Gluten Free Meat Pie

Gluten Free Meat Pie



Pie Crust

  • 2/3 cup sorghum flour
  • 2/3 cup arrowroot or tapioca flour
  • 2/3 cup millet flour
  • 1/2 cup brown rice flour
  • 1 tsp sea salt
  • 2 tsp guar gum
  • 1 cup cold lard or shortening
  • 3 tsp apple cider vinegar
  • Meat Mixture
  • 1 lb ground pork
  • 1/2 lb ground beef
  • 1 onion, diced
  • 1 1/2 tsp sea salt
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • olive oil
  • 3/4 cup water mixed with 1 tsp cornstarch


  1. For pie crust, mix dry ingredients together. Cut in lard. Add vinegar and cold water slowly and stir until it forms into a ball. I use my hands to bring it all together. Wrap ball in plastic wrap and let sit in fridge for 10 -15 mins. Roll out on parchment paper with a dusting of rice flour. This will make two 10 inch pie crusts
  2. For the Meat Mixture- In a large frying pan with a little olive oil on medium heat, cook beef, pork, onion, and spices for a few minutes. Add in a little water and cook for another 5 minutes. Using a slotted spoon, drop the mixture into pie shells. Cover with second half of pie shell and seal the edges. You can brush the top with an egg wash if you like. Prick a few holes in the top of the pie. Bake at 350F for 20 -30 minutes.

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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