Ingredients
Scale
- 2 3/4 cups gluten-free all-purpose rice flour blend with xanthan gum
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup very cold unsalted butter (dairy-free use Smart Balance butter)
- 1/2 cup very cold shortening
- 2 large eggs
- 1/2 teaspoon apple cider vinegar
- 6 tablespoons ice-cold water
- 16 teaspoons gluten-free seedless strawberry jam
- 1 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons water (for glaze)
Instructions
- In a large bowl, mix the gluten-free flour blend, sugar, and salt.
- Cut in cold butter and shortening until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together eggs, apple cider vinegar, and ice-cold water. Gradually combine with the dry ingredients.
- Chill the dough wrapped in plastic wrap for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the dough into rectangles about 1/8 inch thick and cut into desired shapes.
- Place half of the cut-outs on a lined baking sheet, spoon strawberry jam onto each piece, cover with remaining cut-outs, and seal edges.
- Brush with egg wash and bake for about 20 minutes until golden brown.
- Whisk powdered sugar with vanilla extract and water to create glaze; drizzle over cooled pop tarts before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart (45g)
- Calories: 180
- Sugar: 10g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg