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. Breakfast will never be the same again!
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5 from 1 vote

Gluten-Free Raspberry Toaster Pastry

These sweet and tangy toaster pastries are a delicious treat and gluten free
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: gluten free pop tart recipe, gluten free toaster pastries, raspberry toaster pastry
Servings: 6 servings
Calories: 488kcal
Author: Chandice


  • 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


  • 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)


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