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Gluten-Free Sourdough Pop tarts

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Homemade pop tarts or hand-pies are easy to make at home and taste SO much better than store-bought! We’ve been playing with recipes and tweaking ingredients to get the gluten-free crust just right – and I wanted to utilize the sourdough discard I tend to have on hand. You can fill these with any filling of your choosing – strawberry, chocolate, blueberry.. or make them savory – taco or enchilada or spinach, ham & cheese are a few ideas..

My advice is have your fillings ready and make the dough the night before or in the morning – you’ll need to chill the dough for a least an hour so it’s easy to work with.

If you’re gluten free and needing a sourdough starter, I can send you some of mine!

GLUTEN-FREE SOURDOUGH POP TARTS

makes about 4 poptarts – double the recipe as needed

CRUST INGREDIENTS:

  • ½ cup (125 g) gluten free sourdough discard
  • 1 cup + 1 teaspoon gluten-free 1:1 flour
  • 8 tablespoons cold butter 
  • ½ teaspoon sea salt
  • 2 tablespoons sugar
  • 1 teaspoon apple cider vinegar

FILLING:

  • For fruit filling: ½ cup jam or filling of choice
  • Brown Sugar Cinnamon: Mix ¼ cup brown sugar, 1 teaspoon ground cinnamon, ½ tablespoon ground oatmeal.
  • Other sweet ideas: Nutella, peanut butter & jelly, chocolate chips, pumpkin pie or peach pie filling..
  • Savory ideas: taco filling, goat cheese & jalepeno, ham & havarti, caramelized onions & bacon with raw cheddar..
  • optional: egg wash (1 egg lightly beaten) – we skipped this step

STEPS:

  • In a medium-sized mixing bowl, combine the flour, sugar and salt. Grate the cold butter, using a cheese grater, into the flour mixture. Whisk the butter into the flour until it forms large crumbles.
  • Add the sourdough starter discard and apple cider vinegar to the mixture and use a fork to bring the dough together. Use your hands to bring the mixture into a cohesive ball and press into a rectangular shape. (Add a teaspoon of cold water if the mixture is too dry.)
  • Wrap the dough in plastic wrap and use a rolling pin to flatten the dough and smooth the edges. Let the dough chill in the fridge for at least one hour. (Up to 24 hours).

ASSEMBLY:

  • Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
  • For sweet pop tarts, sprinkle the rolling surface with 1-2 tbsp powdered sugar before rolling out the dough.
  • For savory pop tarts, sprinkle the rolling surface with 1-2 tbsp flour – can mix in 1/2 tsp seasoning mix for more flavorful crust too.
  • Roll the dough into a rectangle, with a ⅛” thickness – adding flour or powdered sugar as needed.
  • Cut the dough into 4 long rectangular strips. Brush the edges with the egg wash if using.
  • Add 2 tablespoons of filling to one side of each rectangle and fold the dough over itself. Use your fingers or a fork to press and seal the edges. For more golden crust, brush the egg wash over the top of each pop tart.
  • Move pop tarts onto the baking sheet and bake for 25-30 minutes or until the crust is golden brown. Transfer the baked pop tarts to a cooling rack.

GLAZE:

  • In a small bowl, whisk the powdered sugar and water together until thick and smooth. Spoon onto each pop tart and sprinkle with coarse sugar or sprinkles.
  • NOTE: the icing will thin and spread more if the pop tarts are still warm and will be thicker and stay in place better on completely cool poptarts.

NOTES:

Store the sourdough pop tarts in an airtight container at room temperature for 3 days or in the fridge for 6 days. Reheat in a 350°F (177°C) oven for 10 minutes.

To freeze baked, unglazed, sourdough pop tarts, let cool completely. Wrap tightly in plastic wrap and freeze for up to 3 months.

When you make these, tag me on instagram! I can’t wait to see what you make & fill them with!

recipe adapted from here

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