Gluten-free buckwheat shortcrust pastry is a simple alternative for making all your sweet and savory tarts. It has a slightly rustic flavor but is ideal for quiches and even fig tarte tatin. I found it easy to work with and roll out. Furthermore, buckwheat, naturally gluten-free, is also rich in fiber and nutrients. Its slightly dark color gives it a rustic charm. Whether you're a beginner or an experienced baker, you'll be able to make this pastry without difficulty. You only need a few simple ingredients, often already in your cupboards. I added psyllium husk for extra binding, but that's optional. With a little olive oil or butter, it maintains a good balance between crisp and tender. You'll be surprised by its versatility and simplicity.

Gluten-free shortcrust pastry version 2

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Preparation time 10 mins Cooking time 35 mins Rest time 30 mins Total time 1 hr 15 mins

Difficulty: Beginner Servings: 1

Ingredients

Servings

• 150g of buckwheat flour
• 50g of teff (or rice)
• 1 pinch of salt
• 4 tablespoons of olive oil or 60g of cold butter
• 1 cc of psyllium
• 1 egg
• 30 ml of cold water (adjust according to the texture)

Preparation

1. Mix the flours, psyllium and salt in a bowl.
   
2. Add the oil or butter in small pieces and rub the dough together with your fingers until it resembles coarse breadcrumbs.
3. Incorporate the egg then gradually pour in the cold water until you obtain a soft ball.
   
4. Wrap the dough in cling film and let it rest for 30 minutes in the refrigerator.
5. Spread it on parchment paper or a floured surface (with gluten-free flour) and garnish as desired.
   

Keywords: gluten-free pastry, buckwheat recipe, gluten-free pie crust, homemade pastry, easy shortcrust pastry, gluten-free alternative.

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