How to Bake a Gluten-Free, Strawberry, Rhubarb Pie

How to bake a gluten-free strawberry rhubarb pie


Pick strawberries. Buy some rhubarb at the farmer’s market. Find a recipe for a regular strawberry-rhubarb pie on the internet. Substitute almond and coconut floor for regular floor and think everything will be fine. Substitute coconut sugar for regular sugar and think the same. Follow the rest of the recipe. Realize that everything will not be fine. Continue anyway.


Feed it to your family and realize that it tastes better than it looks. But it is definitely not a pie. Rename it and make it again. Strawberry-Rhubarb Crumble.

Mix together:

3.5 cups of cut strawberries
3.5 cups of bite-size pieces of rhubarb
3/4 cup of coconut sugar
1 large squeeze of lemon juice
1 pinch of salt
1/4 cup of arrowroot powder
few sprinkles of cinnamon

This will be your filling. You can just put it straight into a butter pie dish. Or just a regular dish, since this isn’t pie.

Then, make your dough.

Mix together:

1 and 1/2 cups of almond flour
1 cup of coconut flour
1 teaspoon salt
2 sticks of cold butter cut into pieces
1/2 cup of ice cold water

Let it sit in the fridge for a bit if you want, although I don’t think it will make a difference. It will still not behave like pie dough.


If you like, you can put some dough in the bottom of a pie pan–it will get pretty gooey with the filling on top, but still taste good. Otherwise, I recommend making the dough into small circles like biscuits and placing it on top of your filling. Bake for approximately 35 minutes at 375 degrees or until biscuits are lightly browned and filling is bubbling.

Eat it and remember it’s not pie. But sometimes our mistakes taste sweet anyway.