When was the last time you had gluten-free pop tarts? Let’s make some!
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About This Pop Tarts Recipe
I didn’t grow up with pop tarts around very often—my family favored healthier breakfasts—so they felt like an occasional treat. These gluten-free pop tarts capture that childhood nostalgia without the gluten. The pastry dough is the same base I use for gluten-free empanadas, and the pockets are filled with raspberry jam, finished with a simple glaze and a sprinkle of rainbow sprinkles for fun.
The Gluten-Free Flour Blend
For a flaky, golden, and crisp pastry I recommend a tested gluten-free blend. I have found Cup4Cup works particularly well here: it gives the right flakiness and browning. You can substitute another blend, but results may vary. GF Jules or Better Batter are close alternatives from my experience.
Ingredients You Will Need
- gluten-free flour blend (Cup4Cup recommended)
- granulated sugar
- kosher salt
- unsalted butter
- eggs
- buttermilk
- raspberry jam
- cornstarch
- powdered sugar
- water
How To Make Gluten-Free Pop Tarts
Start by making the gluten-free dough. After rolling it out, it needs to chill in the refrigerator for 30 minutes. Then cut rectangles, add the jam, top with another sheet of dough, brush with egg wash, and bake until golden. Finish with a powdered sugar glaze and sprinkles if you like.
These are delicious plain, but the icing and sprinkles add color and extra sweetness. You can omit them if you prefer a less-sweet pastry.
Tools For Baking Gluten-Free Pop Tarts
Rolling pin & pizza cutter: For rolling the dough and cutting even shapes.
Ruler or tape measure: To cut uniform rectangles so filling stays inside.
Bench scraper: Handy for shaping dough and lifting cut pieces.
Tips For Baking Gluten-Free Pop Tarts
Avoid baking pastry on a hot day. Warm temperatures make the dough soft and harder to work with.
Measure flour carefully. If not measuring by weight, spoon flour into the measuring cup and level it off for consistent results.
Follow the recipe. This recipe is formulated for Cup4Cup. Substitutions can change texture and hydration. I specialize in gluten-free and dairy-free baking, but not all variations; contact me if you need troubleshooting.
Chill the dough if it becomes too soft. If the dough is warm, refrigerate for 30 minutes before continuing. Trying to force warm dough usually leads to tearing or butter leaking—patience pays off.
How To Store Gluten-Free Pop Tarts
These pop tarts are best fresh. Store in an airtight container at room temperature up to 2 days. Reheat briefly in the microwave for 15–20 seconds if desired.
Can I Freeze Gluten-Free Pop Tarts?
I haven’t personally frozen these, but similar gluten-free doughs freeze well. Freeze the assembled or baked pastries, thaw in the refrigerator, then reheat in a toaster oven or microwave.
More Gluten-Free Baking Recipes
If you want more gluten-free baking ideas, try banana bread with walnuts, savory bacon-cheddar-chive scones, a gluten-free peach pie with a lattice crust, or my gluten-free croissants for a buttery, flaky challenge.
Here’s how to make a tasty, gluten-free breakfast pastry: the pop-tart!
If you love this recipe, please leave a comment below! Thank you!
Gluten-Free Raspberry Pop-Tarts Recipe
Gluten-Free Pop-Tarts
5-6 pop-tarts
40 minutes
20 minutes
1 hour
2 hours
Recipe adapted from Cup4Cup; method inspired by Becky Excell.
Ingredients
For the Dough
- 1 ½ cups gluten-free flour blend (Use Cup4Cup for best results)
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, cubed and cold
- 1 large egg
- ¼ cup cold buttermilk
For the Filling
- ½ cup raspberry jam
- 1 tablespoon cornstarch
- ¼ teaspoon lemon juice
For the Eggwash
- 1 large egg beaten with 1 teaspoon water
For the Icing
- 1 cup powdered sugar
- water (see recipe notes)
- gluten-free rainbow sprinkles
Instructions
Place all dry ingredients into a large bowl and whisk to combine. Add the cold, cubed butter and work it in with a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Make a well in the center and set aside.
In a small bowl whisk the egg and buttermilk together. Slowly add the egg mixture to the well, folding in small amounts of flour until a dough forms. Gather the dough into a ball, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
Mix the raspberry jam, cornstarch, and lemon juice in a small bowl and set aside.
Preheat the oven to 350°F (175°C). Remove the dough and let it rest 2–3 minutes. Lightly flour your work surface and rolling pin. Roll the dough into a rectangle about 1/8 inch thick. Using a ruler, cut 4×3 inch rectangles. You should have an even number of pieces—about 10–12 for 5–6 pop-tarts.
Place half the rectangles on a parchment-lined baking sheet. Brush a thin border of eggwash around each rectangle, then add about 1 tablespoon of the jam mixture to the center, leaving a border so the filling doesn’t leak. Top with the remaining rectangles, press gently to seal, and crimp the edges with a fork. Prick the tops a few times to allow steam to escape.
Brush the tops with eggwash and bake 20–22 minutes until golden. Transfer to a wire rack to cool completely.
When cooled, whisk powdered sugar with 1–2 teaspoons of water at a time until you reach a smooth, slightly thick glaze. Adjust with more sugar or water to get the desired consistency. Spread icing on each pop tart and finish with sprinkles. Allow the icing to set. Serve at room temperature or warm 10–15 seconds in the microwave.
Notes
Cup4Cup: This recipe was developed using Cup4Cup gluten-free flour. If you use a different blend you may need to adjust the buttermilk or flour amounts. Gluten-free dough behaves differently than wheat dough, so expect some variation.
Doubling: The recipe yields 5–6 pop-tarts. Double the ingredients to make more.
Dough: The dough must chill for at least 30 minutes. Lightly flour while rolling.
Other fillings: Swap the raspberry jam for any filling you prefer—this dough works well for hand pies and other filled pastries.
Storage: Best fresh. Store in an airtight container at room temperature up to 2 days. Reheat briefly in the microwave when ready to eat.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 220Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 116mgCarbohydrates 32gFiber 1gSugar 17gProtein 3g
The nutrition information is provided as a courtesy and may vary. Use your preferred nutrition calculator for precise values.
Do you like pop-tarts?
What’s your favorite kind?
Tell me in the comments below!