Gluten Free Pop Tarts

Gluten Free Kids can enjoy Pop Tarts too!

I came across this recipe on Pinterest and wanted to share......

Ingredients

• 2 1/2 cups (350g) high-quality gluten-free flour
• 1 teaspoon xanthan gum (omit if your blend already contains it)
• 1/4 teaspoon kosher salt
• 3/4 cup (150g) sugar
• 8 tablespoons (112g) unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/2 cup (4 fl. oz.) milk, at room temperature
• seedless jam for filling  (or if you put cinnamon and brown sugar that would be yummy too)

 

Instructions

1. Preheat your oven to 350 degrees F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
2. In a large bowl, place the flour, xanthan gum, salt and sugar, and whisk to combine well. Add the melted butter, vanilla and milk, and mix to combine. The dough will be thick and a bit greasy. Knead the dough until it is smooth. It should hold together well.
3. Turn the dough out onto a large sheet of unbleached parchment paper, and cover with another sheet of parchment. Roll into a rectangle about 1/8 inch thick (the thickness of a nickel). With a pastry cutter or sharp knife, slice into 2-inch-by-4-inch rectangles. Gather, reroll and cut the scraps into rectangles.
4. Spread about 1 tablespoon of jam on top of half of the rectangles in an even layer, stopping about 1/4 inch from the edges. Cover each with another rectangle, and press along the edges to seal.
5. Transfer the tarts carefully to the prepared baking sheets and bake, rotating once, until very lightly golden brown all over, and a bit darker around the edges (about 15 minutes).
6. Allow to cool completely on the baking sheet. Store in an airtight container at room temperature for 3 to 4 days. They can be toasted before serving, just like the original.
7. Freeze leftovers. Defrost in the toaster oven.

Duly Noted

If the dough becomes difficult to handle, try chilling it for a few minutes until it firms up a bit.

Orignial recipe post: http://glutenfreeonashoestring.com/gluten-free-pop-tarts/