Gluten Free Pop Tarts

January 28, 2021cookwcharacter
Blog post

One of the things I was sad to say goodbye to when I found out I had a gluten intolerance was Pop Tarts. I mean, who doesn’t love a good brown sugar & cinnamon pop tart?

Luckily, I managed to take a recipe I’d scribbled down eons ago from somewhere and altered it quite a bit, and then made it gluten free. I believe it may have been from The Homemade Pantry by Alana Chernila.

These are delicious, easy, and you can fill them with pretty much whatever you like. These were filled with brown sugar and cinnamon, but next time, I’ll probably use some apple butter or jam.

I used a pampered chef tool to cut and crimp these, but you can just cut them into any shape and use a fork to seal the edges. get as fancy (or not) as you like!

Gluten Free Pop Tarts
Prep Time
20 mins
Cook Time
25 mins
 
Course: Breakfast, Dessert, Snack
Keyword: breakfast pastry, gluten free, gluten free breakfast, gluten free pastry, pastry, pop tart
Author: cookwcharacter
Ingredients
  • 1 1/2 cup gluten free flour blend (with xanthan gum)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/2 cup vegetable shortening
  • 1 egg beaten
  • 3/8 cup milk
  • 1 tsp vanilla
Filling
  • 1/2 cup brown sugar
  • 1 tsp cornstarch
  • 1 tsp cinnamon
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.

  2. In a large mixing bowl, combine gluten free flour, sugar, salt, and baking powder. Stir to combine.

  3. Add in the shortening, using a fork or pastry blender to cut in the fat until it resembles coarse crumbs.

  4. Add in your eggs, milk, and vanilla and stir until combined. Allow to rest in the bowl for 5-10 minutes.

  5. Mix the filling ingredients in a small bowl and set aside.

  6. Roll the dough out on a lightly floured board to about 1/4" thick. Cut into whatever shapes you like, making sure that there are two matching pieces for each pop tart.

  7. Spoon a tablespoon of filling into each pastry (you may add more or less, depending on the size of the pop tart you are making). Just make sure that there is 1/4-1/2 inch of uncovered pastry around the edges.

  8. Place the other piece of pastry over the filled portion, and crimp the edges with a fork.

  9. Place on a non stick cookie sheet, or a cookie sheet lined with parchment. Bake for 20-25 minutes.

  10. Allow to cool on wire rack. Add glaze if desired when cool. (assuming you haven't already eaten them!)

6 Comments

  • Cindy Mom, the Lunch Lady

    January 30, 2021 at 9:15 am

    This is such a brilliant idea! The filling possibilities are endless. Thank you for sharing!

  • Holly Poulsen

    January 30, 2021 at 10:26 am

    These look fantastic! I haven’t had a pop tart in years so these may be worth a shot!

  • Katrina Crandall

    January 30, 2021 at 8:13 pm

    I was obsessed with pop tarts when I was growing up. I’m so excited to find a gluten free version now! Thanks so much for this recipe. 🙂

  • Emily Flint

    January 31, 2021 at 12:35 am

    I love that you came up with a gluten-free version of a pop tart! I’ve been craving a pop tart for a while but have held out…now I’m making these!

  • Mihaela | https://theworldisanoyster.com/

    January 31, 2021 at 11:08 am

    I’ve never made this recipe. If I use plain flour, should it be the same quantity? I’m not sure if it makes a difference.

    1. cookwcharacter

      January 31, 2021 at 8:03 pm

      Yes! You can totally make it with regular flour! Just reduce the amount of baking soda to 1 tsp, and then use half the amount of milk to start – if it seems way too dry, just add a little more a tablespoon at a time. I’ve made them with regular flour before and they’re delicious either way. 🙂

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