Delicious, pleasant, and very delicate buckwheat shortcrust pastry, perfect if you want to try something different or need to prepare it for people with celiac disease.
Buckwheat is known as a pseudocereal because it is a herbaceous plant that behaves like a cereal. When ground, it produces flour that can be used like other flours.
Buckwheat is also rich in iron, zinc, and selenium, and is excellent against diabetes.
Be sure to check that the baking powder is also gluten-free.
The shortcrust pastry is made with buckwheat flour, which gives it a very distinctive taste. I’ve added gluten-free cornstarch and half a teaspoon of baking powder to make it more elastic.
It contains no butter, but I’ve used vegetable oil and brown sugar, although granulated sugar works just as well.
Although it contains no gluten, I’ve taken care to experiment and test for you a recipe that guarantees an elastic dough that doesn’t break when rolled out.
You can use this base in various recipes: I recommend using it to prepare a good raspberry jam tart or cookies of any shape and size for breakfast and snacks.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 10/12
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 205.79 (Kcal)
- Carbohydrates 29.31 (g) of which sugars 8.19 (g)
- Proteins 4.45 (g)
- Fat 8.98 (g) of which saturated 1.62 (g)of which unsaturated 7.01 (g)
- Fibers 2.26 (g)
- Sodium 120.95 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Buckwheat Shortcrust Pastry
- 2 cups buckwheat
- 2 eggs (room temperature)
- 7 tbsps brown sugar (or granulated)
- 1/2 cup cornstarch (maizena) gluten-free
- 1/3 cup vegetable oil
- to taste lemon (zest grated)
- 1 tsp baking powder, gluten-free
- 1 pinch salt
Tools
- Rolling Board
- Food Scales
Steps for Buckwheat Shortcrust Pastry
On the rolling board, form a volcano with the flour and cornstarch together with a pinch of salt, baking powder, brown sugar, and grated lemon zest.
Add the oil, the two eggs, and knead.
(Depending on the size of the eggs, you may need a few more grams of buckwheat flour).
Quickly knead until a smooth dough is obtained.
Wrap it in cling film and let it rest in the fridge for about half an hour.
You will feel it become more compact, now it’s ready to be used to make cookies or a tart.
Tips
Once prepared, seal it well in plastic wrap. The shortcrust pastry can be stored in the fridge for up to 3 to 4 days.
If you don’t use it all, you can store it in the freezer for several months.
If you don’t use it all, you can store it in the freezer for several months.
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