This Buckwheat Pastry recipe is an easy recipe for gluten free and dairy free pastry that feels like and handles like real pastry!

Many gluten free pastries are no fun to eat. They are either too hard, or too thick or too crumbly!

I used to bake lots of pies and breads before members of our family had to switch to a gluten free diet. We missed home made breads and all the other home baked foods. Many of the available gluten free mixes and off the shelf products gave no joy - and only the gluten avoiding members of the family would eat them - because it was that or nothing! So, I set myself the challenge of creating a range of breads and other foods that were a joy to eat, and that anyone would find tasty and pleasant to eat. I been experimenting with many recipes, all the time trying to find something that was both easy to make and enjoyable to eat. There have been many trials and failures along the way, but finally success! All my recipes have to pass the taste tests set by my children and my wife. Anything that fails is consigned to history!

I have also developed a range of gluten free pastry recipes, including this gluten free, dairy free pastry. All my recipes use ingredients that are readily available in supermarkets and health food stores.

This pastry can be frozen - all you do is roll it out as a sheet and lay it flat for freezing. If you are freezing more than one sheet, separate sheets of pastry with a sheet of kitchen paper.

All my recipes use basic ingredients. There are no premixes. There are no gums in this recipe.


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Allergy information:
This recipe uses: eggs

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