Pie is a versatile and tasty option to satisfy hunger at any time of the day, whether for breakfast, lunch, afternoon snack or dinner. With a wide variety of fillings, it pleases different palates and can be adapted to meet each person’s dietary needs. For those with gluten intolerance, it is possible to prepare versions without wheat flour, using alternatives such as rice and almond flour, ensuring a light, nutritious and affordable meal.

Next, check out 9 savory gluten-free pie recipes!

Ingredients

Massa

• 1 1/2 cup rice flour
• 2 eggs
• 1/2 cup of starch corn
• 1 teaspoon of salt
• 1/2 cup of olive oil
• 1 egg yolk for brushing
• Oil for greasing
• Rice flour for flouring

Filling

• 1 onion peeled and chopped
• 2 garlic cloves, peeled and crushed
• 250 g cooked and shredded chicken breast
• 1 tablespoon cornstarch
• 300 ml of frango broth
• 2 cups of green corn tea
• 1 cup of grated carrot
• Salt, olive oil and chopped green chilli to taste

Preparation mode

Massa

In a container, place all the dough ingredients and mix until you obtain a homogeneous dough. Divide the dough into two equal parts, roll out with a rolling pin and place in a baking dish (with removable bottom) greased with olive oil and floured with rice flour, covering the bottom and sides. Book.

Filling and assembly

In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown. Add the shredded chicken, cornstarch and chicken broth and cook for 10 minutes, stirring constantly. Add the corn, carrots and green chillies and stir to combine. Season with salt and turn off the heat.

Using a spoon, place the filling over the dough and spread it well. Cover with the rest of the dough and press the sides to close. Brush with egg yolk and bake in a preheated oven at 200°C until golden. Serve then.

2. Rustic sweet potato and ricotta pie

Ingredients

Massa

• 1 cup of tea sweet potato peeled, cooked and mashed
• 1/2 cup rice flour
• 1/4 cup olive oil
• 1 teaspoon of salt
• 1 tablespoon of chia seeds
• 1 teaspoon of chemical baking powder
• Oil for greasing

Filling

• 1 cup mashed ricotta
• 1/2 cup grated parmesan cheese
• 2 eggs
• 1 cup cherry tomatoes cut in half
• 1/4 cup chopped black olives
• 1 tablespoon dried oregano
• Salt and ground black pepper to taste

Preparation mode

Massa

In a container, mix the sweet potato, rice flour, olive oil, salt and chia seeds until a homogeneous dough forms. Add the chemical yeast and mix gently. Roll out the dough and line a removable mold greased with olive oil, pressing well to cover the bottom and sides. Book.

Filling and assembly

In a container, mix the ricotta with the parmesan cheese, eggs, oregano, salt and black pepper until you obtain a homogeneous cream. Pour the mixture over the dough and distribute the cherry tomatoes and olives on top. Bake in a preheated oven at 180°C for 40 minutes. Serve then.

Ingredients

Massa

• 1 cup of milk tea
• 4 eggs
• 1/4 cup of oil
• 1 cup cornstarch
• 1 tablespoon of chemical baking powder
• 1 teaspoon of salt
• 1 clove of garlic, peeled and crushed
• 1 onion peeled and chopped
• Oil for greasing
• Cornstarch for sprinkling

Filling

• 1 cup chopped turkey breast
• 1 seedless and chopped tomato
• 1/2 cup of tea carrot grated
• 1/4 cup of pea tea

Preparation mode

Massa

In a blender, place all the liquid ingredients for the dough and blend until smooth. Add the onion, garlic and salt and beat until combined. Add the cornstarch and chemical yeast and beat until you get a homogeneous consistency. Afterwards, place half of the dough on a baking tray greased with oil and sprinkled with cornstarch.

Filling and assembly

In a container, mix the filling ingredients and place them over the pie dough. Cover with the rest of the dough and bake in a preheated oven at 200 °C until golden. Serve then.

Ingredients

Massa

• 1 cup of rice flour
• 1/2 cup sweet cassava starch
• 4 tablespoons of flaxseed flour
• 1/4 cup olive oil
• 1/4 cup of water
• 1/2 teaspoon salt
• Oil for greasing
• Rice flour for flouring

Filling

• 2 bunches of spinach, stemless and chopped
• 1/2 chopped leek
• 500 g de tofu
• Juice of 1/4 lemon
• 1/2 tablespoon of chemical baking powder
• Salt and olive oil to taste

Preparation mode

Massa

In a container, place all the dry ingredients and mix. Gradually add the olive oil and water and stir until you obtain a homogeneous dough. Afterwards, roll out the dough and place it in a baking dish with a removable bottom, greased with olive oil and floured with rice flour, covering the bottom and sides. Using a fork, poke holes in the base and place in the oven. freezer for 10 minutes. Then, place in the preheated oven at 200°C for 15 minutes. Turn off the oven and set aside.

Filling and assembly

In a pan, add the spinach and salt and cook over low heat until wilted. Turn off the heat and set aside. In a blender, place the tofu, lemon juice, olive oil and salt and blend until smooth. Add the chemical yeast and beat to combine. Book. In a frying pan, add the olive oil and place over medium heat to heat. Join the leek and cook until wilted. Add the reserved spinach and mix. Lastly, add the reserved tofu cream and stir until incorporated.

Using a spoon, place the filling over the pie dough and spread. Bake in a preheated oven at medium temperature for 15 minutes. Serve then.

5. Onion Pie

Ingredients

Massa

• 2 eggs
• 1/2 cup of milk
• 1/4 cup olive oil
• 1 cup of almond flour
• 1/4 cup rice flour
• 1 teaspoon of chemical baking powder
• Salt and ground black pepper to taste
• Oil for greasing
• Rice flour for flouring

Filling

• 4 onions, peeled and cut into thin slices
• 2 tablespoons olive oil
• 2 eggs
• 1/2 cup of cream
• Salt, ground nutmeg and ground black pepper to taste

Preparation mode

Massa

In a large bowl, beat the eggs until smooth. Add the milk and olive oil and mix. Add the almond and rice flour, salt and black pepper and stir until smooth. Lastly, add the chemical yeast and mix gently. Pour the dough into a pan greased with olive oil and floured with rice flour. Book.

Filling and assembly

In a frying pan, heat the olive oil over medium heat. Add the onions and sauté until golden and caramelized, stirring occasionally. Season with salt and black pepper. Book. In a large bowl, beat the eggs until smooth and add the cream. Season with salt, black pepper and nutmeg. Spread the onions evenly over the dough and pour the egg and cream mixture over the top. Bake in a preheated oven at medium temperature for 30 minutes. Serve then.

6. Tuna and vegetable pie

Ingredients

Massa

• 3 eggs
• 1/2 cup of milk
• 1/4 cup olive oil
• 1/2 cup chickpea flour
• 1/4 cup of amaranth flour
• 1 teaspoon of chemical baking powder
• Salt and ground black pepper to taste
• Oil for greasing
• Chickpea flour for flouring

Filling

• 400 g the atum in drained oil
• 1 zucchini cut into cubes
• 1 peeled and grated carrot
• 1 onion peeled and chopped
• 1 cup of green corn tea
• Salt, ground black pepper and olive oil to taste

Preparation mode

Massa

In a large container, beat the eggs until smooth. Add the coconut milk and olive oil and mix. Add the chickpea and amaranth flour and stir until smooth. Lastly, add the chemical yeast and mix gently. Pour half of the dough into a pan greased with olive oil and floured with chickpea flour. Book.

Filling and assembly

In a frying pan, heat the olive oil over medium heat and sauté the onion until transparent. Add the zucchini, carrot and green corn and sauté until the vegetables are soft. Season with salt and black pepper. Lastly, add the tuna and stir to combine. Spread the filling over the dough and cover with the remaining reserved dough. Bake in a preheated oven at medium temperature for 35 minutes. Serve then.

7. Sun-dried tomato and basil pie

Ingredients

Massa

• 500 g cooked and mashed cassava
• 2 eggs
• 3 tablespoons of olive oil
• 1/2 cup of milk
• 1/2 cup grated parmesan cheese
• Salt to taste
• 1 tablespoon of chemical baking powder
• Oil for greasing
• Rice flour for flouring

Filling

• 1 cup chopped sun-dried tomatoes
• 1 cup chopped basil leaves
• 1 onion peeled and chopped
• Salt, olive oil and ground black pepper to taste

Preparation mode

Massa

In a container, mix the cassava, eggs, olive oil, milk, grated cheese and salt until you obtain a homogeneous dough. Add the yeast last and mix gently. Pour half of the dough into a pan greased with olive oil and stir. coated with rice flour. Book.

Filling and assembly

In a frying pan, heat the olive oil over medium heat and sauté the onion until transparent. Add the sun-dried tomatoes and basil leaves and sauté for 4 minutes. Season with salt and black pepper. Turn off the heat and distribute the filling over the dough. Cover with the remaining reserved dough and place in a preheated oven at medium temperature for 35 minutes. Serve then.

Ingredients

Massa

• 1 cup of rice flour
• 1/2 cup sweet cassava starch
• 1/4 cup olive oil
• 1/2 cup of water
• 1 teaspoon of salt
• 1 teaspoon of chemical baking powder
• Oil for greasing
• Rice flour for flouring

Filling

• 200 g sliced ​​Paris mushroom
• 1 onion peeled and chopped
• 2 garlic cloves, peeled and crushed
• 1 spoon of sopa of olive oil
• 200 g of cottage cheese
• 2 eggs
• 1/2 cup almond milk
• Salt and ground black pepper to taste

Preparation mode

Massa

In a container, mix the rice flour, sweet cassava flour and salt. Add the olive oil and water little by little, stirring until a homogeneous dough forms. Add the chemical yeast and mix gently. Roll out the dough and line the bottom and sides of a springform pan greased with olive oil and floured with rice flour. Book.

Filling and assembly

In a frying pan, heat the olive oil over medium heat and sauté the onion and garlic until golden. Add the mushroom and sauté until soft. Season with salt and black pepper. Turn off the heat and set aside. In a bowl, beat the eggs with the almond milk and mix with the cheese cottage until homogeneous. Book. Using a spoon, distribute the mushroom over the dough and pour the egg and cheese mixture on top. Bake in a preheated oven at 180°C for 35 minutes. Serve then.

9. Mince pie

Ingredients

Massa

• 500 g peeled cassava, cooked and mashed
• 2 eggs
• 1/2 cup of milk
• 2 tablespoons olive oil
• 1/2 cup rice flour
• 1 teaspoon of chemical baking powder
• Salt and ground black pepper to taste
• Oil for greasing
• Rice flour for flouring

Filling

• 300 g the minced meat
• 1 onion peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 seedless and chopped tomato
• 2 tablespoons chopped green chilli
• Salt, olive oil and ground black pepper to taste

Preparation mode

Massa

In a large container, place the mashed cassava and mix with the eggs, milk and olive oil until you obtain a homogeneous dough. Add the rice flour and season with salt and black pepper. Lastly, add the chemical yeast and stir gently. Pour half of the dough into a pan greased with olive oil and floured with rice flour. Book.

Filling and assembly

In a pan, heat a drizzle of olive oil over medium heat and sauté the onion and garlic until golden. Add the ground meat and cook until it loses its pink color. Add the tomato and cook for another 4 minutes. Season with salt and black pepper. Turn off the heat and finish with the green scent. Distribute the filling over the reserved dough in the pan and cover with the rest of the dough. Bake in a preheated oven at 180°C for 40 minutes. Serve then.