Last updated on August 2nd, 2019
Homemade gluten-free pop tarts made with real ingredients. Strawberry jam baked between two sheets of flaky gluten-free pastry dough. A drizzle of hibiscus hot pink icing on top with sprinkles make these the perfect festive treat!
These flaky breakfast pastries are the first recipe in a year-long partnership withBob的红磨房(seethis pumpkin cake postfor a list of all the recipes made in partnership with Bob’s Red Mill last year). As a gluten-free baker, I use Bob’s Red Mill gluten-free flours inall我的烘焙食谱。我做了我最常用的面粉此片状弹出挞酥皮地壳：燕麦，小米，糯米粉和木薯淀粉。
Until you start baking gluten-free regularly, it can feel overwhelming to buy multiple bags of gluten-free flours. Rest assured, you can use我的食谱过滤器to sort recipes by gluten-free flour type to use up whatever bag of Bob’s Red Mill flour you’ve got in your pantry for a sweet treat!
虽然研究流行挞搜索结果的趋势，我注意到有大量的人搜索“流行挞是馄饨。”有没有搞错？！然后我笑了五分钟之前，我也一样，GOOGLE了它，并发现这是一个流行的米姆。I’ve crossed the age threshold when my kids have to explain trends to me like I’m 90. JK, my oldest is three. She called them cookies – she has no idea what defines a pop tart. She’d weigh into the debate with: “pop tarts are frosted cookies.”
至于是否有任何实际的辩论，我的投票是：流行挞是不ravioli. The argument in favor seems much more convincing when you’re talking about regular pop tarts. A plain dough filled with something delicious and topped with some sort of sauce. Who cares if it’s savory or sweet, right?
In the world of gluten-free pop tarts though, the flour blend to make a gluten-freepastry dough而这使得面食面团是drastically different. I mean, never mind the obvious part about how you’d never drizzle sugary icing over ravioli.
Though, come to think of it, I once did just that. I set out使“甜点馄饨”出糕点的面团代替烤成小手馅饼。所以，我离题了，也许流行挞是毕竟馄饨。
为了使这些流行挞无麸质馅饼的面团糕点，我用同样的方法作为传统馅饼糕点，但无麸质面粉的混合物。燕麦，小米，andsweet rice flourcreate the structure that mimics the basic qualities of whole wheat flour (these are the samethree flours I use in my cakes!)Tapioca flourand黄原胶使面团柔韧和坚固足以而不破碎滚动。该木薯粉薯片了地壳，像Brazilian cheese bread，helps trap air to create an ultra-flaky crust.
For pop tarts that have a higher crust to filling ratio than pie, I use 1.5x my standard crust recipe to make 9-10 pop tarts.
The store-bought shelf-stable breakfast pastries of my childhood are anything but healthy. Their homemade gluten-free pop tart counterparts, however, are made with whole grains andreal配料。有大量的黄油在这种超酥皮面团，但相比之下，他们以压倒性的优势绝对健康。
If you prefer your pop tarts for breakfast, the flaky buttery crust is so flavorful, especially when paired with a hint of roasted strawberry, you can leave the icing off or reduce it to a mere drizzle to keep your morning a little less sugary.
Homemade Strawberry Pop Tarts
I’ve made a strawberry jam without pectin to put inside these homemade strawberry pop tarts. Since we’re looking for a smooth thick strawberry jam compote, it benefits from a longer cooking time. A little cornstarch helps thicken the jam so it doesn’t ooze off the pop tart dough when filling
The result is a super flaky pastry hand pie with a thin layer of jammy strawberry filling and a tart blanket of hibiscus icing on top.
披露：特别感谢Bob的红磨房用于提供面粉如上图所示，并赞助这个职位！和Thanks to you for supporting the companies that keep Snixy Kitchen cooking!
- ¾ cup (90g) Bob's Red Mill gluten-free oat flour
- ½ cup +1 tablesooon (77g) Bob's Red Mill millet flour (plus more for rolling)
- ¼ cup + 2 tablespoons (60g) Bob's Red Mill sweet rice flour
- 四分之一杯+ 1汤匙（45克）Bob的红磨房木薯粉
- ¾ teaspoon Bob's Red Mill xanthan gum
- 4-6 tablespoons ice water
- 1 egg, whisked
Homemade Strawberry Jam (or use 1 cup store-bought strawberry jam)
- 1½ tablespoon fresh lemon juice
Pink Hibiscus Icing
- 1/2 cup water water
- 1½ cups powdered sugar, sifted
- Whisk together the oat flour, millet flour, sweet rice flour, tapioca starch, sugar, xanthan gum, and salt in a large bowl.
- Add the cold butter and working quickly with your hands, break up the butter into the flour until the largest pieces are about the size of an almond.
- One tablespoon at a time, dribble in the ice water, combining with a fork or your hands each time, until the dough holds together when pinched with your fingers (add water until it just holds together, but is not sticky. If you need more water, add a teaspoon at a time). Knead the dough until it just comes together. Divide the dough in two.
- Dust your work surface lightly with millet flour and roll each piece out into a ¾-inch thick rectangle. Dust the top of the dough lightly with millet flour and Fold the dough into thirds like a letter and then in thirds once again to form a square. Repeat. Press the dough into a 1-inch thick rectangle. Wrap each piece in plastic and chill for an hour or up to overnight.
- Cut into 9 rectangles, 3x4 inches each, and stack them on a plate in the refrigerator while you repeat with the second portion of dough. If desired, reroll any scraps of dough to make an additional 4x6 rectangle and cut into two smaller 3x4 rectangles.
- Brush egg over the entire surface of a rectangle of dough and place 1 heaping tablespoon chilled strawberry jam in the middle. Carefully place a second rectangle on top and press the edges to seal, being careful not to press the jam out of the sides. Use the tines of a fork to crimp the edges. Repeat with remaining rectangles, laying each on a parchment-lined baking sheet about 1-inch apart, as you go. Try not to worry if some of the tops crack just a little - you'll cover them in icing and hide any imperfections.
Homemade Strawberry Jam
- If using frozen strawberries, puree them in a blender until completely smooth. If using fresh strawberries, puree them with 1/4 cup water until smooth. Press the puree through a fine mesh sieve into a pot. Whisk the sugar and cornstarch together until combined then add it to the pot along with the lemon juice. Bring it to boil over medium heat, then reduce heat to a low simmer.
- Simmer, whisking occasionally to keep the bottom from scorching, until thick and jammy and reduced to less than half, 40 minutes.
- Transfer to a bowl and chill in the freezer or fridge until cold, stirring occasionally to help cool it down.
Pink Hibiscus Icing
- Bring water to boil and add hibiscus leaves. Steep for 10 minutes until deep dark red then strain out the tea leaves and chill until room temperature (Use the freezer to speed this up!).
- Add honey and 1½ tablespoons of the brewed hibiscus tea concentrate to the powdered sugar and whisk until smooth. Slowly add more tea, as needed, until it becomes a smooth thick glaze that holds its shape when drizzled onto itself for a few seconds before incorporating back in.