Homemade Gluten Free Pop Tarts

It's funny how many people brought them up as one of the foods they miss most when going gluten-free!

This homemade pop tarts 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

This homemade version of the childhood favourite starts with a firm but slightly chewy gluten-free pastry dough base, your choice of filling, and freshly made frosting.

Unlike many recipes for gluten-free toaster pastry, mine is NOT based with a gluten-free pie crust recipe.

I created the gluten free pastry recipe for this to specifically mimic the taste and feel of store bought pop tarts - something that pie dough will not do.

Garnish the top of these delicious homemade pop tarts any way you want - even sprinkles - and just have fun with it. You can even customize for the season - red and green for Christmas, pink and green for Valentine’s day...

Anyway.

As a fresh food item, this gluten free pop tarts recipe does not rely on - or contain - any of the additives the original requires for its shelf stability.

The source material needs to be safe to eat for a long time, the homemade version does not.

Not only is this homemade gluten-free pop tarts recipe safe for those with food allergies to gluten, it also gives you control over artificial dyes.

Want to dye your frosting? Go for it - with whatever food colouring you like, including natural food colours.

Choose your gluten free sprinkles and filling based on your needs, also!

Heads up on Frosting Stability...

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 toaster on its side, and toast them frosting-side up...Keeping an eye out for drippage!

Tools and Supples

There are a couple of tools you’ll need for this:

Rolling Pin

You’ll need a rolling pin, and I highly recommend using a Rolling pin with adjustable thickness guides.

The link is to the one I use, and I LOVE it. It makes it super easy to roll your dough out to an even thickness, which is important for this recipe.

Something to Cut the Dough

If you’re looking for picture-perfect accuracy when making these, I recommend using a pizza cutter or sharp knife - along with a ruler - to cut your dough into 3 x 5" rectangles (just like the source material!).

If you don’t need them to look EXACTLY like normal pop tarts, you can use large square or rectangular cookie cutters

Note: Changing the size you cut them to will change the yield of the recipe.

Pop Tart Recipe Ingredients

Making homemade gluten free pop tarts is a matter of a “choose you own adventure”, when it comes to the recipe.

You start with the recipe for the gluten free pastry crust base. Then, you decide if you want to customize that pastry dough - Stay with vanilla, or do you want to do chocolate, red velvet, or gingerbread?

Then, there’s the filling. I have a ton of filling options for you, You can use your favourite jam as a base for the fruit filling. Raspberry jam? Your homemade strawberry jam? Maybe concord grape jelly.

You miss brown sugar cinnamon pop tarts? There’s a cinnamon sugar filling recipe for that.

Pumpkin pie, cream cheese - some great options for mixing with the doughs.

Finally, you can make vanilla, chocolate, brown sugar, or berry flavoured frosting.

The ingredients you’ll need for this recipe will depend on the options you choose.

So, let’s take a look at those options:

Gluten-Free Pop Tart Dough

As with all of my gluten free baking recipes, this recipe does not use a gluten free all purpose flour.

I designed the flour mixture specific to this recipe, balancing the different flavors and properties of each of the flours and starches to do what I want, so this recipe ends up tasting and feeling exactly like it should.

You may be able to substitute your favorite gluten-free flour blend, but the results won’t be as good, and it’s not guaranteed to turn out at all.

The Flour Mix

In terms of the flours, starches, and related ingredients, you’ll be using:

Brown Rice Flour
Sorghum Flour
Gluten-Free Oat Flour*
Coconut Flour
Tapioca Starch / Tapioca Flour
Xanthan Gum

Plus you’ll want some Corn Starch for rolling them out.

If corn starch doesn’t work for you, Potato Starch is a good substitute for this use.

* If even certified gluten-free oat flour is not an option for you, use ¼ cup of additional sorghum flour instead.

The Other Ingredients

Supporting the flour mix are these other ingredients, which you are more likely to be able to find at any grocery store:

Granulated sugar
Butter - You can use lard or shortening for non-dairy options.
Milk - You can use almond milk or coconut milk for non-dairy.
Eggs
Vanilla extract
Baking powder
Salt

Beyond all this, you’ll need the ingredients listed in whichever dough variation, filling, and/or frosting recipes you’ll be using:

Gluten-Free Pop Tart Dough Variations

Chocolate Dough

Reduce brown rice flour to ⅔ cup, add ¼ cup cocoa powder.

Red Velvet Dough

Add 1 tablespoon cocoa powder to dry ingredients, use buttermilk instead of milk, tint dough with red food colouring.

“Gingerbread” Dough

Add 1 ½ teaspoon ginger, 1 teaspoon cinnamon, and a pinch of cloves to dry mix, and 1 tablespoon molasses to wet mix.

Gluten-Free Pop-Tarts Filling Recipes

Fruit Filling

1 cup seedless jam of choice
1 tablespoon corn starch

Whisk jam and corn starch together until well combined.

Brown Sugar Cinnamon Filling

1 cup packed brown sugar
1 tablespoon corn starch
1+ teaspoon cinnamon
½ teaspoon salt
2 teaspoon vanilla extract
1+ teaspoon 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 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon 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 tablespoon sugar
1 tablespoon corn starch
1 teaspoon 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 tablespoon hot water
½ teaspoon 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 tablespoon hot water
½ teaspoon 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 tablespoon hot water
½ teaspoon 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 tablespoon Berry Powder *
2 tablespoon hot water
½ teaspoon 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.

How to Make Gluten Free Pop Tarts

The full recipe is in the recipe card at the end of this post, this section is just a walk through with some additional tips and information, to prevent overloading the actual recipe, for those who want to print it in that form!

Make the Pastry Dough

Preheat oven to 350 degrees. Line 2 cookie sheets with a piece of parchment paper each.

In a large bowl, whisk together the dry ingredients until well combined.

In a separate small 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 the dough ball in plastic wrap, chill for 30 minutes.

Note: This is usually a good time to make whatever filling you’ll be using.

Make the Pop Tarts

Scatter a little bit of corn starch on your clean work surface, roll the ball of dough out to about slightly thinner than ¼″ thick.

Using a sharp knife or cookie cutters, cut the dough into 3×5 inch 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 dough rectangles on the cookie sheet, spaced evenly.

Spread an even layer of about 2 tablespoons of filling onto the center of each of the rectangles on the baking sheet, leaving about a ½ inch border along the edges of the rectangle.

Top each with one of the reserved rectangles, press the edges to seal. Use a fork to press edges of the dough down.

Whisk egg together with 1 tablespoon cold water, brush this egg wash over the top of 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 they each have browned to a golden crust. Remove from oven, place pans on a cooling rack, if you’d like.

Allow pastries to cool to room temperature before removing from the cookie sheet.

Spread frosting of choice onto the top of each pop tart, garnish with sprinkles if using.

Allow frosting to dry fully, before transferring to an airtight container or baggies.

Serve hot or room temperature, use or freeze within a few days of baking.

More Gluten-Free Breakfast & Brunch Recipes

Looking for more gluten free breakfast treats for the whole family? Here are some fun options:

Gluten-Free Bagels
Gluten-Free Banana Buckwheat Pancakes
Gluten-Free Banana Nutella Ebelskivers
Gluten-Free Crepes
Gluten-Free French Onion Soup Tart
Gluten-Free Lemon Mascarpone Ebelskivers
Gluten-Free Mushroom Soup & Eggs on Toast
Gluten-Free Paska [Easter Bread]
Gluten-Free Sourdough Waffles

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!

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