Get the Recipe: Gluten Free Pop Tarts
Enjoy the sweet, flaky taste of classic Pop Tarts without the gluten! Our gluten free pop tarts are made with a flaky, buttery crust. Fill them with your favorite jam or filling and top with icing and sprinkles for a fun and delicious treat!
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.
Calories: 390kcal, Carbohydrates: 75g, Protein: 4g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 158mg, Potassium: 77mg, Fiber: 2g, Sugar: 21g, Vitamin A: 712IU, Vitamin C: 2mg, Calcium: 21mg, Iron: 0.4mg