Gluten-free strawberry rhubarb pie

A sweet and slightly sour pie. That is this gluten-free strawberry rhubarb pie. With a dollop of cream on top it is a perfect pie to serve on a party in spring or summer.

And the great thing is: nobody will notice that it is gluten-free, low FODMAP ánd low lactose.

A delicious low FODMAP pie

I got the idea for this pie because I was looking for a low FODMAP replacement for apple pie. Here in the Netherlands, grandma’s apple pie is one of the most popular things to serve on a birthday party or other celebration.

I received many requests to create a low FODMAP version. But apples are only low FODMAP up to 20 gram per serving. This amount is enough to make these yummy apple crumble bars. But for a large slice of apple pie you simply need more apple per serving.

So, I wanted to make a pie that is as nice as a good apple pie, but with a filling that doesn’t give us fodmappers an upset stomach.

A strawberry rhubarb filling is a delicious filling for a pie. The strawberries give the pie a sweet taste, while the rhubarb adds a little bit of a sour flavour. A perfect match!

How to make gluten-free strawberry rhubarb pie

The dough

The dough for this pie is simple. I use:

  • The gluten-free flour mix Schär Mix It Universal: This is a simple flour mix that mainly consists of rice flour and potato starch. You can use a similar flour mix.

    I don’t advise to use different kinds of gluten-free flours, like almond flour or coconut flour. This flour has a different composition and you need a different kind of recipe to use it successfully.

    I would only advise using buckwheat flour if you combine it with other kinds of flour. Because if you use it by itself it has quite a strong flavour.
  • Cold butter: butter hardly contains lactose because of the production process. Therefore it is okay to use on the low FODMAP diet.

    If you have to eat strictly lactose-free, you can try to replace it with margarine. But I have not tested this for this recipe.
  • White granulated sugar
  • An agg
  • Cinnamon
  • Salt

You make the dough by putting all dry ingredients together in a bowl. Then you knead the cubes of butter and the egg into it with your hands. Until you have a smooth dough.

You will leave the dough to rest for half an hour in the fridge and then you can put it into the tin.

Here in the Netherlands, we make pies like this one in a springform pan. I use a 20 cm (8 inch) springform pan. I think making it in a pie dish will also work.

The strawberry rhubarb pie filling

The strawberry rhubarb filling for this pie is super simple to prepare. You prepare the rhubarb by washing the stalks well and removing the ends on both sides. Then you cut the stalks into slices of around 1 cm (about 1/2 inch).

Wash the strawberries, remove the stem and cut them into quarters. Put the strawberries and rhubarb in a bowl together and mix with 3 tbsp of sugar and 1 tbsp corn starch.

To avoid a very wet filling, I don’t precook the rhubarb. The rhubarb will have a slight bite after baking, but I really like that.

I also use 2 tbsp gluten-free bread crumbs to spread over the pie crust. The bread crumbs will absorb any excess liquid and help to avoid a soggy bottom.

Next to that, it is important to only put the rhubarb and strawberries into the baking tin and leave the liquid from the filling behind.


Strawberries are low FODMAP up to 65 gram per serving. This pie serves 8. One serving of rhubarb pie is a low FODMAP serving.

What does this pie taste like?

The flavour of strawberry rhubarb pie is sweet, but also a little sour. Rhubarb has a sour flavour, but combined with the sweet flavour of the strawberry it is a perfect match.

This gluten-free strawberry pie doesn’t taste too sour, but also definitely not too sweet. For me, it is the perfect combination on a warm spring or summer day.

Especially when you put a nice dollop of (lactose-free) cream or a scoop of vanilla ice cream on top!

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Gluten-free strawberry rhubarb pie

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  • Author: Karlijn
  • Total Time: 1 hour 40 min
  • Servings: 8 1x
  • Diet: Gluten Free


A recipe for strawberry rhubarb pie. A sweet and slightly sour pie for spring and summer. Delicious with some cream or ice cream. Low FODMAP, gluten-free and low lactose.


  • 350 g (2.6 cups) gluten-free flour mix (I use Schär Mix It Universal)
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 180 g (3/4 cup) cold butter + extra to grease the tin
  • 1 egg
  • 125 g (1/2 cup) white granulated sugar
  • 2 tbsp gluten-free bread crumbs
  • A 20 cm (8 inch) springform pan 
  • Baking parchment

For the filling

  • 400 g (14.1 oz) fresh strawberries
  • 300 g (10.6 oz) fresh rhubarb
  • 3 tbsp brown sugar
  • 1 tbsp corn starch


  1. Wash the strawberries, cut off the stems and cut into quarters.
  2. Cut off the tops and bottoms of the rhubarb. Then cut the rhubarb into small pieces of about 1 cm (1/2 inch).
  3. Place in a bowl with the strawberries and stir in the sugar and cornstarch.
  4. For the dough, place Schär Mix It Universal, sugar, salt and cinnamon in a bowl and stir.
  5. Cut the cold butter into cubes and add to the dry ingredients together with the egg.
  6. Mix with a mixer with dough hooks into a dough ball. Roll the dough into cling film and put it in the fridge for half an hour.
  7. Preheat the oven to 175 degrees Celsius (350 F).
  8. Line the springform pan with baking paper and grease the sides with a little butter.
  9. Take half of the dough ball and divide pieces of the dough over the bottom of the springform pan. Press with your hands into a smooth bottom. Take a quarter of the remaining dough and cover the edges of the springform with it. Save the last part for the top of the pie.
  10. Divide two tablespoons of gluten-free breadcrumbs over the bottom of the cake. This will absorb any excess moisture.
  11. Divide the filling over the springform pan. Add the strawberries and rhubarb, but don’t add any liquids from the bowl. Otherwise the filling will be too wet.
  12. Roll out the rest of the dough and cut into strips. Place this in a diamond pattern over the springform and press down a little bit with your hands.
  13. Bake the rhubarb pie in the oven for 50 to 55 minutes.
  • Prep Time: 15 min
  • Waiting time: 30 min
  • Cook Time: 55 min
  • Category: Dessert
  • Method: Oven
  • Cuisine: International

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