Here is how to make gluten free pastry in Jeenas Kitchen.
When we think about eating pastry it is always wheat pastry that comes to mind, because wheat flour contains gluten it means it is easy to stretch and bind and use for baking recipes but for people who can not tolerate gluten in their diets there are some alternatives to using wheat flour in baking pastry.
Using other flours than wheat to bake pastry is a very different experience, the texture, feel, taste and whole look of gluten free pastry is so very different to using wheat, different it may be but is delicious.
This gluten free buckwheat pastry recipe uses a binder called xanthan gum with out the xanthan gum the buckwheat flour would not roll out and stretch, so it is necessary to use xanthan gum to achieve a pastry from the buckwheat flour.
Buckwheat flour is perfect for baking savoury dishes like pies, pasties, flan, biscuits.....the list goes on!
Buckwheat flour has lots of health benefits including being high in fibre and containing all 8 amino acids.
I can eat wheat/gluten but I like using gluten free buckwheat flour because it has a real wholesome rustic nutty taste and is very nutritious.
Ingredients
3 Cups Buckwheat Flour
4 Tbsp Rapeseed Oil
3 Tbsp Olive Oil
1 Level tsp Xanthan Gum
1/2 tsp Salt
Cold Water
(For a gluten free vegan buckwheat pastry using margarine...
Use the same method rubbing wet ingredients into the flours with
150g buckwheat flour, 40g rice flour, 1/2 tsp salt, 1 tsp xanthan gun, 1/2 Tbsp cider vinegar, 1 Tbsp rice bran oil, 50g margarine.)
Use the same method rubbing wet ingredients into the flours with
150g buckwheat flour, 40g rice flour, 1/2 tsp salt, 1 tsp xanthan gun, 1/2 Tbsp cider vinegar, 1 Tbsp rice bran oil, 50g margarine.)
Xanthan gum
How to make Gluten Free Pastry..
In a bowl mix well your buckwheat flour with your xanthan gum and salt.
Add your olive and rapeseed oil and rub together with your fingers.
Your pastry mix will not clump together like when using wheat and butter (shortcrust pastry).
It should stick together in your hand then crumble away.
Carefully add cold water to your gluten free pastry mixture.
Only add a little at a time keep mixing well before adding more water so that you can see when you do not need to add any more.
Only add a little at a time keep mixing well before adding more water so that you can see when you do not need to add any more.
When the gluten free pastry mixture is clumping together and becoming a little sticky then your buckwheat pastry is ready.
Bring together with your hands to form a ball.
Roll out and use as desired.
You can bake pies, pasties, flans, quiches...
Check out my delicious Red Lentil Flan Recipe using my gluten free buckwheat pastry !
See my Special Diets section for more gluten free recipes
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