Poptarts are one of those things that satisfy some weird need for childhood comfort food every once in a while... even though they aren't actually really that good. It's funny how many people brought them up as one of the foods they miss most, when going gluten-free! This recipe actually prompted one of my favourite reviews for Beyond Flour:
When you find out you have celiacs you know you're going to miss bread, but you soon find out you miss other things so much more. For me it was cinnamon PopTarts. Not that I had them all the time, but every time I had one it was a rush of happy childhood nostalgia. Flipping through the book I saw a recipe for toaster pastries and that was the first thing I made. I did it just for fun. But when I bit into it, after not having one for over a decade, I started crying. I can't even express what a gift Marie has given me. All these things I had written off - like ravioli and biscuits and pita bread - I have it all back now. And the taste and texture and AFTER TASTE are perfect. Not pretty good or not too bad ... dead on.
... this review made ME cry! Thank you, Cara!
I find these are actually BETTER than the original source material.. and far better for you. Firm but slightly chewy dough base, your choice of filling, and freshly made frosting. Garnish the top any way you want - even sprinkles - and just have fun with it.
One word of warning, though: Without the source material chemicals and stabilizers, the frosting on these ones is actually fairly heat sensitive, and will melt when toasted. So, use in a toaster oven rather than a traditional "pop up" style toaster... or turn your normal toast on it's side, and toast them frosting-side up...Keeping an eye out for drippage!
Of course, if you love what you see here... you should consider ordering a copy of "Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking"e!
Thanks, and enjoy!
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- 1 cup brown rice flour
- 1 cup sorghum flour
- ¼ cup gluten-free oat flour*
- ¼ cup coconut flour
- 2 Tbsp tapioca starch
- 2 tsp xanthan gum
- ½ tsp baking powder
- ½ tsp salt
- ⅔ cup sugar
- ½ cup butter melted
- 1 tsp vanilla
- ½ cup milk
- 2 eggs separated
- 1 batch filling See below for recipes
- 1 batch frosting See below for recipes
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Whisk together the dry ingredients until well combined. In a separate bowl, whisk together all wet ingredients, except for one of the two eggs. Add wet ingredients to the dry, mix until a thick dough forms. Wrap in plastic, chill for 30 minutes.
- Roll dough out to about slightly thinner than ¼″ thick, cut into 3×5″ rectangles. Gather any scraps, needs to pull together, re roll and continue cutting into rectangles until all the dough is used up.
- Carefully arrange half of the rectangles on the cookie sheet, spaced evenly. Evenly spread about 2 Tbsp of filling onto each of the rectangles on the cookie sheet, stopping about ½″ from the edges. Top each with one of the reserved rectangles, press the edges to seal. Use a fork to press edges down.
- Whisk egg together with 1 Tbsp cold water, brush over each pastry. Use a fork to prick a few small holes in the top of each pastry to allow steam to escape – this will help prevent filling from exploding out of the sides as they bake
- Bake pastries for about 15 minutes, until golden brown.
- Cool completely before removing from the cookie sheet.
- Spread frosting of choice onto pastries, garnish with sprinkles if using. Allow frosting to dry fully, before transferring to containers or baggies. Serve hot or room temperature, use or freeze within a few days of baking.
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How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
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Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.