Gluten Free Pop Tarts

These flaky, fruity, and delicious gluten free pop tarts are guaranteed to become a new family favorite. Crumbly crust with raspberry filling and icing, your kiddos will be begging for these every morning.

They only take 40 minutes to make and can be frozen for a quick breakfast on those busy mornings. A much healthier alternative to the normal pop tarts or toaster pastries.

We love making this delicious raspberry toaster pastry recipe for breakfast. They are a fun treat especially for those living gluten-free or one wanting a tasty gluten free breakfast. I mean, for those of you who do, can you remember the last time you had a Pop Tart?

They aren’t very good for you, but sometimes they just taste really good! While some gluten-free options have come out on the market, none of them are quite the same or nearly as amazing as this homemade version.

I love how simple they are even if they aren’t quite as easy as our baked oatmeal bars or gluten-free breakfast casserole, they are certainly worth it. When I want to go all out, I also make our authentic fried, gluten-free donuts…yum!

Why you’ll love gf pop tarts

• The crust is perfectly flaky, you’ll never know it’s gluten-free.
• They can be frozen and thrown in the toaster
• Made with real ingredient, with no artificial dyes, they’re a much better alternative to traditional pop tarts.
• You can add as much icing as you’d like!

Which gluten-free flour is best?

While we use a variety of flour to make these the best they can be, you can certainly use a high quality gluten-free all purpose flour like King Arthur GF brand.

We prefer to use a blend of gluten free flour without almond flour, coconut flour, or corn starch. This way, the pastry dough gets an authentic texture instead of a crumbly, gluten free texture. 

How to make gluten-free pop-tarts

Step 1: Make the filling

Combine filling ingredients into a small saucepan and cook on medium heat until the mixture is thick.

Step 2: Start the dough

Using a stand mixer or large bowl, combine some of the dough ingredients.

Step 3: Butter

Grate 1/2 a cube of butter at a time into the dry ingredients until all of it is grated in. After that, mix so that the butter is coated in the flour mixture.

Step 4: Wet ingredients

Add buttermilk, vinegar, and 2 tablespoons of a beaten egg. After that is combined, add slowly add ice water and mix until dough forms a ball.

Step 5: Roll

Roll the gluten free pastry crust out immediately on a floured surface or place in the refrigerator. After the dough is rolled out, cut it into rectangles.

Step 6: Assemble

Place raspberry filling in each pastry and sandwich it with another piece of dough. Using a fork, pinch the sides together and brush with egg wash.

Step 7: Bake

Bake until golden brown then add icing to the top of each pop tart. 

Pro Tip: Although chilling the dough is not required, it will prevent it from sticking to the counter. If you have time, I recommend chilling your dough for 20-40 minutes.

Can you change the filling?

Yes, definitely! While we did raspberry jam here, you can get creative with your filling and try blueberries, blackberries or homemade strawberry jam.

If you don’t want something fruity, Nutella, peanut butter, another nut butter, or a brown sugar cinnamon filling will also work. No matter what you chose, these are sure to please.

Can you make them dairy-free?

Definitely! Just remove the buttermilk powder and make dairy free buttermilk with coconut or almond milk and lemon juice. Then make sure to also use dairy free or cold vegan butter too.

Expert tips

• Serve warm – Although you can store these pop tarts at room temperature, they’re best when served right out of the toaster.
• Cold ingredients – Using cold butter, water, buttermilk, etc. is the best way to get that perfectly flaky crust.
• Parchment paper – If you’re having trouble with the dough sticking, try placing parchment paper in between the rolling pin and your dough. This way, you can roll the dough mess-free!
• Use a pizza cutter – Using a pizza cutter or pastry cutter makes it much easier to get perfect squares. 

Storage

Storing – These delicious pop tarts can easily be enjoyed for up to 4 days if kept on the counter in an airtight container. Reheat in the microwave for 15 seconds or by toasting in the toaster.

Freezing – To freeze pop tarts, cook them as directed, let them cool to room temperature, and place them in a freezer-safe baggie. You can freeze it for up to 3 months and pop in the toaster when you’re ready to eat.

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Gluten Free Pop Tarts

5 from 14 votes

These flaky, fruity, and delicious gluten free pop tarts are guaranteed to become a new family favorite. Crumbly crust with raspberry filling and icing, your kiddos will be begging for these every morning. 

PRINT RECIPE SAVE RECIPESaved!

Prep Time: 20 minutes mins

Cook Time: 17 minutes mins

Total Time: 37 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: breakfast, gluten-free, pop tart

Servings: 6 servings

Calories: 488kcal

Author: Chandice

Ingredients

• ▢ Raspberry Filling:
• ▢ 10 ounces frozen raspberries
• ▢ 1/2 cup sugar
• ▢ 3 tablespoon cornstarch
• ▢ Pastry:
• ▢ 1/4 cup brown rice flour
• ▢ 1/2 cup white rice flour
• ▢ 1/2 cup tapioca starch
• ▢ 1/2 cup arrowroot starch
• ▢ 1/2 teaspoon xanthan gum
• ▢ 1/2 teaspoon gelatin
• ▢ 1/2 teaspoon salt
• ▢ 1/2 tablespoon buttermilk powder
• ▢ 1 tablespoon sugar
• ▢ 1/2 cup butter frozen
• ▢ 1 tablespoon buttermilk
• ▢ 1 egg beaten (set aside 2 T)
• ▢ 1/2 tablespoon apple cider vinegar
• ▢ 1 1/2-2 tablespoon ice water
• ▢ Icing:
• ▢ 1 cup powdered sugar
• ▢ 1-2 tablespoon milk

Instructions

• In a saucepan, combine all filling ingredients and heat on a medium heat, stirring frequently
• Cook until raspberries are hot and mixture has thickened, remove from heat and set aside
• Preheat oven to 400 degrees
• Using a stand mixer, combine the first nine dry pastry ingredients; mix well
• Remove butter from freezer and grate 1/2 cube at a time into dry ingredients, lightly fluff in butter as you go
• After all the butter is grated in, mix a few turns until all butter is coated in flour mixture then add buttermilk, vinegar and 2 T of beaten egg with a stir or two in between each one
• Add ice water one tablespoon at a time and mix together until dough sticks together and is a nice smooth texture
• Roll out dough immediately or place in a refrigerator, dough should be slightly colder than room temperature when you roll it out, but not refrigerator cold
• Place plastic wrap on the counter surface, divide dough in half and roll out one half of dough into a large rectangular shape
• Using a pizza wheel, cut dough into 3 x 5 rectangles
• After cutting dough, lift plastic wrap edges and invert dough into your hand and place on a baking pad or parchment lined cookie sheet, leave enough space in between each pastry that you can work around it
• Get a small bowl of water to dip your fingers in
• Place 3-4 T of raspberry filling on each pastry, spread to the shape of the pastry leaving 1/4 inch around all edges
• Dip your finger in the water and run it around the edge of the pastries
• Roll the other half of dough as directed and place on top of the filled pastries
• Using the tines of a fork, seal the edges of each pastry and make a few decorative holes in the top for venting
• Lightly brush the tops (not edges) with remaining egg
• Bake for 17-19 minutes or until golden brown
• For icing, combine powdered sugar and milk, mix until smooth. Place in a ziploc bag, snip a small piece from the corner and squeeze on in a pattern of your choice. Ice pastries when ready to eat (do not ice before toasting)

Notes

Storage

Storing – Gluten-free pop tarts can easily be enjoyed for up to 4 days if kept on the counter in an airtight container. Reheat in the microwave for 15 seconds or by toasting in the toaster.

Freezing – To freeze pop tarts, cook them as directed, let them cool to room temperature, and place them in a freezer-safe baggie. You can freeze it for up to 3 months and pop in the toaster when you’re ready to eat.

Nutrition

Serving: 1pop tart | Calories: 488kcal | Carbohydrates: 83g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 326mg | Potassium: 119mg | Fiber: 4g | Sugar: 41g | Vitamin A: 530IU | Vitamin C: 12.4mg | Calcium: 37mg | Iron: 0.8mg

This post was originally posted on July 3, 2017. It has since been updated with new photos and step by step picture instructions. The recipe is still the same delicious one. Here is the original photo…