Gluten- and Egg-Free Homemade Pop-Tarts
If you’re a food-allergy parent or are on a gluten-free diet, you know how frustrating it can be to find alternatives to familiar treats for our kids.
Do kids stop asking for them? No.
My daughter is no stranger to Pop-Tarts. There are commercials on TV and ads in magazines about them. Some kids even bring them to school in their lunch boxes!
She would love the occasional treat, and because she eats 100% gluten-free, a homemade version was something in my to-make list.
It wasn’t until after making our Baked Mini Pies that I realized I could tweak the recipe to make delicious homemade Pop-Tarts! The result was an instant hit I couldn’t keep her tiny hands away from.
This dough is gluten- and egg-free, but I included a way to make them dairy-free as well. Now they are perfect for busy mornings or as a treat to go along with our gluten-free school lunches.
Gluten- and Egg-Free Homemade PopTarts
- Yield: 8 PopTarts
- Cuisine: Breakfast
For the Dough:
- 1 1/3 cups gluten-free flour + extra for rolling dough
- ½ teaspoon salt
- ½ teaspoon xanthan gum (if flour mix doesn’t have it)
- ½ cup butter or nondairy substitute
- ½ teaspoon vanilla
- 3 tablespoons unsweetened applesauce
- 4-6 tablespoons ice-cold water
- 1-2 teaspoons milk or nondairy substitute
- ½ cup filling, your choice
For the Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk or nondairy substitute
- In a large bowl, combine the flour, salt, and xanthan gum.
- With a cheese grater, shred the butter on top of the flour mixture. Using your hands, combine the flour mixture and the shredded butter until it’s thoroughly incorporated throughout.
- Add the vanilla and applesauce into the flour until it becomes a crumbled texture. Add 4 tablespoons of the water, and combine by hand until the water is absorbed. Add up to 2 more tablespoons of water until a smooth dough ball can be formed. Be careful not to overmix the dough, or it will begin to crumble and break. Form the dough into a ball, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 350F, and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to 1/8- to ¼-inch thick. Cut the dough into sixteen 3×4-inch rectangles. You’ll need to rework the dough and roll it out a few times, making sure to re-flour your surface to prevent the dough from sticking to the counter and rolling pin.
- Put the milk in a small dish, and set it next to your baking sheet. Place one row of rectangles on the baking sheet. Spoon about 1 tablespoon of strawberry filling onto the center of each rectangle, making sure the filling doesn’t get too close to the edges. Carefully, with a pastry brush or your finger, brush milk onto the edges of the dough.
- Top each bottom rectangle with a second piece of rectangular dough. Using your fingers, press down the edges. Then, with a fork, lightly press down to seal all the edges of the dough. With a sharp knife, cut 3 or 4 small slits in the top of each Pop-Tart (about ½ inch each).
- Bake the pastries until golden brown, about 25 to 30 minutes.
- Remove from the oven, and allow them to cool completely. To make the glaze, combine the sugar and milk in a small bowl. Spread over the cooled Pop-Tarts and enjoy.
Butter is easiest to grate when it’s very cold or frozen.