February 19, 2013
Finally, a gluten-free pop tart with a flaky crust, strawberry center, and iced to perfection. It’s a delicious allergy-friendly treat you can make right at home.
Storebought gluten-free pop tarts have nothing on this homemade version and they couldn’t be any easier to make!
It wasn’t until after making empanadas that I realized I could tweak the recipe into delicious homemade pop tarts. The results were an instant hit and I couldn’t keep the kids away from them.
Gluten-Free Pop Tart Ingredients
Don’t care for the ingredient list of store-bought pop tarts? Me either, so I decided to bake my own gluten-free version. Here’s what you’ll need:
- Gluten-free flour: for the dough. You can skip making homemade dough using gluten-free pie crusts.
- Salt: just a little bit!
- Xanthan gum: if it’s not included in your flour mix.
- Butter: or your favorite non-dairy substitute.
- Vanilla extract: for a dessert-like taste.
- Unsweetened applesauce: adds a lot of flavors!
- Filling of choice: fruit jam, strawberry preserves, peanut butter, Nutella, etc. I share more delicious ideas down below.
- Powdered sugar: for the glaze.
- Milk: use regular milk or a non-dairy alternative for the glaze.
These are one of those gluten-free breakfast ideas made better because let’s be honest, a hot pop tart with a cold glass of milk hits different in the morning.
If you want more kid-favorite snack recipes made into healthier, homemade versions check out my cookbook, The Best Homemade Kids’ Snacks on the Planet. There’s something for everyone in there.
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Gluten-Free Pop Tart Flavors
This recipe for gluten-free pop tarts makes the classic strawberry flavor with strawberry preserves or filling. It’s a favorite for kids, but there are so many more ways to stuff a homemade pop tart, so let’s get creative:
- S’mores Pop Tarts– Nutella and Marshmallow fluff
- Blueberry Pop Tarts- Blueberry preserves or filling
- PB & Chocolate Pop Tarts- peanut butter and Nutella or chocolate chips
- PB & J Pop Tarts- peanut butter and jelly
- Apple Pie Pop Tarts- apple pie filling and a dash of cinnamon
How to Make Gluten-Free Pop Tarts
Who’s ready to make perfectly baked pop tarts with flaky, soft crusts and warm, fruit-filled centers? I know I am and while the process might seem a bit much, you can always skip the homemade gluten-free dough for gluten-free pie crusts. Here we go:
- Prepare the dough
In a large bowl, combine the flour, salt, and xantham gum. Using a pastry cutter or large knife, cut the butter into the flour. Add the vanilla and applesauce to the flour and butter mixture and stir to combine.
- Add Water
Add 4 to 6 tablespoons water and combine until a dough forms. Form the dough into a ball and wrap with plastic wrap. Refrigerate for at least 30 minutes.
- Get the Oven Hot
Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Roll the Dough
Roll out the pie dough to ¼-inch thickness. Cut the dough into 3 x 4-inch rectangles and place one row onto the baking sheet.
- Fill the Center
Spoon 1 tablespoon of preserves or filling of choice onto a rectangle. Using your finger or a kitchen brush, lightly dab the milk on the outer edges of the rectangle.
Place the second rectangle over the top of the filling and, using a fork, press down the edges. Repeat with the remaining dough and filling.
Using a knife, cut 3 to 4 slits into the top of each pop-tart. Bake for 25 to 30 minutes or until the crust is golden brown.
- The Best Part
Remove from the oven and allow to cool down before topping with the icing and sprinkles. Grab a fresh pop tart and enjoy.
Easy Treat Ideas
While we are on the topic of treats and baked goods here are more of our favorite snack foods recreated into homemade versions. Those Cinnamon Soft Pretzel bits are a total 10 on the delicious scale!
- Homemade Doritos
- Strawberry Fruit Roll-Ups
- Homemade Velveeta Cheese Dip
- PB & J Uncrustables
- Cinnamon Soft Pretzel Bites
Homemade Gluten-Free Pop Tarts
For the dough:
- 1 ⅓ cups gluten-free flour , + extra for rolling dough
- ½ teaspoon salt
- ½ teaspoon xanthan gum, if not included in the flour mix
- ½ cup butter or non-dairy substitute
- ½ teaspoon vanilla
- 3 tablespoons unsweetened applesauce
- 4 to 6 tablespoons ice-cold water
- 1 to 2 teaspoons milk or non-dairy alternative
- ½ cup strawberry preserves or your filling of choice
for the glaze:
- ½ cup powdered sugar
- 1 to 2 tablespoons milk or non-dairy 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 a pastry cutter or your hands, combine the flour mixture and the shredded butter until thoroughly incorporated.
- Add the vanilla and applesauce to the flour, stir to combine. Add 4-6 tablespoons of the water and combine by hand 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 ⅛- to ¼-inch thickness. Cut the dough into sixteen 3 x 4-inch rectangles. You’ll need to rework the dough and roll it out a few times, making sure to re-flour the surface.
- 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 each rectangle.
- Top each rectangle with a second piece of the 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.
- Bake the pastries for about 25 to 30 minutes or until golden brown.
- 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.
- Nutrition information is calculated without the glaze.