Get ready to elevate your breakfast game with these incredible Gluten Free Pop Tarts. This recipe unveils a simple yet utterly satisfying way to recreate a beloved childhood classic, free from gluten and packed with flavor, making it a perfect weekend brunch or anytime treat.
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Key Ingredients for Gluten Free Pop Tarts
- 1 ¼ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- ½ cup almond flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 2-4 tablespoons ice water
- For the Filling (choose one or mix and match):
- ¾ cup fruit jam or preserves (strawberry, raspberry, blueberry are great choices)
- ¼ cup peanut butter or almond butter
- ½ cup finely chopped cooked apples with cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or unsweetened plant-based milk
- ½ teaspoon vanilla extract
- Optional Sprinkles
How to Make Gluten Free Pop Tarts
Whip up your own delicious, homemade Gluten Free Pop Tarts with this incredibly easy recipe. In under an hour of active prep, you’ll create flaky, golden pastries bursting with your favorite filling and topped with a sweet glaze. The simple steps ensure a delightful outcome, perfect for satisfying those nostalgic cravings.
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, whisk together the gluten-free flour blend, almond flour, granulated sugar, and salt.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flakiness.
- Add Wet Ingredients: In a small bowl, whisk together the lightly beaten egg and 2 tablespoons of ice water. Gradually add this mixture to the flour and butter mixture, stirring with a fork until just combined and a shaggy dough begins to form. If the dough seems too dry, add more ice water, one tablespoon at a time, until it comes together. Be careful not to overmix.
- Chill the Dough: Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten-free flours to hydrate and the butter to firm up, making it easier to roll.
- Prepare the Filling: While the dough chills, gather your chosen filling. If using jam, ensure it’s a thick consistency; if it’s too runny, you can strain some of the liquid. If using fruit, ensure it’s finely chopped.
- Roll Out the Dough: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Lightly flour your work surface and a rolling pin. Divide the chilled dough in half. Roll out one half of the dough into a rectangle approximately 1/8-inch thick.
- Cut the Dough Shapes: Using a ruler or freehand, cut the rolled dough into 4-inch by 3-inch rectangles. You should aim to get at least 6 rectangles from this half. Repeat with the second half of the dough, carefully re-rolling scraps if necessary.
- Assemble the Pop Tarts: Place half of the dough rectangles on the prepared baking sheets. Spoon about 1-2 tablespoons of your chosen filling onto the center of each of these rectangles, leaving a ½-inch border around the edges. Be sure not to overfill.
- Seal the Edges: Lightly brush the edges of the filled dough rectangles with a little water. Carefully place the remaining dough rectangles over the filled ones, aligning the edges. Gently press down around the filling with your fingers to seal the edges.
- Crimp the Edges: Use the tines of a fork to crimp the edges of each pop tart, ensuring a tight seal to prevent the filling from leaking during baking.
- Vent the Pop Tarts: Using a sharp knife or toothpick, cut 2-3 small slits in the top of each pop tart. This allows steam to escape during baking.
- Bake: Bake for 18-22 minutes, or until the pop tarts are golden brown and the edges are lightly crisp.
- Cool: Let the pop tarts cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They should be fully cooled before glazing.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed for desired consistency), and vanilla extract until smooth and drizzleable. Adjust milk for thicker or thinner glaze.
- Glaze and Decorate: Once the pop tarts are completely cool, generously drizzle or spread the glaze over the tops. Immediately add sprinkles, if desired, before the glaze sets.
Why You’ll Love This Gluten Free Pop Tarts
Prepare to fall head over heels for these homemade Gluten Free Pop Tarts, a delightful twist on a nostalgic favorite that’s surprisingly simple to make. The real magic lies in the flaky, tender gluten-free pastry that encases a perfectly sweet and gooey fruit or nut butter filling, offering a satisfying texture and taste that rivals any store-bought version. Plus, crafting these in your own kitchen is a fantastic way to save money compared to specialty store prices, giving you that classic comfort food experience without the hefty price tag, and you get to customize your fillings and fun toppings!
Forget the chalky textures or bland flavors you might associate with some gluten-free baked goods; these Gluten Free Pop Tarts are a revelation. They deliver that comforting, familiar taste and texture we all crave, making them perfect for a special breakfast, a packed lunch treat, or an afternoon snack that’s both delicious and guilt-free. Ready to experience pure joy in every bite? Give this recipe a try and taste the difference homemade makes!
Storing and Reheating Tips
Storing: Once completely cooled, these Gluten Free Pop Tarts can be stored in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them in an airtight container for up to a week.
Reheating:
- Toasted Oven: For a warm, slightly crispy pop tart, place it in a toaster oven or regular oven preheated to 300°F (150°C) for 3-5 minutes, or until warmed through and the pastry is re-crisped.
- Microwave (use with caution): You can microwave a pop tart for about 10-15 seconds for a quick warm-up, but be aware this can make the pastry softer and chewier, not crisp.
Freezing:
- Unfrosted: For best results, freeze the pop tarts before glazing. Once baked and completely cooled, wrap each pop tart individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep for up to 2-3 months.
- To Reheat from Frozen: Place frozen, unfrosted pop tarts on a baking sheet and bake at 350°F (175°C) for 15-20 minutes, or until heated through and slightly golden. Let cool slightly before glazing.
- Frosted: If freezing already glazed pop tarts, ensure the glaze is completely set. Store in an airtight, freezer-safe container with parchment paper between layers to prevent sticking. Reheat gently as described above or enjoy at room temperature.
Final Thoughts
These Gluten Free Pop Tarts offer a delightful journey back to simple pleasures, proving that gluten-free can be utterly delicious and satisfying. We encourage you to try this recipe and experience the joy of creating your own wholesome, homemade treat today!
Gluten Free Pop Tarts
Get ready to elevate your breakfast game with these incredible Gluten Free Pop Tarts. This recipe unveils a simple yet utterly satisfying way to recreate a beloved childhood classic, free from gluten and packed with flavor, making it a perfect weekend brunch or anytime treat.
Ingredients
Equipment
Method
- In a large bowl, whisk together the gluten-free flour blend, almond flour, granulated sugar, and salt.1.25 cups all-purpose gluten-free flour blend, 0.5 cup almond flour, 2 tablespoons granulated sugar, 0.5 teaspoon salt
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flakiness.0.5 cup cold unsalted butter
- In a small bowl, whisk together the lightly beaten egg and 2 tablespoons of ice water. Gradually add this mixture to the flour and butter mixture, stirring with a fork until just combined and a shaggy dough begins to form. If the dough seems too dry, add more ice water, one tablespoon at a time, until it comes together. Be careful not to overmix.1 large egg, 2-4 tablespoons ice water
- Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten-free flours to hydrate and the butter to firm up, making it easier to roll.
- While the dough chills, gather your chosen filling. If using jam, ensure it’s a thick consistency; if it’s too runny, you can strain some of the liquid. If using fruit, ensure it’s finely chopped.0.75 cup fruit jam or preserves, 0.25 cup peanut butter or almond butter, 0.5 cup finely chopped cooked apples with cinnamon
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Lightly flour your work surface and a rolling pin. Divide the chilled dough in half. Roll out one half of the dough into a rectangle approximately 1/8-inch thick.
- Using a ruler or freehand, cut the rolled dough into 4-inch by 3-inch rectangles. You should aim to get at least 6 rectangles from this half. Repeat with the second half of the dough, carefully re-rolling scraps if necessary.
- Place half of the dough rectangles on the prepared baking sheets. Spoon about 1-2 tablespoons of your chosen filling onto the center of each of these rectangles, leaving a ½-inch border around the edges. Be sure not to overfill.0.75 cup fruit jam or preserves, 0.25 cup peanut butter or almond butter, 0.5 cup finely chopped cooked apples with cinnamon
- Lightly brush the edges of the filled dough rectangles with a little water. Carefully place the remaining dough rectangles over the filled ones, aligning the edges. Gently press down around the filling with your fingers to seal the edges.
- Use the tines of a fork to crimp the edges of each pop tart, ensuring a tight seal to prevent the filling from leaking during baking.
- Using a sharp knife or toothpick, cut 2-3 small slits in the top of each pop tart. This allows steam to escape during baking.
- Bake for 18-22 minutes, or until the pop tarts are golden brown and the edges are lightly crisp.
- Let the pop tarts cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They should be fully cooled before glazing.
- In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed for desired consistency), and vanilla extract until smooth and drizzleable. Adjust milk for thicker or thinner glaze.1 cup powdered sugar, 2-3 tablespoons milk or unsweetened plant-based milk, 0.5 teaspoon vanilla extract
- Once the pop tarts are completely cool, generously drizzle or spread the glaze over the tops. Immediately add sprinkles, if desired, before the glaze sets.1 Sprinkles
Notes
Once completely cooled, these Gluten Free Pop Tarts can be stored in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them in an airtight container for up to a week.