Buckwheat lends an earthy edge to this tender dough, which can be used in savory or sweet applications. See some recipe ideas below. Source: EatingWell Magazine, May 2020

Andrea Nguyen


Ingredient Checklist


Instructions Checklist
  • Cut butter into 1/2-inch cubes; freeze for 10 minutes.

  • Combine all-purpose flour, buckwheat flour, sugar, rosemary and salt in a food processor. Pulse to combine. Scatter the butter on top and pulse until there are pea-size pieces. Add ice water, then process until loose dough bits form.

  • Dust two 16-inch-long pieces of plastic wrap with flour. Divide the dough bits between them. Gather up one piece of plastic and press the dough into a 5-inch-wide disk. Repeat with the remaining dough.

  • Refrigerate for 2 hours or up to 3 days. Before using, let the dough stand at room temperature for 10 minutes.


To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Tips: Buckwheat flour is made from whole-grain buckwheat. This rich, gluten-free flour comes in light and dark versions. The darker flour has a bolder, nuttier flavor. Find it in the baking aisle of your supermarket.

Use the dough to make a Rhubarb-Strawberry Galette or make crackers or hand pies.

Crackers: Roll 1 disk out to 1/8 inch thick and cut into desired shapes. Place on a parchment-lined baking sheet and sprinkle with shredded Cheddar. Chill for 20 minutes. Bake at 400 degrees F until crisp, 12 to 14 minutes.

Hand pies: Divide 1 disk into 8 pieces. Roll each into a circle and fill as desired. Seal and brush with egg wash. Chill for 20 minutes. Bake at 400 degrees F until lightly brown, 15 to 20 minutes.

Nutrition Facts

177 calories; 11.9 g total fat; 7.2 g saturated fat; 31 mg cholesterol; 182 mg sodium. 41 mg potassium; 15.7 g carbohydrates; 1.1 g fiber; 3 g sugar; 2.2 g protein; 359 IU vitamin a iu; 42 mcg folate; 6 mg calcium; 1 mg iron; 4 mg magnesium; 2 g added sugar;