When I was diagnosed with celiac disease over 12 years ago, I didn’t think I would be able to enjoy childhood favorites like pop tarts ever again. But, let me tell you, these homemade gluten-free pop tarts are a game-changer!
With a buttery, flaky crust, sweet strawberry filling, and a perfectly smooth glaze, these pop tarts taste even better than the ones you grew up eating.
You’ll love this recipe because…
Searching for more gluten-free recipes using my gluten-free pie crust? Try these! gluten-free strawberry cream cheese pie / gluten-free purple sweet potato pie / gluten-free chicken pot pie / gluten-free blueberry pie / gluten-free peach mango pie
Ingredients
TIP
I know laminating the pastry dough might seem like extra work, but trust me—it’s worth it! Taking the time to roll and fold the dough creates those delicate, flaky layers that make these gluten-free pop tarts extra special. Follow the steps, and you’ll be rewarded with a bakery-style pastry that’s crisp, buttery, and absolutely delicious!
Searching for more gluten-free breakfast recipes? gluten-free breakfast casserole / gluten-free quiche / gluten-free blueberry sour cream coffee cake / gluten-free french toast / gluten-free mixed berry muffins
Ingredient Notes
- Gluten-Free Flour Blend – I’ve tested this recipe with multiple gluten-free flour blends. I recommend Cup4Cup for a tender, flaky pastry. My second choice for a gluten-free flour blend is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum.
- Sour Cream – Instead of adding water to my gluten-free pastry dough, I like to use sour cream instead. It adds moisture and richness.
- Strawberry preserves – For best texture, use preserves or jam and not jelly for the filling. I used strawberry preserves, but you can use raspberry, blueberry, cherry, etc. in this recipe.
- Cornstarch – Helps thicken the filling so it doesn’t spill out while baking. If needed, substitute with arrowroot starch or tapioca starch in the same amount.
- Corn Syrup – Helps create a glossy, smooth glaze. You can omit if you want, but the glaze won’t be as glossy.
- Sprinkles (optional) – Make sure to use gluten-free sprinkles, as some brands contain wheat-based ingredients.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes! The dough can be made up to 2 days in advance and stored in the refrigerator, wrapped tightly in plastic wrap. You can also freeze it for up to 2 months—just thaw it overnight in the fridge before rolling.
You can use any jam or preserves—raspberry, blueberry, apricot, or even use Nutella! For a cinnamon-sugar filling, follow the mixture in my giant brown sugar pop tart recipe!
Expert Tips
Make Ahead Tips
- Pastry Dough: Prepare the dough up to 2 days in advance and store it wrapped tightly in plastic wrap in the fridge. Let it sit at room temperature for 10–15 minutes before rolling if too firm.
- Fully Assembled (Unbaked) Pop Tarts: Assemble the pop tarts, place them on a parchment-lined baking sheet, and refrigerate for up to 24 hours before baking. For longer storage, freeze them (see freezing instructions below).
- Glaze: Mix the glaze up to 2 days ahead and store it in an airtight container in the fridge. Stir well before using, adding a little extra milk if it thickens too much.
Storage Instructions
At Room Temperature: Store fully cooled pop tarts in an airtight container for up to 2 days.
In the Fridge: Keep in an airtight container for up to 1 week. Reheat in a toaster oven or oven at 300°F for 5 minutes to crisp them up.
Freezing Instructions:
Unbaked Pop Tarts: Place assembled pop tarts on a baking sheet and freeze until firm. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
Baked Pop Tarts: Freeze in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Reheat in a toaster oven or regular oven at 300°F for 5–8 minutes.
More gluten-free meals to try
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Gluten-Free Pop Tarts
Ingredients
For the Pastry Dough:
- 2 ½ cups gluten-free flour blend - 350g (recommend Cup4Cup)
- 1 tablespoon granulated sugar - 12.5g
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup unsalted butter - cold and cubed (225g)
- ⅔ cup sour cream - cold (160g)
- 1 egg
- 1 tablespoon water
For the Strawberry Filling:
- 1 cup strawberry preserves - 250g
- 1 tablespoon cornstarch
For the Glaze:
- 1 ½ cups powdered sugar - sifted (188g)
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- 1 tablespoon corn syrup - 22g
- Sprinkles - optional
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Pastry Dough:
- In a large mixing bowl, whisk together 2 ½ cups gluten-free flour blend, 1 tablespoon granulated sugar, ½ teaspoon salt, and ½ teaspoon baking powder until well combined.
- Add 1 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with some larger butter pieces about the size of an almond.
- In a small bowl, whisk together 1 egg and 1 tablespoon water. Add this mixture and ⅔ cup cold sour cream to the dough, stirring until it starts to come together. The dough will be shaggy at first.
- Knead the dough in the bowl or on a lightly floured surface until it forms a ball. The warmth from your hands will help bring the dough together.
- Shape the dough into a rectangular block, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- After chilling, place the dough on a lightly floured surface. Roll it out into a large rectangle about ¼ inch thick.
- Fold the top third of the dough towards the center, folding it like a letter.
- Fold the bottom third over the top third.
- Rotate 90 degrees and repeat the rolling and folding process four times, turning the dough 90 degrees between each letter fold, to create layers.
- You'll notice as the dough continues to get folded that it will become much smoother and break less as it gets folded.
- Wrap the dough in plastic wrap again and refrigerate for at least 1 hour before rolling it out. If chilled longer than an hour, let it sit at room temperature for 10–15 minutes before rolling.
For the Filling:
- In a small bowl, mix 1 cup strawberry preserves with 1 tablespoon cornstarch until fully combined and smooth. Set aside.
For Assembling the Pop-Tarts:
- Preheat oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- Divide the chilled dough into three portions for easier rolling. Lightly dust a piece of parchment paper and a rolling pin with gluten-free flour.
- Roll out each portion into a rectangle about 8×9 inches and ¼ inch thick. Cut into smaller rectangles, about 3×4 inches each. You should have 18 rectangles total.
- Place 9 rectangles on the prepared baking sheet. Spoon about 2 tablespoons of strawberry filling onto each, spreading it evenly but leaving a ½-inch border around the edges.
- Place the remaining 9 rectangles over the filling.
- Press the edges together with your fingers, then crimp all around with a fork to seal. Poke a few holes in the top of each pastry to allow steam to escape.
- Brush the tops lightly with a beaten egg.
- Bake for 23–25 minutes, or until the edges are golden brown. Remove from the oven and let the pop-tarts cool completely before glazing.
For the Glaze:
- In a bowl, whisk together 1 ½ cups powdered sugar, ½ teaspoon vanilla extract, 2 tablespoons milk, and 1 tablespoon corn syrup until smooth. The glaze should be thick but spreadable. Adjust by adding more powdered sugar if too thin or more milk if too thick.
- Once the pop-tarts are fully cooled, drizzle the glaze over each one using a spoon.
- Immediately sprinkle with sprinkles while the glaze is still wet.
- Allow the glaze to set before serving.
Notes
- Double check all ingredients are gluten-free. If you have celiac disease or are on a gluten-free diet for any reason, always be sure to double check that your ingredients are gluten-free!
- Use the right flour blend. I recommend using Cup4Cup flour blend in this recipe. It’s the easiest to work with and creates a dough that folds and handles like a dream. My second choice is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). I cannot recommend other gluten-free flours for this recipe besides these two, as I have not tested them.
- Keep the butter and sour cream cold – This ensures a flaky pastry. If the dough gets too soft, refrigerate it for 10–15 minutes before rolling.
- Don’t skip laminating the dough – Rolling and folding the dough multiple times creates flaky layers. It takes extra time but makes a huge difference!
Nutrition
