At Brambles we look have been looking forward to Christmas for many reasons, we have been testing out a new version of mince pie made using gluten free flour. The trick with making a gluten free product is to make something that is better tasting than a full wheat product. By its very nature it should be a celebration of all that is good in cookery, during Georgian times they were meant to denote wealth and were originally intended to be a luxury, so much so that Oliver Cromwell reputedly wanted them banned for consumption on Christmas day.
Our gluten free version is great as it bakes up light and stays nice for a few days after if kept in a cake tin, so here is our recipe to try for yourself as we think its great but remember its only as good as the mincemeat you put in it so buy the best you can or add in extra fruit such as dried cranberries to augment it.
To make 11 Gluten free mince pie’s
Zest of 1 clementine
225grams gluten free plain flour
pinch of sea salt
1tsp Xanthan gum
110g softened cooking butter
1tbsp Caster sugar
1 egg plus 1tbsp milk
Heat Oven to Gas mark 4 or 180c. Put flour, salt & Xanthan gum in a large bowl, rub in the butter so the mixture resembles breadcrumbs. Add in the caster sugar and zest from the clementine, beat the egg and mix into the mixture to form a dough. Roll out between two pieces of parchment paper to the thickness of a £1 coin, cut out the shapes to fit the size of the tartlet tin, I have been using a 90cm circular cutout for the base and a 50cm for the top. Fill the cases with the mincemeat and put the top on. Brush the top with milk and sprinkle with granulated sugar. Bake for 18 minutes, allow to cool on a cooling rack.