Gluten-free pop tarts make breakfast something that will never be the same again! They are flaky, fruity and so delicious plus, they only take 40 minutes and can easily be frozen for quick breakfasts during the week.
Gluten-Free Pop Tarts
We love making this delicious 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 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!
How do you make them?
Gluten-free pop tarts are surprisingly easy to make even though it looks like a lot of steps. They really are just lumped into six easy steps but I wanted to be thorough so each is on a different line. Similar to our gluten-free crescent rolls…
Just follow these instructions for delicious breakfast treats in under 40 minutes.
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In a saucepan, combine all filling ingredients and heat on a medium heat, stirring frequently
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Cook until raspberries are hot and mixture has thickened then remove from heat and set aside
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Preheat oven to 400 degrees
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Using a stand mixer, combine the first nine dry pastry ingredients; mix well
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Remove butter from freezer and grate 1/2 cube at a time into dry ingredients, lightly fluffing in butter as you go
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After all the butter is grated in, mix a few turns until all butter is coated in flour mixture
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Add buttermilk, vinegar and 2 T of beaten egg with a stir or two in between each one
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Add ice water one tablespoon at a time
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Mix together until dough sticks together and is a nice smooth texture
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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)
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Place plastic wrap on the counter surface then divide dough in half and roll into a large rectangular shape
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Using a pizza wheel, cut dough into 3 x 5 rectangles
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After cutting dough, lift plastic wrap edges and invert dough into your hand
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Place on a baking pad or parchment lined cookie sheet (Leave enough space in between each pastry that you can work around it)
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Get a small bowl of water to dip your fingers in
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Place 3-4 T of raspberry filling on each pastry, spread to the shape of the pastry leaving 1/4 inch around all edges
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Dip your finger in the water and run it around the edge of the pastries
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Roll the other half of dough as directed and place on top of the filled pastries
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Using the tines of a fork, seal the edges of each pastry and make a few decorative holes in the top for venting
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Lightly brush the tops (not edges) with remaining egg
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Bake for 17-19 minutes or until golden brown
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Pastries can be eaten immediately, stored in the refrigerator for a few days, or frozen to use later
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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)
Can you change the filling?
Yes, definitely! While we did raspberry here, you can 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.
How do you serve gluten-free pop tarts?
Our yummy breakfast pastry is tasty at room temperature but even more delectable when warmed slightly. Simply serve right out if the oven, toast them in the toaster or pop them in the microwave for 15 seconds.
It makes for a great leftover breakfast that is perfect with a nice cold glass of milk or our non-alcoholic mimosa mocktail!
How do you store them?
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.
You can also make these and par freeze them on a baking sheet then pull them out and add them to a freezer zip bag. Then just pulling out what you need and popping it in the toaster for a quick and breakfast that tastes better than anything from the store!
If you need some other great breakfast ideas, be sure to give our oatmeal pancakes with buttermilk syrup or our Ebelskiver recipe a try.
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Gluten-Free Pop Tarts
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)
Notes
Nutrition
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…
Alesha says
These look so good! Have you tried a measure for measure blend to make these? If so, which would you recommend?
Chandice says
I haven’t but I would try Cup4Cup, it’s my favorite! Or you can make a big batch of our gluten-free flour here on the blog and use that for much cheaper.;)
Joy says
I saw these on your Instagram and HAD to try them! The pastry was light and flaky and my kids had fun helping with the filling. Such a fun baking project on a cold day!
Sydney Wynne says
I couldn’t believe how delicious these pastries were! The best gluten-free pastry i’ve had for sure!