Gluten-free vegan shortbread IG low

I previously told you about gluten-free flours with a low or moderate glycemic index . So I continue today the demonstration with a gluten-free vegan pastry recipe and low GI. I think it will suit most of you. It is therefore free from eggs, gluten, lactose and thus low glycemic index.

You can use this broken dough for your salty preparations, but also for your sweet preparations (but not too huhu). I will suggest later a version of dessert without sugar on this basis.

The broken dough is a great classic of our cuisine, moreover if you want to learn variations of "no gluten or milk" of classic pastry you can go to discover my training pastry without gluten or milk .

The choice of flours for vegan gluten-free short pastry IG low

Here we will not use eggs, which have a glycemic index of 0 . But we'll get by anyway! I mix 3 IG flours down lupine flour, rich in protein, and buckwheat flour and nutmeg flour.

I also use in this recipe flax seeds that will give binder, replace the role of eggs. Their GIs are also low. In this way the total glycemic index of the recipe should not explode your insulin level.

I told you in a previous article I can not know the exact GI of my final recipe, because it should be tested exactly. Many factors come into account, such as cooking, salt ... So we start on the premise that by using low GI ingredients, in the end we should be fine.

Spread the gluten-free vegan pastry well

If there is one thing that is not always obvious to do in pastry without gluten is to properly spread the funds of pies. So here is a great tip to get there without a problem.

Take a good quality silicone mat ( see the model I 'm using by clicking here ), and just put a sheet of baking paper on top.

Drop your ball of dough over it. Add a sheet of baking paper to the dough and take out your rolling pin.
Spread the dough between the two leaves. Thanks to the special silicone pastry mat you will see it's magic the sheet does not slip and it's very easy!
Finally, slide the bottom sheet with the dough into your mold, adjust and remove the top sheet. Cut out the excess baking paper if necessary.
You will have a spread dough evenly and very easily. If my explanation is not clear, take a look at the video above.

The Ankarsrum robot used in the video

It's been almost a year since I tested the Ankarsrum robot, you've already seen it if you followed the training pastry without gluten or milk .

When you make gluten-free pasta, breads or cakes, you quickly realize that a robot is essential. It depends if you do it often. Pasta without gluten requires a better mix or kneading which justifies to acquire a robot of good quality. After that we can always manage without, it makes the muscles of the arms;).

The Ankarsrum robot is Swedish, you can get 10% off the purchase with the promo code here . It does not have the shape of the robots that I usually use but to incorporate the ingredients and see what happens in the tank, it is very convenient! To create my new recipes this is the one I use because I see much better and to incorporate the ingredients during the mix I do not put everywhere.

I have not tried the accessories that go with it but as the engine is very powerful you can add a grinder to make flour. There are a lot of accessories available to put on this robot, which makes it very versatile.

Gluten-free vegan pastry recipe

Gluten-free vegan shortbread IG low

For 1 gluten-free vegan pastry

Preparation time : 10 minutes

ingredients

100 g of lupine flour
100 g of buckwheat flour
50 g of nutmeg flour
50 g freshly ground flaxseed
Salt
125 g of coconut oil
200 ml of water 

Mix the lupine flour, nutmeg flour and buckwheat flour. Add the ground flax seeds.
Add a pinch of salt and coconut oil.
Start kneading and slowly add the water.
Knead well because pasta without gluten must be kneaded a little longer than pasta with gluten.
Once you get a homogeneous ball of dough, use the technique of video explained above to spread your dough.

Source: cuisine-saine.fr