Gluten-free buckwheat shortcrust pastry is a simple alternative for making all your savory and sweet tarts. It has a slightly rustic taste, but is ideal for quiches and even fig tatin. I found it easy to work with and spread. Buckwheat, which is naturally gluten-free, is also rich in fiber and nutrients. Its color is slightly dark, which gives it a homemade 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 present in your cupboards. I added psyllium for extra binding, but it's optional. With a little olive oil or butter, it maintains a good balance between crisp and soft. 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

• 150 g buckwheat flour
• 50 g teff flour (or rice flour)
• 1 pinch of salt
• 4 tbsp olive oil or 60g cold butter
• 1 tsp psyllium
• 1 egg
• 30 ml cold water (adjust according to 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 with your fingers.
3. Add 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 baking paper or a floured surface (with gluten-free flour) and garnish as desired.
   

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

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