The recipe that comes with the press calls for a lot of flour, so I was concerned that substituting that much gluten-free flour mix wouldn't have great results.
Instead, I took a pie crust recipe from a book, tweaked it just a little bit, and used it as my dough. It's filled with raspberry jam.
The result was good! While the icing is such that using a toaster isn't possible (but a toaster oven and/or microwave has warmed them nicely,) the overall taste is very good. They hold together very well, similar to a real Pop-Tart (although they are softer.)
If anyone knows a good "harder" icing to use, I'd love to know about it!
