rich emollient used in the management of eczema, psoriasis and other dry skin conditions.


You don’t need to miss out the Christmas festive goodies, most supermarkets stock gluten free mince pies now. If you also need to avoid dairy and nuts, you might like to try making your own. I think they’re better than the shop bought gluten free ones and even, dare I say it, as good as normal mince pies – you really can’t tell the difference.

These gluten, dairy and nut free mince pies are amazing – the family enjoyed these more than the all-butter shop bought ones – much to my dismay, the tin was empty!

The recipe is from <a href="Sainsbury’s and I first saw these being made at a Stir Up Sunday event with Dan Lepard at Sainsbury’s head quarters. I was so impressed with them that I had to have a go myself; the pastry especially really works, using phsyllium husk.

My gluten, dairy free mince pies

Home made mince pies, better than the shop bought ones

Ingredients for gluten and dairy free mince pies

  • 150g soft dried mangoes,
  • 150g dried sour cherries
  • 200g soft dried apricots
  • 3 dessert apples, peeled, cored and finely diced (about 500g unprepared weight)
  • 150-200g mixed peel
  • 1 teaspoon Taste the Difference Valencian orange extract
  • 1 teaspoon Taste the Difference Sicilian lemon extract
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground nutmeg by Sainsbury’s
  • ¾ teaspoon Fairtrade ground cinnamon by Sainsbury’s
  • 150g Sainsbury’s Fairtrade light brown soft sugar
  • 125ml brandy or rum, plus more to top up
  • 2 teaspoons Taste the Difference Madagascan vanilla extract
  • 2 tablespoons Psyllium husk powder (available from health food stores)
  • 300g Doves Farm gluten-free plain white flour, plus extra for rolling
  • 75g icing sugar
  • ¼ teaspoon salt
  • 1 teaspoon gluten-free baking powder
  • 200g Stork or Sainsbury’s baking block

How to make them

  • Make the mincemeat: mix everything together; spoon into sterilised jars and top with a little more brandy. Set aside. (I will confess here, I bought some from Aldi)
  • Pour 75ml of water into a small bowl, add the vanilla extract and sprinkle on the psyllium husk powder. Immediately stir until smooth, then leave undisturbed for 10 minutes.
  • Meanwhile, put the flour, icing sugar, salt and baking powder into a bowl, and rub in the Stork or baking block.
  • Add the psyllium mixture, which should have thickened to a gel, and mix to a smooth dough.
  • Preheat the oven to 200°C, fan 180°C, gas 6. Leave the pastry to sit for 10 minutes, then dust the work surface with gluten-free flour before you roll the pastry out to the thickness of a pound coin. If necessary, dust the pastry lightly as you work it. Cut out 18 circles using a 9cm round pastry cutter and gently place into the bottom of a nonstick muffin tin. Re-roll the pastry and cut into 18 x 6cm circles for the tops of the mince pies. You may need to cook the pies in batches.
  • Fill each of the pastry cases with 40g of mincemeat (seal the remaining mincemeat with screw-on lids, then store), then top with the smaller circles. Gently seal the edges together with a fork and cut 2 airholes into the top of each pie.
  • Cook the mince pies for 20 minutes – if you want a crispier finish, cook for another 5 minutes. Allow the mince pies to cool slightly in the tins before you move them to a wire rack to finish cooling.
  • Enjoy! but be careful, don’t be too tempted to try them before they’ve cooled sufficiently or you might burn your mouth

You can watch Dan making these gluten and dairy free mince pies on Youtube – I found it really helped to see them being made.

The secret ingredient here is the physillium husk, which goes very gloopy and acts like the gluten which is missing from the gluten free flour. Don’t be scared of this weird ingredient, it’s quite safe and is prescribed at health food shops as it can help with digestion.

I will be making these again this Christmas but this time, I shant be sharing them quite so liberally. Last year I was so proud I wanted everyone to try them, till they ate them all leaving me with just the shop bought ones I couldn’t eat! Freefrom sharing is getting harder and harder… now it all tastes so good people can’t tell the difference!

Anyone else reverted to childhood with the freefrom goodies? Not sharing. (stamps feet)



An allergy and health writer and freelance copywriter, Ruth is passionate about helping those with allergies and food intolerances take control, embrace their condition, and learn to live with and love who they are. It can be very lonely finding you have allergies and discovering what helps you can be a life long journey. What works for one person won't work for another, so after trying nearly every allergy treatment under the sun and finding hours of research necessary to keep abreast of what's going on, Ruth started writing her blog, What Allergy? in April 2009. Ruth has life threatening allergies herself to all nuts, all diary, tomatoes and celery and knows first-hand what it's like to have an anaphylactic attack. Voted in the Top 5 UK allergy blogs by Cision UK in 2011, What Allergy is packed full of interesting articles, hints and tips and product reviews which are a must read for anyone with allergies, food intolerances or sensitivities, asthma and eczema. From subjects such as "What is celery allergy?" to "Surviving a holiday abroad with allergies", it's packed with useful and interesting information. You can register free for a weekly newsletter by visiting her website and also keep in touch by following her on Facebook and Twitter.

One Response to Home-made gluten, wheat and dairy free mince pie recipe

  1. Looks delicious! Yum! I wanna try it too..

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