BEST Gluten Free Pop Tarts

These delicious 40-minute gluten free pop tarts are a flaky, fruity delight your family will adore. A crumbly gluten-free crust with raspberry filling and icing, will have your kids craving them daily.

Whip them up in a jiffy and stash some in the freezer for those hectic mornings. A wholesome twist on the classic pop tarts, they’re a healthier breakfast choice that’s as easy as it is scrumptious.

Who can forget the joy of biting into a warm strawberry Pop Tart? But let’s face it, the store-bought ones aren’t exactly the healthiest choice and they’re not gluten-free. Our scrumptious homemade version, is a gluten-free twist that’s simply irresistible.

The secret to these yummy pop tarts is the gluten-free crust that you’d never know is gluten-free. It’s perfectly flakey and doesn’t fall apart in the toaster or oven. When topped filled with strawberry jam and topped with icing, it’s hard to say no!

While whipping these up may not be as quick as our strawberry baked oats or this gluten-free breakfast casserole, the effort is well worth the reward. And for those times when you’re in the mood for an extra-special treat, don’t miss our mouthwatering gluten-free fried donuts.

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!

What you need to make these pop tarts

• Raspberry filling – Homemade raspberry filling with fresh or frozen raspberries, sugar, and cornstarch yields the best flavor. However, you can use whatever filling you like.
• 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 – You’ll need granulated sugar for the dough and the raspberry filling as well as powdered sugar if you chose to make homemade icing.
• Butter – Using frozen butter is one of the key ways to getting a flakey, fluffy pastry.
• Buttermilk – Buttermilk and buttermilk powder add lift to these pop-tarts.
• Egg – Adding a little egg wash to the tops of the pop tarts before baking allows them to turn a nice golden-brown.

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.

A gluten-free flour without almond flour, coconut flour, or corn starch gives 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. Grate 1/2 a cube of butter at a time into the dry ingredients until mixed. Once the butter is combined, slowly add the wet ingredients until a dough ball forms.

Step 3: 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 using a sharp knife.

Step 4: Assemble

Place raspberry filling in each pastry and sandwich it with another piece of dough.

Step 5: Seal

Using a fork, pinch the sides together and brush with egg wash.

Step 6: 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 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 vegan butter.

Tips for success

• Serve warm – Although you can store these homemade 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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BEST Gluten Free Pop Tarts

5 from 14 votes

These delicious gluten free pop tarts are a flaky, fruity delight your family will adore. A crumbly gluten-free crust with raspberry filling and icing, will have your kids craving them daily.

Whip them up in just 40 minutes and stash some in the freezer for those hectic mornings. A wholesome twist on the classic pop tarts, they're a healthier breakfast choice that's as easy as it is scrumptious.

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

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

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…