Buckwheat Flour Shortcrust Pastry

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Making a Bakewell Tart with this Pastry from Scratch Here.

Read about this handy pastry in greater detail: Here and Here. 

Made with both a Chia and Hen Egg.

Handpies made with the chia and egg version.

Ingredients

110g Buckwheat Flour
50g Butter, very cold, cut into cubes
4 to 6 Tbsp Ice Cold Water

Optional: Add 1 Tbsp Caster Sugar for Sweet Pastry.

Makes 4 10cm Tarts.
Chia Egg version is the best

Method

1. Add the Buckwheat Flour to a bowl.

2. Add the Butter and crumble together with hands until it forms a lumpy, dry breadcrumb like mixture.

3. Add a Tbsp of Cold Water and mash together with fork. Keep adding Water and mixing until the Dough is sticky, but firm.

4. Dust with flour, knead into a ball and then form into a flat disc and place in fridge for 1 hour.

5. Grease the baking tin with Butter and scatter with Buckwheat Flour, shaking out the excess.

6. Let the Dough rest out of the fridge for a few minutes then roll out the Dough into a circle and place over the baking tin. Dough will be fragile and may need to be dusted and re-kneaded. Prick the bottom with a fork.

7. Bake for 15 to 20 minutes at 180c (Fan) or until golden brown and firm to the touch. Rest in tin until cool.

Variations:

Flax Egg: Add 1 Flax Egg (Combine 1 Tbsp Ground Flaxseed and 3 Tbsp Water, mix and leave in the fridge for 15 minutes) instead of the Water and mix as normal. Dough will be less sticky and will be easier to roll out thin.

Chia Egg: Add 1 Chia Egg (Combine 1 Tbsp Ground Chiaseed and 3 Tbsp Water, mix and leave in the fridge for 15 minutes) instead of the Water and mix as normal. Dough will be barely sticky and can be rolled out as thin as possible.

57 thoughts on “Buckwheat Flour Shortcrust Pastry

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  8. Great recipe! Thanks for sharing! Do you think this would work well with shortening, lard, or some other butter replacer? I have yet to find a good pastry crust that is both gluten and dairy free.

    Liked by 2 people

    • Thank you. I haven’t tried it myself, but I imagine it could work. I’ve seen a few recipes with a split between butter and coconut oil, which melts faster than butter, so I imagine if a fat were cold enough to be worked into the dough without melting too much, it should be okay. I’ve also used olive oil in a few simple buckwheat pastry recipes and they came out similar to this. Sorry I can’t be of more help, I hope you’ll find what you’re looking for. If I can be of any help feel free to ask.

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    • That’s a wonderful memory. Buckwheat has been a favourite of mine since the beginning of my journey into better health, though it’s only in the last two or so years since I started using the flour. I hope you’ll find recipes to enjoy here, thanks for stopping by.

      Liked by 1 person

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  20. I need to try this! I can’t eat gluten and I looove pastry! I just started my own blog where I will be posting healthy and affordable gluten free recipes, so feel free to check it out! There isn’t much on at the moment but I will be posting regularly 🙂 I love your blog by the way!

    Liked by 1 person

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  22. When I read the title I was very intrigued! Do you have a vegan scone recipe by chance? Greetings from across the pond please have a full breakfast for me I miss it so much!

    Liked by 1 person

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    • I’ve never had the opportunity to try out teff flour, but it is on my list. The buckwheat is what really makes this work, it’s a very strong free-from flour, even when used as a stand-alone flour, but I’d be really interested to hear how it worked if you do decide to try it out. I’m glad to see I’m not the only one who is both gluten free and nightshade free! It seems to be a rare combination.

      Like

      • I don’t update my wordpress blog very much, and it’s not overly food-oriented, but if you want to check out my Tumblr, I’ve got a lot of nightshade-free stuff there: Here’s a link to the posts tagged “no nightshades.” http://yummyfixins.tumblr.com/tagged/no-nightshades
        P.S. I don’t mind if you don’t “approve” this comment. I’m not trying to get more followers or anything. You can keep it to yourself, I don’t care. (My blogs are kind of like a database for me, and so I don’t have to answer the same questions over and over again.)

        Liked by 1 person

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    • I’m a long time fan of buckwheat flour, it’s my most used free-from flour and one of the most versatile in my own experiences with it. I’m relativity new to sorghum so I really enjoyed reading about i.

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  28. I’m planning to try your crust. What does “(fan)” mean after 180c?
    Thanks much! I love buckwheat, too. Best GF flour, but hardly anyone uses it.

    Liked by 1 person

  29. Hello,
    I bought buckwheat today hoping to make bread and pastry for my GF DF son, will Dairy free spread or oil work in this recipe?
    Thank you x

    Liked by 1 person

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