BEST Gluten Free Pop Tarts

5 from 15 votes

These delicious gluten free pop tarts are a flaky, fruity delight your family will adore. A crumbly gluten-free crust with raspberry filling and icing, will have your kids craving them daily.

Whip them up in just 40 minutes and stash some in the freezer for those hectic mornings. A wholesome twist on the classic pop tarts, they're a healthier breakfast choice that's as easy as it is scrumptious.

Prep Time20

Cook Time17

Total Time37

Course: Breakfast, Snack

Cuisine: American

Keyword: breakfast, gluten-free, pop tart

Servings: servings

Calories: 488kcal

Author: Chandice

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

Storage

Storing - 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.

Nutrition