Ingredients
Method
- Preheat oven to 325F.
- Put all filling ingredients EXCEPT tapioca flour into small saucepan and bring to a boil, stirring regularly. Reduce flame to medium and continue stirring regularly until the mixture is pretty thick.
- Thoroughly mix your tapioca flour with a tablespoon or two of water.
- Reduce flame to low, add tapioca slurry to blueberry mixture, and stir quickly until mixture becomes very thick and gelatinous. Cool in fridge.
- Grind dry flour ingredients in food processor until fine, then slowly add water while pulsing until you have a soft, pliable dough.
- Roll dough until about 1/8 in thick. Use a small mason jar lid to cut dough into circles.
- Place 1-2 teaspoons filling in the center of each circle, then pinch to create triangles, making sure no filling can escape.
- Bake on parchment-paper-lined baking sheet for 15 min.
Notes
*Many other brands of gluten-free flour have some kind of bean flour in them, which I don't enjoy. If you have another brand of gluten-free flour that you like, go for it.
Tried this recipe?Let us know how it was!