Gluten-Free Blueberry Turnovers
INGREDIENTS
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Pastry
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2¼ cups gluten-free high-protein flour blend
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of choice
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½ cup sugar or granulated (dry) sugar substitute*
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of choice
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½ teaspoon salt
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1 teaspoon guar gum or xanthan gum
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½ cup (1 stick) butter or palm oil
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5 tablespoon cold water
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3 tablespoon vegetable oil, palm oil or butter
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1. Measure flour blend, sugar, salt and guar gum into a bowl.
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2. Cut butter into dry ingredients with a pastry blender or pinch with fingers until blended.
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3. Add cold water and oil. Knead dough by folding it over and over until thoroughly mixed.
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4. Wrap in plastic wrap and roll into a 12-inch long log. Refrigerate until ready to roll.
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Filling
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4 cups fresh or frozen blueberries (or 3 cups cooked fruit)
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2 tablespoons butter
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½ cup sugar or granulated (dry) sugar substitute* of choice
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⅛ teaspoon salt
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1 tablespoon lemon juice
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2 tablespoons arrowroot starch
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2 tablespoons cold water
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¼ cup coconut flour or gluten-free flour of choice
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