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If you miss Pop Tarts and you’re gluten free then not to worry – these Gluten Free Pop Tarts, also known as Toaster Pastries, are so easy to make. These sweet pastry parcels are filled with strawberry jam and topped with icing sugar and sprinkles for that authentic look.
Since being diagnosed with coeliac disease I’ve always longed for a sweet, delicious, gluten free pop tart.
But that elusive jammy filling in a tasty pastry rectangles always seemed so far fetched. Until I realised making pop tarts at home was easy!
Whether you call them gluten free toaster pastries or gluten free hand pies, these pop tarts are actually very simple to make.
This is a great gluten free baking recipe to make with kids as they’ll have loads of fun making and decorating the pop tarts.
I’ve even got suggestions for some different pop tart filling ideas below if you don’t fancy one filled with jam.
Gluten free Pop Tarts are actually super easy to make and with the help of my failsafe gluten free pastry recipe, you’re going to love them.
Are Pop Tarts gluten free?
I’ve always yearned to try Pop Tarts but sadly they are not gluten free. Which is why I have made my own, homemade version instead!
These gluten free pop tarts are essentially two rectangles of gluten free pastry (or pie crust), filled with jam and then stuck together into a hand pie.
Once baked and golden, you can decorate them with icing and sprinkles to make a fun sweet treat that everyone will love.
These gluten free toaster pastries look just like authentic Pop Tarts and are a great baking activity, especially as something to bake with kids.
You cut two rectangles of gluten free shortcrust pastry crust, fill them with jam and stick them together.
You can eat these gluten free toaster pastries while the jam is still slightly warm or have them cold. They’re great in lunchboxes and picnics.
How to make gluten free pastry
These homemade gluten free pop tarts use a sweetened version of my gluten free shortcrust pastry recipe.
This pastry is really simple to make and creates a golden, flaky and sweet pastry.
I am using my failsafe gluten free shortcrust pastry recipe in this gluten free pop tarts recipe and it works an absolute charm.
I’ve written a full, illustrated step-by-step guide to making gluten free pastry here, but in short this is how to make the pop tart dough.
To make the gluten free pastry for four pop tarts, you’ll need:
- 170g plain gluten free flour blend
- 1 tsp xanthan gum
- 110 g unsalted butter
- 1 medium egg
- 1 tsp water
- Pinch salt
- 1 tbsp caster sugar
Of course you can always double the amount if you’d like to make more pop tarts and the pastry dough also freezes really well.
Top tips for perfect pop tart dough
Firstly, do not skip the xanthan gum. This replicates the stretchiness of gluten and without it, you’ll find the pastry will be hard to handle and very crumbly.
Yes, the FREEE flour and other blends I typically use already has xanthan gum in but trust me, you’ll want the extra in this recipe.
I’d recommend using either the FREEE gluten free flour, or a similar blend, such as the supermarket own ones.
These tend to be a mixture of rice, maize and potato flour. If you try to use a single flour, like coconut or almond flour, it will be completely different and not work.
It’s also important to keep gluten free pastry cold so don’t skip the chilling stage of this recipe.
Use cold butter in the mixture and if this starts to soften as you rub it together with your fingers, try running them under some cold water beforehand.
To roll out the pastry I recommend this awesome rolling pin I got for Christmas.
It’s been a game-changer as you can add/take off the discs so all your pastry is an even thickness.
I do recommend rolling your chilled pastry between sheets of clingfilm if you find it sticks, but usually a well-floured work surface and rolling pin is enough.
How to make gluten free pop tarts
Once you’ve made your pastry crust and rolled it out to 2-3mm thick, use a sharp knife to cut rectangles approximately 7cm x 10cm (3 x 4 inches).
This recipe makes around four pop tarts which is great as I prefer to make them in smaller batches.
However feel free to double the quantity of the dough or even freeze any extra pop tarts for later once baked, if you want to make less.
Once you have your pastry rectangles, spread 1 tbsp of jam in the centre of half of the rectangles, leaving around 1cm round the edges.
Use a beaten egg to brush the edges of the pastry around the jam – this is important as it will help seal the pop tarts and ensure the jam doesn’t leak out!
Prick the other rectangles with a fork. This will allow any steam to escape as they bake and again, stop your pop tarts exploding in the oven.
Lay the pricked-pastry rectangles on top of the jammy ones and seal the edges with your fingers. Then use a fork to press the edges down together, before egg-washing all over.
Once baked, your pop tarts should look golden and brown, and hopefully you won’t have had any jammy explosions – though don’t worry too much if you do!
Leave the pop tarts to cool completely before you decorate them, otherwise the icing won’t set.
Gluten free pop tart filling ideas
While I opted for a classic jam centre for my toaster pastries you can fill them with anything your heart desires.
Some of my favourite gluten free pop tart filling ideas include:
- Strawberry Jam
- Nutella
- Cinnamon Sugar (like my gluten free cinnamon roll filling)
- Blueberry Jam
- Mincemeat (for a festive treat!)
- Apple Pie filling
I use a thick icing paste to cover the top, and then gluten free sprinkles to finish – it’s that simple.
These pop tarts are definitely best eaten on the day of baking. They can be kept for a few days but you might find the pastry isn’t as crisp.
This is why I only bake them in small batches, so they can be enjoyed while still fresh.
My gluten free pop tarts recipe
Get your oven mitts ready because it’s time to make my gluten free pop tarts recipe!
All you need in the ingredients for your gluten free pastry, jam for the centre and some icing and sprinkles to decorate.
This recipe makes 4 toaster pastries but you can easily scale it up for more. Any leftover pop tarts can also be frozen for later too.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Pop Tarts
This easy gluten free Pop Tarts recipe is a simple and sweet gluten free pastry filled with jam and topped with icing. This recipe makes 4 pop tarts and the prep time does not include chilling time for pastry.
Ingredients
For the pastry:
- 170 g plain gluten free flour (I always use FREEE by Doves Farm plain gluten free flour)
- 1 tsp xanthan gum
- 1 tbsp caster sugar
- Pinch salt
- 1 egg (beaten, for brushing)
- 110 g unsalted butter, (cubed)
- 1 medium eggs
- 1 tsp cold water
For the filling:
- 4 tbsp strawberry jam
- 100g icing sugar
- 3-4 tsp cold water
- Gluten free sprinkles
Instructions
- Add the flour, xanthan gum, salt and sugar to a large mixing bowl and stir together.
- Cut the COLD butter into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.
- Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
- Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!
- Once you're ready to roll the dough, preheat the oven to 180'C / Fan 160'C / Gas Mark 6. Line a baking tray with baking paper.
- Roll the dough (either on a well-floured worktop or between two sheets of clingfilm) to around 3-4mm thick. Then use a ruler or straight edge to cut our four rectangles, measuring approximately 7cm by 10cm (3x4inches) each.
- Lay half of the rectangles out on the baking tray. Spread around 1 tbsp of jam in the centre of half of each one, leaving at least half an inch around the edges.
- Brush the edges of the pastry with the beaten egg around the jam – this is important as it will help seal the pop tarts and ensure the jam doesn’t leak out!
- Prick the other rectangles with a fork. This will allow any steam to escape as they bake and again, stop your pop tarts exploding in the oven. Lay the pricked-pastry rectangles on top of the jammy ones and seal the edges with your fingers. Then use a fork to press the edges down together, before egg-washing all over.
- Bake the pop tarts in the oven for 20-22 minutes, until golden brown on top. Remove from the oven and leave to cool completely.
- Mix the icing sugar and water to form a thick paste. Smooth the icing onto the cooled pop tarts and then decorate with sprinkles.
Notes
- These pop tarts are best eaten fresh but can be stored for 2-3 days in an airtight container.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 558Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 147mgSodium: 78mgCarbohydrates: 76gFiber: 1gSugar: 38gProtein: 8g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog after trying my Gluten Free Pop Tarts?
Give some of these other gluten free sweet recipes a try!
There are plenty to choose from – here are a couple of autumnal baking ideas to get you going:
- Cherry and ginger oaty crumble bars
- Apple and blackberry crumble
- Plum and amaretto crumble
- Apple and salted caramel loaf cake
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Can these be baked and then frozen?