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Recipe for allergy sufferers:

Dairy free, Wheat free, Gluten free and Egg free Mince Pies

Cakes and Cookies for Children on Restricted DietsThis recipe comes from Susan Swann who has written the book Cakes and Cookies for Children on Restricted Diets which came about because of her youngest daughter's multiple food allergies and food intolerance.

The book is full of recipes which are dairy free, gluten free, wheat free, corn free, egg free, sugar free, reduced sugar, yeast free or soya free. For example, this particular recipe is dairy free, gluten free, wheat free, corn free, egg free and yeast free.

If you would like to read more <click here> or visit Susan's web site www.allergybaking.co.uk

This recipe is dairy free, wheat free, gluten free and egg free.

Ingredients

75 g (3 oz) rice flour
75 g (3 oz) potato flour
75 g (3 oz) tapioca flour
75 g (3 oz) dairy free margarine
100 mls (3 fl oz) cold water
1 tsp bicarbonate of soda
1 tsp caster sugar
Filling
Mince meat (use one that suits the diet)
A little soya milk

Method

  • Pre-heat the oven to 220° / 425°F / Gas 7.
  • Mix the flours and sugar together in a mixing bowl.
  • Rub in the margarine until it resembles fine breadcrumbs.
  • Add the water a little at a time until a smooth dough is formed.
  • Cool in the refrigerator before use. This pastry is quite brittle so be patient and handle carefully.
  • Lightly flour a board to prevent the pastry from sticking.
  • Roll out the pastry until is 1/2 cm (1/4") thick. Using a large pastry cutter cut out 12 rounds.
  • Place these rounds into a bun tray and fill each pastry case with ½ tsp of mince meat.
  • Roll out the remainder of the pastry and cut out 12 more rounds using a small pastry cutter.
  • Brush one side of the small pastry rounds with milk and place on the top of each pastry cases to form a lid. Gently press the edges to seal the mincemeat in.
  • Brush the top of each pie with a little soya milk.
  • Bake in the oven for 15-20 minutes or until golden brown.
  • Remove from the oven and sprinkle each pie with a little caster sugar.
  • Leave to cool for 2 minutes and then transfer the pies to a cooling rack to cool completely.
  • Ideal served hot or cold.

Susan Swann
www.allergybaking.co.uk

To order your copy of Cakes and Cookies for Children on Restricted Diets
Cakes and Cookies for Children on Restricted Diets
THE BOOK IS CURRENTLY OUT OF PRINT
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