To introduce the recipe for gluten free buckwheat crust with no additives and gums, I have chosen pink salmon individual quiches. Previously, I have been making these individual quiches with canned salmon and other fillings, using not a very typical recipe for the crust.
The recipe below uses very similar ratios of ingredients, but differs in the choice of flour source. The use of a single flour – buckwheat flour – instead of the mixture of gluten free flours, makes the final product free of any additives and gums flour mix contains.
I have developed the recipe for this type of pastry originally in a sweet version, to have an alternative to a quick puff pastry gluten free. I still use this recipe to bake shells for a variety of sweet pastries.
I also make walnut and sour cherry strudel from this versatile pastry.
Savoury version of this pastry makes wonderful crackers, spiced with any herbs and seeds.
I also used it to make individual quiches with different fillings.
Since the belated discovery of the wonderful quality of buckwheat flour to bind ingredients in gluten free bakes, I started to use this single flour in baking, to make products completely free from any additives and gums, making the product completely natural.
enough to make 10-12 individual quiches, I made 6 quiches and a tray of sesame crackers
- 200g buckwheat flour (I used Coles Organic Brand)
- 50g unsalted butter
- 25g (half) egg
- 90ml milk
- 5g salt, 1 tea spoon
- 10g sugar, 2 tea spoons
- tapioca flour to roll
for 6 quiches
- 1 small can of pink salmon
- 3 eggs
- 1 red capsicum
- 1 zucchini
- 2 table spoons flaxseed meal
- 2-3 table spoons of grated carrots (I use my spicy fermented carrots)
- salt pepper to taste
- chosen herbs and spices
- sift buckwheat flour into a wide bowl
- add salt and sugar, mix with a whisk
- add butter and work it into the flour with your fingertips until medium size crumbs
- add milk and egg, mix it in with a knife until all liquid is contained in medium size pieces
- gather the dough together and make a ball
- wrap the dough and rest it for 20-30 min in the fridge (the dough can be kept in the fridge for several days before use)
- cut the ball in half
- use one half to roll and make thin crackers
- make 6 smaller balls and roll them individually on the sheet of baking paper, using tapioca flour to dust
- when inserting the dough for a shell, turn extra dough inside to make sides of the shell double thickness
- grate zucchini, carrots, dice red capsicum
- lightly beat eggs
- use seasoning, add chosen herb and spices (for flavour I use my own fermented carrots and fermented garlic and chilli paste)
- add flaxseed meal, add eggs
- mix everything together
- fill pastry shell nearly to the top
- I used goat cheese leftovers in two quiches
- bake in preheated to 170C fan forced oven for 35min.
- this pastry separates without any problems from non stick baking pans without them being greased, you can use both whole baking pans for tartlets and those with a removable bottom
- for crackers, roll the dough very thin
- brush with egg wash
- sprinkle with salt, white and black sesame seeds and thyme leaves
- cut in individual shapes
- transfer to a lined baking tray
- bake in preheated to 170C fan forced oven for 13 min.
- let quiches rest on a wire rack for 7-10 min
- they are delicious both warm and cold
- quiches can be served with any salad
- they keep well for 2 days, but can be frozen and reheated if stored for longer time
The crust made from buckwheat pasty is very easy to handle, it can be rolled very thin, used without blind baking. It stays dry and nearly crunchy even with quite wet fillings. The taste goes very well with canned fish, including tuna, and also with feta and goat cheese. The choices for fillings are limited only by imagination. Cooked mushrooms, caramelised onions, roasted tomatoes and any roasted vegetables can be used to bake savoury tarts using this crust as a shell. I am now working on a true puff pastry from buckwheat flour. Wish me luck!