Gluten Free Sourdough Poptarts Recipe | Brown Sugar and Cinnamon

This Gluten Free Sourdough Poptarts Recipe is life-changing.

Gluten-free sourdough pie crust is stuffed with a cinnamon brown sugar filling, baked until golden brown and flaky, then topped with a cinnamon glaze. This gluten free sourdough poptarts recipe is actually an improvement to regular ol' poptarts. The crust is much thicker and has a crispy, buttery exterior. It may even be a touch like toaster strudel?

Not a fan of cinnamon sugar? You can also try my Gluten Free Sourdough Strawberry Poptarts.

Looking for More Gluten Free Sourdough Discard Recipes?

These are some of my favorite gluten free sourdough recipes that use up discard:

• Gluten Free Soft Pretzel Bites | Best Sourdough Discard Recipes
• Gluten Free Sourdough Sandwich Bread | Sourdough Discard Recipes
• Gluten Free Sourdough Pizza Crust - Best Sourdough Discard Recipes
• Sourdough Chocolate Chip Cookies | Gluten Free Sourdough Discard Recipes
• Gluten Free Sourdough Pancakes | Sourdough Discard Recipes | Best Fluffy Pancakes
• Gluten Free Sourdough Banana Bread | Sourdough Discard Recipes

You'll need gluten-free sourdough discard to make homemade brown sugar poptarts, preferably from a superfine brown rice or sorghum flour starter.

If you don't have a gluten-free sourdough starter, you'll first need to make one. Find out how with my guide: How to Make a Gluten Free Sourdough Starter.

Tips for Making this Gluten Free Sourdough Poptarts Recipe:

Homemade brown sugar poptarts are simple to make, but I do have a few tips to guarantee the best possible results:

• Chill the dough discs in the refrigerator for at-least 30 minutes before rolling it out and shaping into poptarts. The colder the dough the easier it is to work with. I also recommend working with one disc of dough at a time, leaving the other in the fridge until you need it.
• To buy myself time, I placed ice packs underneath of the cookie sheet with the shaped and stuffed poptarts. They stayed nice and cold while I finished shaping the rest. Alternatively, you can place the poptarts back in the refrigerator - just make sure your cookie sheet can fit.
• Prep your filling bowls and egg wash before stuffing the poptarts so that the process is streamlined.

• Roll each disc of dough into a rectangle about 10 x 11 and trim the edges to about 9 or 9.5 x 10. You can use the scraps of dough to fill in any corners or wavy edges. I also like to use the flat edge of my dough cutter to straighten up the edges. Each poptart should be about 5 inches in length x 3 to 3.5 inches in width once folded over.
• Brush the egg wash around the filling to help seal the brown sugar mixture inside of the poptart. Press firmly around the edges with a fork.
• Poke small holes in the tops of the poptarts to allow steam to escape. I did 4 holes with the small end of a chopstick.
• For a more sour flavor, you can ferment the dough (wrapped tightly) overnight in the refrigerator.

Ingredients for Homemade Brown Sugar Poptarts:

Pie Crust:

• High quality gluten-free all purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking flour (the blue bag).
• Gluten free sourdough discard (the inactive portion from the starter) This recipe does best with cold discard straight from out of the fridge. I used between 1-2 weeks old.
• Unsalted butter. If using salted, omit the salt from the recipe.
• Milk
• Vinegar - either white vinegar or apple cider vinegar works fine here
• Granulated sugar
• Salt

Egg Wash:

• Egg
• Milk

Brown Sugar Cinnamon Filling:

• Light brown sugar
• Ground cinnamon
• High quality gluten free all purpose flour
• Melted unsalted butter
• Pure vanilla extract

Brown Sugar Glaze/Topping:

• Powdered sugar
• Milk
• Ground cinnamon
• Pure vanilla extract

Gluten Free Sourdough Poptarts Recipe:

For the Pie Crust:

• Add the gluten-free flour, sugar, and salt to a large mixing bowl. Whisk together until well-combined.

• Add in the cubed, cold butter and use a dough cutter to work the butter into the flour until it resembles small peas. You can also grate the butter with a cheese grater.
• Add in the gluten free sourdough discard, vinegar, and 2-4 tablespoons of milk to the mixture and use a fork to incorporate into large crumbles. Switch to using your hands and press the dough together until there are no dry bits. Add additional milk 1-2 tablespoons at a time until the dough starts to come together to form a ball. I used 11 total tbsp.

• Divide the dough in half - measure on a kitchen scale to be accurate - and shape into smooth balls. Use the palms of your hands to press the dough balls into discs.
• Wrap the discs tightly in plastic wrap and chill for 30 minutes, or 2 hours - overnight, and up to 3 days. Chilling overnight can long ferment the dough to make it a little more sour.

For the Brown Sugar Cinnamon Filling:

• In a small bowl, mix the dry ingredients (light brown sugar, cinnamon, and flour) until well combined.

• Stir in the melted butter and the vanilla extract.
• Set aside.

For the Egg Wash:

• Whisk together 1 egg and 1 tablespoon of milk in a small bowl.
• Set aside.

Rolling and Shaping the Gluten Free Sourdough Poptarts:

• Prep: Lightly flour the counter, or set out a large piece of parchment paper. Set out the bowls of egg wash and brown sugar cinnamon filling. Line a baking sheet with parchment paper (use a tray that can fit in the fridge). This is where the filled and shaped poptarts will rest. I recommend placing flat ice packs underneath of the tray to keep the poptarts cold.
• After having chilled for at-least 30 minutes, remove one of the dough discs from the refrigerator and set on the prepared surface.

• Set a piece of parchment paper over the disc and use a French rolling pin to roll the dough into a rectangle about 10 x 11 inches. Trim the edges to about 9 x 10. You can use the scraps of dough to fill in any corners or wavy edges. I also like to use the flat edge of my dough cutter to straighten up the edges.
• Cut the rectangle of dough into three 3-inch wide strips. Each poptart should be about 5 inches in length x 3 inches in width once folded over.
• Spoon 3 tablespoons of the brown sugar cinnamon filling on one end of each strip.
• Brush the egg wash around the brown sugar filling. This helps seal the filling inside of the poptart.

• Fold the dry end of each strip over the end with the brown sugar filling.
• Press firmly around the edges with a fork to seal. Then, poke small holes in the top of each poptart to allow steam to escape. I made 4 holes with the small end of a chopstick.

• Place the shaped and filled poptarts on the prepared baking sheet.
• Repeat this process with any remaining strips and the other refrigerated disc of dough.
• Chill the poptarts for an additional 20 minutes to firm them up. You can skip this if you placed ice packs underneath the cookie sheet.
• Meanwhile, preheat the oven to 350 F.

• Just before baking, brush the tops of each poptart with the remaining egg wash. Bake for 22 to 30 minutes, rotating the pan halfway through, or until golden brown.

• Remove the tray from the oven, allow to cool for 5 minutes, then transfer to a wire cooling rack. Cool completely before glazing.

For the Cinnamon Glaze:

• Whisk together all of the ingredients for the glaze (powdered sugar, milk, cinnamon, and vanilla extract) until smooth.

• Spoon over top of the cooled poptarts.
• Allow the glaze to set up for 30 minutes.

Equipment

You only need basic kitchen tools to make this Gluten Free Sourdough Poptarts Recipe. I recommend:

• A dough cutter for measuring and cutting the poptarts. I used this tool A LOT for this recipe. It was especially helpful in straightening up the edges. Got wonky edges? Just slam this tool against it a few times, and bam, perfect poptarts.
• A basting brush or pastry brush for the egg wash.
• A large cookie sheet is helpful so you only have to bake one batch and be done.
• Flat ice packs were a godsend in this recipe. It kept the poptarts on the cookie sheet nice and chilled while I took forever and a day with my shaping. I am a really slow cook.
• You can use a Danish dough whisk instead of a fork when mixing up the dough.
• A kitchen scale is always a must when baking gluten-free.
• Parchment paper is always a must.
• I prefer a French rolling pin for rolling out gluten-free dough. The tapered ends makes it so there is less for the dough to stick to.
• Don't want to make a gluten-free starter from scratch? This Sourdough Starter Culture packet gives you a head start with a dehydrated gluten-free sourdough starter culture and directions to follow to maintain it for years to come. I love this website because there's also cheesemaking, yogurt, kombucha, and fermented vegetable kits. (Use the code WONDERS15X on Cultures For Health's website to get 15% off!) The GF starter is also available for purchase on Amazon here.

How to Store Homemade Brown Sugar Poptarts:

You can store these gluten free poptarts at room temperature for 2 to 3 days, or in the refrigerator for 5 days. The glaze will start to thin if left out at room temp.

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