A Super Bowl party with a traditional sports menu of beer, wings, corn dogs and guacamole inspired me to include a little elegance with these gluten-free two bite tartlettes. They are baked in a mini muffin tin making them a perfect small bite appetizer. The possibilities for fillings are endless so if you don’t like one of the ingredients, feel free to be creative and add your favorites. The only fillings that don’t do so well are those with high water content.
Be sure to check out more of my gluten-free appetizer recipes including my gluten-free tartlettes with brie and date and gluten-free Thai coconut chicken on baby bok choy leaves.
Tartlette Shells – My preference is to make my gluten-free crepes for the shell. It’s a little more work but I think it’s worth the effort. I make them a day or two ahead to make it easier on the day of.
If you prefer a short cut, gluten-free tortillas are good alternative. They are a little less pliable but can be a quicker option. Siete Foods (grain-free), Rudi’s, BFree gluten-free tortillas, or any soft gluten-free tortilla will work in place of the crepe. Brown rice wraps are very brittle and don’t work very well for the tartlette shells. See the recipe card below for instructions on how to use them.
Gluten-Free Flour – I have used several different gluten-free flour blends for these gluten-free tartlette shells and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite.
Here’s the recipe for this special flour blend that I love for theses tartlettes and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- 1/4 c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours
How to Make Gluten-Free Tartlette Shells
Cut out 2½-3″ circles from the tortillas or crepes using a biscuit cutter or a wide mouth glass or jar. If using tortillas, heat them in the microwave for 7-8 seconds to make them a bit more pliable.
Stack 2 or 3 to make the process go faster. Press down firmly and turn the cutter.
Spray the muffin tin with oil spray. Reheat the cut circles in the microwave for a few seconds if they have cooled. They will need to be warm for this step. Once heated, keep them covered with a towel to keep warm. Take one circle and push it into a well of the muffin tin. No need to worry if it cracks a little bit.
The tartlettes are ready for the filling!