Gluten Free Pop Tarts

5 from 15 votes

These homemade gluten-free pop tarts are a flaky, fruity treat made with a buttery crust and filled with sweet raspberry jam. Perfect for a quick breakfast or snack, these pop tarts are easy to make and freezer friendly for those hectic mornings.

Prep Time20

Cook Time17

Total Time37

Course: Breakfast, Snack

Cuisine: American

Keyword: breakfast, gluten-free, pop tart

Servings: servings

Calories: 488kcal

Author: Chandice Probst

Cost: $8

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

Storing and make ahead

Storing: These gluten free pop tarts will keep for up to 4 days at room temperature in an airtight container or ziplock baggie. Reheat in the toaster or microwave before enjoying.

Freezing: Let pop tarts cool completely and store in a freezer-safe bag. When ready to eat, throw them in the toaster for a quick breakfast. They'll last in the freezer for up to 3 months.

Tips for best results

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.

Nutrition