Serious Eats: Recipes
Homemade Brown Sugar Cinnamon Pop-Tarts
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.