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Step 2 : Mix the dry ingredients. In a food processor or in the bowl of a stand mixer, pulse together the almond flour and tapioca flour until well mixed. Step 3 : Pulse in the wet ingredients. Add the coconut oil, cold water, and maple syrup to the processor and pulse until sticky dough begins to form.
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Bake for 20-22 minutes, or until the pastry is golden brown and cooked through. Allow to cool completely before adding the glaze. For the glaze: In a medium bowl, mix together the powdered sugar and milk. Add more or less milk for consistency. Drizzle the icing over the gluten-free pop tarts.
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Wrap dough in plastic wrap and freeze for 10 minutes or refrigerate for at least 30 minutes, or until cold and not as sticky. Preheat oven to 350° F. Once dough is chilled, prepare a pastry mat or clean countertop by dusting liberally with gfJules Flour. Roll the dough to a thickness no more than 1/8 inch.
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Make the dough: in a medium bowl, mix together the flours and butter with hand mixer until combined. Add in coconut sugar, egg and cinnamon and mix until dough forms. Chill bowl of dough in fridge for 1 hour (uncovered is fine). Make the jam: add the blueberries and syrup to small saucepan and set over medium heat.
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Step 13: Press the edges down around the square using a fork. Step 14: Gently move each pop tart to a parchment paper-lined baking sheet. Step 15: Brush the top of each pop tart with milk or egg wash. Step 16: Bake at 350º F for 20 minutes until the outside is golden. Your actual bake time will vary depending on the size of your pop tarts, so start checking at 18 minutes for the golden color.
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Prepare the dough. In a large bowl, combine the flour, salt, and xantham gum. Using a pastry cutter or large knife, cut the butter into the flour. Add the vanilla and applesauce to the flour and butter mixture and stir to combine. Add Water. Add 4 to 6 tablespoons water and combine until a dough forms.
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Preheat the oven to 350º F and line a baking sheet with parchment paper. Divide the chilled dough in half. Roll out each half into two equal rectangles about 8×9 inches, about 1/4 inch thick, using a rolling pin. Cut six rectangles in each of the rolled-out dough pieces using a sharp knife or pizza cutter.
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Step 2 Place chilled dough between 2 pieces of parchment paper and roll into an 11-inch square, about 1⁄4 inch thick. If dough cracks, pinch it back together. Place dough on a large baking sheet.
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Preheat your oven to 350°F. Unwrap the dough ball, cut the dough ball in half and place the half onto parchment paper lightly floured with gluten-free flour. Shape the dough half into a rectangle. Lightly flour the pastry with gluten-free flour, and using a rolling pin, roll out the dough to about ¼-inch thick.
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Prepare the crust. In a large bowl, place the flour, xanthan gum, cornstarch, salt, and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the melted butter, vanilla, beaten egg, and 1/4 cup milk and mix to combine. The dough will be thick.
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Gluten-Free Pop Tarts. 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.
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Brush the pop-tarts with more eggwash and bake for 20-22 minutes. Remove and transfer to a wire rack to cool completely. Once the pop-tarts have cooled completely, add powdered sugar to a medium-sized bowl. Add 1-2 teaspoons of water at a time, whisking together until the icing becomes smooth and slightly thick.
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Process the butter, cream cheese and cream in an electric mixer fitted with a paddle or in a large food processor to thoroughly combine. Add the flour and salt. Mix until just combined, and the dough holds together in a ball. Turn the dough out onto a lightly floured surface. Divide the dough in half.
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Repeat until you have 6 total pop tarts made. Bake 20-22 minutes or until lightly browned. Allow to cool. For the icing, combine sugar into melted oil. Add vanilla, food coloring, and water until thick but thin enough to stir with ease. Add more water if too thick or more powdered sugar if too thin. Top pop tarts with icing and add sprinkles.
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Place a piece of parchment paper on a large-rimmed baking sheet. Prep another piece of parchment paper on a clean surface for rolling out dough. Step 1: In a large bowl, add almond flour, oat flour, tapioca starch, psyllium husk powder, and salt. Whisk until flours are integrated. Step 2: Add melted vegan butter to the dry ingredients, stirring.
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Place a heaping tablespoon of jam onto the bottom of all 6 rectangles. Leave about 1/2″ space around the edges. Brush the edges around the jam with the beaten egg. Fold each rectangle in half and use a fork to seal the seams. If any of the dough breaks or cracks, just pinch it to seal. Place each pop tart onto the baking sheet.