These Gluten-Free Poptarts are one of the most popular recipe from Beyond Flour - and of any cookbook I’ve written. Even better than the (gluten!) Source material!
Course: Breakfast, Snack
Cuisine: American, Gluten-free
Keyword: Beyond Flour Book, gluten free pop tarts, gluten-free, glutenfree, glutenfree pop tarts
Author: Marie Porter
2 Baking Sheets
1cupbrown rice flour
¼cupgluten-free oat flour*
1batch fillingSee post for recipes
1batch frostingSee post 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.
* If even certified gluten-free oat flour is not an option for you, use ¼ cup of additional sorghum flour instead.