Gluten, egg and dairy free, buckwheat shortcrust pastry, a very original and fast alternative to the traditional homemade cake. As we have said on other occasions: “try to believe“.
BUCKWHEAT SHORTCRUST PASTRY: GLUTEN, EGG, AND DAIRY FREE
Buckwheat and rice shortcrust pastry, an alternative to the traditional homemade tart, the cake is also made very practical. The dough is compact and workable even for those who love pies with many decorations. .
Here you can find another recipe always Gluten, Egg and Dairy free.
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how to bind gluten free flour
In other words, the processing of doughs with special gluten-free flours is facilitated with the use of hot water. In this case gluten, egg, and dairy free, the elements need to be helped to bind. Buckwheat and rice shortcrust pastry will be yummy.
The dough will still be compact and very workable so as to guarantee even more complicated decorations.
Let the dough rest for 30 minutes wrapped in plastic wrap.
After that roll out the dough using a rolling pin and two sheets of baking paper.
Take a pan of 20-22 cm in diameter, oil it and flour it or use the same baking paper used to roll out the buckwheat and rice pastry. Fill the tart with jam or marmalade of your taste and complete with the decorations you love most.
Bake for 30 minutes at 180 ° in a preheated oven. Let it cool before serving.
BUCKWHEAT AND RICE SHORTCRUST PASTRY: GLUTEN, EGG, AND DAIRY FREE
100 gr buckwheat flour
100 gr rice flour
50 gr of potato starch
60 ml of seed oil
70 ml of hot water
90 grams of sugar
½ sachet of baking powder
½ jar of jam or marmalade