When was the last time you had gluten-free pop-tarts? Let's make some!
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Growing up, pop-tarts were not typically found in my house. We ate pretty healthily as a family, so it was rare that I could convince my parents to buy pop-tarts. But I'm not complaining. Breakfast was meant to be healthy. However, dessert was dessert - and we enjoyed that from time to time.
These pop-tarts have all of the fun of childhood but none of the gluten! Using the same recipe for pastry dough from my gluten-free empanadas, these pockets are filled with raspberry jam, topped with frosting, and for extra decoration, rainbow sprinkles!
Making a gluten-free pastry, like that needed for empanadas and pop-tarts, requires the right gluten-free flour. I've tested many of them over the years, and for this recipe, Cup4Cup is the right gluten-free flour for the job. It produces the best flakiness, gets the right golden brown color, and gets the pastries nice and crisp. You can of course use whatever gluten-free flour you prefer, but please note your results may vary.
You'll need the following ingredients for these pop-tarts:
- gluten-free flour blend (use Cup4Cup for best results)
- granulated sugar
- kosher salt
- unsalted butter
- 2 eggs
- raspberry jam
- powdered sugar
Once you roll out the dough, it has to chill for 30 minutes before using. After that, it's a little bit of measuring out the rectangles to be the right size, adding your jam, covering with more dough, brushing with egg, and then into the oven! While these pop-tarts are delicious on their own, the icing on top (and the sprinkles) add a little more sweetness and color. You can choose to leave them out if you prefer.
Here's how to make a tasty, gluten-free breakfast pastry: the pop-tart!
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Gluten-Free Raspberry Pop-Tarts Recipe
For the Dough
- 1 ½ cups gluten-free flour blend (Use Cup4Cup for best results)
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, cubed and cold
- 1 large egg
- ¼ cup cold buttermilk
For the Filling
- ½ cup raspberry jam
- 1 tablespoon cornstarch
- ¼ teaspoon lemon juice
For the Eggwash
- 1 large egg beaten with 1 teaspoon water
For the icing
- 1 cup powdered sugar
- water (see recipe notes)
- gluten-free rainbow sprinkles
Place all dry ingredients into a large bowl, and whisk to combine. Add the cold, cubed butter, and using a pastry cutter or a fork, combine the butter with the dry ingredients. You can use your hands too! Mix until the mixture resembles a coarse meal. Create a well (a large hole) in the center of the flour mixture, and set it aside.
In a small bowl, combine the egg and buttermilk with a fork and whisk. Slowly add the buttermilk and egg to the well you have created in the flour, gradually whisking the egg with a fork, combining small amounts of flour at a time. Continue mixing until the dough thickens, and form into a ball (you can use your hands again!) Wrap tightly in plastic wrap (or for a greener alternative, Bees Wrap). Allow dough to rest for 30 minutes in the refrigerator before rolling.
Mix the raspberry jam, cornstarch, and lemon juice together in a small bowl. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Remove dough from the refrigerator and let it rest for 2-3 minutes before handling. Lightly flour a rolling pin, and lightly flour your work surface. Roll out the dough to a large rectangle shape, about ⅛ of an inch thick. Using a ruler or a tape measure, cut out squares of 4x3" rectangles, until no dough remains. Make sure you have an even number of squares. For 5-6 pop-tarts, you should have 10-12 squares of dough.
Place half of the squares on a parchment-lined baking sheet. Brush around the border of the rectangles using the egg wash. Add 1 tablespoon of the jam mixture to the center and spread, but not too much. Be sure to leave a border around the edge so the jam does not seep through. Place the remaining half of the rectangles on top of these jam-filled ones, pressing down lightly so they stick together. With a fork, press down on the edges to crimp them together. Poke a few holes in the top of each pastry with the fork, to allow steam to escape.
Brush the pop-tarts with more eggwash and bake for 20-22 minutes. Remove and transfer to a wire rack to cool completely.
Once the pop-tarts have cooled completely, add powdered sugar to a medium-sized bowl. Add 1-2 teaspoons of water at a time, whisking together until the icing becomes smooth and slightly thick. Keep adding water until it reaches the consistency you like. Be careful to not make it too thin, or the icing will spread too much. If you add too much water, don't worry, just counter it with more powdered sugar.
Spread icing onto each pop tart and top with rainbow sprinkles. Allow icing to set. You can serve these at room temperature, but warmed up in the microwave for 10-15 seconds they are perfect!
This recipe was specifically made using Cup4Cup gluten-free flour. If you make this recipe with a different gluten-free flour blend, your results could vary. You may need to add or reduce the amount of buttermilk or use more flour to prevent the dough from becoming too sticky. Due to the lack of gluten in the dough, baking is more challenging, but it can be done! If you have questions about this recipe, please leave a comment and let me know how I can help.
Doubling The Recipe
This recipe makes 5-6 pop-tarts. If you want more, simply double it.
The dough must rest in the refrigerator for at least 30 minutes before working. Lightly flour it as you roll it out.
If you don't like raspberry jam, change it to something else! I've also used this dough to make hand pies, empanadas, and other pastries. Have fun and fill them with whatever you like.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 220Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 116mgCarbohydrates 32gFiber 1gSugar 17gProtein 3g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like pop-tarts?
What's your favorite kind?
Tell me in the comments below!