Gluten Free Pop Tarts


After promising gluten free pop tarts, I finally got around to posting them!  It seems like something that would be hard to create/make, but I'll let you in on a little's just pie crust and jelly ;)  



First, the pie crust--I adapted gluten free girl's pie crust recipe:

1-1/2 cups brown rice flour
??1/2 cup sorghum flour
??1/2 cup potato starch
3 Tbsp white rice flour
3 Tbsp sucanat
1/4 tsp salt
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.  

Place 1 tsp of jelly/preserves/jam of choice onto each rectangle.  Top with another rectangle and seal edges with a fork.  Poke a couple of rows of holes in the center.
Bake for about 10-15 minutes.  They are done when they feel firm to the touch.  

Shared at:
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