Gluten-Free Living

Pumpkin Toaster Pastry

Serves 10 (3" x 4" pastries)

Start your kids’ school morning off right with this homemade gluten-, dairy-, corn-, soy- and egg-free Pumpkin Toaster Pastry with cinnamon glaze.


  • ⅓ cup canned coconut milk, unsweetened
  • ⅓ cup granulated sugar
  • 1¾ cups brown rice flour
  • ¼ cup tapioca starch
  • ¼ cup potato starch
  • ½ teaspoon seat salt*
  • ½ teaspoon guar gum*
  • ½ cup non-hydrogenated shortening
  • 1 cup canned or fresh pumpkin puree, unsweetened
  • ⅓ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch of ground cloves
  • 1 cup corn-free powdered sugar*
  • ½ teaspoon ground cinnamon
  • 1-2 tablespoons canned coconut milk, unsweetened


For the dough, combine the coconut milk and granulated sugar. Stir briefly to dissolve sugar. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, place the flour, starches, salt, guar gum and shortening. Mix on low until the mixture resembles pea-sized crumbs.

Add the coconut milk/sugar mixture and mix on low for 2 minutes or until the mixture forms dough.

Turn the dough onto plastic wrap, knead with your hands a bit and flatten into a disk. Chill for 1 hour.

For the pumpkin filling, place all ingredients in a small bowl and mix until smooth.

In a separate bowl, combine all of the ingredients for the cinnamon glaze and mix until smooth.

When the dough is chilled, preheat the oven to 350° F and line a sheet pan with parchment.

Roll the dough out between 2 pieces of plastic wrap. The dough should be about 1/16-inch thick.

Cut dough into 3-inch by 4-inch rectangles, using a ruler for accuracy. A round biscuit cutter is an easy shortcut, but rectangular shapes will yield the classic look of a toaster pastry.

Carefully transfer half of the cut shapes to the lined sheet pan. Spread with 1-2 tablespoons of the pumpkin filling, leaving a border around the edge.

Top the filled tarts with a matching piece of dough and crimp the edges with a fork to seal the contents.

Prick the dough on top to create steam vents.

Bake on center rack for 15-20 minutes. When the edges are just turning golden brown, remove from oven and cool on sheet pan.

When cool, top with glaze, allow glaze to set up, and then serve.

* Corn-free notes

  • Iodized salt contains dextrose, which is derived from corn, so select a natural sea salt when baking corn free.
  • Individuals with a corn allergy may be sensitive to xanthan gum. If you are not, feel free to use ½ teaspoon xanthan gum in place of the guar gum.
  • Most commercial powdered sugar contains cornstarch, so look for a brand that uses tapioca starch instead.

Nutrition Analysis: 340 cal, 13 g fat, 0 mg chol, 125 mg sodium, 54 g carbs, 2 g fiber, 24 g sugar, 3 g protein.

Recipe by Terris Cleary, a graduate of the California Culinary Academy, who has celiac disease and whose son has multiple food allergies. She blogs about gluten-free, allergen-free recipes at

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