Serious Eats: Recipes

Homemade Brown Sugar Cinnamon Pop-Tarts

[Photographs: Sarah Jane Sanders]

For a gluten free version, replace the all purpose flour with a blend of 8 ounces white rice flour, 1 ounce kinako (roasted soy flour) and 1 ounce buckwheat flour. I often use this blend at work and recommend it highly. For the breadcrumbs in the filling, simply use your favorite gluten-free crumbs.

With the frosting, you can use egg whites or corn syrup as a binder; the biggest difference is in drying time. The egg white version, essentially a royal icing, will crust over within minutes and dry thoroughly in a few hours. Using corn syrup means being patient because the frosting will take up to 18 hours to dry.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

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