![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Pop-Tarts-Pinterest.jpg\")
<\/p>\nThese Gluten Free Pop Tarts are even better than the source material, and one of the most popular recipes from any cookbook I\u2019ve written! <\/p>\n
Note: This recipe was first posted on my original blog, Celebration Generation, on November 10, 2014. It was transferred over to this blog - existing comments and all - on Feb 25, 2021. It was updated with even more information on 4\/28\/23<\/i><\/p>\n
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It's funny how many people brought up eating pop tarts, when asked about the foods they miss most when going gluten-free! <\/p>\n
This homemade pop tarts recipe actually prompted one of my favourite reviews for Beyond Flour<\/a>:<\/div>\n \"When you find out you have celiac disease you know you're going to miss bread, but you soon find out you miss other things so much more. <\/p>\n For me, it was cinnamon PopTarts. Not that I had them all the time, but every time I had one it was a rush of happy childhood nostalgia. <\/p>\n Flipping through the book I saw a recipe for toaster pastries and that was the first thing I made. I did it just for fun. But when I bit into it, after not having one for over a decade, I started crying. <\/p>\n I can't even express what a gift Marie has given me. All these things I had written off - like ravioli and biscuits and pita bread - I have it all back now. <\/p>\n And the taste and texture and AFTER TASTE are perfect. Not pretty good or not too bad ... dead on.\" <\/p><\/blockquote>\n ... this review made ME cry! Thank you, Cara!<\/p><\/div>\n This homemade version of the childhood favourite starts with a firm but slightly chewy gluten-free pastry dough base, your choice of filling, and freshly made frosting. <\/p>\n Unlike many recipes for gluten-free toaster pastry, mine is NOT based with a gluten-free pie crust recipe. <\/p>\n I created the gluten free pastry recipe for this to specifically mimic the taste and feel of store bought pop tarts - something that pie dough will not do.<\/p>\n Garnish the top of these delicious homemade pop tarts any way you want - even sprinkles - and just have fun with it. You can even customize for the season - red and green for Christmas, pink and green for Valentine\u2019s day...<\/p>\n Anyway.<\/p><\/div>\n As a fresh food item, this gluten free pop tarts recipe does not rely on - or contain - any of the additives the original requires for its shelf stability. <\/p>\n The source material needs to be safe to eat for a long time, the homemade version does not.<\/p>\n Not only is this homemade gluten-free pop tarts recipe safe for those with food allergies to gluten, it also gives you control over artificial dyes. <\/p>\n Want to dye your frosting? Go for it - with whatever food colouring you like, including natural food colours. <\/p>\n Choose your gluten free sprinkles and filling based on your needs, also!<\/p>\n One word of warning, though: Without the source material chemicals and stabilizers, the frosting on these ones is actually fairly heat sensitive, and will melt when toasted. <\/p>\n So, use in a toaster oven rather than a traditional \"pop up\" style toaster... or turn your normal toaster on its side, and toast them frosting-side up...Keeping an eye out for drippage!<\/p><\/div>\n There are a couple of tools you\u2019ll need for this:<\/p>\n You\u2019ll need a rolling pin, and I highly recommend using a Rolling pin with adjustable thickness guides<\/a>.<\/p>\n The link is to the one I use, and I LOVE it. It makes it super easy to roll your dough out to an even thickness, which is important for this recipe.<\/p>\n If you\u2019re looking for picture-perfect accuracy when making these, I recommend using a pizza cutter or sharp knife - along with a ruler - to cut your dough into 3 x 5\" rectangles (just like the source material!).<\/p>\n If you don\u2019t need them to look EXACTLY like normal pop tarts, you can use large square or rectangular cookie cutters \/ pastry cutter.<\/p>\n Note: Changing the size you cut them to will change the yield of the recipe.<\/p><\/div>\n Making homemade gluten free pop tarts is a matter of a \u201cchoose you own adventure\u201d, when it comes to the recipe. <\/p>\n You start with the recipe for the gluten free pastry crust base. Then, you decide if you want to customize that pastry dough - Stay with vanilla, or do you want to do chocolate, red velvet, or gingerbread?<\/p>\n Then, there\u2019s the filling. I have a ton of filling options for you, You can use your favourite jam as a base for the fruit filling. Raspberry jam? Your homemade strawberry jam? Maybe concord grape jelly.<\/p>\n You miss brown sugar cinnamon pop tarts? There\u2019s a cinnamon sugar filling recipe for that.<\/p>\n Pumpkin pie, cream cheese - some great options for mixing with the doughs.<\/p>\n Finally, you can make vanilla, chocolate, brown sugar, or berry flavoured frosting.<\/p>\n The ingredients you\u2019ll need for this recipe will depend on the options you choose.<\/p>\n So, let\u2019s take a look at those options:<\/p><\/div>\n As with all of my gluten free baking recipes, this recipe does not use a gluten free all purpose flour.<\/p>\n I designed the flour mixture specific to this recipe, balancing the different flavors and properties of each of the flours and starches to do what I want, so this recipe ends up tasting and feeling exactly like it should.<\/p>\n You may be able to substitute your favorite gluten-free flour blend, but the results won\u2019t be as good, and it\u2019s not guaranteed to turn out at all.<\/p>\n The gluten-free ingredients you\u2019ll need for this easy recipe will be things you already have on hand if you\u2019ve done much baking from my recipe, but should be relatively easy to find in grocery stores, either way.<\/p><\/div>\n In terms of the flours, starches, and related ingredients, you\u2019ll be using:<\/p>\n Brown Rice Flour<\/a>(You can use White Rice Flour<\/a> if needed). Plus you\u2019ll want some Corn Starch<\/a> for rolling them out.<\/p>\n If corn starch doesn\u2019t work for you, Potato Starch<\/a> is a good substitute for this use.<\/p>\n * If even certified gluten-free oat flour is not an option for you, use \u00bc cup of additional sorghum flour instead.<\/p><\/div>\n Supporting the flour mix are these other ingredients, which you are more likely to be able to find at any grocery store:<\/p>\n Granulated sugar ... I just don\u2019t have anything to add, in terms of these last few ingredients!<\/p><\/div>\n Apparently strawberry pop tarts are the most popular flavor of pop tarts, but the beauty of this recipe is that you can customize your fillings and frosting choices, using your favorite flavors!<\/p>\n Scroll down through to go through the multitude of options, not only for fillings and glaze options, but even a few ways to customize the dough!<\/p><\/div>\n Reduce brown rice flour to \u2154 cup, add \u00bc cup cocoa powder.<\/p><\/div>\n Add 1 tablespoon cocoa powder to dry ingredients, use buttermilk instead of milk, tint dough with red food colouring.<\/p><\/div>\n Add 1 \u00bd teaspoon ginger, 1 teaspoon cinnamon, and a pinch of cloves to dry mix, and 1 tablespoon molasses to wet mix.<\/p><\/div>\n 1 cup seedless jam of choice Whisk jam and corn starch together until well combined.<\/p><\/div>\n 1 cup packed brown sugar Whisk together brown sugar, corn starch, cinnamon, and salt until well combined. <\/p>\n Mix in vanilla and milk\/water, adding additional small amounts of liquid if necessary \u2013 you want a thick, spreadable paste. <\/p>\n Taste, add more cinnamon if you like, to taste.<\/p><\/div>\n \u00be cup pumpkin puree Whisk all ingredients together until well combined and smooth<\/p><\/div>\n 6 oz cream cheese, softened Whisk all ingredients together until well combined and smooth<\/p><\/div>\n 1 \u00bd \u2013 1 \u00be c. powdered sugar Whisk powdered sugar, water, and vanilla extract together \u2013 frosting will be THICK. <\/p>\n Microwave for 10-20 seconds to melt, stir until smooth. Tint with food colouring, if desired.<\/p><\/div>\n 1 \u00bc- 1 \u00bd c. powdered sugar In a small bowl, whisk powdered sugar, cocoa, water, and vanilla extract together \u2013 this chocolate glaze will be THICK. <\/p>\n Microwave for 10-20 seconds to melt, stir until smooth, immediately spread over the tops of each pop tart.<\/p><\/div>\n \u00bc cup packed brown sugar In a small mixing bowl, whisk together brown sugar, hot water, and vanilla until smooth. Add powdered sugar, a little at a time \u2013 frosting will be THICK. <\/p>\n Microwave for 10-20 seconds to melt, stir until smooth.<\/p><\/div>\n 1 \u00bd \u2013 1 \u00be c. powdered sugar Whisk powdered sugar, berry powder, water, and vanilla extract together \u2013 frosting will be THICK. <\/p>\n Microwave for 10-20 seconds to melt, stir until smooth. Tint with food colouring, if desired.<\/p><\/div>\n The full recipe is in the recipe card at the end of this post, this section is just a walk through with some additional tips and information, to prevent overloading the actual recipe, for those who want to print it in that form!<\/i><\/p>\n Preheat oven to 350 degrees. Line 2 cookie sheets with a piece of parchment paper each.<\/p>\n In a large bowl, whisk together the dry ingredients until well combined. <\/p>\n In a separate small bowl, whisk together all wet ingredients, except for one of the two eggs. Add wet ingredients to the dry, mix until a thick dough forms. <\/p>\n Wrap the dough ball in plastic wrap, chill for 30 minutes. <\/p>\n Note: This is usually a good time to make whatever filling you\u2019ll be using.<\/i><\/div>\n Scatter a little bit of corn starch on your clean work surface, roll the ball of dough out to about slightly thinner than \u00bc\u2033 thick.<\/p>\n Using a sharp knife or cookie cutters, cut the dough into 3\u00d75 inch rectangles. <\/p>\n Gather any scraps, needs to pull together, re roll and continue cutting into rectangles until all the dough is used up.<\/p>\n Carefully arrange half of the dough rectangles in a single layer on the cookie sheet, spaced evenly.<\/p>\n Spread an even layer of about 2 tablespoons of filling onto the center of each of the rectangles on the baking sheet, leaving about a \u00bd inch border along the edges of the rectangle.<\/p>\n Top each with one of the reserved rectangles, press the edges to seal. Use a fork to press edges of the dough down.<\/p>\n Whisk egg together with 1 tablespoon cold water, brush this egg wash over the top of each pastry. <\/p>\n Use a fork to poke holes in the top of each pastry to allow steam to escape \u2013 a few will help prevent filling from exploding out of the sides as they bake.<\/p>\n Bake pastries for about 15 minutes, until they each have browned to a golden crust. Remove from oven, place pans on a cooling rack, if you\u2019d like.<\/p>\n Allow pastries to cool to room temperature before removing from the cookie sheet.<\/p>\n Spread frosting of choice onto the top of each pop tart, garnish with sprinkles if using. <\/p>\n Allow frosting to dry fully, before transferring to an airtight container or baggies. <\/p>\n Serve hot or room temperature, use or freeze within a few days of baking.<\/p><\/div>\n Looking for more breakfast food recipes for the whole family? Here are some easy recipes to try:<\/p>\n Gluten-Free Apple Pancakes with Caramel Apple Topping<\/a> Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n\n![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Pop-Tarts-2.jpg\")
<\/p>\n\nGluten-Free Pop-Tarts<\/h4>\n
The great thing is, while the taste and feel is accurate, I find these gluten-free toaster pastries are actually BETTER than the original source material.. and far better for you. \t\t\t\t\t<\/p>\nHeads up on Frosting Stability...<\/h4>\n
![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Pop-Tarts-4.jpg\")
<\/p>\n\nTools and Supples<\/h2>\n
Rolling Pin<\/h4>\n
Something to Cut the Dough<\/h4>\n
![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Pop-Tarts-6.jpg\")
<\/p>\n\nPop Tart Recipe Ingredients<\/h2>\n
\nGluten-Free Pop Tart Dough<\/h3>\n
\nThe Flour Mix<\/h4>\n
\nSorghum Flour<\/a>
\nGluten-Free Oat Flour<\/a>*
\nCoconut Flour<\/a>
\nTapioca Starch<\/a> \/ Tapioca Flour<\/a>
\nXanthan Gum<\/a><\/p>\n\nThe Other Dough Ingredients<\/h4>\n
\nButter - You can use lard or shortening for non-dairy options.
\nMilk - You can use almond milk or coconut milk for non-dairy.
\nEggs
\nPure Vanilla Extract<\/a>
\nBaking powder
\nSalt<\/p>\n\nFilling and Frosting<\/h4>\n
\nGluten-Free Pop Tart Dough Variations<\/h3>\n
Chocolate Dough<\/h4>\n
\nRed Velvet Dough<\/h4>\n
\n\u201cGingerbread\u201d Dough<\/h4>\n
![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Pop-Tarts-3.jpg\")
<\/p>\n\nGluten-Free Pop-Tarts Filling Recipes<\/h3>\n
Fruit Filling<\/h4>\n
\n1 tablespoon corn starch<\/p>\n\nBrown Sugar Cinnamon Filling<\/h4>\n
\n1 tablespoon corn starch
\n1+ teaspoon cinnamon
\n\u00bd teaspoon salt
\n2 teaspoon vanilla extract
\n1+ teaspoon milk or water<\/p>\n\n\u201cPumpkin Pie\u201d Filling<\/h4>\n
\n\u00bc cup packed brown sugar
\n1 tablespoon cornstarch
\n1 teaspoon vanilla extract
\n\u00bd teaspoon cinnamon
\n\u00bd teaspoon ground ginger
\npinch ground cloves
\npinch salt<\/p>\n\nCream Cheese Filling<\/h4>\n
\n2 tablespoon sugar
\n1 tablespoon corn starch
\n1 teaspoon vanilla
\nPinch salt<\/p>\n![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Pop-Tarts-5.jpg\")
<\/p>\n\nGluten-Free PopTarts Frosting Recipes<\/h3>\n
Basic Frosting (Vanilla Glaze)<\/h4>\n
\n2 tablespoon hot water
\n\u00bd teaspoon vanilla extract
\nFood coloring, if desired.<\/p>\n\nChocolate Pop-Tarts Frosting<\/h4>\n
\n\u00bc cup cocoa powder
\n2 tablespoon hot water
\n\u00bd teaspoon vanilla extract<\/p>\n<\/p>\n\nBrown Sugar Frosting<\/h4>\n
\n2 tablespoon hot water
\n\u00bd teaspoon vanilla extract
\n1 \u00bc \u2013 1 \u00bd c. powdered sugar<\/p>\n\nBerry Frosting<\/h4>\n
\n2 tablespoon Berry Powder *
\n2 tablespoon hot water
\n\u00bd teaspoon vanilla extract
\nfood coloring, if desired.<\/p>\n![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Pop-Tarts-8.jpg\")
<\/p>\n\nHow to Make Gluten Free Pop Tarts<\/h2>\n
Make the Pastry Dough<\/h4>\n
\nMake the Pop Tarts<\/h4>\n
![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Pop-Tarts-9.jpg\")
<\/p>\n\nMore Gluten-Free Breakfast & Brunch Recipes<\/h2>\n
\nGluten Free Bagels<\/a>
\nGluten-Free Banana Bread<\/a>
\nGluten-Free Banana Muffins<\/a>
\nGluten Free Banana Nutella Ebelskivers<\/a>
\nGluten-Free Blackberry Muffins<\/a>
\nGluten Free Blueberry Banana Bread<\/a>
\nGluten-Free Blueberry Muffins<\/a>
\nBreakfast Meatloaf<\/a>
\nGluten Free Cranberry Orange Bread<\/a>
\nGluten Free Cranberry Walnut Muffins<\/a>
\nGluten-Free Crepes<\/a>
\nGluten Free Eggless Banana Bread<\/a>
\nGluten Free French Onion Soup Tart<\/a>
\nGluten-Free Lemon Drizzle Cake<\/a>
\nGluten-Free Lemon Mascarpone Ebelskivers<\/a>
\nGluten Free Mushroom Soup & Eggs on Toast<\/a>
\nGluten-Free Paska [Easter Bread]<\/a>
\nGluten-Free Pumpkin Bread<\/a>
\nGluten Free Pumpkin Muffins<\/a>
\nGluten Free Sourdough Waffles<\/a>
\nGluten-Free Zucchini Bread<\/a>\n<\/div>\n![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2021\/02\/Gluten-Free-Pop-Tarts-7.jpg\")
<\/p>\n\nShare the Love!<\/h2>\n
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