Gluten Free Pop Tarts

subheading: FOR THE PASTRY CRUST:

2 ¼ cups ( 315 g) all purpose gluten free flour blend (I used Better Batter; click thru for info on appropriate blends), plus more for sprinkling

1 teaspoon xanthan gum omit if your blend already contains it

¼ cup ( 36 g) cornstarch

¼ teaspoon kosher salt

¾ cup ( 150 g) granulated sugar

8 tablespoons ( 112 g) unsalted butter melted and cooled

1 teaspoon pure vanilla extract

1 ( 50 g (weighed out of shell)) egg at room temperature, beaten

¼ cup ( 2 fluid ounces) milk at room temperature, plus more by the half-teaspoonful as needed

subheading: FOR THE FILLING:

½ cup ( 109 g) packed light brown sugar

1 tablespoon ( 9 g) cornstarch

½ teaspoon ground cinnamon

subheading: FOR THE GLAZE:

1 cup ( 115 g) confectioners’ sugar

¼ teaspoon ground cinnamon

2 teaspoons lukewarm water plus more by the half-teaspoonful as necessary

Directions at glutenfreeonashoestring.com

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