Jules demonstartes how to bake gluten-free pop-tarts on WTTG Fox 5.
This is a super easy recipe. Make a batch of my graham cracker dough (from scratch or using my Jules GF Graham Cracker Mix) and roll it out to 1/8-1/4 inch thick, cutting two rectangles the same size. Put your fruit filling in the middle, leaving a nice border as shown in the video, wet your finger and go around the outside to help the two pieces of dough stick together, seal by doing an imprint with fork tines, bake on parchment-lined cookie sheets at 325°F for 25-30 minutes. Voila!
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