Gluten-Free Tart Dough with Buckwheat and Brown Rice Flour | Easy Vegan Recipe

A healthy, easy-to-make, and digestible tart dough

This homemade gluten free tart dough recipe is perfect for anyone avoiding gluten or looking for a healthier alternative to store-bought doughs. It’s made with naturally gluten-free buckwheat flour and brown rice flour, both rich in nutrients and ideal for balanced, wholesome cooking.

• Buckwheat flour is high in fiber, magnesium, and antioxidants. It has a moderate glycemic index, helping to stabilize blood sugar levels.

• Brown rice flour is milder in flavor and provides iron, selenium, and a good amount of fiber. It also supports digestion.

Simple and quick to prepare, this dough is vegan, gluten-free, and free of additives. It holds well during baking, doesn’t stick, and works great for both savory and sweet pies.

Gluten-Free Tart Dough with Buckwheat and Brown Rice Flour | Easy Vegan Recipe

INGREDIENTS

• 150 g brown rice flour

• 100 g buckwheat flour

• 1 pinch of salt

• 4 tablespoons olive oil

• 15 cl water

PREPARATION

1. In a mixing bowl, combine the brown rice flour, buckwheat flour, and the pinch of salt.

2. Add the olive oil and water, then mix with a wooden spoon or by hand until a homogeneous dough forms.

3. Knead briefly until you get a soft and non-sticky ball.

4. Roll out the dough with a rolling pin on a lightly floured surface or parchment paper.

5. Place the rolled dough into a tart pan lined with parchment paper.

6. Chill for 10–15 minutes if desired, or fill immediately with your favorite filling (vegetable quiche, vegan pie, fruit tart, etc.).

Tips & Variations

• You can blind bake the dough for 10 minutes at 180 °C (350 °F) before adding moist fillings.

• For a more rustic texture, add a tablespoon of seeds (chia, poppy, sesame...).

• Substitute half the buckwheat flour with chestnut flour for a sweeter version.