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Home » Breakfast » Gluten-Free Pop-Tarts – Homemade

Gluten-Free Pop-Tarts – Homemade

Last Updated March 19, 2023. Published May 7, 2021 Good For You Gluten Free

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Gluten-Free Pop-Tarts – Homemade
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My gluten-free pop tarts have a flaky outer crust and a sweet cherry filling, and they’re covered in a delicious gooey glaze. They taste just like the toaster pastries you remember as a kid. This post is sponsored by Bob’s Red Mill. It contains affiliate links. Please see my disclosures.

Mother’s Day is this weekend, and in honor of the special day, Bob’s Red Mill asked me to make a special breakfast treat.

When I started to think about what breakfast foods I ate in my pre-celiac years, one thing that came to mind was Pop-Tarts. I used to love eating a warm, toasted Pop-Tart every morning before school. I know it wasn’t the healthiest food, but I was a child of the 80s, and Pop-Tarts were all the rage.

Instead of missing this classic treat or settling for store-bought creations that fell flat, I created a beautiful copycat gluten-free Pop-Tart using clean, gluten-free ingredients.

Look how beautiful my copycat gluten-free Pop-Tarts turned out. I’m pinching myself because they’re so cute! And they taste out-of-this-world amazing too.

gluten-free pop tarts up close

Editor’s Note: If you don’t feel like baking copycat gluten-free Pop-Tarts from scratch, you have a few store-bought options:

  • Bobo’s gluten-free toaster pastry (it’s fair, not my favorite)
  • Katz gluten-free toaster pastries (haven’t tried)
  • Nature’s Path toaster pastries (haven’t tried)

Let’s Talk Ingredients

Before we get into the step-by-step process of making gluten-free pop tarts from scratch, let’s first talk about the ingredients. Here’s what you’ll need to make this recipe:

For the Pastry:

  • 2 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, cut into small pieces and very cold
  • 6-7 tbsp ice-cold water
  • 1 egg, beaten

Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is a measure-for-measure flour in most regular recipes. Be sure to look for this flour in the blue bag. It is different than Bob’s Red Mill’s all-purpose flour (which is in a red bag). Please don’t confuse the two flours.

overhead picture of ingredients for gluten-free pop tarts

For the Jam Filling:

  • 3/4 cup cherry jam
  • 2 tsp cornstarch

I used cherry jam in my gluten-free pop-tart creation, but you could use any flavor of jam.

For the Icing:

  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1 tbsp cherry jam
  • 2 tsp red sugary sprinkles

As you can see, this recipe is indulgent and sugary, and I love it. It’s meant to be enjoyed as an occasional treat.

How to Make Gluten-Free Pop-Tarts

Let’s have some fun making gluten-free pop-tarts from scratch. It’s easier than you think, and playing with the dough is fun too. Gather the kids and have fun making these nostalgic treats.

Step #1: Make Your Dough

To make the pastry dough, combine the flour, sugar, and salt in a food processor and pulse to combine all the ingredients.

Add the cold butter pieces to the food processor and pulse until the butter is the size of peas. It’s okay to have some larger pieces too.

making the pastry dough in the food processor

Remove the dough from the food processor and place the flour mixture into a bowl. Add in water. one tablespoon at a time, until you can pinch the dough together. You may not use all of the water. Work the dough into a ball until it holds together well and is not crumbly or sticky.

Don’t allow your dough to get too wet. Depending on the weight of your flour and environmental conditions, you may need more or less water.

Pat the dough into a flat circle, cover it with parchment paper or plastic wrap, and chill in the refrigerator for about 30 minutes or longer.

pastry dough in a bowl

Step #2: Make the Filling

While the dough is chilling, go ahead and make the cherry filling. In a small bowl, mix the cornstarch and cherry jam and stir until no clumps remain.

jam filling for the gluten-free pop tarts

Step #3: Assemble and Bake Pop Tarts

Preheat your oven to 350º F and line a baking sheet with parchment paper. Then you’re ready to assemble your pop tarts.

Divide the chilled dough in half. Roll out each half into two equal rectangles about 8×9 inches, about 1/4 inch thick.

rolled out dough

Cut six rectangles in each of the rolled-out dough pieces. They should be about 3×4 inches in size.

dough cut into 6 rectangles

Place six rectangles on the parchment-lined baking sheet and spoon about 2 tablespoons of cherry filling onto each rectangle, leaving a 1/2-inch border around the edge.

jam filling in center of pastry dough rectangles

Place the remaining rectangles over the top of the jam, and then gently press the edges closed with your fingers. Crimp all the edges with a fork so you get nice ridges. Crimping the edges with a fork will help prevent the filling from oozing out the sides (although it’s okay if some jam oozes during baking).

using a fork to seal the gluten-free pop tarts in place

Generously poke holes into the top of the pastry to allow it to breathe when it bakes. This will prevent the filling from leaking out the edges.

Adding fork holes in top to vent pop tarts

Brush the top of each pastry with a beaten egg until lightly coated. The egg will give the pop-tarts a beautiful sheen once baked.

brushing tops of gluten-free pop tarts with egg wash

Your pop-tarts are now ready to be baked! Place them in the hot oven and bake for 23-25 minutes or until the crust edges are lightly browned. Remove from the oven and let the pastries cool completely before glazing.

6 gluten-free pop tarts on baking tray

Step #4: Adding the Glaze

No pop-tart is complete without a sweet, decorative glaze.

Make the glaze while your pop-tarts are cooling. They must be completely cooled before glazing. Do not glaze a hot or warm pop tart.

To make the glaze, combine jam and milk in a small bowl until smooth, then add powdered sugar. Whisk all the ingredients together until well combined and no clumps remain. You want the glaze to be thick, so it doesn’t run off the pop tart but is still spreadable. Add more powdered sugar or milk to reach the desired thick-but-spreadable consistency.

mixed jam glaze for topping of gluten-free pop tarts

Place the pop-tarts on parchment paper and lightly drizzle the glaze on top with a spoon, as pictured below. It’s okay if the glaze runs off the pop tart.

Adding the glaze on top of each pop tart

Now sprinkle the top of each pastry with red sanding sugar (aka, red sugar sprinkles). It will stick to the wet glaze as the glaze dries.

All 6 gluten-free pop tarts covered with cherry glaze and red sugar sprinkles

Allow the pastries to dry completely before serving. Once the glaze has hardened, you’re ready to enjoy these delicious pastries for Mother’s Day and year-round!

gluten-free pop tarts on a tray

Isn’t She Pretty?

The hardest part is waiting for these beauties to cool. Once cooled, you’re ready to dig in.

These gluten-free pop tarts have a flaky outer crust, a sweet gooey filling, and that delicious glaze on top, just like the toaster pastries you remember enjoying as a kid.

Unleash your inner child by enjoying this kid-friendly treat, gluten-free style! And thanks to Bob’s Red Mill, you can conquer any gluten-free baking goal!

stacked gluten-free pop tarts with gooey jam center visible

A Few Notes

Here are a few tips, swaps, and substitutions:

Leftovers: Store any leftover gluten-free pop tarts in an airtight container or bag for 1-2 days. Heat them in the toaster oven (or for a few seconds in the microwave) to make them warm and gooey inside.

Dairy-Free Option: To make this recipe dairy-free, substitute the butter with vegan butter and the milk with unsweetened dairy-free milk, such as almond milk.

Vegan Option: To make this recipe vegan, use the dairy-free swaps noted above and brush the tops with almond milk instead of the egg before baking. The almond milk will also give a nice sheen once baked.

Jam Options: You can substitute the cherry jam with your favorite flavor. You can’t go wrong! I’m thinking of making apricot pop-tarts next. Or chocolate ones filled with Nutella?

Cold Butter is Essential! The butter (or vegan butter) must be very cold. This is required if you want a flaky crust.

Flour: This recipe has been developed and tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Results cannot be guaranteed with other gluten-free flour blends.

Love this Recipe?

I use Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend all the time. I have an article listing 17 classic recipes made with Bob’s Red Mill 1-to-1 Gluten-Free Flour; it’s an extremely popular article on my site.

You can purchase this flour at most grocery stores nationwide, on Amazon, or the Bob’s Red Mill website.

For more breakfast inspiration, please read 42+ Gluten-Free Breakfast Recipes and Ideas.

Gluten-Free Pop Tarts

My gluten-free pop tarts have a flaky outer crust and a sweet cherry filling, and they're covered in a delicious gooey glaze. They taste just like the toaster pastries you remember as a kid.
3.66 from 38 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free pastry, pop tarts, poptarts
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill: 1 hour
Servings: 6 pastries
Calories: 566kcal
Author: Jenny Levine Finke

Equipment

  • Food processor

Ingredients

For the Pastry:

  • 2 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 3/4 cup unsalted butter cut into small pieces and very cold
  • 6-7 tbsp ice cold water
  • 1 egg beaten

For the Jam Filling:

  • 3/4 cup cherry jam
  • 2 tsp cornstarch

For the Icing:

  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1 tbsp cherry jam
  • 2 tsp red sugar

Instructions

For the Pastry:

  • In a food processor, pulse to combine the flour, sugar, and salt. Add the cold butter pieces to the food processor and pulse until the butter is the size of peas, with some larger pieces.
  • Remove from the food processor and place the flour mixture into a bowl. Add in water, one tablespoon at a time, until you can pinch the dough together. You may only end up using some of the water. Work the dough into a ball.
  • Pat the dough into a flat circle, cover with parchment paper or plastic wrap and chill in the refrigerator for about 30 minutes.

For the Filling:

  • While the dough is chilling, make the cherry filling. In a small bowl, combine the cornstarch and cherry jam and stir until no clumps remain. Set aside.

For the Pastry (continued):

  • Preheat oven to 350ºF and line a baking sheet with parchment paper.
  • Once the dough is chilled, roll it out into two equal rectangles about 8×9 inches each and about 1/4 inch thick. Cut the dough into 6 smaller rectangles about 3×4 inches in size. Place 6 of the rectangles on the parchment-lined baking sheet. (Reserve the other 6 rectangles for the top of the pop-tart.)
  • Spoon about 2 tablespoons of cherry filling onto each rectangle and spread, leaving about a 1/2 inch border.
  • Place the reserved rectangles over the jam. Gently press the edges closed with your fingers. Crimp all the way around with a fork. Generously poke holes into the top of the pastry.
  • Brush the top of the pastry with the beaten egg just until covered. You will not need to use the whole egg.
  • Bake at 350ºF for 23-25 minutes, until the crust edges are lightly browned. Remove from the oven and let the pop-tarts cool completely.

For the glaze:

  • While the pop-tart is cooling, make the glaze. In a small bowl, combine the jam and milk until smooth. Then add to powdered sugar. Whisk until combined and no clumps remain. You want the glaze to be spreadable but thick so it doesn't run off the pop-tart. Add more powdered sugar or milk to reach the desired consistency.
  • Once the pop-tart has cooled, drizzle the glaze over the top of each pastry using a spoon. Sprinkle red sanding sugar while the glaze is wet. Allow the pop-tarts to dry completely before serving.

Notes

See my full blog post for pictures of each step.
To make this recipe dairy-free, substitute the butter with vegan butter and the milk with unsweetened almond milk.
To make this recipe vegan, follow the dairy-free recipe and brush the tops of the pop-tarts with almond milk instead of the egg before baking.
You can substitute the cherry jam with your favorite jam flavor.
The butter must be very cold to create a flaky crust when baked.
Adding the water one tablespoon at a time helps ensure your dough doesn’t get too wet. Depending on the weight of your flour and environmental conditions, you may need more or less water.
Make sure you crimp the edges with a fork to help prevent the filling from oozing. Some oozing is okay and normal during baking.

Nutrition

Calories: 566kcal | Carbohydrates: 83g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 257mg | Potassium: 56mg | Fiber: 5g | Sugar: 45g | Vitamin A: 753IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Breakfast, Dessert, Pie 11 Comments

Reader Interactions

Comments

  1. Good For You Gluten Free says

    March 4, 2023 at 7:59 am

    I suggest a toaster oven where they can lay flat

  2. Ree says

    March 3, 2023 at 9:37 pm

    So a toaster oven was mentioned to warm the pop tarts. Can a standard toaster be used? Do you have to worry about the frosting burning, if that is the case how can that be prevented?

  3. Jen says

    February 25, 2023 at 3:52 pm

    I had to make these after you mentioned them in your newsletter. So so tasty and easy to make!! I will definitely make these again.

  4. Good For You Gluten Free says

    December 25, 2022 at 7:30 am

    Yes, you can freeze the dough. I’m so glad you enjoyed them!

  5. Sonya says

    December 24, 2022 at 10:32 pm

    It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!

  6. Jan Heyden says

    July 26, 2022 at 11:18 am

    This was wonderful….I’m already making more… thank you so much for sharing ☺️😘

  7. Kayla says

    July 14, 2022 at 4:46 pm

    I thought these would be alright. They are delish, the crust is flakey, the inside is gooey. These are a make again.

  8. Good For You Gluten Free says

    October 23, 2021 at 6:10 pm

    I’m not sure either Lisa. I’ve made them many times with much success. You didn’t add the glaze or jam filling to the batter by mistake?

  9. Lisa Olson says

    October 23, 2021 at 11:59 am

    I made these exact to recipe. The dough spread out to at least double the pre-baked size. The were not flaky, but gooey. I left them overnight on a cooling rack, which helped them dry to a leads gooey consistency. They were edible. Wondering what went wrong? I am not a novice baker, so this surprised me.

  10. Good For You Gluten Free says

    September 1, 2021 at 6:23 am

    It may be too sweet. I’m posting a puff pastry recipe shortly though. That would work.

  11. Kitty says

    August 31, 2021 at 7:03 pm

    Could I use this recipe to make hot pockets or pizza rolls

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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