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Pop Tarts – Two Ways – Whole Wheat or Gluten-Free

by Deliciously Organic on August 8, 2011

What’s the difference between white wheat flour and whole wheat flour?

White wheat flour is ground from hard white wheat. Whole wheat flour is ground from red hard wheat.

White wheat flour (hard white wheat) contains a bit less gluten and a little less protein than whole wheat flour (hard red wheat). So if you bake with white wheat flour, the resulting bread, muffin, or cookie will be a bit less dense than if you bake it with whole wheat flour.

What about whole wheat pastry flour? Whole wheat pastry flour is ground from soft white wheat. This flour has less gluten and less protein than the first two wheats mentioned and will give a much lighter and tender crumb than white wheat flour or whole wheat flour.

Can these flours be used interchangeably? In my experience, no. If you try to trade out whole wheat pastry flour for white wheat flour, your end result will be much tougher and not as light as intended.

Which flour should you reach for while baking? In my opinion, if you’re baking a loaf of bread – go with the whole wheat flour. If you’re making pizza crust, crackers, or something with a bit more substance – go with the white wheat flour. If you’re baking a cake or muffins – use the whole wheat pastry flour.

Why do I mix the flours in my recipes at times? I do this because I’m trying to achieve a certain texture just one flour can’t give me. If you change out the flours called for in the recipe, you’ll get a different texture than intended.

So on to the pop tarts! I’ve given you two different versions here. One whole wheat and one gluten free. They’re incredibly fun to make with kids and can be filled with dozens of sweet things – jam, jelly, marmalade, homemade nutella, chocolate, fruit, etc.

Kids love’em but so do adults. How fun would these be piled on a large platter at the end of a long dinner? Add coffee with whipped cream and honey, and you have a delightful end to your meal.

Apricot Almond Pop Tarts (Gluten-Free)

Serving Size: Makes about twelve - 4" x 2 1/2" tarts

Apricot Almond Pop Tarts (Gluten-Free)

Ingredients

    For the crust:

  • 1 1/2 cups gluten free flour mix (I used Bob’s Red Mill)

  • 1 cup brown rice flour

  • 1/2 cup oat flour (make sure it's gluten free)

  • 1 teaspoon unflavored gelatin (I prefer Bernard Jensen gelatin)

  • 1 1/2 teaspoons sea salt

  • 1 cup (16 tablespoons) unsalted butter, cold, cut into tablespoons
  • For the Filling:

  • 3/4 cup apricot preserves

  • 1/2 teaspoon almond extract
  • 1 egg beaten with 1 tablespoon of water (if you are egg-free, you can use water to bind the dough)

Instructions

Place gluten free flour mix, rice flour, oat flour, gelatin and sea salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1-second) pulses. Add 10 tablespoons of ice water, 1 tablespoon at a time, and pulse after each addition. Pulse until dough gathers into large clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into two portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate 30 minutes.

Preheat oven to 350ºF and adjust rack to middle position. Remove 1 disk of dough from the refrigerator place on a floured surface. Roll it into a large rectangle about 1/8" thick. Cut out rectangles that are 4-inch x 2 1/2 inch. (I used a rectangle cookie cutter for this step.) Place half of the rectangles on a baking sheet lined with parchment paper. Brush the egg wash over the entire surface of each piece of dough (This helps seal the filling inside. Again, if you're egg-free then use water to seal the dough). Place a heaping tablespoon of filling in the center of each rectangle, keeping about 1/2-inch perimeter. Place a second piece of dough on top of the first and gently press around the pocket filing, sealing the dough. Using a fork, press the tines around the edge of the tart. Repeat with remaining tarts. After all tarts are assembled, brush each with egg wash. Bake for 25 minutes, or until golden brown. Cool for 10 minutes before serving. Repeat process with second disk of dough.

Storage:

The tarts will keep in the refrigerator for 2-3 days. To reheat, place in a 350ºF oven for 10 minutes. The pop tarts can also be frozen. To reheat, place on a baking sheet in a 350ºF oven for 20 minutes.

Apricot Almond Pop Tarts (Whole Wheat)

Serving Size: Makes about 12 - 4" x 2 1/2" tarts

Apricot Almond Pop Tarts (Whole Wheat)

Ingredients

    For the dough:

  • 1 1/2 cups whole wheat pastry flour

  • 1 cup brown rice flour, plus 2 tablespoons

  • 1/4 cup arrowroot flour, plus 2 tablespoons

  • 1 1/2 teaspoons coarse sea salt

  • 1 cup plus 3 tablespoons unsalted butter, cold
10 tablespoons ice water
  • For the filling:

  • 3/4 cup apricot preserves

  • 1/2 teaspoon almond extract
  • 1 egg beaten with 1 tablespoon of water (if you're egg-free you can use water to bind the dough)

Instructions

Place pastry flour, brown rice flour, arrowroot flour, and salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1-second) pulses. Add 10 tablespoons of ice water, 1 tablespoon at a time, and pulse after each addition. Pulse until dough gathers into larger clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into 2 portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate for 30 minutes.

Preheat oven to 350ºF and adjust rack to middle position. Remove 1 disk of dough from the refrigerator place on a floured surface. Roll it into a rectangle about 1/8" thick. Cut rectangles that are 4-inch x 2 1/2 inch. (I used a rectangle cookie cutter for this step.) Place half of the rectangles on a baking sheet lined with parchment paper. Brush the egg wash over the entire surface of each piece of dough (This helps seal the filling inside. Again, if you're egg-free then use water to seal the dough). Place a heaping tablespoon of filling in the center of each rectangle, keeping about 1/2-inch perimeter. Place a second piece of dough on top of the first and gently press around the pocket filing, sealing the dough. Using a fork, press the tines around the edge of the tart. Repeat with remaining tarts. After all tarts are assembled, brush each with egg wash. Bake for 25 minutes, or until golden brown. Cool for 10 minutes before serving. Repeat process with second disk of dough.

Storage:

The tarts will keep in the refrigerator for 2-3 days. To reheat, place in a 350ºF oven for 10 minutes. The pop tarts can also be frozen. To reheat, place on a baking sheet in a 350ºF oven for 20 minutes.

This post is linked to Simple Lives Thursday

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{ 97 comments… read them below or add one }

Lori @ RecipeGirl August 8, 2011 at 2:34 pm

Love this. Healthified Pop Tarts! yay!

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Kristen August 8, 2011 at 2:41 pm

Your posts are always so informative (not to mention delicious!)

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Deliciously Organic August 8, 2011 at 3:46 pm

Thanks Kristen. :)

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Bev Weidner August 8, 2011 at 3:07 pm

DI.VINE.

My heart just stopped!

…but I’m alive.

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Laura G. August 8, 2011 at 3:16 pm

I grind my own wheat for whole wheat flour, and my grinder has a pastry flour setting, which is what I normally keep it set at. I grind hard red wheat berries and my flour is almost identical to the whole wheat pastry flour I’ve bought in the past, and performs better in baked goods. I always assumed this was because it was fresh and all the nutrients were still intact. My fresh flour does feel “softer” while the off-the-shelf stuff seems drier. Great recipe! Will have to give it a go when my apples are ready for picking. I make an “apple pie on a stick” that is a very similar type of pastry, but I use an oil pie crust instead. Butter has never worked well for me!

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Deliciously Organic August 8, 2011 at 3:46 pm

Very interesting! I agree that fresh flour tastes so much better. I started grinding my grain about 5 years ago and I’d never go back! Your apple pie on a stick sounds fabulous!

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Allison [Girl's Guide to Social Media] August 8, 2011 at 3:32 pm

Wowza. I love homemade pop tarts!

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Mamabear August 8, 2011 at 3:39 pm

Did I miss you posting homemade Nutella? It is the ONE thing in our diet that I have yet to replace. Help, please!

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Deliciously Organic August 8, 2011 at 3:45 pm

The recipe is coming very soon. :)

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Stacie August 8, 2011 at 4:49 pm

I’m looking for the same thing – I’ll keep my eyes open. thank you.

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Deborah Sanderson August 9, 2011 at 5:44 am

Ooh wee – home made Nutella?!?! I’ll be scouring waiting for that post when it’s available… Being half German and living there my first 5 years and bringing some of our “traditions” back, Nutella (and other chocolate stuff we would put on bread or anything, lol) was on the top. With my switch to not buying items with junk in them, I quit buying Nutella…

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Peyton August 9, 2011 at 8:23 pm

I. cannot. wait. :)

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Wendy Hoff November 20, 2012 at 11:48 am

Did you ever post the Nutella recipe? I’m not finding it. Thank you!

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Nancy@acommunaltable August 8, 2011 at 5:24 pm

Great points about using the different flours!! These pop tarts look so much better than the “traditional” ones. Why people like the original ones I’ll never know…

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Brooke @ Food Woolf August 8, 2011 at 5:28 pm

Boy do these look good. Seriously. I don’t have kids I’d be baking for, but I have the sweet tooth of a child. Does that qualify me?

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Molly Chester August 8, 2011 at 5:28 pm

These look great!

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Lucy Lean August 8, 2011 at 5:48 pm

I love these pop tarts – they remind me of one I shared with Yotam Ottolenghi at Joan’s on Third recently – flaky pastry with a sweet strawberry filling.

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Renee H. August 8, 2011 at 7:01 pm

These look delicious! And I’m very excited about the homemade nutella. My son has allergies and feeding problems and that’s one of the things he’ll actually eat. I can’t wait! Thanks Carrie!

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Katrina August 8, 2011 at 10:59 pm

These look so yummy! Awesome idea. I need these.

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Amanda August 9, 2011 at 4:38 am

BEautiful! I love the flour 101… I didnt know that the white had less gluten!

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Caroline @ chocolate and carrots August 9, 2011 at 4:56 am

A great flour explanation! Love it! And your pop tarts look incredible! :-)

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Tickled Red August 9, 2011 at 5:40 am

Love the healthy pop tarts! I have so many friends who have to eat gluten free so I can’t wait to share this with them :) Simply Delicious.

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Georgia Pellegrini August 9, 2011 at 7:24 am

I’ve never made homemade pop tarts or mixed flours. For some reason it seems scary to mix flours because I already have mixed results with baked goods. But I love the idea of a different texture so I’m going to give it a whirl. Fab post!

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Deliciously Organic August 10, 2011 at 7:24 am

I completely understand. I can’t tell you how many bad pancakes, muffins, cakes I’ve had to throw away while figuring out how to bake things without white flour. I hope to provide good recipes on my site to take the leg-work out for everyone else! :)

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megan @ whatmegansmaking August 9, 2011 at 8:32 am

what a fun idea! These would be a wonderful breakfast treat :)

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Aggie August 9, 2011 at 11:41 am

What a great post! I don’t know much about flour and always wonder what the difference between them all is. I’m not much of a baker, maybe it’s my lack of patience :) But I tell ya, if I could bake, I would be making these pop tarts from scratch. They look amazing!!! My kids would think I’m a rockstar!

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spencer jackson August 9, 2011 at 12:29 pm

wow those gluten free pop tarts look amazing, I will be trying them this weekend.

Cheers

Spencer

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Debbie August 9, 2011 at 12:42 pm

Love this, thanks.

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DG August 9, 2011 at 12:56 pm

These look great! I have 2 questions: First, can I use something besides gelatin? I ask because I am a vegetarian. Next, I can’t for the life of me find gluten-free oat flour–can I use a different gf flour? I’d really like to make these for me and my little girl! Thanks!

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Deliciously Organic August 10, 2011 at 7:19 am

I chose gelatin to stay away from any gums, but you could try replacing it with xanthan gum. I haven’t tested it, but it should work well. You could use sorghum as a replacement for the oat flour (it will have a stronger flavor than the original recipe so you might want to add a tablespoon or two of whole cane sugar).

I grind my own oats for flour but Amazon also has oat flour on their “Subscribe and Save” program. I live in a remote area so I buy many of those harder-to-find ingredients this way. http://www.amazon.com/Bobs-Red-Mill-Gluten-22-Ounce/dp/B003LPKETS/ref=sr_1_1?ie=UTF8&qid=1312985643&sr=8-1

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DG August 11, 2011 at 12:02 pm

Thanks for the information! I will try using xanthan gum as a replacement. When you say you grind your own oats, what kind of oats? I have gluten-free rolled oats and gluten-free steel cut oats. Will either of those work? Otherwise, I’ll try the sorghum flour.

Thanks again!

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Liz August 9, 2011 at 1:02 pm

My gluten free and dairy allergic son started jumping up and down and shouting “awesome, awesome” when he saw these photos! Pop-tops were on the no list before the allergies and celiac, but sometimes made it in the house anyhow..He has missed these, thanks for the recipe.

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Deliciously Organic August 10, 2011 at 7:13 am

You’re welcome!!

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Marla August 9, 2011 at 2:02 pm

These pop tarts look great. I enjoy mixing flours too :)

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Karen August 9, 2011 at 2:33 pm

Wohoo! My son has been on a gluten free, reduced sugar diet for a few months. He has cravings for certain things once in a while. Cookies, cakes, poptarts…He is going to love these! I will use reduced sugar preserves or make my own with stevia. Yehaw! Love everything I’ve made from this site. Awesome!

Question – do I have to buy “rice flour”? or is it just ground brown rice? can I grind brown rice in a coffee grinder? Just curious :) I’ve groud oats in it and it works well but takes time if needing a lot ;o).

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Deliciously Organic August 10, 2011 at 7:12 am

I’m so glad to hear your son can have a treat he’s missed! That makes my day. :)

Yes, you need to buy rice flour. Brown rice flour is just brown rice ground up, but it needs to be a very fine grind to work and a coffee grinder won’t be able to do it. Rice flour is pretty cheap and can be found at your local health food store or at most asian markets.

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AprilFresh31 November 29, 2011 at 1:30 am

Can I grind brown rice in my grain mill? I’m new to this but I have a Komo/Tribest Grain Mill and I’m wondering if you are grinding your rice yourself for this recipe. Thanks.

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Deliciously Organic November 29, 2011 at 9:41 am

I grind grain in my grain mill and have no problems. I use a Nutrimill. You could also call the manufacturer just to make sure before grinding the rice.

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Renee Roush May 15, 2013 at 6:36 pm

What about grinding oats just using a coffee grinder? Would that not be fine enough either?

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Deliciously Organic May 16, 2013 at 9:55 am

Using a coffee grinder should work well. Just make sure to grind them to a fine powder.

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Sherilyn @ Wholepromise August 9, 2011 at 5:36 pm

Fantastic – the kids will love these and they will make a great addition to their lunch box.

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Valerie August 9, 2011 at 8:00 pm

Can these go in the toaster?

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Deliciously Organic August 10, 2011 at 7:03 am

Yes, they are sturdy enough to go in the toaster. (after they’ve been baked)

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Nicole August 10, 2011 at 5:51 am

These sound delicious! So about flour…if a recipe calls for white flour and I want to make a healthier version, do I use the same about of whole wheat or white whole flour?

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Deliciously Organic August 10, 2011 at 7:10 am

Unfortunately, it’s not so cut-and-dry. If you’re making a cake or muffins then replace 1 cup white flour with 1 1/4 cups whole wheat pastry flour. If you’re making bread, I’d do 1/2 whole wheat and 1/2 white wheat. As you saw with my pie dough from this recipe I used a bit of rice and arrowroot flour – this was because just whole wheat flour wasn’t giving the crust that flakiness I was going for. The most difficult is cookies. Whole wheat pastry flour will make the cookies run all over the pan and whole wheat flour will make them hard as rocks. For cookies I use a combination of flours and my whole wheat chocolate chip cookie recipe can be found in my cookbook.

Over the next two months I will be posting lots of basic whole wheat and gluten free recipes. Such as muffins, cake, etc. I think this will help everyone so they can have a basic recipe to use and then variate how they like.

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Caroline August 10, 2011 at 7:54 am

Homemade nutella? Recipe please! :)

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Cathy B. August 10, 2011 at 1:39 pm

These look so yummy! I have two questions before I try them. First, is there a difference between arrowroot and arrowroot flour? Second, could you use a grain mill to grind rice into flour? You mentioned in a comment that a coffee grinder wouldn’t work, but I grind wheat with my grain mill and I wonder if I could just throw in some rice instead of buying rice flour. Thanks so much for sharing your expertise!

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Deliciously Organic August 10, 2011 at 3:16 pm

There is no difference between arrowroot and arrowroot flour. And yes, you can grind rice in your grain mill. I do it all the time to make my rice flour at home.

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AmandaonMaui August 10, 2011 at 1:49 pm

Is that white rice flour, brown rice flour, or sweet rice flour?

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Deliciously Organic August 10, 2011 at 3:15 pm

It’s brown rice flour.

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AmandaonMaui August 11, 2011 at 1:05 am

Thank you! Now I can make these. :)

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trina @ best salad recipes August 10, 2011 at 8:42 pm

What a fabulous recipe! ilove tarts, will surely try this recipe. thanks ;-)

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Kristi Rimkus August 11, 2011 at 9:51 pm

I don’t bake often, but when I do I love whole wheat pastry flour. I would never have thought of making my own pop tarts. I can’t wait to give these a try.

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Gaby August 15, 2011 at 2:44 pm

omg made these last night!!! PERFECT. Totally obsessing over them and sending a few into work with Thomas so I don’t consume them all by myself :)

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Deliciously Organic August 22, 2011 at 8:01 pm

Thanks Gaby! I’m so glad you liked them! And the fact that you’re “obsessed” over one of my recipes is quite a compliment. :)

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Shaye @ The Elliott Homestead August 15, 2011 at 4:54 pm

These look divine – I can’t wait to give ‘em a try! Thanks for the recipe!

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Keri August 16, 2011 at 2:58 pm

Just made these. They are amazing! I even goofed them up because I thought I turned the oven on Bake and 350 degrees but instead I turned it on Broil. Oops!
I figured it out 12-13 minutes into cooking because I smelled something burning. The edges were a little burnt but they still tasted incredible. I’m glad though because that was only half of the dough. I will have the oven right when I make the other half.

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Nicole August 17, 2011 at 12:39 pm

I just ordered some soft white wheat berries so I can grind my own pastry flour. I’m definitely going to try these once they arrive!

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Keri August 18, 2011 at 8:42 am

OK, Now I am wondering if there was something to the Broil and 350 degrees that I accidentally cooked these at the first time. I just cooked the second batch and made sure I had it right this time, Bake and 350 degrees and cooked them for 25 minutes and they weren’t as flaky and crispy as the first batch so I turned the oven to Broil and 350 degrees and cooked for another 10 minutes and Voila! perfect texture! Yea!!!

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Deliciously Organic August 18, 2011 at 9:44 am

Glad to hear they turned out well! :)

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Angela Bender August 18, 2011 at 6:52 pm

My son is intolerant to dairy as well as gluten, and I was wondering if you think I could use coconut oil in place of the butter. He would love these!

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Deliciously Organic August 22, 2011 at 8:02 pm

Unfortunately I don’t know of a substitute for the butter. Coconut oil would melt and wouldn’t hold the dough together enough. Sorry!

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Deliciously Organic August 22, 2011 at 8:00 pm

I’ll write you an email so we can figure out what happened. :)

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Jaime {sophistimom} August 23, 2011 at 1:33 pm

These look so perfect, Carrie. I need to try them.

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Kimberly August 23, 2011 at 4:47 pm

thanks for posting the GF version! I love me some pop-tarts and have missed them since going GF!! :) Cheers!

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Kristen September 2, 2011 at 11:43 am

I just happened to stumble across your website…you are a genius! I am loving all the recipes I am seeing.

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Valerie September 19, 2011 at 3:17 pm

I have a ton of fresh peaches just begging to be made into peach spread for pop-tarts. I noticed, however, that this recipe calls for arrowroot flour, but your galette crust calls for tapioca starch. Is there any difference in the final product or can you use them interchangeably for the crust? I am out of arrowroot but have plenty of tapioca starch and would love to make these soon. Thanks!

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Deliciously Organic September 20, 2011 at 6:40 am

I haven’t tested it with tapioca starch, but don’t see why it wouldn’t work. If you try it, please let me know how it turns out!

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VeggieGirl September 22, 2011 at 5:25 am

AWESOME recipe!!! Love the apricot-almond filling.

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Tomi Moore October 21, 2011 at 10:56 am

Hello Carrie,
I just wanted to say i am so excited to try these! i haven’t eaten a poptart in 5 years. I have never seen arrowroot flour at my local stores. I will be trying tapioca starch, and will happily let you know how they turn out. We just bought a grain mill and I found your website while looking for recipes that are written for fresh ground flours. What I found was homemade creamer(!), pop tarts(!) and hamburger buns.
I also wanted to thank you for being so willing and glad to help others in this way, even to email someone personally, just to help them! Last I want to thank you in advance for making a recipe for nutella. My family will benefit from your work and heart. We aren’t eating organic, but we have planted a garden, and Lord willing, will work towards better foods.
thank you Carrie,
Tomi Moore

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Deliciously Organic October 21, 2011 at 11:56 am

Thank you for your kind words. I’m so glad you found my recipes and I hope they will be a blessing to your family. Nutella is coming soon. :)

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Kimberly November 9, 2011 at 12:47 pm

I have had these bookmarked since you posted them but can’t find arrowroot flour. I’m glad I read the comments though. I will be trying them with tapioca starch. That I have. :)

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Tanya February 29, 2012 at 11:46 am

I just made for my son GF. He loved them. Something great to do together on a snow day

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Crysty-Garden of gluten free March 1, 2012 at 8:34 am

WOW! Saw this pin on pinterest and HAD to check it out! Thanks for the gluten free version of this recipe, can’t wait to try it! Brilliant!

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Amy J-The Quirky Gluten Free Runner April 26, 2012 at 8:15 am

Love your GF option! Thanks. I will be trying this out this summer, I believe.

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Bonnie April 26, 2012 at 8:20 am

I am so excited to try to make these! My son is 4 and he has never been able to have a pop tart since he was diagnosed at the age of 1. His friends at school eat them sometimes and he has asked me numerious times if he could just try one. It breaks my heart to constantly tell him no and tell him there is gluten in it. He is going to be so happy!! Thank you!!!

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Deliciously Organic April 26, 2012 at 8:55 am

You’re welcome! I’m so glad your little boy will be able to enjoy a pop tart! :)

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Sara April 26, 2012 at 8:28 am

Looks great. Any calorie count on the gluten free?

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Sara April 26, 2012 at 7:41 pm

Can I use a general purpose GF flour mix instead of the first 4 ingredients?

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Deliciously Organic April 27, 2012 at 6:47 am

The flavor and texture won’t turn out the same, so I advise to stick with the recipe. If you do try it with a full GF mix, let me know how it turns out!

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Jen April 30, 2012 at 11:19 am

Hi, I love the sound of this recipe! I’m also super excited to try your homemade coffee creamer! I really want to bake these poptarts and send them to my boyfriend in the mail. Any ideas of how to keep them fresh for that? I’d love some advice. Thanks!

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Deliciously Organic May 1, 2012 at 9:53 am

Since they are pastries, they might crumble from being transported. I would wrap them each in parchment paper and plastic wrap and then pack the box tightly. I’m bet he will love them crumbly or not! :)

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Jen April 30, 2012 at 10:45 pm

Also, I don’t have a food processor. Could I use a blender or something else?

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Deliciously Organic May 1, 2012 at 10:15 am

To turn out the way I intended it’s really best to use a food processor, but you could try making it with a pastry cutter. http://www.williams-sonoma.com/products/stainless-steel-pastry-blender/ If you try this, I would make sure not to cut into the pastry too much. You want pea-size pieces of butter throughout to ensure a flaky crust.

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JoyAnn May 3, 2012 at 11:52 am

I was wondering if the tapioca starch worked for this recipe… I don’t see any updates on whether it worked or for any of the substitutions that people may have tried.

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CATT May 3, 2012 at 4:50 pm

Excuse me? White wheat flour is ground from Hard White Wheat? Is that some kind of joke? Nobody could possibly be stupid enough to believe that. White wheat flour comes from whole grain wheat whether it’s hard or pastry is another story, but the real story is that white flour has been processed so that the wheat germ has been removed and the flour has been bleached. Good grief!

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Deliciously Organic May 3, 2012 at 5:00 pm

There is an unprocessed whole wheat flour called “white wheat flour” that is from hard white wheat. It is an unprocessed flour that has recently gained popularity. Bob’s Red Mill carries it, among other companies. It is a whole grain flour stone ground from the entire wheat berry, it contains all the nutrients from the bran, germ and fiber of the endosperm. Here is a link explaining the exact flour I wrote about in this post: http://www.vitacost.com/bobs-red-mill-organic-hard-white-wheat-flour?csrc=GPF-PA-039978008527&ci_sku=039978008527&ci_gpa=pla&ci_kw=%7Bkeyword%7D#productDetails

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Indy February 25, 2013 at 6:09 am

Wow, Catt. That was very rude.

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Amanda May 3, 2012 at 6:02 pm

Can you recommend an affordable but effective flour grinder? Grinding your own flour sounds fab but I have no idea where to start.

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Deliciously Organic May 3, 2012 at 6:14 pm

I’ve been using a Nutrimill grain mill for almost 6 years now and it’s still going strong. Here’s a link: http://www.amazon.com/LEquipe-760200-LEQUIP-Nutrimill-Grain/dp/B001UI37N8/ref=sr_1_1?ie=UTF8&qid=1336093851&sr=8-1

You might be able to find a used one on Ebay if you want to save a little money. It’s about as much as a Kitchen Aid mixer, but I can assure you that buying grain in bulk is much cheaper than buying it already ground into flour, so you’ll eventually make up the difference. Hope that helps!

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Amanda May 3, 2012 at 6:09 pm

Hello Carrie,
Can you recommend a flour grinder? I would love to start grinding my own flour? Do you buy your wheat berries from azure?

Thanks

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Donna May 19, 2012 at 10:22 pm

First, I want to say thank you for all the work you put into this site. It was exciting to see that good, wholesome gluten free recipes are available, as well as some great treats like these pop-tarts! I think about 75% of my wheat intake has come from Pop-tarts over the past few years – it’s the one addiction I couldn’t give up yet! LOL I’m just beginning down the path to a gluten-free, organic and gmo-free diet. It’s a little daunting at times, but your site does give me hope!
I also want to applaud your tact & ability to take the higher road. I hope someday I might be able to accomplish that more often. When I read the comment from the woman attacking your intelligence over a type of wheat my heart broke. A few years ago, that could have been me. In that little exchange I saw who I once was like, and the type of reaction I would like to someday accomplish! (I know privately, your reaction may have been different, that’s ok, publicly you represented yourself with grace and dignity! Thank You!

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Deliciously Organic May 20, 2012 at 3:26 pm

Thank you for your kind words. You made my day!

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Allison @ Dream a Little Bigger March 27, 2013 at 6:27 pm

Thanks so much for the gluten free version of this recipe. The things I miss most tend to be “junk foods” and Pop Tarts were one of my main junk vices! I look forward to making these and knowing that A. I won’t get sick and B. they’re much healthier than the store bought tarts. Thanks again for your efforts!

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Renee Roush August 1, 2013 at 5:11 pm

I made two of your recipes in one night! Started with the Waldorf Salad- premade it for dinner- and then my son and I made these pop tarts. They are both FABULOUS! My mom is visiting and has already planned to make the salad twice in the next two weeks. The pop tarts are awesome, too! I might add a touch of sugar to the pastry next time (I know white sugar is a no no, but it’s still about 6000 times better than purchasing an actual pop tart!) and also might use salted butter. This is actually the first pastry I’ve ever made… I find it SO intimidating! But it worked! Thank you so much. My evening has just been terrifically tasty.

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Deliciously Organic August 2, 2013 at 4:00 am

Ahhh!! Thank you! I really appreciate your feedback. And, I’m so glad I can help your family eat healthy, delicious foods! :)

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Leslie A. February 9, 2014 at 11:32 am

How would you adapt this recipe for grain-free flour? Would you use coconut and almond flour? If so what portions?

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