Hey hey! Good mornin’ and how are ya? Today I am popping on the blog a little unexpectedly to share a recipe that y’all showed a lot of interest in on Instagram. Not long ago my husband and I were talking randomly about pop-tarts and we were “arguing” about which were better, the strawberry or the brown sugar and cinnamon. I feel like it was an unfair debate because my husband has never actually tried the brown sugar and cinnamon ones, haha. I haven’t had a pop tart in probably 15 years at least, but I remember very vividly that the strawberry ones taste like cardboard with strawberry jelly in the middle. I decided to make it my mission to prove my point. Because my husband is gluten free, I couldn’t just go buy the pop-tarts so I decided to make some of my own. I didn’t really prove my point because these pop-tarts are like a million times better than the store bought astronaut food ones. I know you’re going to enjoy them, and if you like the fruit filled ones I’ve included that below as well. Just add sprinkles at the end for the fruit filled ones.
Gluten Free Pop-Tarts
For the dough
- • 1 1/4 cup gluten free flour — I use Bob’s Red Mill
- • 1 tbsp sugar
- • 1/2 tsp salt
- • 1 cup of unsalted butter — cold cut into small cubes
- • 4 ish tbsp ice cold water
For the sugar filling
- • 1/2 cup light brown sugar
- • 2 tsp cinnamon
- • 1 tbsp gluten free flour
For fruit filling
- 1/2 cup strawberry jam or preserves [or another flavor you like]
- 1 tbsp cornstarch
- 1 tbsp water
For the brown sugar cinnamon glaze
- • 1 cup confectioners sugar
- • 1 tsp cinnamon
- • 1/2 tsp vanilla
- • 1 tbsp almond milk
For the strawberry glaze
- 1 cup confectioners sugar
- 1/2 tsp vanilla
- 1 tbsp almond milk
- • 1 egg
- • Splash of almond milk
1. Combine the dough ingredients adding 1 tbsp of water at a time — I use my hand mixer to combine to form dough ball.
2. Chill dough for at least 30 minutes
3. Combine ingredients for your filling
4. Preheat oven to 400°
5. Make your egg wash
6. Roll out your dough – I use an index card for a pattern
This recipe should give you about 10 rectangles [5 pop tarts total] – You could try to do circles as well.
7. Place 5 rectangles on a lined cookie sheet
8. Brush on egg wash
9. Spoon on your filling with a heaping tbsp – I try to fill the rectangle leaving about 1/4” – 1/2″ around
10. Place the remaining rectangles on top and press them down
11. Place your pop tarts in the fridge for about 15 minutes
12. Crimp your pop tarts with a fork
13. Bake in preheated oven for about 15-20 minutes. 20 minutes is always perfect for mine.
14. Remove and cool on wire rack
15. While your pop tarts are cooling combine your glaze ingredients
16. Once cooked top your pop tarts with your glaze.
17. The glaze will take about an hour to harden
18. I like to store ours in the fridge, but you can store in an airtight container for a few days
19. Enjoy – I like mine toasted, my husband enjoys his cold. Both ways are delicious!
Thanks for stopping by today! Blessings, Bree!
2 thoughts on “GLUTEN FREE POP-TARTS”
If I didn’t need it to be gluten-free could I just sub regular flour? Also, can I double or triple this recipe and will it come out ok? Thank you so much!
Yes, you could just use regular flour instead and they should be fine. You can also double and triple the recipe and freeze them. I usually just wrap them in wax paper individually and store them in freezer bags 🙂