In a large bowl, mix sorghum, flour, corn starch, tapioca, starch, oat flour, grated butter, flaxseeds, psyllium, husk, baking powder, sugar, salt and grated butter.
To the bowl of flour add the vinegar and cold water in a slow stream, while mixing with a mixer and a dough hook. The mixture will look like large breadcrumbs.
Lightly mix in the cubed butter and shape the dough into a ball. Chill for at least 20 minutes or overnight.
Preheat the oven to 425°F.
Dust a large piece of parchment paper with flour and roll out the dough until it is quite thin. About 1/4 inch thick or a little less.
Use a large star cookie cutter to cut out the stars. Place the stars on a square of parchment paper and then onto the baking sheet.
In a small bowl add the cream cheese, pour in the pickle juice and mash them together before stirring in the jalapeños.
Place a small teaspoon of jam in the middle of each pastry star and then add a small teaspoon of cream cheese on top of the jam. Use the back of a spoon to spread the mixture out a little, but don't push it all the way to the edges. The amount of filling depends on how large or small your stars are.
Whisk the egg yolk and water to completely combine them, and then brush the top of the stars with the egg wash.
Bake for 10 minutes at 425°F, then reduce the oven temperature to 350°F and bake for a further 20 to 25 minutes, or until the pastry looks golden brown and crispy.
Remove from the oven, cool for 10 minutes and enjoy while still warm.