Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed. Related Posts. You will…. When you are ready to make the pop tarts, just allow the dough to warm up on the counter for minutes before you roll it out. One of the questions I get asked all of the time is what brand of gluten-free sprinkles I use in my gluten-free baking. Please make sure to check the label of any sprinkles you buy, because companies often change ingredients.
These gluten-free pop tarts were made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum it. Most gluten-free all-purpose flour blends have the starches and the xanthan gum already in them. The xanthan gum is important because it helps to replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour. If your flour already has the xanthan gum in it, you will not need to add any more. If you do, you will get gummy dough! I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal.
You may experience different baking results depending on the gluten-free flour blend you choose. Use a spoon to scoop the flour out of the bag into a dry measuring cup not a Pyrex measuring cup used for liquid. After spooning the flour into a measuring cup, use the back of a knife to level the flour off the measuring cup. P lease do not use a measuring cup to scoop the flour directly out of the bag. If you do, you may get more flour than the recipe calls for because the flour often gets compacted in the bags.
I have also included a dairy-free option for this gluten-free pop tart recipe. My youngest son, my husband and I are all dairy-free as well. So I always try and have a dairy-free option for my recipes.
For the dairy-free option, I used Smart Balance butter. So, now you too can enjoy gluten-free and dairy-free pop tarts. I promise that these gluten-free pastries are just as delicious made with dairy-free butter. Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond, cashew or coconut milk.
I also like baking with coconut oil, Earth Balance or Smart Balance butter. Click To View More Recipes. Disclosure: This post may contain affiliate links. To learn more check my Disclosure page. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. These were amazing! The pastry was moist and rich with a nice bake. I will definitely be making these again. I had some dough left over that I froze for next time.
So glad to come across this recipe! Being gluten, dairy, soy, coconut, palm, and egg free can often present challenges. But, they tasted so good! I am so happy with how they turned out!
I used GFJules flour and real butter, but I substituted coconut oil for the shortening since that is all I had on hand. I will know for next time! Also, I want to try moistening the edges of the dough before crimping to help them seal better.
I used seedless raspberry jelly this time, but my family has already discussed our next flavor: apple jelly with a cinnamon brown sugar glaze!
This recipe was delicious! The pastry was so incredibly easy to put together, and to work with. I will definitely be making these again, and using your recipe for pie crust! Speaking of pie, we enjoy a two trust apple pie. The milk can be your favorite nondairy milk, or even water.
Egg : There is only one egg in this recipe, but it really helps stabilize and add richness to the pastries. The risk is that the dough will be tough, since sugar is a tenderizer.
Line a large rimmed baking sheet with unbleached parchment paper and set it aside. Prepare the crust. In a large bowl, place the flour, xanthan gum, cornstarch, salt, and granulated sugar, and whisk to combine well. The dough will be thick. Divide the dough into two equal parts and work with one at a time, covering the other with plastic wrap or a towel to prevent it from drying out.
Place the first piece of dough on a lightly floured surface and dust lightly with more flour to prevent it from sticking. Slice it into rectangles approximately 3-inches x 4-inches. Gather and reroll scraps, and repeat with the other half of the dough. There should be at least 24 rectangles in total.
Prepare the filling by placing all of the filling ingredients in a small bowl and mixing them to combine well. Cover the filling on each rectangle with a matching rectangle, and press all around the clean edge to seal. Trim any unmatched or jagged edges. Place the pastries about 2-inches apart from one another on the prepared baking sheet. Dock the pastries by piercing them all over the top with a toothpick or the tines of a fork.
Place the baking sheet in the center of the preheated oven and bake until the pastries are very lightly golden brown on the edges and set in the center, about 8 minutes. Remove from the oven and allow the pastries to cool completely. When the pastries are nearly cool, make the glaze. Add the 2 teaspoonful of water and mix until combined into a thick paste.
Add more water by the half-teaspoonful as necessary to create a thickly pourable glaze. Spread the glaze generously on top of each cooled pastry. Allow to set completely at room temperature. Originally published on the blog in Recipe revised somewhat, all photos, video and most text new.
Thank you thank you and thank you :D. He has never had one since his wheat and soy allergy was discovered before he had the chance to try one! I feel like he misses out on so much because of that! Thank you for continually making recipes so both my kids can enjoy some of the staples of childhood! I made these this morning while my kids were still asleep.
My gluten eating son was the first one up and is eating one right now. I put cinnamon, brn sugar and butter in the middle.
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