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Who are we kidding? Gluten Free Toaster Pastries? Who even says that? It’s like saying “facial tissues” or “adhesive bandages” when we all know we’re talking about “Kleenex” and “Band-Aids.” So, I say, cut the pretense and call these the real deal, because this recipe makes gluten free poptarts!
Pop Tarts are one of those childhood pleasures that we never give up as we age. Offer any grown-up one, and you’d be hard-pressed to find one who would turn you down. Go gluten free, and you start craving all those kinds of things that were so taken for granted before, no matter what your age or status in life.
I love taking those gluten-filled favorites and converting them to gluten free. Every time, I feel like I’ve scored a victory in some undefined playbook of gluten v. the good guys/girls! So score one for the good team with this gluten free poptart recipe and do your whole family a favor by making these treats this weekend.
No toaster necessary, but of course, feel free to use one, especially if you make a double batch and freeze some for hurried mornings down the road. You’ll be so glad to have these at the ready!
I’ve used both apple butter and gluten free instant oatmeal in this poptart dough to hold it together deliciously without eggs, so these are both gluten free and vegan, plus they pack extra flavor and nutrition into this yummy, flaky pastry. Score another for the good team! I’d like to see a gluten-filled “toaster pastry” do that!
Avoid runny jams or anything too thin as it will just seep out the sides when baking. It will still taste yummy, but it won’t be as neat and pretty to look at. Also, the leaked jam may burn in your toaster when you re-heat them. Again, not a deal breaker, but not ideal either.
So apple butter or a thick preserves will do nicely for these special treats. From my family to yours!
gfJules note: it’s important to use the right oats in gluten-free baking. First, they MUST be purity protocol and CERTIFIED gluten-free so they are not contaminated; second, they should be instant, or “baby” oats. This kind of oat is softer and bakes up without disconcerting stiff groats to worry about. In a flaky pastry dough like this one, using the wrong oats will cause the dough to not hold together well and the texture will not be as nice.
Stir to combine certified gluten-free instant oats with boiling water and set aside to thicken.
Using a large food processor or stand mixer, pulse or whisk the next 4 ingredients (gfJules Flour, sugar, salt, baking powder) until blended. Cut the cold vegan butter into small chunks and pulse briefly until the mixture looks pebbly or starts to come together.
Measure out ¼ cup of cooked oatmeal and add, together with apple butter and cold water, to the flour-butter mixture, either by pulsing in the food processor or mixing with a stand mixer. Process or mix just until the ingredients are fully integrated and the dough is holding together. (If there is any extra oatmeal, save it for eating later!)
Wrap dough in plastic wrap and freeze for 10 minutes or refrigerate for at least 30 minutes, or until cold and not as sticky.
Once dough is chilled, prepare a pastry mat or clean countertop by dusting liberally with gfJules™ flour. Roll the dough to a thickness of 1/8 inch. Cut rectangles using a 3×4½ inch cutter or using a butter knife to cut evenly-sized rectangles.
Cover two baking sheets with parchment paper and gently transfer half of the rectangles to the parchment paper. Spoon apple butter into the middles of each rectangle, leaving a ½ inch border around each rectangle for sealing. Don’t put too much filling in, or it will seep out the sides as it bakes.
Dip a finger in water and dampen the edges of the rectangle. Lay another rectangle on top of each filled rectangle and press gently around the edges. Using the tines of a fork, go around the edges of each tart and press to further seal the two pieces of dough and provide design.
Optional: freeze fully cooled tarts and reheat in a toaster before serving.
Makes 10 tarts, depending on size.
Once your gluten free pop tarts are cooled, stir to combine milk and confectioner’s sugar until a smooth mixture is made.
Add more confectioner’s sugar if the glaze is too runny and would just slide off the top of the pastries; add more milk if the mixture is too thick to be easily spread. Drizzle or spread with the back of a spoon on top of the pastries you would like to top.
Allow to dry before wrapping or freezing for serving later.