Homemade Gluten-Free Toaster Pastries
If you miss toaster pastries on your gluten-free diet, try this homemade version. Kids and adults alike will love them. Try different types of fillings—other types of jam, brown sugar and cinnamon, even peanut butter and jelly.
Serves: 4Hands-on: 15 minutesTotal: 1 hour 35 minutesDifficulty: Medium
- 3⁄4 cup sorghum flour
- 3⁄4 cup arrowroot starch
- 1⁄2 tsp. salt
- 1⁄4 tsp. xanthan gum
- 1⁄2 cup plus 2 Tbsp. vegetable shortening, chilled
- 3 Tbsp. unsweetened applesauce
- 8 Tbsp. raspberry preserves
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together sorghum flour, arrowroot starch, salt, and xanthan gum. Using a pastry blender or a knife and fork, cut in shortening throughout the flour until it resembles small peas. Make a well in the center of the flour and add the applesauce and 1 tablespoon of water. Mix with a fork until the dough gathers up into a ball. Shape dough into a round disk, cover with plastic wrap, and refrigerate at least 1 hour.
- On a lightly-floured work surface, roll out the dough into a 9-by-12-inch rectangle until it is 1⁄8 inch thick. Using a pizza cutter, cut 3-by-4-inch rectangles.
- Smear 2 tablespoons preserves, leaving at least 1⁄2 inch of space free around the edges, onto four of the rectangles. Place the remaining 4 rectangles of dough on top of the filling and then crimp edges closed with a fork. Place on prepared baking sheet. Bake for 20 to 25 minutes, until light golden-brown. Cool and serve.