Get the Recipe: Gluten Free Pop Tarts
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Get the Recipe: Gluten Free Pop Tarts
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Enjoy the sweet, flaky taste of classic Pop Tarts without the gluten! Our gluten free pop tarts are made with a flaky, buttery crust. Fill them with your favorite jam or filling and top with icing and sprinkles for a fun and delicious treat!
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Ingredients
Dough
- 3 cups gluten free 1 to 1 flour
- ½ tsp sea salt
- 1 cup cold unsalted butter cut into cubes
- ½ cup cold water
Filling
- ⅔ cup jelly or jam
Glaze
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
- First, make the dough. Add the gluten free flour, sea salt, and cubed butter to a food processor. Pulse until the mixture is crumbly.
- Then, add in the water. Pulse until the dough holds together.
- Form the dough into two flat disks. Wrap with cling wrap. Refrigerate for 1 hour.
- After 1 hour, roll out the first disk on a lightly floured surface to ¼ inch thickness. Roll out to a 4 inch by 6 inch rectangle.
- Use a pizza cutter or sharp knife to cut into three rectangles, each 4 inches by 2 inches. Carefully transfer to a lined baking pan. Roll the excess dough back into another rectangle and cut out two more rectangles.
- Repeat this process with the other flat disk. You should have 16 rectangles on the lined pan by the end.
- Add the filling to half of the rectangles. Allow at least ½ inch of space around the edges of the dough clean. Otherwise, the jelly will ooze out.
- Then, very carefully place the other half of the rectangles on top.
- Use a fork to crimp the edges. Gently pierce the top of each pop tart with a fork 3 to 4 times.
- Brush the edges with an egg wash or more milk.
- Then, bake for 27 to 30 minutes at 375 degrees Fahrenheit.
- Finally, remove from the oven. When they are completely cool, make the glaze.
- In a small bowl, combine the powdered sugar and milk. Stir until creamy.
- Once the pop tarts are cool, add the glaze. Top with sprinkles if desired.
Notes
- XO Baking gluten free flour is the perfect flour blend for this recipe. It is also certified Paleo.
- The dough may break apart when rolling out. Repair it with your hands. Since there is no gluten, the dough will not taste overworked.
- Make all of the rectangles the same size.
- Leave about 1 inch of dough around the edges of each rectangle; otherwise, the filling will ooze out.
- Bake until golden brown.
- Store at room temperature for up to 3 days.
Nutrition Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
75g
(25%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
158mg
(7%)
Potassium
77mg
(2%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
712IU
(14%)
Vitamin C
2mg
(2%)
Calcium
21mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 75g | 25% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 158mg | 7% |
| Potassium | 77mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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