Gluten-Free Beaver Tails Recipe - Beyond Flour (2024)

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Beaver Tails are an extremely popular pastry in Canada. This Gluten-Free Beaver Tail is delicious, and passes for the real, whole-wheat thing!

Gluten-Free Beaver Tails Recipe - Beyond Flour (1)

Note: This recipe was first posted on my original blog, Celebration Generation, on August 2, 2017. It was transferred over to this blog - existing comments and all - on 3/4/2021

Back when I first wrote this post, we were just ahead of the release date of my Magnum Opus, “More Than Poutine: Favourite Foods from my Home and Native Land”.

A homemade Beaver Tails recipe was one of the HUGE requests I had for the cookbook, so obviously, it had to be included (Albeit with a different name!).

To date, “More Than Poutine” is not only my favourite cookbook project, it’s probably the most ambitious concept I’ve taken on for a cookbook project.

Not only was the scope pretty big - Canadian food! - but I provided gluten-free versions for (almost) everything in it, as well!

Gluten Free Canadian Recipes

The vast majority of the recipes in More Than Poutine are gluten-free by default.

Many have a very easy swap, such as using a GF soy sauce instead of a regular soy sauce.

Most of the rest have a note at the end with ingredient substitutions, etc to make a gluten-free version.

I think only 2-3 of the 120+ recipes do not have a gluten-free version. It’s kinda hard to make a gluten-free version of Winnipeg Style Rye bread, for instance, given that rye itself is glutenny!

For all of the recipes with alternate ingredients, I developed the GF versions the same way I developed Beyond Flour and Beyond Flour 2- using custom combinations of alternate flours, specific to each recipe... rather than “all purpose” mixes.

Doing it this way guarantees the best results, and tends to turn out a product that’s as good as the real thing, if not *completely* indistinguishable from the original.

Anyway...

Gluten-Free Beaver Tails Recipe - Beyond Flour (2)

Gluten-Free Beaver Tail Recipe

These pastries are based on a well-known, extremely popular pastry, widely available at festivals and fairs across Canada.

In the source material, whole wheat dough is stretched out to long ovals and fried, then topped with a variety of goodies. You can go as basic as a brushing of melted butter and sprinkle of cinnamon sugar, or go more wild.

More on that in a bit.

Anyway, when it came to making a gluten-free version, the challenge was twofold: Make a bread product that has a great texture (soft, not gummy or chalky!), AND that replicates the taste of whole wheat.

Well, I’m proud to say I succeeded in both! This dough makes a very soft BeaverTail, with none of the “gluten-free” texture issues.

The use of rice bran and flax meal is a combination I came up with when developing Beyond Flour 2, when creating legitimate graham crackers... and it worked beautifully here to mimic the flavour and character of whole wheat flour.

So, whether the source material here is something you miss from pre-gluten-free days, or whether it's something you've never been able to have - and always wanted to try - this recipe will serve you well!

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Toppings for Beaver Tails

As I’d mentioned earlier, you can keep it simple, or go more wild when it comes to topping your Beaver Tails.

On the "more wild" end, the pastries are usually spread with something sweet - Nutella, peanut butter, Jam, Maple butter, etc - before being sprinkled with candies, chopped nuts, sliced fruits, etc.

You can even follow up with a drizzle of more sugar - chocolate sauce, caramel, etc!

So, to break this down a bit, I like to classify toppings into categories: Spreads, toppings, drizzles, and garnish.

For the sake of avoiding redundancy, I’m listing spreads and drizzles together. Almost any spread can be a drizzle, but some require heating up first (peanut butter, Nutella, frosting, etc)

You can mix and match from any of these categories, or even use them as a springboard for other ideas. For starters, though:

Beaver Tails Spreads / Drizzles

Peanut butter, Sunflower butter, or any other nut butter
Biscoff or other Cookie Butters
Nutella
Jam, jelly, marmalade
Lemon curd
Canned frosting
Pie filling - apple, cherry, blueberry, whatever
"No Bake Cheesecake"*
Maple syrup
Caramel sauce
Maple butter

* You can usually buy this premade in a tub in the refrigerated section, or as a powdered mix in with the gelatin/pudding powder mixes.

Beaver Tails Toppings

Sliced Bananas
Sliced strawberries
Other fruits
Chopped up Oreos or other cookies
Pretzels
Chunks of candy bars

Beaver Tails Garnishes

Small candies like Reese's Pieces
Finely crushed bars, like Skor
Graham crumbs
Chopped nuts
Coconut flakes
Chocolate Chips
Cinnamon Sugar
Cake Sprinkles
Maple sugar
Whipped cream

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Topping Combination Suggestions

- Go traditional: cinnamon sugar, squeeze a lemon slice over it.

- Cheesecake: No-bake cheesecake filling, top with a drizzle of fruit sauce or pie filling.

- Banana Split: Nutella spread, sliced bananas and strawberries, whipped cream

- Nutella spread, Banana slices. One of my favs!

- Vanilla frosting, smashed up Oreo cookies.

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Savoury Beaver Tails

This might be a controversial subject, but I SWEAR I remember savoury Beaver Tails being an option when I was younger.

Very specifically, I vaguely remember getting one that involved salsa and cheese at The Forks in Winnipeg, probably mid to late 90s. I wish I could remember the details.

Was it an off-brand company? Was it an option that was retired? I have no idea.

However, I wanted to bring it up as an option for those without a massive sweet tooth. A few ideas:

- Spreading your beaver tail with garlic butter and then sprinkling finely shredded cheese over it.

- Salsa, cheese, maybe some grilled chicken slices.

- Spread with hummus, top with kalamata olives, feta, and fresh dill.

- BBQ sauce and pulled pork or pulled chicken. Maybe some chopped pickles, crumbled bacon, cheese...

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A Few Notes on this Beaver Tail Recipe

- As with all recipes based on a commercial source material, this recipe is named something else in “More Than Poutine”.

- With regards to the nutritional info provided, this is for the dough itself, and doesn’t take into account the deep frying (the software just isn’t smart enough!).

Additionally, toppings are not counted in the nutritional calculations, as that info will vary *wildly* based on what you choose to use, and how much of it you use.

Beaver Tails are not diet food, LOL. Worth a caloric splurge every once in a while, though!

Gluten-Free Beaver Tails Recipe - Beyond Flour (7)

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Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.

Well, the published nonsense, anyway!

Anyway, on to the Gluten Free Beaver Tail recipe!

Gluten Free Beavertails

Gluten Free Beaver Tails are based on an extremely popular pastry, in Canada. Whole wheat dough is stretched and fried, topped with a variety of goodies.

Prep Time20 minutes mins

Cook Time10 minutes mins

Proofing Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Dessert, Snack

Cuisine: Canadian, Gluten-free

Servings: 6 Pastries

Calories: 423kcal

Author: admin

Ingredients

  • ¾ cup Warm - not hot - milk
  • cup Brown sugar packed
  • 2 ½ teaspoon Active dry yeast
  • ¾ cup Light Buckwheat Flour
  • ½ cup Rice Bran
  • ½ cup Unflavoured Whey Protein Powder
  • ½ cup Sweet Rice Flour
  • 2 tablespoon Flax Meal
  • 2 teaspoon Xanthan gum
  • ¾ teaspoon Salt
  • 2 tablespoon Canola oil
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • Canola oil
  • Toppings*

Instructions

  • Combine warm milk with brown sugar, stir until sugar is almost dissolved. Add yeast, stirring until incorporated. Set aside in a warm place for 10 minutes, or until foamy.

  • In a large bowl, combine flours, rice bran, protein powder, flax meal, xanthan gum, and salt. Add canola oil, stirring until well distributed.

  • Pour in yeast/milk mixture, egg, and vanilla extract; stir until well combined. .

  • Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until about doubled in size

  • In a large, deep pot, heat 2-3″ of canola oil to 350 F (180 C). While oil is heating, divide dough into 6 equal sized pieces.

  • Use clean, wet hands to flatten and shape each dough ball into a long, thin oval, about ¼-1/2″ thick. Allow each to rest on a clean work surface as you form the rest.

  • Working with one pastry at a time, carefully transfer to the preheated oil. Allow to fry for 1-2 minutes , or until golden on the underside. Gently flip and repeat, cooking until evenly golden.

  • Transfer fried pastry to a baking sheet lined with paper towels, blot to remove excess oil.

  • Spread and top as desired, serve immediately!

Notes

* Topping Suggestions:

Cinnamon Sugar: Mix together 1 cup sugar, 1 tablespoon cinnamon. Brush hot pastry with melted butter, sprinkle generously with cinnamon sugar. Squeeze fresh lemon slices on top for a traditional variation on this!

Spreads: Peanut butter, Nutella, maple butter, frosting, jam, pie filling, etc

Toppings: Small candies, crushed chocolate bars, crumbled gf cookies, sliced fruit, berries, chopped nuts, mini marshmallows, etc

Drizzles: Maple syrup, chocolate sauce, caramel sauce, etc

Nutrition

Calories: 423kcal | Carbohydrates: 37g | Protein: 12g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 350mg | Potassium: 194mg | Fiber: 4g | Sugar: 13g | Vitamin A: 64IU | Calcium: 59mg | Iron: 2mg

Reader Interactions

Comments

  1. Gluten-Free Beaver Tails Recipe - Beyond Flour (17)Amanda Lord

    Is there anything dairy free I can use to sub the whey protein?

    Reply

    • Gluten-Free Beaver Tails Recipe - Beyond Flour (18)admin

      You could try one of the vegan protein powders, but I'm not 100% sure it would work.

      Reply

Leave a Reply

Gluten-Free Beaver Tails Recipe - Beyond Flour (2024)

FAQs

How do you keep gluten free pastry from crumbling? ›

Resting the pastry is very important. This will give the flour enough time to absorb the water so it will become more manageable. Refrigerate for a minimum of an hour or overnight if preferred. Try rolling out the pastry between two sheets of cling film, as the dough may be delicate, sticky and crumbly.

What is a real beaver tail made of? ›

Under the scaly skin, a beaver tail is made up of a spongy fat with a tail bone running down the middle. The flavor of the fat is very mild with only a hint of fishiness if you go searching for it, but it is in no way off-putting.

What to do with a beaver tail? ›

Grade 1 beaver tail is most commonly used for watch bands, footwear, electronics accessories and wallets. Grade 2 beaver tail is most commonly used for holsters, sheats, card cases and other small leather goods.

Are beavertails vegan? ›

Gotta get yourself a Beavertails

The actual dough is plant based so it is the toppings that make the desert non vegan, so most of the menu is suitable for vegans.

How do you make gluten-free dough less crumbly? ›

7- How do I fix crumbly gluten free cookie dough? If your cookie dough is too dry and crumbly, just add back to the mixing bowl and stir in a couple tablespoons of your favorite milk or an egg. Add more if needed – the dough needs to hold together, but most cookie doughs shouldn't be sticky.

What is the trick to baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

What's the best way to cook a beaver tail? ›

Broil it until done. There is no rare, rare-medium, or medium-done in this recipe. It is only well-done. Beaver tail coating/skin will crackle.

Are BeaverTails healthy? ›

Beaver meat is very low in fat (10%) when compared to beef, pork and chicken (33 – 55% fat) but the feet and tail contain a lot of fat. Traditional fats are healthier for us. Grams of fat in beaver parts per serving: Meat = 1 gram of fat.

What is special about a beaver tail? ›

A beaver's tail not only helps it swim faster, but can also be used to make a loud alarm call when slapped against water. In addition, the large tail helps the beaver balance when carrying a heavy log or tree trunk.

What kind of meat is in a beaver tail? ›

The tail of a beaver is mostly meaty. It is difficult to describe the taste, though. It has similarities with other large rodents, like porcupines, but that wouldn't be particularly helpful if you've never tasted porcupine meat. It tends to be rich and oily, in the way that pork is, but the flavor is nothing like pork.

Are BeaverTails worth money? ›

Beaver tails are another item with a limited market but with a little shopping around you should be able to find a buyer. Expect 3 dollars for you average sized beaver and up to 5 dollars for the big guys. Beaver tails provide a thick, durable leather that is used in the manufacture of wallets and knife sheaths.

What is a beaver with a rat tail called? ›

Coypu are large stocky rodents that are often mistaken as small beaver. Unlike the beaver, however, the coypu, also known as nutria, has a tail that is round and hairless -- thus the name “Rat” or “nu*tria Rat.” The typical coloration is dark brown with long coarse guard hairs.

What is a fun fact about BeaverTails? ›

Other Fun Facts:

BeaverTails uses 21.1 tons of chocolate hazelnut spread per year. That's the equivalent weight of five elephants and 12 beavers.

What is a BeaverTail at Buc-Ee's? ›

Buc-ee's Beaver Tail

Right next to the jerky is the taco counter and the bakery. After glazing over the myriad bakery options, I opted for a Beaver Tail, which is the Buc-ee's version of a cinnamon roll.

What is traditional beaver's tail pastry? ›

BeaverTails are deep-fried dough pastries that are stretched to resemble the shape of a beaver's tail. So don't worry, no part of actual beavers are used! It is topped with either sweet or savory ingredients, but the classic BeaverTail is dipped in a combination of cinnamon and sugar.

How do you keep a gluten free pie crust from falling apart? ›

Xantham gum is what helps hold the flour and pie ingredients together, and mimics what gluten does. Gluten is like glue, and is why doughs stay together. Without xantham gum, it will be crumbly and fall apart. My favorite flour blend is Bob Redmill's Gluten Free 1-1.

Why does my gluten free pastry crumble? ›

Gluten-free pastry is much more fragile than regular pastry, so it is likely to tear and crumble as you transfer it to the tart shell. Just patch it up and push the pastry into the mould of the tin, making sure there is an even thickness and there are no cracks.

Why is my gluten free pie crust crumbly? ›

To successfully make a gluten-free pie crust that won't fall apart, add one egg to your dry ingredients before adding any water. Fully combine the egg and then add only the amount of water you need to form the dough.

How to stop gluten free dough from cracking? ›

Rolling out the pastry between two pieces of floured clingfilm or parchment helps to support the dough when you are rolling it and as you lift and position it for baking, or simply just press the pastry into your baking dish using your fingers!

References

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