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Pop Tarts (Gluten-Free)

Two pie crusts:
  • Sift together:
    ¼ teaspoon salt
    1 ¾ cup white rice flour
    ¼ cup garfava bean flour
  • Add:
    ¾ cup +2 tablespoons gluten-free margarine
  • Cut margarine into flour mixture with a pastry blender until well blended.
  • Add:
    2 eggs
    1 teaspoon red wine vinegar
  • Gradually add while mixing enough cold water to form a ball.
  • Flour (rice) a board or wax paper well.
  • Divide dough in half, form two balls Flour top of one ball and roll out dough (Keep dusting top with flour as you roll out).
  • For Pop Tarts
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    use rectangular cookie cutter approx. size of pop tart (We have a gingerbread house roof cutter thats just the right size). Cut two pieces.
  • Apply 2 tablespoons gluten-free pie filling or 100% fruit spread to one piece.
  • Place 2nd piece on top and seal the edges by running a moistened finger around edge and lightly crimping.
  • Prick the top with a fork.
  • Bake at 350F on Cookie sheet for 15-20 minutes or until done.
  • When cool drizzle with 10x sugar or GFCF icing.
  • Same dough can be used for pie crust and top in normal fashion. Top dough should roll up on rolling pin fairly easily without cracking! Bake them and freeze with wax paper between then toast in toaster to serve.

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2 Responses:

 
shelly
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Nov 2007 4:50:31 PM PDT
Excellent gluten-free pie crust recipe. this is the only recipe that I have found that doesn't crumble after baking. I did have a little trouble rolling it, but I'm not too good at that anyway.

 
Michelle
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
02 Mar 2009 7:55:16 PM PDT
Thanks for the recipe. My son has autism and loved Pop Tarts. That is the one food item that he really misses. Thank you for helping me to make his morning better.




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