My experiment with gluten free breakfast pastries was a semi-success. You see, I quite dislike pie crust. I am not sure why I then thought that this would be a good choice for me to make, but they look so delicious when I see them on tastespotting and foodbuzz. So, I had to try them.

Here is a basic crust recipe that I used:

• 1 1/2 cups all-purpose flour (plus more for rolling out the dough – I used Jules’s flour)
• 1/2 tsp. xantham gum (if not using Jules
• 1/2 teaspoon salt
• 1/4 cup shortening, cubed
• 1/4 cup butter, cubed and at room temperature
• 2-3 tablespoons cold water

Filling:

your favorite jam (I used my mom’s concord grape preserves).

Icing:

• 1 cup powdered sugar
• 2 T milk

Preheat oven to 425 degrees.

Whisk together dry ingredients and then cut in butter until the mixture is cumbly like sand. Add the water 1 tablespoon at a time to get the right consistency.

Roll dough out into 1/4 inch thick sheets (much thinner and they will crack). Cut into 3×5 rectangles. Place half of the rectangles on a greased baking sheet. Put 2 T of filling on each and spread it out just a bit. Once all the bottom halves have filling, you are ready to put on the tops. Dip your finger in a bit of water and run it around the edge of one of your bottoms. Place a rectangle on top and crimp the edges with a fork. This will seal the edges. Repeat on all of your pastries. I sliced some vents in the top of mine out of pie-making habit.

Bake for 10ish minutes (until the pastries are golden brown).

Once the pastries are cool, whisk together powdered sugar and enough milk or water to make a thin paste. Dip the pastries in it or scoop it on top of them. You can color the icing any way you wish and add any flavoring you like. If you want sprinkles, now is the time to add them.

Now, I would like to say that these make a nice treat, but are a bit labor intensive for every day eating (and are not really a good breakfast anyway). But, I had fun making them and finished them all before my weekend guests arrived (they got stuck with gluten free Fruity Pebbles and Cinnamon Chex).