Gluten Free Pop Tarts

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1-1/2 cups brown rice flour

??1/2 cup sorghum flour

??1/2 cup potato starch

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1 tsp cinnamon

1 tsp guar gum (or xanthan gum)

3 pinches stevia powder

8 Tbsp coconut oil, solidified

??1 egg

2 Tbsp apple cider vinegar

ice cold water as needed

Preheat oven to 350.

??Combine dry ingredients in a food processor. Add coconut oil and pulse until a coarse meal forms. Add egg and vinegar and pulse until combined. A Tbsp at a time pour in water. I kept the food processor running and poured the water in from the top. As soon as a dough forms stop.

Divide dough into 4 balls. One at a time roll balls out between parchment paper to about 1/16". You don't want it paper thin or the pop tarts will be too flimsy.

??Using a pizza cutter, cut 2 X 3 rectangles. If you make them larger, they will be more likely to fall apart. Wedge a spatula underneath a rectangle, separating one edge from the paper. Lift the paper up and gently roll rectangle into your hand. You have to coax it a little. Flip rectangle onto parchment lined cookie sheet. Continue with each rectangle leaving a little space in between until cookie sheet is filled.

Bake for about 10-15 minutes. They are done when they feel firm to the touch.

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