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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PinIngredients
- 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)
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.
I couldn’t believe how delicious these pastries were! The best gluten-free pastry i’ve had for sure!
★★★★★