These guys were so fun to make!! It’s been a while since I’ve worked with pastry dough. I have to admit, poptarts are a weakness, especially these Gluten Free Poptarts! I used to come home every day after school, plop one in the toaster oven and slather it with butter. Who’s with me!?
And then I would have a whole bag of Doritos.
I’m slightly better these days 🙂
My poptart follow up today is Kale Chips (of course).
could your heart ever imagine such a wonderful flavor?
Strawberry Lavender…so sweet.
I immediately fell in love! I be loving’ me some Piedmont Provisions as well! Based out of Athens, GA, southern grown and all natural…
I try to frequent them on a weekly basic during Athens Farmers Market season.
They sell vinegars…
jellies and preserves…
and shrubs. The shrubs are amazing!!
Many of the local spots around town serve shrubs (and even make their own!). One of my favs? Heirloom. You might have to specifically ask for it, but you’ll love me for it. The gal behind the bar is always whippin’ up fresh flavors.
And the food is amazing!! They source as much as possible from local farmers. They even have their own herb garden surrounding the outdoor dining.
Eclectic Southern at its finest.
Back to the dough of the matter.
See how I used a piece of parchment paper to help in my rolling? And see below how much bigger it was after the roll?
I’m a visual learner, soooooo…
Spread it out like jelly, guys.
No PB here, but almond butter might not be such a bad idea.
Jelly #2 has a moistened edge. See it, do you see it!?
A little help from Big Bro’. He loves to do it but it usually only lasts for about 5 minutes.
And the sad thing is I’m fine with that. Not because I don’t want QT, just because I’m a perfectionist when it comes to the kitchen.
It’s me, not him. 🙁
Because I love you.
Ain’t she purdy!?
I have to admit, I should have watched my ‘tarts more closely. They became a little toasty.
I also have to admit that I didn’t let that bother me.
I baked with a few little devils this week. I don’t normally do this!! I’ve been feeling a little experimental lately, though. I’ve experienced leaps and bounds with my physical and mental strongholds over the past year. Obviously! I’m willing to give in a little and live a little. My body can handle the occasional splurge. I definitely know when I’ve over done it…but I could see myself making (and being able to enjoy) these once every few months.
What are the questionable additives of this recipe?
Well, to me, they are white rice flour, potato starch and xanthum gum. (and I guess I should add tapioca starch too, but I use that more often ;P )
Let me explain why:
- white rice flour:
- pros: gluten free, resistant starch, easy to digest, since the hull has been removed (brown rice) all of the anti-nutrients are gone as well.
- cons: It’s basically sugar! So the insulin levels rise, in turn, creating fat deposits. It absorbs more arsenic then other plants.
- potato starch:
- pros: resistant starch, gluten free
- cons: Too much can lead to an upset tummy. It’s a nightshade, which some are allergic to.
- xanthum gum:
- pros: It actually has cancer fighting properties. It’s gluten free.
- cons: It can be used as a laxative, sooo… It’s highly cross contaminated – make sure you are purchasing gluten free.
**FYI – resistant starch happens during the cooling process. If it is reheated after the cooling process, the RS crystallization bonds are broken.**
- First off, put the ghee and the palm shortening in the fridge or freezer to harden.
- Preheat the oven to 425F.
- Combine all of the dry ingredients together.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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).
- Place the poptarts on a a wire cooling rack, silpat or parchment paper lined cookie sheet and pop in the oven.
- Watch closely the last few minutes so they don't over brown.
- Allow to cool.
As always, everything in moderation. I heard today that that motto is not good to live by. Mostly because people can not moderate. I can agree with that.
Buuuuuttttt, we have to be strong!!!!
I’m willing to be strong just to get an occasional taste of these 🙂
Looking for a healthier breakfast alternative?
Try some of these yummy pancakes!!
How do you guys feel about occasionally using grains and “gums” in your baking?