Friday, July 10, 2009

Gluten Free Pop Tarts

I got this fabulous recipe from the Gluten Free flour guru at Jules Nearly Normal Flour. This replicates the guilty pleasure of childhood: Pop Tarts. There is nothing more glutenous than a pop tart, until now. The recipe utilizes the Jules Graham Cracker mixwhich is available in stores or on the website.

Once baked and cooled the finished product can be stored in ziploc bags and re-toastedfor that hot pastry like feel. Select your own filling based on preferences and voila- GLUTEN FREE POP TARTS!


1 bag Jules Gluten Free™ Graham Cracker/Gingersnap Mix*
3/4 cup Earth Balance Shortening or Buttery Sticks (or try Earth Balance Buttery Spread - soy free)
1/4 cup honey
1 tsp. gluten-free vanilla extract
1/2 cup water
(*if you want to bake from scratch, add these ingredients:)

1-1/2 cups Jules Gluten Free™ All Purpose Flour
1 cup fine white rice flour
1/2 cup buckwheat or brown rice flour
dash of salt
2 tsp. cinnamon
3 tsp. baking powder
1 cup light brown sugar

Cream the shortening, brown sugar (found in a separate packet in the Graham Cracker mix), honey and vanilla until light and fluffy. Stir in the remaining dry ingredients, then slowly stir in the water until Incorporated. Scoop dough into a smaller container and cover with lid or aluminum foil, place in the refrigerator overnight or freezer for 2 hours or until very cold.

Preheat oven to 325 F (static) or 300 F (convection).

Line a cookie sheet with parchment paper and set aside.

Prepare a clean counter surface or pastry mat by dusting with Jules Gluten Free™ All Purpose Flour. Coat a rolling pin as well.

Scoop half of the dough out onto the mat and roll to the thickness of a graham cracker. Using a clean knife or a pastry cutter, cut out equal sized rectangles, the size of a normal pop-tart (approximately 3 x 4 1/2 inches).

Gently lift one rectangle onto the parchment paper with a spatula. Scoop out jam, jelly, quince paste or your favorite filling into the middle and spread a thick layer, leaving at least 1/4 inch all around to seal the pastry. Wet your fingers and moisten that 1/4-inch margin of the perimeter of a second rectangle which you will be placing on top. Lift the second rectangle and place it directly on top of the rectangle with filling. With the tines of a fork, gently press together and seal the edges of the two rectangles, making a design impress with the fork tines.

Repeat with all the other rectangles and when your cookie sheet is filled, place in the preheated oven and bake for 25-30 minutes, or until lightly browned.

Makes 12 toaster pastries.

Glaze (optional)


1 cup sifted confectioner's sugar
1/2 tsp. vanilla extract (may use orange, almond or other extract in the alternative)
2 - 4 tsp. +/- milk or fruit juice

Whisk together the sugar, extract and liquid by gradually adding the liquid, a teaspoon or so at a time. Continue adding liquid until the frosting is the consistency you need to be able to drizzle over the pastry without running off of the top. Drizzle in lines or spoon on top of the pastry once cooled. Allow to sit until the glaze is set before serving.

I will be making these this weekend using the berries we have picked this summer. I will update this post to add our own photos, but wanted to get my Gluten Free Friday post finished on time. ENJOY!

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