Gluten Free Sourdough Poptarts | Homemade Strawberry Poptarts

Gluten Free Sourdough Poptarts from Wonders of Cooking. Homemade Strawberry poptarts are one of my favorite gluten free sourdough discard recipes.

Gluten Free Sourdough Poptarts | Homemade Strawberry Poptarts

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Prep Time: 1

Cook Time: 30

Cooling Time: 30

Total Time: 2

Yield: poptarts

Gluten Free Sourdough Poptarts are stuffed with strawberry jam filling, baked until golden brown and flaky, then topped with a strawberry glaze. This gluten free poptart recipe is actually an improvement to their regular wheat counterparts. The crust is much thicker and has a crispy, buttery exterior.

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Author: Madison @ Wonders of Cooking

Equipment

Ingredients

For the Gluten Free Sourdough Pie Crust:

2 ½ cups (340g) high quality gluten free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking flour (the blue bag)
1 cup (270g) cold gluten free sourdough discard
16 tablespoon (220 g) unsalted butter cubed, *if using salted, omit the salt
2 teaspoon (8g) vinegar
4-12 tablespoon milk
1 teaspoon (4g) granulated sugar
1 teaspoon (6g) salt

For the Egg Wash:

1 large egg
1 tablespoon milk

For the Strawberry Jam Filling:

1 cup natural strawberry jam or any variety
1 tablespoon cornstarch, or arrowroot powder

For the Strawberry Icing:

1 cup powdered sugar
1 tablespoon natural strawberry jam
1 to 2 tablespoon milk

Instructions

For the Gluten Free Sourdough Pie Crust:

Add the gluten-free flour, sugar, and salt to a large mixing bowl. Whisk together until well-combined.
2 ½ cups (340g) high quality gluten free all purpose flour containing xanthan gum, 1 teaspoon (4g) granulated sugar, 1 teaspoon (6g) salt
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.
16 tablespoon (220 g) unsalted butter
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.
1 cup (270g) cold gluten free sourdough discard, 2 teaspoon (8g) vinegar, 4-12 tablespoon milk
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 Strawberry Filling:

In a small bowl, mix the jam with the cornstarch until well combined. Set aside.
1 cup natural strawberry jam, 1 tablespoon cornstarch, or arrowroot powder

For the Egg Wash:

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

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 strawberry 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 2 tablespoons of the strawberry jam filling on one end of each strip.
Brush the egg wash around the jam. This helps seal the jam inside of the poptart.
Fold the dry end of each strip over the end with jam. 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 Strawberry Glaze:

Whisk together all of the ingredients for the glaze until smooth.
1 cup powdered sugar, 1 tablespoon natural strawberry jam, 1 to 2 tablespoon milk
Spoon over top of the cooled poptarts. Allow the glaze to set up for 30 minutes.

Notes

You can store these 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.

If you love these Gluten Free Sourdough Strawberry Poptarts, then you will love my Gluten Free Sourdough Brown Sugar and Cinnamon Poptarts

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