Gluten Free Rice Pies with Teff Flour
Gluten Free Rice Pies with Teff Flour
Gluten-free Karelian pies get a delicious dark taste and a wonderful colour with Virtasalmen Viljatuote's dark teff flour. Try it and fall in love with it too.
Doses
15
kplCooking time
15
minutesIngredients
- Shell dough
2 dl cold water
0,5 tl salt
1,5 dl Gluten-free HIeno Buckwheat flour or Finnish Buckwheat flourfrom Virtasalmi Cereal Products
1,5dlVirtasalmen Viljatuote's gluten-free dark wholegrain teff flour
Filled with cooled rice porridge mixed with 1 raw egg.
The right amount of uncooked rice for the recipe is 2 dl.
Cook the rice according to the instructions on the package.
TO TAKE A FEED: buttered molasses
FOR BAKING: buckwheat flour for rolling
Preparation
- Mix the salt and psyllium into the water.
- Let the psyllium swell for a moment.
- Mix the flour together.
- Stir in the flour mix in small batches, stirring all the time.
- Stir the dough until it comes away from the sides of the bowl.
- On a baking tray, roll the dough into a bar and divide into about 15 equal sized pieces.
- Roll out one piece of dough at a time into a pie crust, fill and crimp.
- Bake the gluten-free Karelian pies at 250 degrees for about 15 minutes and brush with butter after baking.
Thanks for the advice! I made my first ever gluten-free karelian pies with this recipe, and it turned out great! My husband said they almost tasted like real rye pies. I used teff flour for 75% of the flour.
Hi Mari,
Thanks for your comment! Great to hear that the pies turned out so well on the first try 🙂 Thank you!
Hi!
We just made these pies exactly according to the instructions. We’ll definitely be making these again. They tasted wonderfully authentic, with a slight tanginess in the dough thanks to the teff and buckwheat flour—just as they should. When I was younger, I worked at a bakery specializing in Karelian pastries, and I’d say that after rye flour (which I could still eat back then), this combination is the best. After brushing them with butter, I let the pies rest under parchment paper and a towel for about an hour, and the crust developed a nice crumbly texture that enhanced the flavor. Thank you for the great recipe🌸
Hi Arja,
Thank you for your wonderful feedback! It's great to hear that you found a good recipe 🙂