Gluten-Free Morning Pastries
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Makes 12

Kids love this fruit-filled treat, a gluten-free version of ever-popular Pop-Tarts®.

2 cups Gluten-Free All-Purpose Flour Blend
¼ cup sweet rice flour
¼ cup coconut flour
2½ teaspoons baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
⅓ cup sugar
6 tablespoons vegetable shortening or butter
2 tablespoons coconut butter
2 eggs or ½ cup flax gel (Click here for flax gel recipe)
1 teaspoon cider vinegar
1 egg, separated, white reserved and yolk mixed with 2 tablespoons milk of choice
Any flavor jam, preserves or fruit butter, for filling (heat briefly in microwave for easier spreading)
Sugar, for sprinkling, optional

1. Preheat oven to 350 degrees. Grease a cookie sheet and set aside.
2. Mix together flour blend, sweet rice flour, coconut flour, baking powder, xanthan gum and salt.
3. In a separate bowl, cream together sugar and shortening, beating until light.
4. Beat in 2 eggs until creamy. Add vinegar and blend. Then stir in the dry ingredients to make soft dough. Wrap dough in plastic wrap and refrigerate 1 hour.
5. To prepare filling, beat egg white. Stir in jam until combined. Set aside.
6. Roll dough into a rectangle about 1/16-inch thick. (For easy rolling, cut a large ziplock plastic bag in half along the seams and roll dough out between the two pieces.) Even out the edges of the dough and cut it into 3x5-inch rectangles.
7. Spread 1 heaping teaspoon of filling evenly over each dough rectangle, leaving a generous margin. Brush margins with egg-yolk wash (egg yolk mixed with milk of choice).
8. Fold dough rectangles in half, leaving jam inside. Press edges together and crimp with the tines of a fork. Place pastry on prepared cookie sheet, pricking top with a fork. For a shiny finish and golden color, brush tops with egg yolk mixture and sprinkle with sugar, if desired.
9. Place pastries in preheated oven and bake for 15 minutes, just until edges are browned. During baking, prick them again one time to help keep them flat.
10. Remove from oven and cool. Wrap and store at room temperature or refrigerate.
    

Recipe by Rebecca Reilly.

Each serving contains 203 calories, 10g total fat, 6g saturated fat, 0g trans fat, 68mg cholesterol, 195mg sodium, 26g carbohydrate, 1g fiber, 3g protein.

This recipe was published in the August/September 2009 issue of Living Without magazine.

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