Why Make Gluten-Free Tiropitakia?
Whether you have gluten intolerance or want to offer a healthier alternative, gluten-free Tiropitakia Kourou allow everyone to enjoy these delicious Greek cheese pies without sacrificing flavor or texture.
Ingredients for Gluten-Free Kourou Dough
To keep the traditional buttery and crumbly texture, substitute regular flour with a gluten-free flour blend:
- 400g gluten-free all-purpose flour
- 100g almond flour (for richness)
- 250g unsalted butter, cold and cubed
- 1 cup plain Greek yogurt
- 1 egg
- 1 tsp xanthan gum (helps with elasticity)
- Pinch of salt
Tips for Texture & Taste
- Use a high-quality gluten-free flour blend with a mix of rice, tapioca, and potato starch.
- Almond flour adds moistness and flavor, balancing the dryness gluten-free flours sometimes cause.
- Xanthan gum acts as a binder, mimicking gluten’s elasticity.
Rolling & Shaping GF Dough
Gluten-free dough is more delicate — roll it gently between parchment paper to prevent sticking and cracking. If it cracks, patch gently with extra dough pieces.
Baking Adjustments
Bake at 180°C (350°F) for 20–25 minutes, but check early since gluten-free dough may brown faster. Let cool slightly before handling to firm up. For the traditional Kourou pastry and cheese filling, see our detailed How to Make Authentic Tiropitakia Kourou with Homemade Kourou Pastry
FAQs: Substitutes, Storage, Freezing
Can I use coconut yogurt instead of Greek yogurt?
Yes, for a dairy-free option, coconut yogurt works well but may slightly alter taste.
How to store gluten-free Tiropitakia?
Store in an airtight container for up to 3 days. Freeze unbaked or baked similarly to the classic recipe.
Do gluten-free pies freeze well?
Yes, but texture may slightly differ. Freeze before baking for best results.
