BUCKWHEAT SHORTBREAD GLUTEN FREE
Gluten free shortcrust pastry with buckwheat flavor
Difficulty level
![](/IRCA/Recipes/image/635053/image-thumb__635053___auto_b492ef3e91c9043ccd499cc4b73eae8d/FROLLA%20GLUTEN%20FREE%20RID.jpg)
Gluten free shortcrust pastry with buckwheat flavor
Ingredients
TOP FROLLA GLUTEN FREE | g 850 |
unsalted butter 82% fat | g 350 |
eggs | g 210 |
buckwheat flour | g 200 |
raw sugar | g 100 |
-Mix all the ingredients in a planetary mixer with the leaf.
- Roll out the pastry between 2 sheets of baking paper and roll it to the desired thickness and place in the refrigerator to rest for at least 2 hours.
- Bake as usual (for shortbread biscuits 6mm thick, bake in a convection oven for 10 minutes at 160 ° C and another 10 minutes at 150 ° C)
Pastry Chef, Chocolatier and Baker
"It's possible to substitute AVOLETTA with DELINOISETTE
"