Gluten Free Homemade Pop Tarts recipe

Beautiful pink iced pop tarts topped with colorful sprinkles

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For the crust:

  • 2 ¼ cups all-purpose gluten-free flour, plus more for sprinkling
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 8 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 egg at room temperature, beaten
  • 46 tablespoons milk, room temperature

For the filling:

  • ¾ cup sugar free, seedless strawberry jam or jelly

For the glaze:

  • 1 cup confectioners’ sugar
  • 1 1/2 tablespoons sugar free, seedless strawberry jam or jelly
  • 2 tablespoons whole milk or cream
  • Multicolored gluten-free sprinkles for decorating


For the crust

  1. Preheat the oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
  2. In a large bowl, whisk the flour, cornstarch, salt and sugar to combine well.
  3. Create a well in the center of the dry ingredients, and add the butter, vanilla, egg and milk, mixing to combine. The dough will be thick. Knead the dough with your hands until it's smooth, adding more milk by the half-teaspoonful as necessary to bring the dough together.
  4. Place the dough on a lightly-floured surface and dust it lightly with flour to prevent the dough from sticking to the rolling pin. Roll out the dough to ¼ inches thick and slice it into 3 x 5-inch rectangles. If the dough becomes difficult to handle at any point, wrap it in plastic wrap and place it in the freezer to chill briefly.
  5. Place 1 tablespoon of strawberry jelly on the center of half of the rectangles of dough, and spread it into an even layer, leaving a ¾-inch border clean around the edges of the rectangle. Cover with the remaining rectangles of dough and press all around the clean edge to seal with a fork. Using a sharp knife cut off about ½-inch of dough around all sides of the pastry.
  6. Place the pastries 2-inches apart from one another on the prepared baking sheet. Dock the pastries by piercing them randomly on top to create vents.
  7. Place the baking sheet in the center of the preheated oven and bake until the pastries are very lightly golden brown around the edges and just set in the center, about 8 minutes. Sometimes with gluten free flour the pastry will brown underneath before it browns on top, so keep an eye on the bottoms of the pop tarts.
  8. Remove the pastries from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

For the glaze:

  1.  In a medium-sized bowl, whisk the confectioners’ sugar, jam, and milk/cream together adding more liquid or powdered sugar as necessary to create a thick, but pourable glaze. Refer to image sin post to see the proper consistency.
  2. Spread the glaze thickly on top of each cooled pastry and sprinkle them lightly with sprinkles. Allow the pop tarts to sit at room temperature until the icing sets completely. This can take a half hour or more. 

Tips for storing homemade pop tarts

  1. The finished pastries can be stored in a single layer inside of a sealed glass container at room temperature and should maintain their texture for at least 3 days. For longer storage, wrap them individually in freezer-safe wrap, and freeze them for up to 2 months. Defrost the pastries at room temperature or unwrap and defrost them in the toaster.


While there are 4 pop tarts in this recipe, we find that they are so rich we can really only eat half of one at a time which is why we set the recipe serving size to 8. 

I've tested this recipe with lots of different types of gluten free flours, but the one that was the most noticeably different for me was Pamela's. If using Pamela's products all purpose flour you will need to make sure you use the scoop and sweep method of filling your measuring cups. Simply spoon four into the measuring cup until overflowing, sweep across the tp to remove excess. You will also need to increase the milk in the pastry dough to  7 tablespoons. 


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