Gluten Free Strawberry Poptarts are a delightful homemade treat that brings back nostalgic flavors with a wholesome, gluten-free twist, making them perfect for breakfast, snacks, or whenever a sweet craving strikes. This recipe proves that you don’t have to sacrifice taste or texture for dietary needs, offering a satisfying alternative to store-bought versions.
Key Ingredients for Gluten Free Strawberry Poptarts:
For the Gluten-Free Pastry Dough:
- 2 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- ½ cup ice water, plus more if needed
For the Strawberry Filling:
- 2 cups fresh or frozen strawberries, finely chopped
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
For the Glaze and Toppings:
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk (dairy or non-dairy)
- ½ teaspoon vanilla extract
- Sprinkles or colored sanding sugar, for decorating
How to Make Gluten Free Strawberry Poptarts:
Whipping up these homemade Gluten Free Strawberry Poptarts is surprisingly straightforward, perfect for a weekend baking project or a delightful surprise for the family. With a prep time of about 45 minutes and a bake time of 20-25 minutes, you’ll have delicious, warm pastries ready to be enjoyed. The flaky, buttery crust encasing a sweet, vibrant strawberry filling is truly a delight for the senses.
Step-by-Step Instructions
For the Gluten-Free Pastry Dough:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for achieving a flaky crust.
- Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix. You may not need all the water, or you might need a tiny bit more depending on your flour blend. The dough should be moist enough to hold its shape but not sticky.
- Chill the Dough: Divide the dough into two equal discs, flatten them slightly, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten-free flours to hydrate and the butter to firm up, making the dough easier to handle.
For the Strawberry Filling:
- Combine Ingredients: In a medium saucepan, combine the finely chopped strawberries, granulated sugar, cornstarch, and lemon juice.
- Cook the Filling: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly. Cook for about 5-7 minutes, or until the mixture has thickened and the strawberries have softened. The cornstarch will activate and create a jam-like consistency.
- Add Vanilla: Remove from heat and stir in the vanilla extract. Let the filling cool completely before assembling the poptarts. Cooling is important to prevent the hot filling from melting the pastry dough.
Assembling the Gluten Free Strawberry Poptarts:
- Roll Out the Dough: On a lightly floured surface (use gluten-free flour), roll out one disc of chilled dough into a rectangle approximately 1/8-inch thick. If the dough is sticky, dust your rolling pin and the surface lightly.
- Cut Dough Rectangles: Using a knife or a pizza cutter, cut the dough into six equal rectangles (approximately 3×4 inches). Repeat with the second disc of dough, so you have a total of 12 rectangles.
- Fill the Pastries: Place about 1-2 tablespoons of the cooled strawberry filling onto six of the dough rectangles, leaving about a ½-inch border around the edges.
- Seal the Poptarts: Lightly brush the edges of the filled dough rectangles with water. Carefully place the remaining six dough rectangles on top, aligning the edges. Gently press down around the filling to seal the edges, then use a fork to crimp the edges for a decorative and secure seal.
- Vent the Tops: Using a sharp knife or a fork, cut 2-3 small slits in the top of each poptart. This is essential for steam to escape during baking and prevents them from puffing up too much.
Baking the Gluten Free Strawberry Poptarts:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Bake: Carefully place the assembled poptarts onto the prepared baking sheet. Bake for 20-25 minutes, or until the pastry is golden brown and cooked through.
- Cool: Remove the poptarts from the oven and let them cool completely on a wire rack before frosting. This is crucial to prevent the glaze from melting.
Making the Glaze and Decorating:
- 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 pourable.
- Glaze the Poptarts: Once the poptarts are completely cool, spoon or brush the glaze over the tops.
- Decorate: Immediately add sprinkles or colored sanding sugar while the glaze is still wet. Let the glaze set completely before serving.
Why You’ll Love This Gluten Free Strawberry Poptarts:
You will absolutely adore these Gluten Free Strawberry Poptarts because they deliver that classic, comforting flavor many of us grew up with, all while being completely gluten-free. The star of the show is undoubtedly the sweet and slightly tart strawberry filling, perfectly complemented by a gorgeously flaky and buttery gluten-free crust that rivals any traditional pastry. Plus, making these at home is significantly more wallet-friendly than buying pre-packaged, often disappointing, gluten-free versions, allowing you to enjoy a quality treat without breaking the bank.
Unlike some store-bought alternatives that can taste artificial or have a crumbly texture, these homemade poptarts are bursting with fresh berry goodness, making them a truly special indulgence. So why wait for a special occasion? Gather your ingredients, follow these simple steps, and treat yourself and your loved ones to these delightful Gluten Free Strawberry Poptarts today!
Storing and Reheating Tips:
To keep your delicious Gluten Free Strawberry Poptarts fresh and ready to enjoy, proper storage is key. Once completely cooled, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 5 days. If you plan on keeping them even longer, they freeze beautifully. Wrap each cooled poptart individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
When you’re ready to enjoy a frozen poptart, you have a few reheating options. You can let them thaw at room temperature for about 30 minutes, then enjoy them as is or warm them gently in a toaster oven at 300°F (150°C) for a few minutes until warmed through. Avoid microwaving, as this can make the pastry soft and chewy. For a quick warm-up, you can also place them directly into a toaster oven from frozen for a slightly longer period, keeping a close eye to prevent burning.
Final Thoughts:
These Gluten Free Strawberry Poptarts are a testament to how easily delicious and nostalgic treats can be made gluten-free. They are a joy to bake and even more of a joy to eat, offering pure homemade goodness. Give them a try; you won’t be disappointed!
Gluten Free Strawberry Poptarts
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, and salt.2.5 cups all-purpose gluten-free flour blend (ensure it contains xanthan gum), 1 teaspoon granulated sugar, 0.5 teaspoon salt
- Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for achieving a flaky crust.1 cup unsalted butter, very cold and cubed
- Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix. You may not need all the water, or you might need a tiny bit more depending on your flour blend. The dough should be moist enough to hold its shape but not sticky.0.5 cup ice water, plus more if needed
- Divide the dough into two equal discs, flatten them slightly, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten-free flours to hydrate and the butter to firm up, making the dough easier to handle.
- In a medium saucepan, combine the finely chopped strawberries, granulated sugar, cornstarch, and lemon juice.2 cups fresh or frozen strawberries, finely chopped, 0.25 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly. Cook for about 5-7 minutes, or until the mixture has thickened and the strawberries have softened. The cornstarch will activate and create a jam-like consistency.
- Remove from heat and stir in the vanilla extract. Let the filling cool completely before assembling the poptarts. Cooling is important to prevent the hot filling from melting the pastry dough.0.5 teaspoon vanilla extract
- On a lightly floured surface (use gluten-free flour), roll out one disc of chilled dough into a rectangle approximately 1/8-inch thick. If the dough is sticky, dust your rolling pin and the surface lightly.
- Using a knife or a pizza cutter, cut the dough into six equal rectangles (approximately 3×4 inches). Repeat with the second disc of dough, so you have a total of 12 rectangles.
- Place about 1-2 tablespoons of the cooled strawberry filling onto six of the dough rectangles, leaving about a ½-inch border around the edges.
- Lightly brush the edges of the filled dough rectangles with water. Carefully place the remaining six dough rectangles on top, aligning the edges. Gently press down around the filling to seal the edges, then use a fork to crimp the edges for a decorative and secure seal.
- Using a sharp knife or a fork, cut 2-3 small slits in the top of each poptart. This is essential for steam to escape during baking and prevents them from puffing up too much.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully place the assembled poptarts onto the prepared baking sheet. Bake for 20-25 minutes, or until the pastry is golden brown and cooked through.
- Remove the poptarts from the oven and let them cool completely on a wire rack before frosting. This is crucial to prevent the glaze from melting.
- 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 pourable.1.5 cups powdered sugar, 2-3 tablespoons milk (dairy or non-dairy), 0.5 teaspoon vanilla extract
- Once the poptarts are completely cool, spoon or brush the glaze over the tops.
- Immediately add sprinkles or colored sanding sugar while the glaze is still wet. Let the glaze set completely before serving.Sprinkles or colored sanding sugar, for decorating