Pie crust or sweet pastry low GI

Prepare to indulge in irresistibly pie crust while maintaining your glycemic balance. Indulgence without regrets!

You already know my shortcrust pastry recipe, but today, I’m offering an even healthier and more delicious variation, perfect for lovers of gourmet flavors and diabetics who want to treat themselves without compromising their well-being. The base remains similar, but with a twist: the use of barley flour. It’s simple, it’s good, and it can adapt to your desires with different flour alternatives. Ready to revolutionize your tarts?

Some alternatives for choosing your flour:

• Flaxseed flour: Rich in fiber and omega-3 fatty acids, it can be used as a replacement or in combination with other flours for an interesting texture.
• Coconut flour: It’s already included in the recipe I shared, but it can be used in larger quantities if you enjoy its taste and texture.
• Lupin flour: It’s low in carbs and rich in protein. It can be mixed with other flours for a protein-rich dough.
• Buckwheat flour: Although not gluten-free, buckwheat flour has a relatively low glycemic index and can be used to add a rustic flavor to the dough.
• Cashew flour: It’s rich in healthy fats and can be used for a dough with a crumbly texture.

Remember that replacing one flour with another can change the texture and taste of the dough, so it may be helpful to experiment to find the blend that suits you best.

Here are the ingredients you’ll need for this recipe:

• 150g barley flour: A healthy alternative with a lower glycemic index.
• 60g unsalted butter or vegetable butter, melted: For a melting texture.
• 1 egg: To bind and give structure.
• 1 tablespoon maple syrup or honey or natural sweetener (optional): For a sweet touch, adjust according to your preferences.
• A pinch of salt: To enhance the flavors.

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

How to prepare your pie crust or sweet pastry?

1. Preheat the oven to 180°C (350°F) and line a tart pan with parchment paper.
2. Mix the barley flour, melted butter, salt, and your choice of sweetener.
3. Add the egg and mix until you get a homogeneous dough. Add water if necessary.
4. Let the dough rest in the refrigerator for 30 minutes.
5. Roll out the dough in the pan, making sure to cover the bottom and edges well.
6. Trim the excess dough from the edges and prick the tart base with a fork.
7. Your dough is ready to be used in a recipe.

My tips and advice for successful low GI sweet pastry:

• Try it with other flour alternatives to vary the pleasures.
• Add spices like cinnamon for a warm note.
• For an even lower carb version, replace maple syrup with a natural sweetener.

FAQ

Can the pie crust be frozen?
Absolutely, it freezes very well.

Can barley flour be replaced with another low GI flour?
Certainly, try it with almond or coconut flour according to your preferences.

Other recipes to try

• Pâte à tarte ou pâte brisée IG bas
• Guide des Alternatives de farine pour une cuisine saine
• Biscuits de Noël IG bas
• 10 low GI flours: How to choose, use and enhance your recipes

You’re now equipped for a guilt-free culinary experience. Feel free to customize this recipe to your tastes, and share your creations with us. Healthy baking is possible and delicious! Enjoy your meal!

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Pâte à tarte ou pâte sucrée IG bas

Yield: moule de 26 cm

Temps de préparation: 10 minutes

Temps de repos: 30 minutes

Total Time: 40 minutes

Une pâte sucrée IG bas, parfaite pour les diabétiques et les
amateurs de saveurs saines. Facile à préparer, délicieusement croquante !

Print

Ingredients

• 150 gr de farine d'orge mondé
• 60g de beurre non salé ou de beurre végétal, fondu
• 1 œuf
• 1 cuillère à soupe de sirop d'érable ou miel ou édulcorant naturel (optionnel, ajustez selon vos préférences)
• 1 pincée de sel

Instructions

1. Préchauffez le four à 180°C (thermostat 6) et tapissez un moule à tarte de papier sulfurisé.
2. Mélangez la farine d'orge mondé, le beurre fondu, le sel et le sucre de votre choix.
3. Ajoutez l'œuf et mélangez jusqu'à obtenir une pâte homogène. Ajoutez de l'eau si nécessaire.
4. Laisser reposer la pâte au frais pendant 30 minutes.
5. Étalez la pâte dans le moule, en veillant à bien couvrir le fond et les bords.
6. Retirer le surplus de pâte sur les bords et piquez le fond de tarte avec une fourchette.
7. Votre pâte est prête à être utiliser dans une recette.

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: 134Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 27mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 3g

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

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