Low GI pie crust or shortcrust pastry

Ready to revolutionize your pies with a shortcrust pastry that delights while respecting your health? Try this low GI pie crust and Low Carb recipe, perfect for diabetics!

Have you always dreamed of a delicious shortcrust pastry that fits your healthy lifestyle? Look no further! This special low GI and Low Carb shortcrust pastry recipe is designed just for you. Without compromising on taste, it will revolutionize your sweet or savory pies while respecting the needs of diabetics. Hang tight, because a healthy culinary adventure begins here!

Regarding other flour alternatives, here are a few options you might consider:

1. Spelt or einkorn flour:
   • These flours are used by many people and offer a pleasant flavor. Some people mix them with other types of flours to achieve a balanced texture and taste.
2. Buckwheat flour:
   • Gluten-free buckwheat flour has a distinctive flavor. It can be used alone or mixed with other flours to bring a rustic flavor.
3. Chickpea flour:
   • Chickpea flour is a gluten-free alternative that can be used for savory pie crusts. It can bring a unique flavor and slightly grainy texture.
4. Blend of flours:
   • Some chefs advocate for using blends of flours to achieve a balanced texture and taste. For example, a mix of almond flour, coconut flour, and flaxseed flour may work for a low-carb shortcrust pastry.

The idea of ​​combining two types of flours (for example, buckwheat flour and spelt flour) can also bring an interesting complexity to the taste of the pastry.

Here are the ingredients you’ll need to make your shortcrust pastry:

• 150g barley flour (or rice flour)
• 1/2 teaspoon salt
• 1 egg
• 60g unsalted butter or vegetable butter (melted)
• 1 tablespoon water

Explanation: Barley flour or rice flour forms the base, salt brings balance, egg and butter create the texture, and a touch of water adjusts the consistency. Simplicity and efficiency for a perfect pastry!

If you want to learn more about the benefits of alternative flours for maintaining a stable sugar level, check out my comprehensive article on different low GI flours here.

How to prepare your Low GI pie crust or shortcrust pastry?

1. In a bowl, mix the barley flour (or rice flour) with the salt.
2. Add the egg and melted butter to the dry mixture. Knead until homogeneous.
3. Form a ball, refrigerate for 30 minutes.
4. Preheat the oven to 180°C.
5. Roll out the dough gently on a floured surface.
6. Use it for your pies (26 cm diameter mold) and blind bake if necessary.

My tips and tricks for success:

Add a personal touch to your pastry by experimenting with fresh herbs or spices. Adjust the consistency precisely for a pastry that is both easy to handle and flavorful.

FAQ

Can I freeze this pastry?
Yes, it freezes well for later use.

Can butter be replaced with a vegan alternative?
Absolutely, choose a quality vegetable butter.

Other Recipes to Try

• Clarified butter or Ghee: An ally for diabetics
• Moist chocolate cake with low GI honey and low carb
• Butternut and lentil soup Low GI and Low Carb
• Homemade peanut energy bar low GI
• French Beef Bourguignon: Low GI and low carb recipes for diabetics
• Quiche Lorraine IG bas

You are now armed to create a healthy and delicious shortcrust pastry. Whether you’re diabetic, a lover of authentic flavors, or simply looking for a more balanced option, this recipe will delight you. Feel free to share your experiences and treat your loved ones to this pastry suitable for all palates. Enjoy your meal!

Continue to Content

Pâte à tarte ou pâte brisée IG bas

Yield: moule de 26 cm

Temps de préparation: 15 minutes

Temps de repos: 30 minutes

Total Time: 45 minutes

Une recette de pâte brisée saine, parfaite pour les diabétiques, à indice glycémique bas et faible en glucides.

Print

Ingredients

• 150 gr de farine d'orge mondé (ou de farine de riz)
• 1/2 cuillère à café de sel
• 1 œuf
• 60 gr de beurre non salé ou de beurre végétal (fondu)
• 1 cuillère à soupe d'eau

Instructions

1. Dans un saladier, mélangez la farine d'orge mondé (ou de farine de riz) avec le sel.
2. Ajoutez l'œuf et le beurre fondu dans le mélange sec. Pétrissez jusqu'à homogénéité.
3. Formez une boule, réfrigérez 30 minutes.
4. Préchauffez le four à 180°C.
5. Étalez la pâte délicatement sur une surface farinée.
6. Utilisez-la pour vos tartes (moule de 26 cm de diamètre) et faites cuire à blanc si nécessaire.

Notes

Prenez le temps d'étaler délicatement la pâte et vous verrez qu'elle est facile d'utilisation. Lors de vos manipulations, si elle fait des trous à certains endroits, il est facile de "colmater" comme une pâte à modeler ^^ !

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 148Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 158mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 3g

Les informations nutritionnelles peuvent varier selon les produits et les marques choisis.

Avez-vous testé cette recette ?

Laissez un commentaire et une note sur le blog ou partager une photo sur Instagram