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These homemade gluten free pop tarts are far better than store-bought versions. They bake up flaky, are filled with sweet jam, and finished with a delicate raspberry icing.
Adjusting to a gluten free lifestyle doesn’t mean you have to give up nostalgic treats. I focus on recipes that are simple, allergy-friendly, and truly taste homemade. These pop tarts are a great example: not overly sweet, easy to make, and perfect for breakfast or a snack.
Are Pop Tarts Gluten Free?
Traditional Pop-Tarts are made with wheat flour and are not suitable for anyone avoiding gluten. There are commercially available gluten free varieties, but making them at home lets you control ingredients and flavor. This recipe was developed to give you a flaky, homemade pop tart that’s both gluten free and eggless.
Why You’ll Love These Gluten Free Pop Tarts
- Flaky, tender crust with a jammy fruit filling and a bright raspberry icing.
- Uses a convenient gluten free pie crust mix to simplify the dough; store-bought jam keeps the filling quick and reliable.
- Not overly sweet, making them suitable for breakfast as well as dessert or an afternoon treat.
What Do You Put In Pop Tarts?
This version uses a simple raspberry jam filling. You can use your favorite store-bought jam or preserves—strawberry, apricot, or blueberry would all work well if you prefer a different flavor.
What You’ll Need
- Bob’s Red Mill Gluten Free Pie Crust Mix (or another gluten free pie crust mix you trust).
- Unsalted butter, cold and cut into cubes.
- Ice cold water.
- Raspberry jam or preserves (about 1/4 cup for the batch).
- Powdered sugar for the icing.
- Freeze-dried raspberries, crushed to a powder to flavor and tint the icing (optional).
- Milk (or non-dairy milk to make it vegan) to thin the icing.
How To Make
Make the pop tarts
Start with the pie crust mix in a large bowl and add the cold, cubed butter. Use a pastry blender or two knives to cut the butter into the mix until it resembles coarse sand. Small pea-sized butter pieces are fine. Add ice cold water, one tablespoon at a time, stirring until the dough comes together when pressed—moist but not sticky.
Divide the dough in half and shape each portion into a flat disc. Wrap tightly and refrigerate for at least 1 hour so it firms up.
When chilled, roll one disc at a time on a lightly floured surface to a 9 x 12 inch rectangle. Cut into 3 x 4 inch rectangles (you should get three from each disc). Place half of the rectangles on a parchment-lined baking sheet, spoon 1–2 teaspoons of jam into the center of each, then top with the remaining rectangles. Seal the edges with a fork to crimp.
Bake at 350°F (175°C) for about 27–30 minutes, until the crust is set and lightly golden. Let the pop tarts cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Make the icing
While the pop tarts bake and cool, prepare the icing. Combine powdered sugar with finely ground freeze-dried raspberries in a small bowl. Add about two tablespoons of milk and stir until smooth. Adjust milk or powdered sugar as needed to reach a spreadable consistency. Drizzle or spread the icing on cooled pop tarts.
Tips For Best Results
- Work with cold ingredients: cold butter and ice water keep the dough flaky. Keep one disc chilled while you roll the other.
- If the dough warms and becomes hard to handle, chill it for 15 minutes and continue.
- If the dough is crumbly, sprinkle a little ice cold water on it and knead briefly until it holds together.
- Grind freeze-dried raspberries in a food processor or place in a zip-top bag and crush with a rolling pin for the icing.
Ingredient Substitutions
To make these vegan, use non-dairy butter for the dough and a plant-based milk for the icing. If you don’t have freeze-dried raspberries, omit them and make a plain icing with powdered sugar and milk; add a tiny drop of gel food coloring if you want pink icing.
Did you try these gluten free pop tarts? Leave a comment or share a photo and tag @justastastyblog if you post one.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Check the cookbook for more seasonal, easy-to-make gluten-free treats for holidays and everyday baking.
For More Gluten Free Breakfast Recipes
- Blueberry scones
- Banana breakfast cookies
- Pancakes from scratch
- No-yeast cinnamon rolls
📖 Recipe
Gluten Free Pop Tarts
Print Recipe
Ingredients
- 1 package Bob’s Red Mill Gluten Free Pie Mix
- 1 cup (226g) unsalted butter cold, cut into cubes
- 8 tablespoons ice cold water
- ¼ cup (85g) raspberry jam
For the icing:
- 1 cup (120g) powdered sugar
- ¼ teaspoon freeze dried raspberries crushed to powder
- 2 tablespoons whole milk
Instructions
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Empty the pie crust mix into a large bowl. Using a pastry blender or two knives, cut the cold butter into the mix until coarse and crumbly. Add ice cold water, one tablespoon at a time, and stir until the dough comes together.
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Split the dough in half and form each half into a round disc. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
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Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Remove the dough from the refrigerator and, working with one disc at a time, roll the dough out to a 9×12 inch rectangle. If the dough is crumbly, sprinkle ice cold water onto the surface and work it into the dough until it comes together.
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Use a knife to cut out 3×4 inch rectangles of dough. Gather the scraps of dough and re-roll as necessary. Arrange half of the rectangles on the prepared baking sheet. Scoop 1-2 teaspoons of jam onto the centers of each one.
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The remaining rectangles will be the tops of the pop tarts. Arrange on top of each and use a fork to crimp the edges. Bake for 28-30 minutes. Allow the pop tarts to cool on the baking sheets for 10 minutes before transferring to a wire cooling rack.
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To make the icing, stir the powdered sugar with the ground freeze dried raspberries in a small bowl. Add the milk and stir to combine. Drizzle or spread onto cooled pop tarts.
Notes
- Work with one chilled disc at a time to keep the dough cold.
- If the dough gets too warm and starts to fall apart while rolling, refrigerate for 15 minutes and continue.
- Use a food processor to grind freeze-dried raspberries or crush them in a bag with a rolling pin.