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Gluten-Free Pop Tarts on a plate with frosting
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5 from 14 votes

Gluten-Free Pop Tarts

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: breakfast, gluten-free, pop tart
Servings: 6 servings
Calories: 488kcal
Author: Chandice
Cost: $8



  • 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)


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!


Serving: 1pop tart | 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