Gluten Free Pop Tarts

These homemade gluten-free pop tarts are a flaky, fruity treat made with a buttery crust and filled with sweet raspberry jam. Perfect for a quick breakfast or snack, these pop tarts are easy to make and freezer friendly for those hectic mornings.

I grew up enjoying the classic brown sugar cinnamon pop tart but since being diagnosed with celiac disease years back, it was challenging to find a really good gluten free version. I made it my mission to create a homemade version that doesn’t compromise on taste or texture.

These pop tarts check all the boxes with a buttery, flakey crust filled with a jam that’s just sweet enough. Plus, they aren’t filled with artificial dyes or ingredients like the store-bought version.

Why these gluten free pop tarts are the best

• Perfect texture: With an irresistibly flakey crust, you won’t even know this recipe is gluten free, similar to my famous gluten free cinnamon rolls.
• Customizable: Fill with your favorite jams, nut butters, or even cinnamon sugar mixture.
• Freezer friendly: Make a big batch and stash some in the freezer for those busy mornings.
• No artificial ingredients: These pop tarts are made with simple ingredients for a wholesome breakfast you don’t need to feel guilty about. Just like our strawberry baked oats.

Can I use a different filling?

Yes, definitely! While I prefer raspberry jam, you can get creative with your filling and try blueberry, blackberry or homemade strawberry jam. If you’re craving something classic, feel free to stuff with a cinnamon sugar filling. Nutella, peanut butter, or peanut butter frosting are also great options for an indulgent breakfast.

The ingredients (with Substitutions)

• Raspberry filling – Fresh or frozen raspberries, sugar, and cornstarch make the raspberry filling. Feel free to make it your own with strawberry, blueberry, or even a chocolate spread if you’ve got a sweet tooth.
• Gluten-free flour – My favorite gluten-free flour uses a blend of brown rice flour, white rice flour, tapioca starch, as well as a few other ingredients.
• Sugar – Granulated sugar for the dough and powdered sugar for the icing.
• Butter – For the flakiest crust, frozen butter is essential. Dairy-free butter can be substituted to make these dairy-free.
• Buttermilk – Buttermilk and buttermilk powder add lift to these pop-tarts.
• Egg – Egg wash on the dough before baking creates the perfect golden-brown finish.

Which gluten-free flour is best?

While we use a variety of flour to make these the best they can be, you can certainly opt for a high quality gluten-free all purpose flour like King Arthur GF brand or Bob’s red mill.

Avoid a flour that contains almond flour or coconut flour as that will change the texture of your pop tarts. A mix of flours and starches yields the best texture.

How to make gluten-free pop-tarts

The filling: Combine the raspberries, sugar, and cornstarch in a saucepan over medium heat. Cook until the filling thickens and then set aside to cool.

The dough: Mix the dry ingredients in a large bowl, then grate frozen butter into the mixture and combine until crumbly. Slowly add the wet ingredients, forming a dough ball.

Roll and cut: On a heavily floured surface, roll out the dough and cut into rectangles.

Assemble: Add a spoonful of raspberry filling to each rectangle, then add another piece of dough on top. Use a fork to close the edges and make little vents/holes in the top.

Egg wash: Brush the tops of the pop tarts with egg wash.

Bake and ice: 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 I make these 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 vegan butter.

Storing and make ahead

Storing: These gluten free pop tarts will keep for up to 4 days at room temperature in an airtight container or ziplock baggie. Reheat in the toaster or microwave before enjoying.

Freezing: Let pop tarts cool completely and store in a freezer-safe bag. When ready to eat, throw them in the toaster for a quick breakfast. They’ll last in the freezer for up to 3 months.

Tips for best results

• 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. 

More gluten free breakfast ideas

• Family favorite breakfast casserole
• The real deal gluten free fried donuts
• Indulgent peanut butter oatmeal bars
• Fluffy pancakes with buttermilk syrup
• Gluten free french toast casserole

Need an EASY and delicious breakfast, lunch, dinner or dessert?
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Gluten Free Pop Tarts

5 from 15 votes

These homemade gluten-free pop tarts are a flaky, fruity treat made with a buttery crust and filled with sweet raspberry jam. Perfect for a quick breakfast or snack, these pop tarts are easy to make and freezer friendly for those hectic mornings.

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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

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 and cook until raspberries are hot and mixture has thickened, remove from heat and set aside
• Preheat oven to 400 degrees then 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 and use 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 then 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 and 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

Storing and make ahead

Storing: These gluten free pop tarts will keep for up to 4 days at room temperature in an airtight container or ziplock baggie. Reheat in the toaster or microwave before enjoying.

Freezing: Let pop tarts cool completely and store in a freezer-safe bag. When ready to eat, throw them in the toaster for a quick breakfast. They’ll last in the freezer for up to 3 months.

Tips for best results

• 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. 

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…