Gluten-Free Raspberry Toaster Pastry

Breakfast will never be the same with this gluten-free raspberry toaster pastry recipe. This gluten-free raspberry toaster pastry is flaky, fruity and so delicious that you can serve it up to anyone and they will enjoy it.

We love making this gluten-free raspberry toaster pastry recipe for breakfast. They are a fun treat especially for those living gluten-free. 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 is quite the same as this homemade version. Our gluten-free raspberry toaster pastry is tasty at room temperature but even more delectable when warmed slightly. It makes for a great leftover breakfast that is perfect with a nice cold glass of milk. You can even get creative with your filling and try blueberries, strawberries or a classic brown sugar and butter. No matter what you chose, these are sure to please.

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Gluten-Free Raspberry Toaster Pastry

5 from 1 vote

These sweet and tangy toaster pastries are a delicious treat and gluten free

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Prep Time: 20 mins

Cook Time: 17 mins

Total Time: 37 mins

Course: Breakfast, Snack

Cuisine: American

Keyword: gluten free pop tart recipe, gluten free toaster pastries, raspberry toaster pastry

Servings: 6 servings

Calories: 488kcal

Author: Chandice

Ingredients

• Raspberry Filling:
• 10 oz. frozen raspberries
• 1/2 C sugar
• 3 T cornstarch
• Pastry:
• 1/4 C brown rice flour
• 1/2 C white rice flour
• 1/2 C tapioca starch
• 1/2 C arrowroot starch
• 1/2 tsp. xanthan gum
• 1/2 tsp. gelatin
• 1/2 tsp. salt
• 1/2 T buttermilk powder
• 1 T sugar
• 1/2 C butter frozen
• 1 T buttermilk
• 1 egg beaten (set aside 2 T)
• 1/2 T apple cider vinegar
• 1 1/2-2 T ice water
• Icing:
• 1 C powdered sugar
• 1-2 T 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
• 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
• 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
• Roll 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
• 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
• 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
• Pastries can be eaten immediately, stored in the refrigerator for a few days, or frozen to use later
• 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)

Nutrition

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

If you need some other great breakfast ideas, be sure to give our oatmeal pancakes with buttermilk syrup or chocolate piñata muffins a try. You can also get over 100 delicious gluten-free recipes, almost all with photos, in our cookbook Gluten-Free on a Budget.

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