Asda have Trufree mince pies. DH has already eaten about three boxes, so I take it they're ok! I did see some GF Christmas puds in sainsburys the other day. They were just next to the normal ones not in the free from section. I have tried unsuccessfully to make GF pastry, so I'd recommend Dietary Specials frozen pastry (sainsburys again, maybe Asda) if you are going to make them. Don't know about mincemeat. It might be GF anyway. I'd just check the label.
Our local Tesco have a good range of gluten free stuff. Last year I did the bacon wrapped sausages with Black Farmer sausages so DBrother could have some and we got GF gravy for him too - that stuff os foul though so really need to find an alternative for this year.
Thanks everyone. Sounds like I am better off buying mince pies rather than making my own then - I don't need telling twice! (BTW Waitrose mincemeat isn't suitable for coeliacs apparently - didn't inspect the label too closely beyond that.)
Whoknows are those rolls by Dietary Specials? Have bought those for him in the past and they went down well.
Good idea about GF pigs in blankets - he's not that keen on turkey so I'm sure they will be a welcome addition.
Just been in M&S to stock up on stuffing and things - 3 varieties of gf stuffing, gf chipolatas, gf sausages wrapped in bacon, gf stuffing balls, and variety trays. All with a clear crossed grain on the front.
Oh, I love you all! I will head down to M&S and stock up for my GF mum and ds. I had no idea they did gf sausages in bacon. Dh is very proud of his new gf stuffing recipe, so I'll leave that.
Obviously any sane person would buy mince pies rather than make them, but gf pastry isn't as hard as you'd think. Here's my almost never fail recipe, Mine has to be dairy and soya-free too so for the fat I use Sainsburys block marg or block Stork. ****************************************
Put 8oz of white mix, pastry mix or gluten free flour in a bowl. Add 4oz fat (for best results use half lard and half margarine). Fats need to be as cold and hard as possible, so keep in the fridge until ready to use. Cut the fats into small pieces and rub into the mix using your fingertips until you have a mixture which is like coarse breadcrumbs. Don't over rub the fat, any big pieces will be incorporated later. Lightly stir in a beaten medium egg and add 2 to 3 tablespoons of cold water gradually, about 1 tablespoon at a time. With your hands, move the mixture around the bowl until it forms a dough, but don't force it. When it starts to clean the bottom of the bowl you have added enough water. The dough will still be quite crumbly, so it's time to knead it. Do this on a surface with more mix, and roll with short, smooth strokes. Keep the pastry moving around the surface but don't turn it over. Once it starts to get bigger, use the rolling pin rather than your hands to pick it up.
Gluten free pastry likes being handled! It handles more easily if you pop it in the fridge for about 20 mins. It will keep in the fridge for about three days and it can be frozen for later use.
*************************************** Cutting the pastry is a proper faff with gf, so I make mini ones in my Pampered Chef mini muffin pan and shape the tarts with the tart-shaper thingy.