbs, then mix in the icing sugar, egg yolks, and xantham gum together, this should start to form and bring the dough together, you will then need a few tablespoons of milk to bring the rest of the dough together. Knead this dough for a couple of minutes to ensure all the ingredients are bought together, then wrap in cling film or cover and rest in the fridge for 30 minutes.


For Viennese Mince Pies

250g soft butter
50g Icing sugar
200g Dove Farm Gluten Free Plain Flour
100g Dove Farm Rice Flour
1/2 teaspoon cinnamon
1/2 teaspoon vanilla essence
Beat all of these ingredients together to form a lovely dough and place into a large piping bag with a star nozzle.

Once the pastry has rested, roll out to your desired thickness and cut out the rounds using the cutter, place into your pastry tray and spoon in a tablespoon of mincemeat into each round. Then pipe the gluten free Viennese pastry on top of the mincemeat.

Bake in the oven at Gas 3, 160c for 30/35 minutes, or until golden brown.

For Mince Pies with a Crumble topping

This goes slightly outside of the ‘box’, as I bake the crumble first and sprinkle on top of the finished mince pie.


Using a food processor (or rub with your fingers) mix

100g Gluten free plain flour
50g butter
then mix in 40g caster sugar.
Place on to a lined baking tray and bake at Gas 4/180c for 8 – 10 minutes. It should come out golden, soggy and will have spread out. But allow this to cool and it will crisp up, allowing you to break up and form a lovely crumble topping.

Make the pastry as before, fill as previous with a tablespoon of mincemeat and bake these then for 15 – 18 minutes. When removed from the oven and cooled, sprinkle with the cooled and broken up crumble. This could then be served warm or warmed later to serve.

If you wanted to go crazy – once baked and cooled, spoon a little custard on top of the mincemeat before putting the crumble on top…delishious….

For Mince Pies with Frangipan

Gluten free Mince Pies with Frangipan

I also added a small 10p coin size piece of marzipan to each mince pie. Just because we love a bit of marzipan with our mince pies 🙂

Again make the pastry as previously, roll out and fill.

To make the frangipan

100g soft butter
90g caster sugar
2 lightly beaten eggs
1 teaspoon almond essence
100g ground almonds
Beat the butter and the sugar until light and fluffy, and then beat in the eggs a small amount at a time. Mix in the almond essence and then fold in the ground almonds. Once the pastry has been cut and filled, top with a small flat disc of marzipan (if desired) and then top further with a tablespoon of frangipan.
Bake in the oven for 20-22 minutes on Gas 4/180c

Gluten free mince pies

Gluten Free Christmas Spiced Bundt

Its been a busy couple of weeks.

First there was a trip to The Allergy & Free From Show North in Liverpool. A great opportunity to see what else there is available for Noah and for Noah to see that he is not alone. There was certainly lots to see and we came back with loads of goodie bags. Plus Noah wanted to make a bee-line to see his new ‘friends’ at the Coeliac UK stand. they were very friendly. An all round good show. More detail about this and future events available on-line –

Then there has been The Cake & Bake Show @ Event City Manchester. An eagerly awaited show for the best part of this year. Especially since the date was moved back a month! And I’d have to say it was  a bit of an anti climax. My experience of food shows, is a bit of a bun fight. Everyone leaps to try the freebies, and thus make it difficult to actually see what, if anything, is new. And it wasn’t as big as id thought either. I’d think twice about going again. But if my good baking friend Jackie is there, there’ll be no second thoughts.  You can of course make your own mind up and further details can be found here –

AND then it’s also been National Bundt Day – November 15th! And here is my effort for the weekend. A Christmas themed and spiced Bundt, baked in the fabulous Nordic Ware Square Bundt Pan. I have used the following on-line stores to buy my Nordic Ware Bundt pans

or follow the links on

Gluten Free Christmas Bundt

First pre-heat the oven to Gas 3, 160c

Then prepare your Bundt pan – the most important part. And as I have said before, both time-consuming and therapeutic. Using a soft pastry brush, brush the inside of the pan with soft, but not melted, butter. Get into all the corners and then dust with gluten free flour. This will ensure that your Bundt does not stick once cooked.  Others use a cake release spray but I haven’t dared use that just yet…..I’ll keep you posted.

Then, cream 180g of soft butter with 330g Granulated sugar until light and fluffy. The beat in, a little at a time, 3 beaten eggs. Then mix in 300ml sour cream and 290g Dove Farm Gluten Free Plain Flour, 1 teaspoon each of cinnamon and mixed spice. Do this alternatively though – sour cream, flour mix, sour cream, flour mix, sour cream and finish with flour mix. Until all combined. I then stirred in 200g of Robertson’s Mincemeat. The suet is covered in rice flour which is gluten free. Pour into the prepared Bundt pan and place in the middle of the oven and bake for 50 – 60 mins or when a skewer is inserted it comes out clean.

And then the next important bit – leave to cool in the pan for 10 minutes. Only. No more. And then turn out to finish cooling on a wire rack.

Gluten free Christmas Bundt

Then decorate as you see fit. I used various colours of prepared fondant icing and marzipan and made them into Christmas decorations. Not wanting to completely cover the Bundt and spoil the design, I just did what I did.

Gluten Free Christmas Bundt

Mini Marshmallow ‘Flumps’ Blondies

Flumps! I saw these and thought of a bake. Although I wasn’t sure what…But as most of what I bake are treats, I tend to see/buy lots of different things and wait for the inspiration to give me a slap. Whilst not particularly ground-breaking, it’s certainly a treat 🙂 And whilst the recipe contains no gluten ingredients, it’s not gluten free. But for Noah its gluten free. I know what’s in it and where its come from.

Marshmallow Blondie

1 packet – 170g – mini Flumps/marshmallows

150g White Chocolate – either chocolate drops or broken into small pieces to aid melting

150g Butter

3 medium free range eggs

170g caster sugar

4 drops of Foodies Flavour – Strawberry

90g Gluten Free Plain Flour

Pre-heat the oven to Gas 4 / 170c – and line a small brownie tray (20cm x 27cm) with greaseproof

Firstly melt the white chocolate and the butter together in a mixing bowl over a saucepan of gently simmering water.

Whilst this is melting, whisk the eggs, sugar and essence until double the volume. This will take about 5 minutes. When the chocolate and butter has melted, mix together and the pour into the beaten egg mix and continue to whisk until fully incorporated. Then sift in the gluten free plain flour, fold in and pour into the line baking tin. Depending on how goey you like your Blondie, place the Flumps on top of the batter, either a complete layer, covering the batter or half the packet and placed at intervals over the surface. the choice is yours 🙂

Bake in the oven for 30 – 35 minutes on the middle shelf. If you test with a skewer it wont come out clean. Whilst it cools it will set a little. Like a brownie, the Blondie is better eaten goey!

Mini Flump Blondie