Gluten-Free Pop-Tarts.
These Gluten-Free Poptarts are better than the source material, and one of the most popular recipes from any cookbook I’ve written!
Note: This recipe was first posted on my original blog, Celebration Generation, on November 10, 2014. It was transferred over to this blog - existing comments and all - on Feb 25, 2021
Poptarts are one of those things that satisfy some weird need for childhood comfort food every once in a while... even though they aren't actually really that good.
It's funny how many people brought them up as one of the foods they miss most when going gluten-free! This recipe actually prompted one of my favourite reviews for Beyond Flour:
"When you find out you have celiacs you know you're going to miss bread, but you soon find out you miss other things so much more.
For me, it was cinnamon PopTarts. Not that I had them all the time, but every time I had one it was a rush of happy childhood nostalgia.
Flipping through the book I saw a recipe for toaster pastries and that was the first thing I made. I did it just for fun. But when I bit into it, after not having one for over a decade, I started crying.
I can't even express what a gift Marie has given me. All these things I had written off - like ravioli and biscuits and pita bread - I have it all back now.
And the taste and texture and AFTER TASTE are perfect. Not pretty good or not too bad ... dead on."
... this review made ME cry! Thank you, Cara!
Gluten-Free Pop-Tarts
I find these are actually BETTER than the original source material.. and far better for you.
Firm but slightly chewy dough base, your choice of filling, and freshly made frosting. Garnish the top any way you want - even sprinkles - and just have fun with it.
One word of warning, though: Without the source material chemicals and stabilizers, the frosting on these ones is actually fairly heat sensitive, and will melt when toasted.
So, use in a toaster oven rather than a traditional "pop up" style toaster... or turn your normal toast on its side, and toast them frosting-side up...Keeping an eye out for drippage!
Gluten-Free Pop-Tarts Variations
Before getting to the base recipe, let’s address the real fun: All the variations you can do!
Gluten-Free PopTart Dough Variations
Chocolate Dough
Reduce brown rice flour to ⅔ cup, add ¼ cup cocoa powder.
Red Velvet Dough
Add 1 Tbsp cocoa powder to dry ingredients, use buttermilk instead of milk, tint dough with red food colouring.
“Gingerbread” Dough
Add 1 ½ tsp ginger, 1 tsp cinnamon, and a pinch of cloves to dry mix, and 1 Tbsp molasses to wet mix.
Gluten-Free Pop-Tarts Filling Recipes
Fruit Filling
1 cup seedless jam of choice
1 Tbsp corn starch
Whisk jam and corn starch together until well combined.
Brown Sugar Cinnamon Filling
1 cup packed brown sugar
1 Tbsp corn starch
1+ tsp cinnamon
½ tsp salt
2 tsp vanilla extract
1+ tsp milk or water
Whisk together brown sugar, corn starch, cinnamon, and salt until well combined.
Mix in vanilla and milk/water, adding additional small amounts of liquid if necessary – you want a thick, spreadable paste.
Taste, add more cinnamon if you like, to taste.
“Pumpkin Pie” Filling
¾ cup pumpkin puree
¼ cup packed brown sugar
1 Tbsp cornstarch
1 tsp vanilla extract
½ tsp cinnamon
½ tsp ground ginger
pinch ground cloves
pinch salt
Whisk all ingredients together until well combined and smooth
Cream Cheese Filling
6 oz cream cheese, softened
2 Tbsp sugar
1 Tbsp corn starch
1 tsp vanilla
Pinch salt
Whisk all ingredients together until well combined and smooth
Gluten-Free PopTarts Frosting Recipes
Basic Frosting
1 ½ – 1 ¾ c. powdered sugar
2 Tbsp hot water
½ tsp vanilla extract
Food coloring, if desired.
Whisk powdered sugar, water, and vanilla extract together – frosting will be THICK.
Microwave for 10-20 seconds to melt, stir until smooth. Tint with food colouring, if desired.
Chocolate Pop-Tarts Frosting
1 ¼- 1 ½ c. powdered sugar
¼ cup cocoa powder
2 Tbsp hot water
½ tsp vanilla extract
Whisk powdered sugar, cocoa, water, and vanilla extract together – frosting will be THICK.
Microwave for 10-20 seconds to melt, stir until smooth.
Brown Sugar Frosting
¼ cup packed brown sugar
2 Tbsp hot water
½ tsp vanilla extract
1 ¼ – 1 ½ c. powdered sugar
Whisk together brown sugar, hot water, and vanilla until smooth. Add powdered sugar, a little at a time – frosting will be THICK.
Microwave for 10-20 seconds to melt, stir until smooth.
Berry Frosting
1 ½ – 1 ¾ c. powdered sugar
2 Tbsp Berry Powder *
2 Tbsp hot water
½ tsp vanilla extract
food coloring, if desired.
Whisk powdered sugar, berry powder, water, and vanilla extract together – frosting will be THICK.
Microwave for 10-20 seconds to melt, stir until smooth. Tint with food colouring, if desired.
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Gluten-Free Pop-Tarts Recipe
Gluten-Free Poptarts
Equipment
- Parchment Paper
- 2 Baking Sheets
Ingredients
- 1 cup brown rice flour
- 1 cup sorghum flour
- ¼ cup gluten-free oat flour*
- ¼ cup coconut flour
- 2 Tbsp tapioca starch
- 2 tsp xanthan gum
- ½ tsp baking powder
- ½ tsp salt
- ⅔ cup sugar
- ½ cup butter melted
- 1 tsp vanilla
- ½ cup milk
- 2 eggs separated
- 1 batch filling See post for recipes
- 1 batch frosting See post for recipes
Instructions
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Whisk together the dry ingredients until well combined. In a separate bowl, whisk together all wet ingredients, except for one of the two eggs. Add wet ingredients to the dry, mix until a thick dough forms. Wrap in plastic, chill for 30 minutes.
- Roll dough out to about slightly thinner than ¼″ thick, cut into 3×5″ rectangles. Gather any scraps, needs to pull together, re roll and continue cutting into rectangles until all the dough is used up.
- Carefully arrange half of the rectangles on the cookie sheet, spaced evenly. Evenly spread about 2 Tbsp of filling onto each of the rectangles on the cookie sheet, stopping about ½″ from the edges. Top each with one of the reserved rectangles, press the edges to seal. Use a fork to press edges down.
- Whisk egg together with 1 Tbsp cold water, brush over each pastry. Use a fork to prick a few small holes in the top of each pastry to allow steam to escape – this will help prevent filling from exploding out of the sides as they bake
- Bake pastries for about 15 minutes, until golden brown.
- Cool completely before removing from the cookie sheet.
- Spread frosting of choice onto pastries, garnish with sprinkles if using. Allow frosting to dry fully, before transferring to containers or baggies. Serve hot or room temperature, use or freeze within a few days of baking.
Notes
Nutrition
The food looks delicious. I love the recipe and the photos!
oh my goodness! those poptarts look amazing and so yummy! i love that there's an option to make the dough gingerbread flavored 😀 thank you so much for this!!
These pop tarts look incredible! And I love that they're gluten free!
Cool new blog! love the idea!