Sharing The Best Gluten
POP TARTS! My beloved perfection pop tarts. The #1 recipe in my book that I make over and over again. This is a personal favorite of mine. Probably because how nostalgic these make me. And no these dont taste identical to the blue packaged ones you find at the store. But that is 100% ok!! These are still absolutely delicious and tasty and hit the spot.
Plus they dont have all the icky ingredients a classic pop tart has like: Enriched Flour , Vitamin B2 , Folic Acid), Corn Syrup, High Fructose Corn Syrup, Dextrose, Soybean And Palm Oil , Sugar, Bleached Wheat Flour. Contains 2% Or Less Of Wheat Starch, Salt, Dried Strawberries, Dried Pears, Dried Apples, Leavening , Citric Acid, Gelatin, Modified Wheat Starch, Yellow Corn Flour, Caramel Color, Xanthan Gum, Cornstarch, Turmeric Extract Color, Soy Lecithin, Red 40, Yellow 6, Blue 1, Color Added.
Ours our much simpler, healthier and you can eat them knowing you are fueling your body!
I cannot wait to hear what you guys think of this recipe!! Dont forget to tag me on and Tiktok if you try it.
Gluten Free Pastry Dough
Since these pop tarts are gluten-free, it’s important to know how to make a good gluten-free pastry dough for the crust. Gluten-free pastry dough behaves differently than traditional pastry dough because gluten-free flour absorbs more moisture than wheat flour. This means more liquid is necessary for making the dough, and it’s important to use cold ingredients.
Make sure to properly measure your flour. I recommend weighing your flour on a kitchen scale to ensure you are not overmeasuring your flour. When you scoop flour out of the bag with a measuring cup, you will measure too much flour because it packs down in the cup. Not measuring flour properly can create pastry dough that is too dry and crumbly to roll. Be careful of this!
If you don’t have a kitchen scale, you can use the spoon-and-level method for measuring your gluten-free flour. Use a spoon to “sprinkle” the flour into the measuring cup. Once full, use a knife to level the cup and brush off excess flour. This should result in a fairly accurate measurement of flour because you are not packing the flour into the measuring cup.
Make sure you let the dough rest. Gluten-free flour needs time to absorb the liquid properly, so remember to let your dough chill in the fridge for at least 30 minutes. This allows it to properly absorb the moisture and makes it easier to work with.
Gluten Free Pop Tarts
Who grew up eating pop tarts? I did and they were a childhood favorite. My two favorites were strawberry filling and the cinnamon filled pop tarts.
Gluten Free Pop tarts can taste like our childhood favorite pop tart and they are pretty simple to make.
2 gluten free pie crusts – you can use my pie crust recipe or your favorite store bought gluten free pie crust.
Jam or preserves – we like strawberry, blackberry, or apricot
Cornstarch – this helps to thicken the filling.
Egg – for the egg wash.
Powdered Sugar – For the glaze. I haven’t tried a sugar replacement in the glaze.
Milk – For the glaze.
Optional – Sprinkles or colored sugar for decorating.
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Tips For Making Gluten Free Pop Tarts
Pie Crust Dough – Keep the pie crust dough as cold as possible prevents the butter from melting before they go into the oven. If the butter melts before baking, you lose the flakiness of the pie crust. Consider refrigerating for 10 minutes after you roll it out.
Poke holes in the tops of each pastry to allow the steam to escape. This is important, please don’t forget this step.
For the best results, place the ready-to-bake pop-tarts in the refrigerator for 20 minutes before baking. Again, this helps with the butter and the flakiness of the crust.
Seal the edges of the pop tarts well, otherwise the filling will leak out.
These pop tarts are best fresh since the dough becomes soggy over time, but you can store them for future enjoyment.
Some of the strawberry filling may leak out while baking. You can scrape it off if you want.
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Gluten Free Pop Tarts Recipe
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If you love the flaky, buttery crust and sweet filling that makes a pop tart, you’re going to devour these gluten free pop tarts.
This gluten free pop tarts recipe is simple to make and it includes a few variations for filling including fruit filling and a cinnamon filling.
You can use my Gluten Free Pie Crust or you can use your favorite store bought pie crust.
Why You’ll Love These Gluten Free Pop Tarts
- If you’re a fan of pop tarts, then you are in for a real treat. These are flaky, filled with that raspberry jam filling, then topped with sweet icing.
- We’re taking a few shortcuts to make this even easier. That includes using my favorite pie crust mix and store-bought jam.
- Because these are not overly sweet, they actually work great as a breakfast option .
Read Also: Trader Joe’s Gluten Free Foods
What Should I Eat Instead
Your best bet is homemade. I have made and enjoyed these Gluten-Free Pop Tarts from Gluten-Free on a Shoe String.
If you dont need to avoid gluten, then the best compromise Ive found are these Organic, GMO-Free, Toaster Pastries. They are still an obviously processed food, but at least its made with organic and GMO-free ingredients.
Also Check: Does Gluten Free Bread Have Carbs
Glutino Gluten Free Toaster Pastries Apple Cinnamon 917 Oz
|APPLE FILLING , APPLES, GLYCERIN, WHITE GRAPE JUICE CONCENTRATE, WATER, MODIFIED TAPIOCA STARCH, PECTIN, CITRIC ACID, CINNAMON, MALIC ACID, NATURAL FLAVOR, TRICALCIUM PHOSPHATE, SODIUM CITRATE), WATER, WHITE RICE FLOUR, PALM OIL, MODIFIED POTATO STARCH, RESISTANT CORN STARCH, MODIFIED TAPIOCA STARCH, EGGS, TAPIOCA SYRUP, SUGAR, SUGAR BEET FIBER, INULIN, SALT, BAKING POWDER rel=nofollow> See more
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Tips For Making The Best Gluten Free Pop Tarts
Like pie dough, you want to work with cold ingredients here — cold butter and cold water. For this reason, you really should also work with one disc at a time. That means, while you roll out your first disc of chilled dough, you should leave the second disc in the refrigerator.
If the dough gets too warm or starts to fall apart on you while rolling and cutting, just pop it back into the fridge for another 15 minutes.
If the dough is too dry and crumbly even after chilling, sprinkle some ice cold water on top and work it in with your hands before rolling.
I like to use a food processor to grind up the freeze dried raspberries, but you can also throw them in a zip-top bag and use a rolling pin to crush them.
Why Should You Make Homemade Pop Tarts
I don’t consider myself a big baker, but there are some things that are worth the extra effort of making at home. Homemade pop tarts are one of them!
- First and foremost for me, it is important that if I indulge in pop tarts of any kind that they are gluten free. I’ve tried the gluten free alternatives on the market and I have to say that they pretty much suck, don’t taste like a pop tart at all, and they are expensive!
- Second, when you make homemade pop tarts you have the ability to mix and match flavors exactly the way you want them while also having the ability to pronounce exactly what’s in them! Have you ever read the back of a Pop Tart’s box? I don’t suggest it.
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Rolling Out And Cutting The Crust
Take half of the dough out of the fridge or freezer and place it onto a large piece of parchment paper. These will be the bottom half of the pop tarts.
Form it into a rectangle, then cover with plastic wrap and roll it into a rectangle that’s at least 9×12 inches.
Be sure to roll the crust out to be at least th inch thick or less. I recommend closer to 1/16th of an inch. The thinner the crust, the crispier the pop tarts will be.
Then, using a sharp knife or pizza cutter, cut a 9×12 inch rectangle and remove the excess dough around the edges.
Cut the dough evenly into thirds both horizontally and vertically , making 9 rectangles.
Then, do the same thing with the other half of the dough. These will be the top half of the pop tarts.
Take the first half of the dough out of the fridge or freezer. Use a metal spatula to transfer the rectangles to a lined baking sheet and brush with an egg-wash.
The egg wash will help the top crust stick the bottom crust.
Spoon about a tablespoon of filling into the center of each crust, leaving the edges bare.
Using the same metal spatula, add the tops.
Using your fingers or fork, press the edges together. Try not to make the edges too thin or they’ll burn! Then, prick the tops of the crust with the fork three or four times to allow steam to escape.
Preheat the oven to 350 degrees and place the keto pop tarts in the freezer for 10 to 15 minutes, or until cold to the touch. This will make them more flakey.
Gluten Free Pop Tart Filling Variations
Strawberry Filling – This gluten free pop tarts recipe includes a strawberry filling.
Raspberry Filling – Simply swap out the strawberry jam for raspberry jam.
Cinnamon Sugar Filling – Add Â½ cup packed dark or light brown sugar, 2 teaspoons ground cinnamon, and 1 tablespoon all-purpose gluten-free flour to a small mixing bowl and mix until combined.
You can also swap the jam out with other flavors of jam to make these gluten free pop tarts just the way you like them. We’ve used apricot and grape in the past because that’s what we had on hand.
Also Check: Gluten Free Pizza Crust Publix
The Strawberry Chia Jam Filling
For the strawberry filling, youll essentially be making our sugar free and keto chia jam. The chia seeds are an awesome way of adding extra fiber and nutrients to your favorite berry jam, while thickening up the lot without the need of extra sugar.
And I also like to add a handful of raspberries to liven things up a notch. But you can always do all strawberries, or any berry of choice really!
The batch also makes a little extra than what you need for the pop tarts themselves. But trust me, youll want to have it around. Its awesome with a little yogurt and even with chia pudding .
Ingredients For Homemade Pop Tarts
So I have this Flaky Gluten-free Vegan Pie Crust I usually use to make sweet and savory pies and cheesecakes, but little did I know first that it is perfect to turn it into Pop Tart. If you dont need gluten-free, just make your favorite pie crust with all purpose flour. However, here are the ingredients for our nutritious, gluten-free pie crust:
This recipe does have vegan butter in it, hence it will be flakier but not oil-free if that part is important to you. But this dough is easy-to-make, easy-to-roll, easy-to-handle with only 5 ingredients, and no weird ingredients like xanthan gum or psyllium husk or pricey store-bought GF flour mix. So what do you need then?
- buckwheat flour
Recommended Reading: Gluten Free Pie Crust Publix
Storage & Reheating Instructions:
Storage: You can refrigerate or freeze these vegan pop tarts in an airtight sealed container or bag for up to 5 days in the fridge or 3 months in the freezer.
Reheating: To reheat these cinnamon sugar pop tarts, simply place one on a piece of parchment paper on a baking sheet and warm the pop tart 7-10 minutes at 300 F.
How To Store And Refresh These Gluten Free Pop Tarts
The finished pastries can be stored in a sealed glass container at room temperature and should maintain their texture for at least 3 days. Storing something in a glass container maintains texture, although a plastic container tends to make anything crispy become soft and weepy.
For longer storage, try piling the prepared pastries in a freezer-safe container . Theres no need to freeze them first in a single layer, as theyre very stable at room temperature. Once the glaze is completely set, it shouldnt be damaged in storing them.
To refresh them, do just what you do with a Kelloggs Pop Tart: pop it in the toaster oven! Theres no need to defrost the pastries if theyve been frozen. But remember that, if theyre frosted, that part gets super hot so be careful with those fingers!
Recommended Reading: Pillsbury Gluten Free Cookie Dough
Jam Or Fruit Preserve
If you cut pop tarts in the size of 2.5 x 4 inch rectangles, you can add 2 tsp tops of your favorite jam. May it be strawberry, blueberry, sour cherry, peach. Whatever you have on hand. A quick note though: When you make vegan pop tarts with jam filling, make sure not to over-fill them. Due to their sugar content and to the high temperature in the oven, the jam will be boiling and will pop the tarts open if you add too much. Poking holes on the top helps, but not necessarily. They will still be delicious though.
Ie Ultimate Toaster Pastries
OK, so you can definitely call these guys hand pies too. But since theyre majestic lightly toasted and topped off with a cheesecake glaze, Im totally dubbing them keto pop tarts.
And seriously dont skimp on the cheesecake glaze, it rounds up beautifully these gluten free toaster pastries!
Bonus: theyre very filling! So you can easily get 8 smaller ones out of a batch of dough, bake them up, freeze, and pop in the toaster as needed.
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What Toppings Can I Use On My Gluten Free Pop Tarts
As stated above, once you know how to make a gluten free pop tart, the possibilities are many! If you are not a fan of glaze, you could always use granulated sugar on top after you apply your egg wash . The granulated sugar will give the gluten free pop tarts a nice sweet bite when you taste it.
You can also do different types of glazes on top. If you want to maintain the strawberry jam filling but do not want a strawberry jam glaze, then you could make a vanilla glaze by subbing out the jam and using pure vanilla extract.
Sprinkles are entirely optional. I think they just make the gluten free pop tarts look more festive and fun. I typically advise that you let the gluten free pop tarts cool completely prior to placing the glaze on top. If you do not let them cool completely, if can cause the glaze to run off a bit too much.
I only have granulated sugar, can I use this instead of powdered sugar for a glaze?
The answer is no. The glaze requires powdered sugar because of how fine the sugar is. It allows the glaze to be smooth. Granulated sugar makes it grainy. You would not want a grainy glaze on top of your gluten free pastry!
Gluten Free Dairy Free Pop Tarts Recipe
It is summer time, which means the g-kids are here. Every year they come for a couple months and we cram in as many adventures, big and small, as we can. And every year we do a little gluten free baking together.
This year, the kids suggested gluten free pop tarts. I thought that was pure genius! What an iconic and forbidden treat from my childhood. Little did I know that homemade pop tarts burned up the internet last summer which just goes to prove I really do live under a rock. Nonetheless, homemade gluten free pop tarts? Definite genius!
The crust for these gluten and dairy free pastries is flaky and pretty easy to work with. I made three different versions. The first was with superfine brown rice flour, tapioca starch and sweet rice flour this was everyones favorite, taste-wise, and I was happy with the addition of whole grain, but it was also the most fragile because the edges tended to crumble a bit, especially when they were warm. Next, I subbed the tapioca starch with potato starch on these, the edges were sturdier. Finally, I used gluten free flour blend. The taste was great but, again, a tad more fragile than with the potato starch. If we werent doing a side by side comparison, we would have never noticed any difference, so use what you like.
So there you have it, from the g-kids and me homemade gluten free, dairy free pop tarts. Enjoy!
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