Marry Walker
Craving a childhood favorite? These homemade gluten free pop tarts are the perfect treat to bring back those nostalgic mornings. With a flaky, buttery crust and a sweet, fruity filling, these pastries are sure to become a household favorite. Easy to make and suitable for those with dietary restrictions, these gluten free pop tarts will have you wondering why you ever bought store-bought ones.
Whether you’re new to gluten-free baking or a seasoned pro, this recipe is straightforward and rewarding. Plus, it’s customizable to your taste preferences, so you can enjoy your pop tarts just the way you like them. Let’s dive into making these delightful gluten free toaster pastries from scratch.
Why You’ll Love This Gluten Free Pop Tarts
- Perfectly flaky crust that rivals traditional pop tarts.
- Customizable fillings to suit your taste.
- Simple ingredients easily found in most kitchens.
- Kid-friendly and great for breakfast or snacks.
- Dairy free pop tarts option available.
- Ideal for meal prep; freeze them for later.
- Quick and easy to make with a straightforward method.
Ingredients for Gluten Free Pop Tarts
- 2½ cups (325 g) gluten-free all-purpose flour (with xanthan gum)
- 2 tbsp granulated sugar
- ½ tsp salt
- 1 tsp baking powder
- 1 cup (226 g) cold unsalted butter, cubed
- 1 large egg
- 2–4 tbsp ice water
- 1 tsp vanilla extract
- ½ cup thick strawberry jam
- 1 tsp cornstarch
- 1 tsp lemon juice
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
- Optional: Rainbow sprinkles
How to Make Gluten Free Pop Tarts — Step by Step
- Make the Dough: In a large bowl, whisk together the gluten-free flour, sugar, salt, and baking powder. Cut in the cold butter until the mixture resembles coarse crumbs. Beat the egg, vanilla, and 2 tablespoons of ice water together, then mix into the flour. Add more ice water, 1 tablespoon at a time, until the dough comes together. Divide into two discs and refrigerate for 1 hour.
- Prepare the Filling: Mix the strawberry jam, cornstarch, and lemon juice together. Ensure the filling is thick to prevent leaking.
- Roll the Dough: Roll each dough disc between two sheets of parchment paper to about ⅛ inch (3 mm) thick. Cut into sixteen 3 × 4-inch rectangles.
- Fill: Place 8 rectangles on a parchment-lined baking tray. Spoon about 1 tablespoon of filling into the center of each, leaving a ½-inch border. Brush the borders with egg wash and place the remaining rectangles on top.
- Seal: Press the edges firmly with your fingers and crimp with a fork. Poke 3–4 small holes on top to allow steam to escape.
- Chill: Freeze or refrigerate for 15–20 minutes to prevent spreading.
- Bake: Bake at 375°F (190°C) for 22–28 minutes until lightly golden. Cool completely before icing.
- Glaze: Whisk together the powdered sugar, milk, and vanilla. Spread over cooled Pop-Tarts and decorate with sprinkles before the glaze sets.
Tips and Tricks for the Best Gluten Free Pop Tarts
- Keep the butter very cold for a flaky pastry.
- Chill the assembled pastries before baking to maintain shape.
- Use thick jam to avoid leaks.
- Roll the dough between parchment paper to prevent sticking.
- Ensure the pop tarts cool completely before adding glaze for the best finish.
Storage and Make-Ahead
Store your gluten free pop tarts at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months. To reheat, simply pop them in the toaster for 2–3 minutes or bake in the oven at 350°F (175°C) for 5–8 minutes.
Frequently Asked Questions
Can I make these gluten free pop tarts dairy free?
Yes, you can make dairy free pop tarts by substituting the butter with a plant-based alternative and using a non-dairy milk for the glaze.
What is the best way to ensure my gf pop tarts have a flaky crust?
Keeping the butter cold and chilling the dough thoroughly before baking are key to achieving a flaky crust in your gf pop tarts.
Are these gluten free toaster pastries suitable for freezing?
Absolutely! These gluten free toaster pastries can be frozen either before or after baking for up to 3 months.
How do I prevent the filling from leaking out?
Ensure your filling is thick and leave a proper border around the edges. Also, chilling the assembled pastries before baking helps prevent filling leaks.
Can I use different fillings for these gluten free pop tarts?
Yes, feel free to use your favorite jams or even a nut butter filling for a delicious variation.
Ready to enjoy a delicious batch of homemade gluten free pop tarts? This recipe is perfect for sharing with friends and family. Don’t forget to comment below and let us know how your pop tarts turned out. Share your creations on social media to inspire others!
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Gluten Free Pop Tarts
Ingredients
For the Pastry
- 2½ cups (325 g) gluten-free all-purpose flour (with xanthan gum)
- 2 tbsp granulated sugar
- ½ tsp salt
- 1 tsp baking powder
- 1 cup (226 g) cold unsalted butter, cubed
- 1 large egg
- 2–4 tbsp ice water
- 1 tsp vanilla extract
Strawberry Filling
- ½ cup thick strawberry jam
- 1 tsp cornstarch
- 1 tsp lemon juice
Egg Wash
- 1 egg
- 1 tbsp milk
Vanilla Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Optional
- Rainbow sprinkles
Instructions
- Make the Dough: In a large bowl, whisk together the gluten-free flour, sugar, salt, and baking powder. Cut in the cold butter until the mixture resembles coarse crumbs. Beat the egg, vanilla, and 2 tablespoons of ice water together, then mix into the flour. Add more ice water, 1 tablespoon at a time, until the dough comes together. Divide into two discs and refrigerate for 1 hour.
- Prepare the Filling: Mix the strawberry jam, cornstarch, and lemon juice together. Ensure the filling is thick to prevent leaking.
- Roll the Dough: Roll each dough disc between two sheets of parchment paper to about ⅛ inch (3 mm) thick. Cut into sixteen 3 × 4-inch rectangles.
- Fill: Place 8 rectangles on a parchment-lined baking tray. Spoon about 1 tablespoon of filling into the center of each, leaving a ½-inch border. Brush the borders with egg wash and place the remaining rectangles on top.
- Seal: Press the edges firmly with your fingers and crimp with a fork. Poke 3–4 small holes on top to allow steam to escape.
- Chill: Freeze or refrigerate for 15–20 minutes to prevent spreading.
- Bake: Bake at 375°F (190°C) for 22–28 minutes until lightly golden. Cool completely before icing.
- Glaze: Whisk together the powdered sugar, milk, and vanilla. Spread over cooled Pop-Tarts and decorate with sprinkles before the glaze sets.
Storage & Make-Ahead
- Refrigerator: Up to 5 days
- To Freeze: Up to 3 months (freeze before or after baking)
- To Reheat: Toaster: 2–3 minutes. Oven: 350°F (175°C) for 5–8 minutes.
Nutrition Per Serving
* Estimate only. May vary based on ingredients used.
