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!
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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.
- 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.
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
- Raspberry Filling:
- 10 ounces frozen raspberries
- 1/2 cup sugar
- 3 tablespoon cornstarch
- 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
- 1 cup powdered sugar
- 1-2 tablespoon milk
- 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)
StorageStoring – 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.
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…
As soon as I saw these I pinned it within a second, I have been meaning to make these for quite some time and I have found the perfect recipe! Thank you for sharing this, I cant wait to make them again!
I loved Pop Tarts growing up. These look so delightful and flaky…delicious little treats to make!
Since my diagnosis, I have not had pop tarts, so I was so excited to find your recipe. The pop tarts turned out amazing, even better than the store-bought ones. Thank you for bringing back great childhood memories!
Awww thanks Aya, I am so glad you loved them!
Katie Crenshaw says
These were so fun to make and turn out delicious! Much better than the store bought boxed version! I made a batch and froze half to eat later!
What a great idea! Thanks, I am so glad you love them. 🙂
Dennis Littley says
I’m going to make these again for my GF niece the next time shes over!
Thanks for the recipe
We chose to use a seedless strawberry jam we made and left off the icing, but have to say they were very good. I would not have guessed they were gluten free. Thanks for the recipe.
Great idea! Thanks, I am so glad you weren’t able to tell they were gluten-free.
Healing Tomato says
I am so glad you made a gluten-free version of pop-tarts! I made this for a friend and he just loved it!! His gluten-allergies meant he couldn’t eat regular pop-tarts! Will make them again and again.
So happy to hear that, it’s always nice to have something you haven’t in a long time. So glad we could help!
I loved pop tarts as a child, and I’m thrilled that I can have them again thanks to this recipe. They turned out perfectly and are a delicious treat.
Kayla DiMaggio says
Gluten-Free Pop Tarts?? Ummm sign me up! These were so delicious and reminded me of the pop tarts of my childhood! So glad I can enjoy them again!
These gluten free pop tarts were so perfect for breakfast this morning. Raspberry is my favorite fruit, so these were calling my name. The recipe was easy to follow. Will definitely be making these more often.
These look so good! Have you tried a measure for measure blend to make these? If so, which would you recommend?
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.;)
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!