{"id":30458,"date":"2022-11-20T06:50:51","date_gmt":"2022-11-20T11:50:51","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=30458"},"modified":"2024-02-18T08:50:36","modified_gmt":"2024-02-18T13:50:36","slug":"gluten-free-tourtiere","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-tourtiere\/","title":{"rendered":"Gluten Free Tourtiere"},"content":{"rendered":"

This Gluten-Free Tourti\u00e8re Recipe is full of all of the flavours and textures of the traditional pie, just without the gluten! <\/p>\n

Note: This recipe was first posted on my original blog, Celebration Generation, on February 2, 2012. It was transferred over to this blog - existing comments and all - on 3\/4\/2021. It was most recently updated on 11\/20\/22.<\/i><\/p>\n

\"A<\/p>\n

So... I have a functional kitchen now! <\/p>\n

The cabinets are built, the countertops installed, backsplash set, everything grouted, and the sink, dishwasher, and stove are all hooked up! <\/p>\n

*CANNOT* tell you how good it feels to have some culinary autonomy back. <\/p>\n

We haven't had the use of the dishwasher since May's tornado - it's been used to store the glassware ever since! We've been living off takeout. <\/p>\n

While my access to the kitchen has been sporadic at best, my brain hasn't taken a break, so I've had this LONG list of ideas and theoretical recipes brewing, with no ability to do anything about it, short of write them down. <\/p><\/div>\n

I tell you, working through those ideas on paper, while being stuck with months crappy fast food? <\/p>\n

Torture.<\/p>\n

One of the things I wanted to make this whole time was a proper French Canadian tourtiere (\u201cTourti\u00e8re\u201d, for those who are better with accents!) <\/p><\/div>\n

\"A<\/p>\n

\n

What is Tourtiere?<\/h4>\n

Tourti\u00e8re is a savoury meat pie - specifically, a French Canadian meat pie.<\/p>\n

It\u2019s popular in the province of Quebec, and in areas of Canada with high concentrations of French Canadians.<\/p>\n

For many, it\u2019s a thing for special occasions, especially around Christmas time. <\/p>\n

The French-Canadian meat pie is traditionally served as part of R\u00e9veillon, a feast that happens after midnight mass on Christmas eve.<\/p>\n

While half my family members are Quebecois, it hasn\u2019t really been a Christmas tradition for me, so much as a cold weather thing. <\/p>\n

I mostly had it during Festival Du Voyageur, growing up, and I\u2019m just as likely to serve my version of tourti\u00e8re for New Year\u2019s Eve, as I am for Christmas!<\/p>\n

I digress.<\/p><\/div>\n

There are probably as many different ways to make it, as there are people in Quebec City. <\/p>\n

Early, original tourti\u00e8res primarily featured wild game, while cooks today use ground meat - or a mixture of ground meat varieties. <\/p>\n

(Personally, I\u2019m in the \u201cblend of meats\u201d camp - mine is a beef and pork pie!)<\/p>\n

Some people use mashed potatoes in their meat pie recipe, some use cubed potatoes... some will skip the carrots, others may skip the celery. <\/p>\n

Most will feature warm spices, even if the spices \/ amounts used in the spice mix are a little different between recipes.<\/p><\/div>\n

\n

Gluten Free Tourtiere<\/h4>\n

Anyway, as part of the planning process, I worked on a basic gluten-free pastry crust that wouldn't make me grieve for my inability to eat wheat.<\/p>\n

I did it - a gluten-free tourtiere!<\/p>\n

Yesterday was my first day with the new kitchen, so I rolled out of bed and almost immediately went to buy groceries. <\/p>\n

With 3 items I wanted to make, Tourtiere was to be made in the afternoon, closer to suppertime. Couldn't handle it, dug in to the preparation right away!<\/p>\n

I tell ya, the filling, as it's cooking, smells amazing on the best of days. All those fresh veggies, herbs... yum. <\/p><\/div>\n

To someone who's eaten more Wendy's takeout in the past few months than anyone should have to in a lifetime? Absolutely amazing. <\/p>\n

The crust also turned out extremely well - you'd never peg it as being a gluten-free crust. Very rich and flaky! <\/p>\n

Oh, so good. I just had some leftovers for breakfast - this gluten-free tourtiere recipe is definitely a winner!<\/p>\n

Updating over a decade later: This has become my go-to recipe over the years since posting it!<\/i><\/div>\n

\"A<\/p>\n

\n

Ingredients<\/h2>\n

While this recipe has a bit of a laundry list of ingredients to it, they\u2019re all relatively simple ingredients that should be easy to find at any large grocery store.<\/p>\n

A few notes for you:<\/p>\n

Gluten Free Pie Crust Dough<\/h4>\n

I use my cream cheese based pastry recipe for the pastry shell when making tourtieres.<\/p>\n

As with all of my gluten free baking, I use specific flours \/ proportions of those flours, chosen to best suit the particular recipe I\u2019m working on.<\/p>\n

This is one of my earliest gluten free recipes, and in the beginning, I DID use an \u201call purpose\u201d gluten free flour mixture - it\u2019s SO much better now!<\/p><\/div>\n

The flours, starches, etc I use for this recipe are:<\/p>\n

White Rice Flour<\/a>
\nLight Buckwheat Flour<\/a>
\nSorghum Flour<\/a>
\nSweet Rice Flour<\/a>
\nCorn Starch<\/a>
\nXanthan Gum<\/a><\/p>\n

In addition to those, you\u2019ll need: <\/p>\n

Cream Cheese
\nUnsalted butter
\nLarge eggs
\nSalt<\/p><\/div>\n

That said, you can use your own crust for this - whether homemade or store bought, gluten free or not.<\/p>\n

You\u2019ll want a double pie crust, either way.<\/p>\n

Don\u2019t need it gluten free? I recommend my Great Uncle Tom\u2019s Perfect Pie Crust<\/a> recipe. So good!<\/div>\n

\n

The Meat Filling<\/h4>\n

The bulk of this ingredients in this recipe go in the filling. These ingredients are pretty straightforward:<\/p>\n

Ground beef - or ground veal - and ground pork<\/p>\n

Vegetables - carrots, potatoes, onion, and celery.<\/p>\n

Herbs and spices: Fresh parsley, Dried Summer Savory<\/a>, Bay Leaves<\/a>, Ground Cloves<\/a>, black pepper, salt <\/p>\n

Liquid: Milk, and either beef or chicken broth.<\/p>\n

Note: Can\u2019t eat pork or beef? Neither can my husband, so I have since developed my Gluten-Free Chicken Mushroom Tourtiere<\/a> - you would never know it\u2019s not actually a ground beef \/ ground pork version!<\/i><\/div>\n

\"A<\/p>\n

\n

Helpful Tips<\/h2>\n

A few words of advice before getting to the recipe:<\/p>\n

Baking Your Tourtiere<\/h4>\n

I like to roll my dough on the silicone mat that came with my rolling pin, and use only the absolute minimum amount of cornstarch necessary to prevent it from sticking.<\/p>\n

Corn starch is great for rolling dough out, but if you use too much, it\u2019ll dry the dough out and make it crumbly.<\/p>\n

*****<\/center><\/div>\n
On that note, I recommend using a Rolling pin with adjustable thickness guides<\/a> - that\u2019s the one I use.<\/p>\n

It\u2019s the best way to ensure you\u2019re rolling your dough out to an even thickness - and you can set your thickness! <\/p>\n

I like to use \u215b\" for rolling out my pie shell.<\/p>\n

*****<\/center><\/p>\n

For best results, let your filling cool before putting it in the pie pan.<\/p>\n

Don\u2019t skip the cooling - this helps prevent a soggy bottom crust!<\/p>\n

*****<\/center><\/div>\n
I like to place my pie pan on a baking sheet before filling it, and transfer the whole thing to the oven.<\/p>\n

I can be clumsy with oven mitts, and sing a cookie sheet prevents me from messing up the crust when moving it!<\/p>\n

Serving Tourtiere<\/h4>\n

Tourtiere can be served warm or cold. <\/p>\n

I usually serve the tourtiere fresh out of the oven - hot - and can go either way with the leftovers.<\/p>\n

*****<\/center><\/div>\n
It\u2019s traditional to serve this meat pie with a flavorful sauce or sour pickle. You can use chili sauce , beet pickles, etc.<\/p>\n

Chow Chow Relish<\/a> is a traditional accompaniment that goes REALLY well with it!<\/p>\n

Storage and Leftovers<\/h4>\n

Once baked - and cooled - tourtiere will keep in the fridge for at least a couple of days, I wouldn\u2019t go more than 3-4 days though.<\/p>\n

Keep it covered to prevent the filling from drying out - I like to use Cling Wrap.<\/p><\/div>\n

\"A<\/p>\n

\n

More Canadian Recipes!<\/h2>\n

Looking for more recipes from the \u2018great white north\u2019? Look no further!<\/p>\n

Chow Chow Relish<\/a>
\nElk Bourguignon<\/a>
\nGluten-Free Bacon Poutine Pizza<\/a>
\nGluten Free Beaver Tail Recipe<\/a>
\nGluten-Free Butter Tart Bars<\/a>
\nGluten Free Butter Tarts<\/a>
\nGluten-Free Cod Au Gratin<\/a>
\nGluten Free Cod Cheeks & Dressing<\/a>
\nGluten-Free Chicken Mushroom Tourtiere<\/a>
\nGluten Free Imperial Cookies Recipe<\/a>
\nGluten-Free Nanaimo Bar Brownies<\/a>
\nGluten Free Puffed Rice Bars<\/a>
\nGluten-Free Schmoo Torte<\/a><\/p>\n

Looking for even more Canadian recipes? Check out our full Gluten-Free Canadian Recipes<\/a> list!\n<\/div>\n

\"A<\/p>\n

\n

Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment!\n<\/p><\/div>\n

\"A<\/p>\n

<\/div>
\n\t
\"A<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n <\/g><\/svg><\/span> Save Recipe<\/a><\/g><\/svg><\/span> Saved!<\/a><\/span>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Gluten-Free Tourtiere [French Canadian Meat Pie]<\/h2>\n
<\/div>\n
This Gluten Free Tourtiere Recipe is full of all of the flavours and textures of the traditional pie, just without the gluten!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Chilling Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Canadian, Quebecois<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>10<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>570<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>