Flour a flat surface and place unwrapped dough down, rolling it out until it's about 1/4 inch thick.

Also prep your “rolling” station by placing a piece of parchment or wax paper on a clean work surface and dusting it generously with sorghum flour. I use it for everything including my Lemon Meringue Pie and all of my Holiday Pies , like Pecan, Pumpkin and Apple. Then, unwrap it and place back on a flat, floured surface and roll out until it’s about 1/4 inch thick. In a small bowl, beat the egg for the egg wash and brush a thin layer onto the pastry, covering it completely. The flaky gluten-free dough for these pop tarts relies on a combination of gluten-free flours for a balance of structure and tenderness: almond flour, brown rice flour, sorghum flour, and arrowroot starch.I adapted the pastry from my buttermilk pie crustrecipe and of course, I used my instant pot apple butterfor the filling.

I’ve come a long way since those days and cringe at the fact that I fed my kids that jelly filled cardboard for breakfast.

I like to enjoy them chilled but if you want to heat them up, I recommend toasting them to get the edges nice and crispy. Measure out 3 inch by 4 inch rectangles (2 for each poptart) until dough is used up, and place half on a baking sheet covered in parchment paper. If our past has taught anything, it’s that in a world hungry for the unexpected, we’ll keep challenging conventions with Crazy Good! Then, set the mixture aside to cool completely, the cornstarch will also continue to thicken it as it sits to help your pop tarts not get soggy.

If you try it, we’d suggest adding only 1/3 cup more gluten-free flour blend since it’s more absorbent than almond.I highly recommended them, they have been one of the most popular recipes to make during these quarantine/social distancing times. Like all Pop-Tarts, they’re baked with one purpose: To challenge expectations with sweet frosting and delicious filling. Looking to try this recipe and wondered about making ahead and refrigerating or freezing and popping in the oven when we want them? Simply follow the steps as directed but slice the dough into 3 x 4 inch rectangles after you have rolled out the dough. These homemade Pop-Tarts® include all the flavor of the original, but don't contain any of the stuff you can't pronounce on the back of the box!

I measure out ¼ cup of cold water, add several ice cubes, then when I’m ready to add the water to the dough, strain out the ice cubes and measure ¼ cup of the water.

Press the backside of your fork tines around the edges of your two layers of dough ( just the dough, NOT the filling) to really seal it closed.