Gluten Free Pop Tarts Recipe
- Prep Time:
- 20 min
- Cooking Time:
- 17 min
- Serves:
- 8
Ingredients
- PASTRY -
3/4 cup (111 g) gluten free measure for measure flour
1/2 cup (60 g) GF millet flour
1/3 cup (53 g) rice flour
1/3 cup (40 g) tapioca flour
1/2 cup GF powdered sugar
1/2 tsp. Xanthan gum
1/2 tsp. Sea salt
1/2 tsp. Baking soda
1/2 cup unsalted cold butter, roughly chopped (I place the butter in the freezer for 10 minutes before using)
6 Tbsp. Cold cream + 1/2 tsp. Apple cider vinegar or lemon juice whisked together
Egg wash - 1 small egg whisked with a pinch of salt (if you can’t have eggs use melted butter with a pinch of brown sugar)
- BLUEBERRY JAM FILLING (or use jam of choice) -
12 oz. fresh or frozen blueberries
2 Tbsp. Brown sugar or sweetener of choice
1 Tbsp. Fresh lemon juice
1 Tbsp. Tapioca flour
- GLAZE (optional) -
1 cup GF powdered sugar
1 1/2 - 2 Tbsp. of raspberry, strawberry, or blueberry juice. (the juice adds color)
Instructions
- - PASTRY -
- Place all the dry ingredients (flour to baking soda) into a food processor and mix to combine
- Add chilled butter and pulse until the texture looks similar to rice. Add the cream mixture and process until a dough forms. The mixture will start fairly dry, but after about 2 - 3 minutes, it forms a dough
- Wrap the dough with plastic wrap and place in the fridge for 30 minutes. You can also refrigerate it for up to 2 days, then when ready, bring it to room temperature for 2 hours before using
- - SHAPE THE PASTRY -
- Preheat the oven to 400 F
- Divide the dough into equal halves
- Roll each half into an 8-inch log and cut it into 4 equal pieces. I used a ruler to do this
- Roll each piece into a 4 1/2 x 6-inch shape, then cut the rectangle into equal halves, giving you a 4 1/2 x 3-inch rectangle. Size is not important as long as both are the same
- Cover a large baking sheet with parchment paper and place half the rectangles on the baking sheet about 1/2-inch apart
- Spoon about 1 tablespoon of filling into the middle of each rectangle, leaving a 1/2-inch border around each rectangle for sealing. Don't put too much filling, or it will seep out
- Dip your finger in water and dampen the edges of the pastry. Lay the other rectangle on top and, using a fork crimp the edges to seal the dough. You can also use egg wash for this
- Using a toothpick, poke a few holes in each pastry, then brush with egg wash
- Bake for 15 - 18 minutes until they start to brown. Careful not to burn them, then transfer to a wire rack to cool
- - BLUEBERRY FILLING - Place everything to the same food processor as the dough and process until you form small grain-like pieces (no need to clean it first), then transfer into a saucepan and cook over medium heat, stirring often, until thickened. 2 - 3 minutes. Cool in the fridge before using
- FOR THE GLAZE, whisk powdered sugar with juice until smooth and drizzle over cooled pastry
Comments
Rachel
these pop tarts turned out so good and easy recipe too, thank you.
Jennny
omg, these pop tarts are so good!
Joan
The recipe is much easier than I thought it would be, and the pop tarts are better than the once I remember with gluten. A ***** 5 star recipe!