Finally GF/DF/SF PB&J uncrustables!

Anyone who knows me, understands my obsession with creating a pb&J uncrustable like you buy at the stores from Smuckers.   Before going gluten/dairy/soy free my son loved these. It has been my goal to recreate them.  5 years later I think I may have a starter recipe.   This recipe is not an original but adopted and  tweaked a little.  The original recipe is from a great website I found that posted this for fruit pockets.

I just turned them into PB&J Pockets but I also wanted to make a pop-tart or a toaster pastry so I also made some with just a fruit filling.    Did it taste the same as a pop tart?  Well its been 6 years since I had one so I can’t tell you for sure but it was edible, In fact everyone tried it and enjoyed it but to make it more pop tartish I would add lots more sugar, I personally like it more as a PB&J sandwhich.     I froze the rest and each morning I will bake a fresh one  for the day.  I am hoping that this works out well.

Ingredients: 2.5 cups almond flour, 1 cup brown rice flour, 1/3 cup tapioca starch,1/2 tsp xantan gum, 1/2 tsp baking powder, 1/4 tsp salt, 1 large egg, 1/3 cup light olive oil, 3 tbsp maple syrup, 1 tsp vanilla.

Mix dry ingredients separately from the wet ingredients and combine.   This is the tricky part as it is extremely sticky and even with the aid of parchment paper it stuck like crazy so I gave up and floured my surface with tom sawyer flour and my hands and rolled it out put my topping in and covered it with another layer of dough and used a tart cutter thingamagig.  Perfect little tarts.  There you go PB&J poptarts.  Before baking brush with a wash of almond milk/maple syrup.

Bake at 350 for about 20 minutes.

make a small fork poke on the top for escaping steam or your sides might burst and ooze.

She used a homemade filling but I think you can put just about anything you want in the middle and be just fine.  the dough was sturdy enough to hold up to baking without exploding which has been a problem in the past with my experiments.

be sure to check out her blog, I am always happy to pass on good sites to my readers.

This can also be converted to Sugar-Free very easily just by omitting the maple syrup and using a no sugar added fruit filling.  

If you make any adjustments I would love to know how you improved this, or how you enjoyed this.

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  1. LBcruiseshipblogger says:

    Interesting recipe. I’m not actually a fan of peanut butter (almond butter on the other hand I’ve found works as a great substitute where most people would use peanut butter.) But anyway, that’s not actually the point. I experiment with gluten free recipes sometimes so it’s nice to find someone else who does that too. By the way if you’re interested in a GF pie crust you can actually roll I’ve got a recipe for that on my blog. Naturally you can find it in the recipes category.

  2. glutenfreealaska says:

    We use almond butter alot in our home too. My next project would to be add a little more sweetner and use a pie filling. I thought these cooked up very nice and to have a warm healthy pastry each morning is a plus in my book. Thanks for the recipe for pie crust. your site is wonderful, one day we plan on taking a cruise since GF is now available on most cruise ships.

  3. LBcruiseshipblogger says:

    Most of the cruise ships ask people with special diets to meet with the maitre’d on the day they board and they will have special menus for that person each day to accommodate the dietary needs of the guest.

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