Discover a simple gluten-free tart dough recipe, perfect for Thanksgiving baking. Enjoy delicious desserts without gluten this holiday season!
Deliciously Simple and Versatile Crust for All Your Holiday Pies!
This easy gluten-free tart dough recipe is perfect for Thanksgiving and the holiday season. By utilizing millet and buckwheat flours, this versatile dough can be used for both sweet and savory tarts. It is ideal for beginners, as it comes together quickly with just a few simple ingredients, including olive oil, potato starch, and a splash of red wine vinegar or lemon juice. Whether you’re making a festive pumpkin tart or a comforting pot pie, this dough serves as a perfect base for your holiday creations.
The recipe emphasizes quick preparation and easy handling, making it accessible to all home cooks. Additionally, the dough can be refrigerated or frozen, allowing for make-ahead convenience. This gluten-free tart dough not only supports a variety of culinary creations but also makes it possible to enjoy holiday treats without compromising on dietary needs.
Whip Up a Flaky Masterpiece That Everyone Can Enjoy!
Hey everyone welcome back so today I wanted to share with you a pie crust recipe it is a millet buckwheat flour pie crust right now I have measured and I measurement so I have 120 g of millet flour tear that back out and then we’re going to do 100 G of buckwheat flour 101 let’s just take a little bit out H.
Okay and then we have to add 95 G of corn starch bring that back so I’m going to go like this and hopefully and I didn’t not weigh out enough so I’m going to have to grab some more and I’ll be right back now we’re at 66 we’re going to take this up to.
95 there we go add this all together and then mix all this together as long as I keep it in the bowl this gracious and I’m not using a mixer just.
Cuz I don’t mind doing it by hand looks pretty good now that we’ve got the flowers and the cornstarch mixed up we’re going to add the salt mix that in all right now going to make a little.
Well so we can add our olive oil in like this I to mix this in well all right see how we get kind of it get that like piz looking like crumbly um normal D type look to.
it now we are going to add the water to it so that’s way it should come out to be like like a sticky ball do a little bit at a time cuz I don’t want to eat too much let’s see here grabbing enough now you may not use it calls for.
150 to 165 G of water you may not use all of it so that’s why I’m saying I just kind of took my time and did a little bit at a time and then now’s take and grab it oh nice this is really nice then we’re just going to roll it into a.
ball and I’m not the best at making these so I’m going to try I’m trying to roll into ball cuz I’m trying I’m there we go okay going go like this and then we’re going to set this in the fridge for an hour to give it time to rest and set up and then we’re just.
Going to stick it in the middle of the pie tart and like spread it out and up the sides and there we have our milet buty C pie crust for our pumpkin pie that I’m going to make for Thanksgiving so this is such a healthy way to make your body crust and and tastier enjoy
