Is Strawberry Rhubarb Streusel Pie Gluten Free?

The Ingredient Breakdown

As a food scientist, I look at the structural components of a recipe to determine dietary suitability. In this pie, the issue isn't the fruit filling—which is naturally gluten-free—but the construction of the pastry and the topping. The filling consists of strawberries, rhubarb, and thickeners like corn starch, which are safe. However, the danger for gluten-sensitive individuals lies in the crust and the streusel.

Let's look at the enriched wheat flour. This is the primary ingredient in both the crust and the streusel topping. Wheat flour contains gluten-forming proteins (glutenin and gliadin) that give the pie its structure. Because this is a standard commercial product, there is also a high risk of cross-contamination during manufacturing, as the facility likely processes other wheat-based products.

Additionally, the crust contains soybean oil and hydrogenated soybean oil. While not a gluten issue, soy is a common allergen. The dough also includes sodium metabisulfite, a preservative used to maintain dough condition and color, which some sensitive individuals react to, though it is not a gluten source.

Nutritional Value

From a nutritional standpoint, this pie is a high-calorie, high-sugar dessert. The filling relies on added sugars and dextrose, which spike blood glucose levels. While rhubarb provides fiber and strawberries offer Vitamin C, the high sugar content and the use of hydrogenated oils in the crust negate many health benefits.

If you are following a diet for weight management or diabetes control, this pie is not an ideal choice. The combination of refined flour and processed oils makes it calorie-dense without providing significant satiety or micronutrients. It fits into a 'sometimes food' category rather than a regular dietary staple.