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    Home ยป Breakfast recipes

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    Gluten free pop tarts

    Jump to Recipe

    These gluten free pop tarts might not be the healthiest breakfast recipe, but in a poll of gluten free readers, pop tarts came up time and time again as one of the childhood treats they wish they could have again. 

    Gluten free pop tarts with pink icing and pastel sprinkles on a bright pink and blue backdrop.

    So here you go! The are oven-baked, gluten-free pastry pockets, filled with jam and spread with icing and sprinkles. Total decadence.

    Making these gluten free pop tarts is super easy following the detailed recipe below, complete with step-by-step images. First, you'll rub gluten-free flour, sugar and butter together in a bowl, then cut a beaten egg through the mix with a cutlery knife. Gather into a ball, chill and you have yourself some gluten free sweet shortcrust pastry.

    A gluten free pop tart with pink icing and pastel sprinkles. It has a bite out of it.

    You'll then roll it out, cut into rectangles, spoon a little jam on top, pop on more pastry and crimp with a fork to create little pockets. It's that simple! Then into the oven they go.

    The icing is a simple mix of icing sugar, golden syrup and water, dyed with a touch of food colouring and spooned over the pastries before applying a liberal covering of sprinkles!

    Gluten free pop tarts with pink icing and pastel sprinkles on a bright pink and blue backdrop. A hand reaches for one.

    Here's how to make these fun, tasty, gluten free pop tarts.

    Ingredients

    For the pastry

    • 250 g (1½ cups + 1 tbsp) gluten free plain flour (all purpose flour)
    • 1 tbsp white caster sugar (superfine sugar)
    • 125 g (1 stick + 1 tbsp) salted butter cold and cubed
    • 1 medium free range eggs beaten
    • 1 tbsp whole milk to brush

    For the filling

    • 4 tbsp seedless jam

    For the glaze

    • 140 g (1 cup + 2 tbsp) icing sugar (powdered sugar)
    • 2 tsp golden syrup US use corn syrup
    • 2 tbsp water add a few drops if too thick
    • 1 drop red food colouring optional
    • 2 tsp sprinkles gluten free

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Cutlery knife
    • Food wrap
    • Rolling pin
    • Parchment/baking paper
    • Wire cooling rack
    • Spoon
    • Kitchen knife

    Instructions

    Make the dough

    Put the plain gluten-free flour, sugar and cold, cubed butter in a bowl. 

    Butter, gluten free flour and sugar in a glass mixing bowl. Ingredients to make gluten free pop tarts surround the bowl.

    Rub together until you have an even, clumpy crumb with no big lumps of butter. 

    Butter, gluten free flour and sugar rubbed together in a glass mixing bowl. Ingredients to make gluten free pop tarts surround the bowl.

    Add the beaten egg. 

    Butter, gluten free flour and sugar rubbed together in a glass mixing bowl with eggs on top. Ingredients to make gluten free pop tarts surround the bowl.

    Cut through with a cutlery knife until it is evenly combined and starts to comes together. 

    Butter, gluten free flour. sugar and eggs mixed together in a glass mixing bowl. Ingredients to make gluten free pop tarts surround the bowl.

    Gather into smooth ball, cover with cling film or wax cloth and chill in the fridge for 15 mins before use so that it is firm enough to work with.

    A ball of gluten free pastry in a glass mixing bowl. Ingredients to make gluten free pop tarts surround the bowl.

    Shape, fill and bake the pop tarts

    Preheat the oven to 180C. 

    Place the pastry dough between two sheets of baking parchment and use a rolling pin to roll out to roughly 20cmx30cm.

    Gluten free pasty rolled out between two sheets of baking paper.
    Gluten free pasty rolled out on a sheet of baking paper.

    Neaten the edges with a sharp knife.

    A neat rectangle of gluten free pasty rolled out on a sheet of baking paper.

    Cut into 8 equal rectangles. Test to see if you are able to lift a rectangle of dough. If it feels too crumbly, return to the fridge or freezer for 10 minutes to firm up again. 

    A neat rectangle of gluten free pasty rolled out on a sheet of baking paper and cut into eight pieces.

    Top four of the rectangles with 1 tablespoon of jam each.

    Gluten free pasty rolled out, cut into eight pieces and topped with spoonfuls of jam.

    Lay the remaining 4 rectangles on top.

    Four rectangles of gluten free pastry, topped with jam then 4 more rectangles of pastry.

    Use a fork to gently crimp and seal the edges of the pastry.

    Four raw gluten free pop tarts on baking paper. The edges have been crimped with a fork.

    Transfer the tarts carefully onto a lined baking tray.

    Four raw gluten free pop tarts on baking tray lined with baking paper. The edges have been crimped with a fork.

    If necessary, use your knife to tidy up the edges.

    Four raw gluten free pop tarts on baking tray lined with baking paper. The edges have been crimped and neatened.

    Brush lightly with milk

    Four raw gluten free pop tarts, brushed with milk on baking tray lined with baking paper.

    Make a small hole in the middle of each pie with the tip of a sharp knife. This is to allow steam to escape.

    Four raw gluten free pop tarts, brushed with milk on baking tray lined with baking paper. A small hole has been cut into the top of each tart.

    Bake for 12-15 minutes until just set.

    Four freshly baked gluten free pop tarts on a baking tray lined with baking paper.

    Transfer to a wire rack to cool completely.

    Four freshly baked gluten free pop tarts on a wire cooling rack.

    Decorate

    Once the tarts are cool, put the icing sugar, golden syrup and water in a small bowl.

    Icing sugar, golden syrup and water in a small bowl. Ingredients to make gluten free pop tarts surround the bowl.

    Mix until you have a slightly runny paste. 

    White icing in a small bowl. Ingredients to make gluten free pop tarts surround the bowl.

    Add a drop of red food colouring, if using.

    White icing in a small bowl with a drop of red food colouring. Ingredients to make gluten free pop tarts surround the bowl.

    Stir to give an even pink shade.

    Pink icing in a small bowl. Ingredients to make gluten free pop tarts surround the bowl.

    Spoon the icing on top of the tarts.

    Four freshly baked gluten free pop tarts on a wire cooling rack. They have been drizzled with pink icing.

    Before the icing sets, decorate each pop tart with a pinch of sprinkles.

    Four freshly baked gluten free pop tarts on a wire cooling rack. They have been drizzled with pink icing and covered with sprinkles.

    Leave to set and then enjoy!

    Gluten free pop tarts with pink icing and pastel sprinkles on a bright pink and blue backdrop. One has a bite out of the corner.

    Make sure you don't pop them in your toaster though - these are oven baked treats!

    A gluten free pop tart with pink icing and pastel sprinkles. It has a bite out of it. A hand reaches for one.

    Print this gluten free pop tarts recipe

    Print Recipe
    5 from 2 votes

    Gluten Free Pop Tarts Recipe

    These gluten free pop tarts might not be the healthiest breakfast recipe, but in a poll of gluten free readers, pop tarts came up time and time again as one of the childhood treats they wish they could have again. 
    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Total Time35 minutes mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 4 pop tarts
    Author: Emily Leary

    Ingredients

    For the pastry

    • 250 g (1½ cups + 1 tbsp) gluten free plain flour (all purpose flour)
    • 1 tbsp white caster sugar (superfine sugar)
    • 125 g (1 stick + 1 tbsp) salted butter cold and cubed
    • 1 medium free range eggs beaten
    • 1 tbsp whole milk to brush

    For the filling

    • 4 tbsp seedless jam

    For the glaze

    • 140 g (1 cup + 2 tbsp) icing sugar (powdered sugar)
    • 2 tsp golden syrup US use corn syrup
    • 2 tbsp water add a few drops if too thick
    • 1 drop red food colouring optional
    • 2 tsp sprinkles gluten free

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Cutlery knife
    • Food wrap
    • Rolling pin
    • Parchment/baking paper
    • Wire cooling rack
    • Spoon
    • Kitchen knife

    Instructions

    Make the dough

    • Put the plain gluten-free flour, sugar and cold, cubed butter in a bowl. Rub together until you have an even, clumpy crumb with no big lumps of butter.
    • Add the beaten egg and cut through with a cutlery knife until it is evenly combined and starts to comes together.
    • Gather into smooth ball, cover with cling film or wax cloth and chill in the fridge for 15 mins before use so that it is firm enough to work with.

    Shape, fill and bake the pop tarts

    • Preheat the oven to 180C (160C fan / 350F).
    • Place the pastry dough between two sheets of baking parchment and use a rolling pin to roll out to roughly 20cmx30cm.
    • Neaten the edges with a sharp knife then cut into 8 equal rectangles. Test to see if you are able to lift a rectangle of dough. If it feels too crumbly, return to the fridge or freezer for 10 minutes to firm up again.
    • Top four of the rectangles with 1 tablespoon of jam each.
    • Lay the remaining 4 rectangles on top. Use a fork to gently crimp and seal the edges of the pastry.
    • Transfer the tarts carefully onto a lined baking tray. If necessary, use your knife to tidy up the edges.
    • Brush lightly with milk, then make a small hole in the middle of each pie with the tip of a sharp knife. This is to allow steam to escape.
    • Bake for 12-15 minutes until just set, then transfer to a wire rack to cool completely. They are fragile when fresh out of the oven so use a palette knife or fish slice.

    Decorate

    • Once the tarts are cool, put the icing sugar, golden syrup and water in a small bowl. Mix until you have a slightly runny paste.
    • Add a drop of red food colouring, if using, and stir to give an even pink shade.
    • Spoon the icing on top of the tarts.
    • Before the icing sets, decorate each pop tart with a pinch of sprinkles.
    • Leave to set and then enjoy!

    Video

    Notes

    The pop tarts you know from the 90s and beyond may be known as "toaster pastries", but these ones are baked in the oven and I wouldn't recommend dropping them in your toaster!

    Nutrition

    Calories: 656kcal | Carbohydrates: 98g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 248mg | Potassium: 44mg | Fiber: 6g | Sugar: 55g | Vitamin A: 846IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this gluten free pop tarts recipe

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