Pop Tarts Gluten Free Dairy Free
Kid and Adult approved!
Time to Admit the Dirty Little Secret
Yes, I always love pop tarts growing up, but because of all the nasty things in them, rarely enjoyed them (not to mention the dangerous side effects from gluten and too much sugar)! Yikes! So, this was still one of the items I would occasionally splurge on (kind of like my thing for Chicken and Dumplings) and usually felt the need to suffer for several days. I was intent on finding a way to take away the temptation and still be able to enjoy this simple little treat and set my sights to finding the perfect solution and now I have these little gems.
Several things I would like to note before moving ahead:
- The recipe I am going to include is for the mixed berry filling without any type of icing, but I will include videos in the the directions for how to make an icing glaze, as well as a cinnamon/sugar dusting for other flavors of pop tarts
- Do not think you have to limit yourself to only one or two flavors, this recipe is extremely versatile and welcomes you to be creative with your creation
- Understand that any changes you might make can lead to eliminating the gluten free and dairy free claim and this is not something I am responsible for. You know your restrictions so abide by them and if you make changes, recognize you may end up making a product with dairy in it (especially if you use icing)
- I am including a video in the ingredients for a pastry mix which will require other ingredients (and note I did not produce the video but am sharing it from Youtube) and these ingredients are not included in my ingredients list
- If you decide to add the icing, don't be afraid to add some sprinkles to entice others to want to enjoy the fruit of your labor, especially kids!
- Another great idea, you can cut up fresh fruits and add them into the pastry filling for a little extra surprise!
- You can find the choice of filling at http://www.solofoods.com/product-categories/cake-and-pastry-fillings
- If you don't have one of these options, here are some other links you can find suggestions for filling
- If using this option, please note, may have to verify which are gluten free and which are not; however, from experience the natural spreads do not normally contain gluten: http://www.smuckers.com/products/fruit-spreads?utm_source=YaBing&utm_medium=cpc&utm_term=smuckers+natural&utm_campaign=JJP+Naturals+Brand
- Definitely a safe option on the gluten free: http://www.theglutenfreeshoppe.com/default/products/spreads/fruit-spreads.html
Like I Said, Have Fun With This Recipe
A Little More About the Recipe
As I have already mentioned, I am providing videos (from others) to give information on how to make the icing/glaze for these pop tarts, but the ingredients will not be listed in my instructions as I am focusing on a very simplistic Mixed Berry Pop Tart which is both gluten and dairy free; however, the general preparation will remain the same on any filling or dressing you may choose. I have included in the above notes a link to where you can find a variety of fillings for your pop tart creations, there will be videos for how to create an icing and even an easy suggestion for a secondary pastry option to wrap around your filling. If you elect to use these options, look in the videos for any additional ingredients you may need!
Another quick note, pop tarts are meant to be fun and enjoyable, so while I am not making the recipes for the iced pop tarts or even the cinnamon/sugar powder, I will be sharing photos to inspire you to test new creations of your own. In my home, either an apple cinnamon pop tart sprinkled with cinnamon/stevia dusting or the raspberry filling with a white icing and sprinkles are popular. I am sharing my favorite which is extremely simple and doesn't require anything additional!
I would like to encourage you to share photos or videos of your own creations utilizing the basics of this recipe to inspire others to try it out as well! (This can be done in the comment section!)
Before Baking, with an Apricot Filling
So are you ready to take the plunge?
As you can tell from the information up to this point, I have done a lot of experimenting with this recipe and while some spreads are better than others, they all present a great finished product! I have found a greater preference for the Solo Cake and Pastry fillings, which is why I will provide the link to that directly in the recipe, and also why I mentioned it first when looking for the filling ideas.
I do know that others who have tested the recipe for me have uncovered other preferences for themselves as well, so maybe you know a better "filling" and want to suggest it in comments! I want to encourage this! All of us have different exposures to different products so suggestions are awesome! Like I mentioned earlier, and I am sure I will mention again, please share any and all suggestions, as well as any pictures of your creations!
Add some fresh fruit for a change in pace!
Easy short-cut for a pastry outside & usable with other recipes with pastry
Check the powdered sugar to make sure it is gluten free!
Here is what you need! (Note if you want to use the suggestions from the attached videos in this section, will need to alter the ingredients)
- 1 c. superfine brown rice flour
- 3/4 c. tapioca or potato starch
- 1/4 c. sweet rice flour plus more for rolling
- 1/2 tsp. xanthan gum
- 1 tsp. kosher salt
- 1 tbsp. Stevia
- 1 c. solid vegetable shortening, room temperature and cut into 1 inch pieces
- 2 Large eggs
- 2-3 tbsp. almond or coconut milk, (Can use rice milk)
- 10 oz. mixed berry, Baker's Dessert Filling, (The link is included in an earlier section)
- 2 tsp. Coconut Sugar or Stevia
- Line a baking sheet with a piece of parchment paper.
- In a large mixing bowl, whisk together the brown rice flour, tapioca or potato starch, sweet rice flour, xanthan gum, salt and 1 tablespoon sugar. Add the shortening and work it into the flour mixture with your hands until it is crumbly and the texture of coarse sand with some large pieces about the size of grapes. Add one egg and 2 tablespoons of almond milk. Mix with a spoon until you have a soft dough that is not sticky. You may need to work the dough with your hands to get it to come together. If too dry add the final tablespoon of almond milk. Divide the dough into 2 equal portions and shape into rectangles. Wrap one portion of dough with plastic wrap and place in the refrigerator while rolling the first.
- Place a piece of waxed or parchment paper on a work surface, sprinkle with some sweet rice flour, place one piece of the dough on the parchment, sprinkle with a little more sweet rice flour and top with another piece of paper. Roll into a rectangle that is a bit larger than 12 inches by 8 inches. Trim the dough with a knife into a 12 by 8 inch rectangle. Cut the 8 inch side in half and the 12 inch side into 4ths to form eight 3 by 4 inch rectangles.
- Beat the remaining egg and brush the bottom 4 rectangles with some of the egg. Place 2 heaping tablespoons of dessert filling on each bottom rectangle and shape it into a rectangle leaving ½ inch border on all sides. Slide your hand under the paper under the top rectangles and flip them so they are directly on top of the filled dough. Press the edges of the dough together and then press with the tines of a fork. Prick the top of each pop tart several times with the tines of a fork. Brush with more egg wash, sprinkle each pop tart with about a ¼ teaspoon of coarse sugar and place on the baking sheet lined with parchment paper. Place in the refrigerator and repeat with the final piece of dough. Refrigerate for at least ½ hour.
- Preheat oven to 350 degrees while the pop tarts are in the refrigerator. Bake for 30 – 35 minutes or until golden brown. Let cool and serve.