Gluten Free Pop Tarts
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Gluten Free Pop Tarts
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These gluten free Pop Tarts are sweet and delicious! Made with a flaky gluten-free crust and filled with your favorite fruit filling, they are a healthier alternative to traditional pop tarts and are free of artificial colors, flavors, and preservatives. Enjoy them toasted or cold for a quick and easy snack or breakfast!
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Ingredients
Dough
- 3 cups Paleo baking flour
- ½ tsp sea salt
- 1 cup cold unsalted butter cut into cubes
- ½ cup cold water
Filling
- ⅔ cup sugar free jelly or jam
Glaze
- ½ cup organic powdered sugar
- 1 tbsp milk
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Instructions
- First, make the pastry dough. Add the Paleo 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 sticks together.
- Form the dough into two flat disks. Wrap with plastic 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 approximately 4 inches by 2 inches. Carefully transfer to a lined baking pan. Roll the remaining dough back into another rectangle and cut out two more rectangles.
- Repeat this process with the other disk of dough. You should have 12 rectangles on the lined pan by the end. Make sure you have an even number of rectangles.
- Add the jelly filling to half of the rectangles. Allow at least ½ inch of space around the edges of the dough. Otherwise, the jelly will escape.
- 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 milk.
- Then, bake for 27 to 30 minutes at 375 degrees Fahrenheit.
- Finally, remove from the oven. When they are completely cool, make the vanilla glaze.
- In a small bowl, combine the organic powdered sugar and milk. Stir until creamy and smooth.
- Once the pop tarts are cool, add the vanilla glaze. Top with sprinkles if desired!
Notes
- ½ inch of space around the edges of each rectangle without jelly.
- Nutrition Facts
- Nutrition Facts Gluten Free Pop Tarts Amount Per Serving Calories 410 Calories from Fat 297 % Daily Value* Fat 33g51%Saturated Fat 19g119%Trans Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 8gCholesterol 82mg27%Sodium 200mg9%Potassium 30mg1%Carbohydrates 37g12%Fiber 7g29%Sugar 12g13%Protein 7g14% Vitamin A 950IU19%Calcium 55mg6%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 410
- Calories from Fat 297
- % Daily Value*
- Fat 33g
- 51%
- Saturated Fat 19g
- 119%
- Trans Fat 1g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 8g
- Cholesterol 82mg
- 27%
- Sodium 200mg
- 9%
- Potassium 30mg
- 1%
- Carbohydrates 37g
- 12%
- Fiber 7g
- 29%
- Sugar 12g
- 13%
- Protein 7g
- 14%
- Vitamin A 950IU
- 19%
- Calcium 55mg
- 6%
- Iron 2mg
- 11%
- We recommend using organic ingredients when possible.
- Paleo baking flour replaces white flour or whole wheat flour to make this recipe gluten free.
- If the dough tears, repair with your hands. It is a forgiving dough.
- The rectangles do not have to be perfect. Do the best you can!
- Leave about ½ inch of space around the edges of each rectangle without jelly.
- Bake until the edges are lightly golden brown.
- Allow the pop tarts to fully cool on the pan before transferring to a wire rack.
- Store in an airtight container for up to 4 days.
- We love these dye-free sprinkles.
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