gluten-free bull pie
gluten-free bull pie
Cooking time
40
minutesThe gluten-free bull pie is ideal for serving with coffee or lunch. The easy pie crust is made from Virtasalmi Cereal Products' light flour mix. The fillings make it easy to get a slightly different look.
Ingredients
- Bottom
100 g soft butter or margarine
0,25 dl sugar
1 egg
3 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
0,5 tl salt
- Stuffing
1 pkt (150 g) Atria Vuolu Bulls
0,5 pkt (125 g) Valio Koskenlaskija Paprika
0,5 dl whipping cream
1 egg
0,5 pss (100 g) pea-corn-carrot paste
Preparation
- Bottom
- Mix the ingredients of the base with a wooden fork, for example.
- Fold around the edges and bottom of the pan.
- Pre-bake in the oven at 200°C for about 10 minutes.
- Stuffing
- Make the filling while the base is baking.
- Chop the Cave Bull into smaller pieces, and cut the Koskenlaskija into cubes.
- Mix all the ingredients for the filling together.
- Spread the filling over the base.
- Bake at 200°C in a medium oven for about 30 minutes, until the filling has set.
- Serve the gluten-free bull pie slightly chilled.
Jamiela Ruotsalainen | Willa Sarkko
Gluten-free dark flour mix, 500 g 
Gluten Free Psyllium, 100 g 
Why on earth do the instructions not specify the size, diameter or volume of the cakes? It's frustrating trying to find the instructions and guessing whether a pie, for example, will be thin or thick. The exact instructions also encourage experimentation.
The amounts of spices are also indicative. The maker can then modify according to his or her own taste preferences.
Personally, I prefer to choose instructions that include these things.
Hi Kaisa,
This pie can be made in a 24-30 cm pan. The thickness does vary slightly depending on the size of the pan. We usually make pies in a 27 cm baking pan! In this recipe, the paprika Koskenlaskija adds flavour to the pie.