Gluten Free Poptarts
Prep time: 
Cook time: 
Total time: 
Serves: 14
  1. First off, put the ghee and the palm shortening in the fridge or freezer to harden.
  2. Preheat the oven to 425F.
  3. Combine all of the dry ingredients together.
  4. Add the ghee and shortening to the dry mix and use a pastry cutter to blend the two together. You'll want pea size and smaller bits. Don't take too long. You don't want the fats to melt (you can put the dough in the fridge at any point if it gets too soft).
  5. Once it's satisfactory, add the cold water a few tablespoons at a time. You will be folding/mixing the water in. You don't want it too wet or too dry.
  6. Roll the dough out onto a (potato) floured surface. You'll want it about ¼ inch thick. You can do the original rectangular shape or you can do as I did and make them round. I used a large biscuit cutter.
  7. At this point, if the dough is beginning to get too soft, place it in the fridge for about 30 minutes. Roll them out a few more times before you proceed. FYI - I assembled 1 poptart at a time at this point.
  8. Choose the flavor of the day (I used one of Peidmont Provisions). Add about a tablespoon of jam to the center of the bottom piece of the poptart. Spread it out a little, just being careful to leave about an inch - ½ an inch around the perimeter.
  9. Brush a little water around the edge of the crust. Put the top of the poptart in place. Crimp the edges with your fingers and then use a fork to create the ridges around the edge (use a rolling technique as opposed to a smashing technique).
  10. Place the poptarts on a a wire cooling rack, silpat or parchment paper lined cookie sheet and pop in the oven.
  11. Watch closely the last few minutes so they don't over brown.
  12. Allow to cool.
Subtract the sugar and get a savory crust option. Also, feel free to freeze dough!!
Recipe by Coconut Darling at