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Gluten Free Pop Tarts

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!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 6 servings
Course: Dessert , Breakfast , Appetizer
Cuisine: American

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

Instructions

    Cup of Yum
  1. First, make the pastry dough. Add the Paleo flour, sea salt, and cubed butter to a food processor. Pulse until the mixture is crumbly.
  2. Then, add in the water. Pulse until the dough sticks together.
  3. Form the dough into two flat disks. Wrap with plastic wrap. Refrigerate for 1 hour.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Then, very carefully place the other half of the rectangles on top.
  9. Use a fork to crimp the edges. Gently pierce the top of each pop tart with a fork 3 to 4 times.
  10. Brush the edges with an egg wash or milk.
  11. Then, bake for 27 to 30 minutes at 375 degrees Fahrenheit.
  12. Finally, remove from the oven. When they are completely cool, make the vanilla glaze.
  13. In a small bowl, combine the organic powdered sugar and milk. Stir until creamy and smooth.
  14. 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.