110g butter, slightly softened

1 medium egg, beaten

1 x 15ml tbsp. cold water

25g caster sugar

400g sweet mincemeat, gluten free*

10 – 15g caster sugar to sprinkle on the top of the pies

1 x 15ml tbsp. milk (optional)

* Refer to Coeliac UK handbook

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pauline ashton


Have just made delicious mince pies, I substituted 2oz flour for ground almond. I also rolled pastry between cling film dusted with flour, they all came out perfect. All the family will enjoy over Christmas. Thankyou.


  1. Prepare the pastry. Place half the weighed Glutafin Gluten Free Multipurpose White Mix in a bowl with the butter, beaten egg and water, using a fork mix together.
  2. Add the remaining mix and bring together, firstly with the fork and then bringing into a ball using your hands.
  3. Place pastry on the work surface dusted with mix and knead for 30 seconds to a minute. Divide dough into two.  Roll out half and cut into rounds to line the mince pie tins. Top with a generous teaspoon of mincemeat.
  4. Preheat oven 190°C/170° Fan/ Gas mark 5
  5. Brush around gluten free pastry rim with milk.  Roll out the remaining gluten free pastry and cut out lids using a smaller pastry cutter. Gently press edges together around the mincemeat filling.
  6. Brush the lid of each pie with the remaining milk and sprinkle with caster sugar, cook until the pastry is golden in colour.  Allow to cool in the tin for 5 minutes.
  7. Store in an airtight container for up to 5 days. For best results warm gently before serving and sprinkle with caster sugar or icing sugar.

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