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Marie Porter returns with more of her smart, scientific, & creative approach to creating ridiculously delicious gluten-free recipes.
Marie Porter returns with more of her smart, scientific, & creative approach to creating ridiculously delicious gluten-free recipes.
Marie Porter returns with more of her smart, scientific, & creative approach to creating ridiculously delicious gluten-free recipes.
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Update - Gluten Free Poptarts Recipe!

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Hey all,

It's been a slow couple of days, but we're 2/3 of the way there - wow!      Thank you so much for all of your support!

If you've already got a copy of the first Beyond Flour, you've undoubtedly come across the recipe for gluten free toaster pastries.. like Poptarts. I've since expanded on that recipe, including more options for dough flavouring, fillings, and frostings - so I'd like to share that expanded recipe (from a blog entry on my site) here, as a thank you!

I find these are actually BETTER than the original source material.. and far better for you. Firm but slightly chewy dough base, your choice of filling, and freshly made frosting. Garnish the top any way you want – even sprinkles – and just have fun with it.

One word of warning, though: Without the source material chemicals and stabilizers, the frosting on these ones is actually fairly heat sensitive, and will melt when toasted. So, use in a toaster oven rather than a traditional “pop up” style toaster… or turn your normal toast on it’s side, and toast them frosting-side up…Keeping an eye out for drippage!

Of course, if you love what you see here… you should consider backing this Kickstarter campaign, so I can keep creating recipes like this!   (and definitely consider sharing this update with your friends!)

Gluten-Free Poptarts, from "Beyond Flour"

 Makes about 10

1 cup brown rice flour

1 cup sorghum flour

1/4 cup gluten-free oat flour*

1/4 cup coconut flour

2 Tbsp tapioca starch

2 tsp xanthan gum

1/2 tsp baking powder

1/2 tsp salt 2/3 cup sugar

1/2 cup butter, melted

1 tsp vanilla

1/2 cup milk

2 eggs, separated

1 batch filling (See below for recipes)

1 batch frosting (See below for recipes)

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Whisk together the dry ingredients until well combined. In a separate bowl, whisk together all wet ingredients, except for one of the two eggs. Add wet ingredients to the dry, mix until a thick dough forms. Wrap in plastic, chill for 30 minutes.

Roll dough out to about slightly thinner than 1/4″ thick, cut into 3×5″ rectangles. Gather any scraps, needs to pull together, re roll and continue cutting into rectangles until all the dough is used up.

Carefully arrange half of the rectangles on the cookie sheet, spaced evenly. Evenly spread about 2 Tbsp of filling onto each of the rectangles on the cookie sheet, stopping about 1/2″ from the edges. Top each with one of the reserved rectangles, press the edges to seal. Use a fork to press edges down.

Whisk egg together with 1 Tbsp cold water, brush over each pastry. Use a fork to prick a few small holes in the top of each pastry to allow steam to escape – this will help prevent filling from exploding out of the sides as they bake

Bake pastries for about 15 minutes, until golden brown.

Cool completely before removing from the cookie sheet.

Spread frosting of choice onto pastries, garnish with sprinkles if using. Allow frosting to dry fully, before transferring to containers or baggies. Serve hot or room temperature, use or freeze within a few days of baking.

* If even certified gluten-free oat flour is not an option for you, use 1/4 cup of additional sorghum flour instead.

Dough Flavour Variations:

Chocolate Dough: Reduce brown rice flour to 2/3 cup, add 1/4 cup cocoa powder.

Red Velvet Dough: Add 1 Tbsp cocoa powder to dry ingredients, use buttermilk instead of milk, tint dough with red food colouring.

“Gingerbread” Dough: Add 1 1/2 tsp ginger, 1 tsp cinnamon, and a pinch of cloves to dry mix, and 1 Tbsp molasses to wet mix.

Fruit Filling

1 cup seedless jam of choice

1 Tbsp corn starch

Whisk jam and corn starch together until well combined.

Brown Sugar Cinnamon Filling

1 cup packed brown sugar

1 Tbsp corn starch

1+ tsp cinnamon

1/2 tsp salt

2 tsp vanilla extract

1+ tsp milk or water

Whisk together brown sugar, corn starch, cinnamon, and salt until well combined. Mix in vanilla and milk/water, adding additional small amounts of liquid if necessary – you want a thick, spreadable paste. Taste, add more cinnamon if you like, to taste.

“Pumpkin Pie” Filling

3/4 cup pumpkin puree

1/4 cup packed brown sugar

1 Tbsp cornstarch

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp ground ginger

pinch ground cloves

pinch salt

Whisk all ingredients together until well combined and smooth

Cream Cheese Filling

6 oz cream cheese, softened 2 Tbsp sugar 1 Tbsp corn starch 1 tsp vanilla Pinch salt

Whisk all ingredients together until well combined and smooth

Basic Frosting:

1 1/2 – 1 3/4 c. powdered sugar

2 Tbsp hot water

1/2 tsp vanilla extract

food coloring, if desired.

Whisk powdered sugar, water, and vanilla extract together – frosting will be THICK. Microwave for 10-20 seconds to melt, stir until smooth. Tint with food colouring, if desired.

Chocolate Frosting:

1 1/4- 1 1/2 c. powdered sugar

1/4 cup cocoa powder

2 Tbsp hot water

1/2 tsp vanilla extract

Whisk powdered sugar, cocoa, water, and vanilla extract together – frosting will be THICK. Microwave for 10-20 seconds to melt, stir until smooth.

Brown Sugar Frosting

1/4 cup packed brown sugar 2 Tbsp hot water 1/2 tsp vanilla extract 1 1/4 – 1 1/2 c. powdered sugar

Whisk together brown sugar, hot water, and vanilla until smooth. Add powdered sugar, a little at a time – frosting will be THICK. Microwave for 10-20 seconds to melt, stir until smooth.

Strawberry Frosting

1 1/2 – 1 3/4 c. powdered sugar

2 Tbsp Strawberry Powder*

2 Tbsp hot water

1/2 tsp vanilla extract

food coloring, if desired.

Whisk powdered sugar, berry powder water, and vanilla extract together – frosting will be THICK. Microwave for 10-20 seconds to melt, stir until smooth. Tint with food colouring, if desired.

* I buy my strawberry powder at Nuts Online, here’s a link to the product page. It’s a fine powder made from freeze dried strawberries – and it packs HUGE flavor. They also have Blueberry, and Pomegranate powders, which also work for this recipe.

Nathan Smith, Leslie DuBay, and 2 more people like this update.

Comments

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    1. Leslie DuBay on February 19, 2016

      I am absolutely making the ginger pastries with pumpkin pie filling for 1/2 and cream cheese for the other half! I probably won't even frost them :)