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Gluten Free Tourtiere Recipe – A True French Canadian Classic Made Allergen Friendly

Impulsive Culinarian’s French Canadian Gluten Free Tourtiere Recipe

Savoury Pie Crust Ingredients

  • 1/2 cup Brown Rice Flour
  • 1/2 cup Masa Harina Flour
  • 1/2 cup Sweet White Rice Flour
  • 1/2 cup Tapioca Flour
  • 1/2 cup Potato Starch
  • 1 tsp Guar Gum
  • 2/3 cup Coconut Oil
  • 4 tbsp Dairy Free Margarine
  • 2 Eggs
  • 2 tbsp Cold Water

Tourtiere Filling Ingredients

  • ​1 head Garlic Cloves
  • 1 pound Russet Potato, peeled, large dice
  • 1/2 pound Sweet Potato, peeled, large dice
  • 2 tbsp Dairy Free Margarine
  • 1 medium Yellow Onion, peeled
  • 2 sticks Celery
  • 1 Large Carrot, peeled
  • 1 tbsp Finely Chopped Fresh Rosemary
  • 1 1/2 pounds ground pork
  • 1/2 pound ground beef
  • 3/4 cup Vegetable Broth
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Cloves
  • 1 tbsp Kosher Salt
  • Freshly Ground Black Pepper
  • 2/3 cup Toasted Breadcrumbs


  • ​Prepare a DOUBLE BATCH of my Gluten Free Pie Crust recipe using the ingredients above which replaces the honey with an equal amount of dairy free margarine to make it a savoury pie
  • Use 1 batch of the pie dough to line the bottom of a pie plate, roll out the other half in cling wrap to use as the topping\
  • Refrigerate both until needed
  • Preheat oven to 400°
  • Line an 8″ cake pan with tinfoil, long enough so that it can fold over, as well as a small square of parchment paper to prevent it from touching the foil if desired
  • Trim off the top of the entire head of garlic, exposing each of the cloves inside
  • Place the head of garlic in the lined pan cut side up
  • Brush the cloves with a generous amount of olive oil
  • Fold the parchment paper and over the head of garlic, then cover and seal with the excess tinfoil
  • Roast garlic in the center rack for 1 hour
  • Add 8 cups of warm water to a large pot over high heat, generously salted with 2 to 3 tbsp of salt
  • Peel and chop potatoes and sweet potatoes, adding to the pot as you go while the water is warming up
  • Once the potatoes are boiling, reduce heat to medium and simmer until potatoes are very soft, around 15 to 20 minutes
  • Warm another large pot or dutch oven over medium-low heat
  • Roughly chop the onion, celery & carrot and place them in a food processor, pulse until finely minced throughout
  • Add margarine, onions, celery & carrots to the skillet and cook, stirring occasionally until mixture is softened, around 15 minutes
  • Add finely chopped rosemary and sauté for another minute until fragrant
  • Add pork & beef to the skillet, increase heat to medium-high
  • Stirring frequently, cook until the meat is browned, around 5 minutes
  • Temporarily remove meat mixture from heat
  • Drain excess fat if required
  • Drain the potatoes and return them to their original pot (not the meat pot)
  • Add vegetable broth to the potatoes and mash together until very smooth
  • Add mashed potato, cinnamon, nutmeg & ground cloves to the meat mixture
  • Stir vigorously until thoroughly combined
  • Return to the stove top over low heat and bring to a simmer
  • Simmer for 30 minutes, stirring occasionally to make sure nothing burns or sticks
  • Set aside and let cool for 15 minutes
  • Add toasted bread to food processor and blitz into crumbs
  • Transfer roasted garlic cloves to food processor and blitz until thoroughly combined with the bread crumbs
  • Transfer filling to a large mixing bowl
  • Fold in garlic bread crumbs, salt & pepper, cover bowl and refrigerate for 1 hour
  • Preheat oven to 375 and remove the top pie crust so it warms to room temperature when needed
  • Fill the refrigerated pie shell with your chilled meat filling
  • Dab the edge of the pie shell with some water in preparation for your top layer to create a nice seal
  • Cover with the second rolled out pastry and seal the edges by pressing a fork gently into the dough
  • Cut a small ‘X’ (or some fancy design) in the center of the covering pastry
  • Bake in the center rack for 1 hour and 15 minutes, wrapping the edge with tinfoil at around 50 or 60 minutes to avoid burning
A delicious gluten free French-Canadian tourtiere with all the trimmings for a perfect Christmas feast
A delicious gluten free French-Canadian tourtiere with all the trimmings for a perfect Christmas feast

Home Made Tourtiere – A True French Canadian Classic!

There are very few traditional holiday dishes that define French Canadian culture as deeply as tourtiere. With so many closely guarded family spins on this delicious classic, there are many ways to get it just right by tailoring to your whims. It is with great pleasure that I share with you the recipe above, prepared with move love and delight, and as always remaining completely gluten free and dairy free for all to enjoy. Merry Christmas!

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.