Giant Gluten

Gluten is a protein composite that’s found in wheat, barley and rye. It gives dough its elasticity, helping it to rise when mixed with yeast. Gluten can cause digestive issues for those who are sensitive or allergic to it.,

The “giant gluten free list” is a list of gluten-free products. The list includes restaurants, grocery stores, and more.

I’m not a fan of packaged baking mixes. They frequently taste manufactured, include a slew of unpronounceable substances, and pale in comparison to handmade. Last year, though, I made this dish from a packaged mix for my bestie Monique, and she was blown away. It tasted like it was prepared from scratch, plus it was also gluten-free and grain-free! So, what was this magic, exactly? 

It wasn’t sorcery, as it turned out. It was just from Simple Mills, a tremendously wonderful boxed mix business.

Simple Mills uses all natural ingredients to make gluten-free, grain-free, paleo-friendly baking mixes. From Artisan Bread Mix to Chocolate Chip Cookie Mix, they have it all. How great is it that this gluten-free Pop-Tart recipe was produced using their Pancake & Waffle Mix?!


Despite the fact that I am not gluten-free (this girl likes all glutens), I’ve discovered through the years that many of you readers are, or are baking for someone who is. So, no matter which side of the gluten aisle you’re on, I like developing dishes that work for everyone.

And, since sorting through the apparently infinite “GF!” “PALEO!” flours and mixes on the market these days might be difficult, I’m jumping in to say that Simple Mills is Ingredients such as almond flour, organic coconut sugar, and organic coconut flour are used in all of their mixes. They’re also delicious.

So, here’s the deal with this massive pumpkin Gluten-Free Pop-Tart. First and foremost, I just had to begin September with a pumpkin dish. Second, why settle for an ordinary pop tart when you can have a gigantic one? Finally, who doesn’t want a cinnamon maple glaze on top?

Oh, each and every one of you? Cool.


Pop-Tarts: How to Make Them

The dough for these pumpkin spice Pop-Tarts is really simple to make. Simply combine the Simple Mills mix with some butter and knead the butter into the mix with a pastry cutter or fork until it resembles coarse sand. Then, using your hands, break an egg into the butter mixture and stir it in. Refrigerate the dough for at least 30 minutes after shaping it into a tiny rectangle and wrapping it in plastic wrap.

Pre-heat your oven and prepare the filling towards the conclusion of the chill time. (Pumpkin puree, brown sugar, pumpkin spice, and an egg make up the filling.) Nothing ostentatious!). The dough should next be rolled out into a HUGE rectangle. Cut the rectangle in half to get two even-sized dough pieces (you’ll stack them on top of each other in a minute).


Place one of the dough pieces on a baking sheet and cover with the pumpkin filling. To prevent the filling from leaking out in the oven, be sure to leave a boundary! Place the second piece of dough on top of the filling, then crimp the edges tight with a fork. Bake until golden brown, brushing your huge gluten-free Pop-Tart with egg wash.

After removing the gluten-free Pop-Tart from the oven, allow it to cool somewhat before applying the maple glaze. (Keep in mind that you don’t want the glaze to flow all over the place.) In a mixing dish, combine powdered sugar, genuine maple syrup, heavy cream, and a generous sprinkling of cinnamon to create the maple glaze. It’s important that the glaze be spreadable, but not too runny!

Drizzle the glaze on the pumpkin spice Pop-Tart when it has cooled a little and dig in.


For your next breakfast, make this enormous Pop-Tart. Your pals will be blown away, and they’ll have no idea it’s gluten-free!




  • 1 packet Pancake & Waffle Mix from Simple Mills
  • 6 tblsp. chilled butter, cut into cubes
  • 2 big room-temperature eggs
  • 2 tbsp water for the egg wash


  • 3/4 cup pureed pumpkin
  • 1 big room-temperature egg
  • 1 teaspoon pumpkin pie seasoning
  • 1/3 cup brown sugar (light)


  • a half-cup of powdered sugar
  • maple syrup (two teaspoons)
  • a couple of teaspoons of heavy cream
  • a pinch of cinnamon
  • demerara sugar is used as a garnish (optional)


  1. Combine Simple Mills Pancake and Waffle Mix with butter cubes in a large mixing basin. Work the butter into the mixture with a pastry cutter until it resembles gritty sand. Fold in 1 egg with your hands and stir until well mixed.
  2. Wrap the dough in plastic wrap to make a little rectangle. Refrigerate for a minimum of 30 minutes and up to 24 hours.
  3. Preheat the oven to 375 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper. In a small mixing dish, combine all of the filling ingredients and put aside.
  4. On a well-floured board, roll out chilled dough (I suggest almond flour). Roll out the dough into a 13′′x17′′ rectangle (dough will be thin, so flour generously!). Using a sharp knife, cut the paper into a 12′′x16′′ rectangle. Cut the rectangle in half to get two 12′′x8′′ pieces that are equal in size. Place one piece of dough on the baking sheet that has been prepared.
  5. 2 tablespoons water and a big egg whisked together Brush the outer inch of dough on the baking sheet with a pastry brush. Leave a 2-inch border around the pumpkin mixture on the dough.
  6. Place the second piece of dough on top of the first, gently pressing the dough together around the edges with your fingertips. Make indents around the perimeter of the pop tart with a big fork, then softly puncture the middle of the pop tart with the fork to allow air to escape. Brush the leftover egg wash over the whole item.
  7. Preheat the oven to 350°F and bake for 17 minutes, or until the dough is light golden brown. Allow for a 15-minute cooling period before applying the cinnamon maple glaze.
  8. In a microwave-safe bowl, combine all of the glaze ingredients (mixture will be very thick). Microwave for 10-15 seconds on high, swirl, then sprinkle over the poptart. Allow it cool for a few minutes before dusting with demerara sugar (optional). Cut into eight pieces and serve!

Simple Mills provided funding for this article. All content and thoughts are all mine. Thank you for helping to make Broma a reality by supporting the businesses that make it possible!

Recipes for Pop-Tarts from:

Pop-Tarts with Apricots and Almonds Made at Home

Pop-Tarts with Pumpkin Butter

Pop-Tarts with Blueberry Lemon Curd

Pop-Tarts with Strawberry Nutella

Pop-Tarts with Peanut Butter and Jelly in Miniature Size

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Giant Gluten is a type of food that is typically found at catering events. It consists of a large amount of gluten, which can cause many health problems. Reference: giant catering.

Frequently Asked Questions

Does giant sell gluten?

A: Unfortunately, giant does not sell gluten free products.

Does Giant carry gluten free flour?

A: The answer to this question is no.

Is Giant brand cheese gluten free?

Related Tags

  • giant gluten free bakery
  • giant gluten free pasta
  • gluten free bread giant
  • giant catering platters

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