Gluten Free Pop Tarts
These gluten free Pop Tarts are nostalgic, fun, and delicious! They are a classic breakfast pastry that many people love. Unfortunately, they are also typically not gluten free. This recipe for gluten free pop tarts is a delicious and easy way to enjoy this classic treat without the gluten!
This recipe is sponsored by XO Baking Co. This woman-owned company features a whole line of gluten free baking mixes in addition to the gluten free flour! All thoughts and opinions are my own.
Why You’ll Love This Recipe
- These gluten free Pop Tarts are a classic treat.
- They have a flaky, buttery crust and a sweet, fruity filling.
- These pastries are versatile.
- You can use any jam or jelly that you like.
- You can also add other toppings, such as chocolate chips, nuts, or dried fruit.
- Kids and adults love them.
- This recipe is made with pantry staple ingredients only.
- In fact, you probably already have all of the ingredients in your kitchen.
- This recipe is gluten free and nut free.
- Other than the vanilla glaze, they are also sugar free.
- Check out this Gluten Free Puff Pastry for another flaky dough recipe!
Ingredients & Substitutes
These are the ingredients and substitutions for these gluten free pop tarts. Scroll down to the recipe card below for the full recipe.
I love XO Baking Co. gluten free flour! Be sure to measure the gluten free flour accurately. Weigh it on a kitchen scale. One cup is equal to 120 grams. Or, gently spoon the flour into a measuring cup. Use a knife to level it off. It is an amazing 1 to 1 replacement for gluten free flour.
This rice free flour is also certified Paleo. It was founded by a woman who was diagnosed with Celiac Disease who wanted to make delicious gluten free recipes!
Sea salt adds a slight flavor.
Use cold unsalted butter. Cut it into cubes before processing. I have not tried this recipe with dairy free butter, but Earth Balance Vegan Butter Sticks should work.
Fill these gluten free pop tarts with jelly, jam, or a brown sugar cinnamon mixture.
Make the glaze with powdered sugar and milk. To make it more thin, use slightly more milk. To make it thicker, add more powdered sugar.
Taste & Texture
These gluten free pop tarts taste and feel just like the old-fashioned treat.
The pastry crust is flaky and buttery. In addition, the filling is sweet and flavorful.
They are so delicious!
How to Make
Step 1
First, make the dough. Add the gluten free flour, sea salt, and cubed butter to a food processor. Pulse until the mixture is crumbly.
Step 2
Then, add in the water. Pulse until the dough holds together.
Step 3
Form the dough into two flat disks. Wrap with cling wrap. Refrigerate for 1 hour.
Step 4
After 1 hour, roll out the first disk on a lightly floured surface to ¼ inch thicknes. Roll out to a 4 inch by 6 inch rectangle.
Step 5
Use a pizza cutter or sharp knife to cut into three rectangles, each 4 inches by 2 inches. Carefully transfer to a lined baking pan. Roll the excess dough back into another rectangle and cut out two more rectangles.
Step 6
Repeat this process with the other flat disk. You should have 16 rectangles on the lined pan by the end.
Step 7
Add the filling to half of the rectangles. Allow at least ½ inch of space around the edges of the dough clean. Otherwise, the jelly will ooze out.
Step 8
Then, very carefully place the other half of the rectangles on top.
Step 9
Use a fork to crimp the edges. Gently pierce the top of each pop tart with a fork 3 to 4 times.
Step 10
Brush the edges with an egg wash or more milk.
Step 11
Then, bake for 27 to 30 minutes at 375 degrees Fahrenheit.
Step 12
Finally, remove from the oven. When they are completely cool, make the glaze.
Step 13
In a small bowl, combine the powdered sugar and milk. Stir until creamy.
Step 14
Finally, once the gluten free pop tarts are cool, add the glaze. Top with sprinkles if desired.
Expert Tips for Success
Here are a few expert tips and tricks for making the best gluten free pop tarts.
Use a gluten free flour blend that contains xanthan gum. Xanthan gum helps to bind the ingredients together and create a flaky crust. Thankfully, XO Baking Co. contains it already!
Chill the dough before rolling it out. This will help to prevent the dough from sticking to your work surface.
Use a pizza cutter or sharp knife to cut out the pop tarts.
Do not overfill the pop tarts. Too much filling can cause the pop tarts to burst when baking.
Bake the pop tarts until the pastry crust is golden brown. This will ensure that the pop tarts are cooked through and that the crust is flaky.
Flavor Variations & Add-Ins
You can customize the fillings of these gluten free pop tarts to your liking. Here are a few ideas.
Fruit fillings: raspberry jam, strawberry jam, blueberry jam, peach jam, apple jam, etc.
Chocolate fillings: Nutella, chocolate ganache, peanut butter cups, etc.
Nut fillings: almond butter, peanut butter, hazelnut butter, etc.
Cream cheese fillings: cream cheese frosting, cream cheese with fruit, etc.
You can also add other ingredients to your pop tarts, such as chopped nuts, dried fruit, or chocolate chips.
How to Serve & Store
Gluten free pop tarts can be served warm or cold. They can be eaten on their own or topped with frosting, glaze, or whipped cream.
Store in an airtight container at room temperature for up to 3 days.
Check out these Gluten Free Gingersnaps made from the same gluten free flour!
They can also be frozen for up to 3 months.
To reheat frozen pop tarts, simply toast them in a toaster oven or oven until heated through.
Frequently Asked Questions (FAQs)
You can use any gluten free flour blend that contains xanthan gum. Xanthan gum helps to bind the ingredients together and create a flaky crust.
You can make the dough for the pop tarts by hand. Simply add all of the dry ingredients to a large bowl and mix well. Then, add the butter and use your fingers or a fork to work it into the dry ingredients until it resembles coarse crumbs. Finally, add the water and mix until a dough forms.
Line the baking sheet with parchment paper or a silicone baking mat. This will help to prevent the pop tarts from sticking.
The pop tarts are done baking when the pastry crust is golden brown.
Yes, freeze for up to 3 months. To reheat frozen pop tarts, simply toast them in a toaster oven or oven until heated through.
Yes, there are gluten free toaster pastries available. Some popular brands include Katz Gluten Free Toaster Pastries, Legendary Foods, and FLINGS Toaster Pastries.
Yes, you can make the dough up to 48 hours in advance. Store in the fridge until ready to use.
Equipment Needed
Food Processor: This food processor makes the best dough. It is powerful and easy to work with.
Baking Pan: These are my favorite baking pans.
Pizza Cutter: Use a pizza wheel to cut the dough. It makes super sharp and precise cuts.
You May Also Enjoy
- Gluten Free Pie Crust Recipe
- Puff Pastry Christmas Trees
- Paleo Pie Crust
- Gluten Free Pizza Crust
- Gluten Free Pancakes
If you make this easy gluten free pop tart recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Gluten Free Pop Tarts
Ingredients
Dough
- 3 cups gluten free 1 to 1 flour
- ½ tsp sea salt
- 1 cup cold unsalted butter, cut into cubes
- ½ cup cold water
Filling
- ⅔ cup jelly, or jam
Glaze
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
- First, make the dough. Add the gluten free flour, sea salt, and cubed butter to a food processor. Pulse until the mixture is crumbly.
- Then, add in the water. Pulse until the dough holds together.
- Form the dough into two flat disks. Wrap with cling wrap. Refrigerate for 1 hour.
- After 1 hour, roll out the first disk on a lightly floured surface to ¼ inch thickness. Roll out to a 4 inch by 6 inch rectangle.
- Use a pizza cutter or sharp knife to cut into three rectangles, each 4 inches by 2 inches. Carefully transfer to a lined baking pan. Roll the excess dough back into another rectangle and cut out two more rectangles.
- Repeat this process with the other flat disk. You should have 16 rectangles on the lined pan by the end.
- Add the filling to half of the rectangles. Allow at least ½ inch of space around the edges of the dough clean. Otherwise, the jelly will ooze out.
- Then, very carefully place the other half of the rectangles on top.
- Use a fork to crimp the edges. Gently pierce the top of each pop tart with a fork 3 to 4 times.
- Brush the edges with an egg wash or more milk.
- Then, bake for 27 to 30 minutes at 375 degrees Fahrenheit.
- Finally, remove from the oven. When they are completely cool, make the glaze.
- In a small bowl, combine the powdered sugar and milk. Stir until creamy.
- Once the pop tarts are cool, add the glaze. Top with sprinkles if desired.
Notes
- XO Baking gluten free flour is the perfect flour blend for this recipe. It is also certified Paleo.
- The dough may break apart when rolling out. Repair it with your hands. Since there is no gluten, the dough will not taste overworked.
- Make all of the rectangles the same size.
- Leave about 1 inch of dough around the edges of each rectangle; otherwise, the filling will ooze out.
- Bake until golden brown.
- Store at room temperature for up to 3 days.
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