Who are we kidding? Gluten Free Toaster Pastries? Who even says that? It’s like saying “facial tissues” or “adhesive bandages” when we all know we’re talking about “Kleenex” and “Band-Aids.” So, I say, cut the pretense and call these the real deal, because this recipe makes gluten free poptarts!
Pop Tarts are one of those childhood pleasures that we never give up as we age. Offer any grown-up one, and you’d be hard-pressed to find one who would turn you down.
Go gluten free, and you start craving all those kinds of things that were so taken for granted before, no matter what your age or status in life.
I love taking those gluten-filled favorites and converting them to gluten free. Every time, I feel like I’ve scored a victory in some undefined playbook of gluten v. the good guys/girls! So score one for the good team with this gluten free poptart recipe and do your whole family a favor by making these treats this weekend.
Don’t be afraid that gluten free poptarts are complicated or difficult to make, either. They most certainly are NOT! In fact, I’ve made this dough in advance, refrigerated half, and days later come back to make more poptarts another day. It’s super fun, super easy, and of course, super yummy.
And now that there are no Glutino gluten free poptarts being made anymore, there’s all the more reason to make your own (homemade has always been better anyway!).
No toaster necessary, but of course, feel free to use one, especially if you make a double batch and freeze some for hurried mornings down the road. You’ll be so glad to have these at the ready!
I’ve used both apple butter (or pumpkin butter) and gluten free (purity protocol) oatmeal in this poptart dough to hold it together deliciously without eggs, so these are both gluten free and vegan, plus they help pack some extra flavor and nutrition into this yummy, flaky pastry.
Score another for the good team! I’d like to see a gluten-filled “toaster pastry” do that!
Avoid runny jams or anything too thin as it will just seep out the sides when baking. It will still taste yummy, but it won’t be as neat and pretty to look at. Also, the leaked jam may burn in your toaster when you re-heat them. Again, not a deal breaker, but not ideal either.
So choose apple butter (I have a homemade recipe for that!) or a thick preserves for these special treats, but that’s a pretty broad category of choices!
So many flavors of jams, chutneys, apple/pumpkin butters … whatever will you pick? Not to mention icing!
To ice or not to ice, that is the question! Or is sprinkles or no sprinkles the question???
And here’s another fun homemade poptart idea: use cookie cutters and make festive shapes with your poptarts for holidays or just for fun!
The cookie cutters make it even easier to make two sides of your gluten free poptart the exact same size.
There’s no right and wrong in making homemade poptarts, only that you have two of the same, right?!
Just cut out your shapes, plop some of your fruit filling in the middle leaving a nice edge around the outside to seal together with a wet finger, then press together and go around the outside with a fork for that classic poptart edging.
Once baked and cooled, these gluten free poptarts are just as fun to decorate as homemade gluten free sugar cookies are!
They sure look cute and festive, but don’t forget how delicious they are. This dough makes light and flaky pastry that shouldn’t be overlooked for its sophistication in its own right.
Layers of tender pastry and hallmark flakiness, no grit … you know, all the things gfJules pastry doughs are known for.
So don’t skimp on the gluten free flour you’re using if you want to achieve gluten free poptart nirvana.
From my PopTart loving family to yours!
Homemade Gluten Free Poptart Recipe
Gluten Free Toaster Pastries (Pop Tarts) Recipe
Ingredients
Poptart Dough
- 1/8 cup certified gluten free instant oatmeal (purity protocol Gluten Free Oats) OR quinoa flakes, ground flax, rice bran or chia seeds* (see notes below)
- ¼ cup boiling water
- 2 ½ cups gfJules All Purpose Gluten Free Flour
- 2 Tbs. granulated sugar
- ½ tsp. sea salt
- ½ tsp. baking powder
- 1 cup cold vegan butter Earth Balance® Buttery Sticks or butter (2 sticks)
- 2 Tbs. apple butter OR pumpkin butter OR applesauce OR mashed banana
- 1 Tbs. cold water
Filling
- 16 ounces apple butter OR pumpkin butter OR other thick jam
Poptart Glaze (optional)
- 1/2 cup sifted confectioner’s sugar
- 1 tsp. pure vanilla extract
- 2 tsp.+ milk of choice
Instructions
- Stir to combine gluten-free oats with boiling water and set aside to thicken.
- Using a large food processor or stand mixer, pulse or whisk the next 4 ingredients (gfJules Flour, sugar, salt, baking powder) until blended. Cut the cold vegan butter into small chunks and pulse briefly until the mixture looks pebbly or starts to come together.
- Measure out ¼ cup of cooked oatmeal and add, together with apple butter and cold water, to the flour-butter mixture, either by pulsing in the food processor or mixing with a stand mixer. Process or mix just until the ingredients are fully integrated and the dough is holding together. (If there is any extra oatmeal, save it for eating later!)
- Wrap dough in plastic wrap and freeze for 10 minutes or refrigerate for at least 30 minutes, or until cold and not as sticky.
- Once dough is chilled, prepare a pastry mat or clean countertop by dusting liberally with gfJules Flour. Roll the dough to a thickness no more than 1/8 inch. Cut rectangles using a 3×4½ inch cutter or using a butter knife to cut evenly-sized rectangles (size doesn't matter as long as there are two of a kind). Alternatively, use larger size cookie cutters.
- Cover two baking sheets with parchment paper and gently transfer half of the rectangles to the parchment paper. Spoon apple butter or jam into the middles of each rectangle, leaving at least 1/4 inch border around each rectangle for sealing. Don't put too much filling in, or it will seep out the sides as it bakes.
- Dip a finger in water and dampen the edges of the rectangle. Lay another rectangle on top of each filled rectangle and press gently around the edges. Using the tines of a fork, go around the edges of each tart and press to further seal the two pieces of dough and provide design.
- Cut a letter (might I suggest a “J”?) with a knife or poke holes with a toothpick into the top of each tart to allow steam to vent. Brush with your milk of choice and sprinkle with sugar and cinnamon or Demerara sugar if you're not planning to ice the poptarts.
- Bake in preheated oven for 25 minutes, or until the tarts are lightly browning but are not crunchy.
- Remove to fully cool on a wire rack or serve warm. Drizzle with glaze when cooled, if desired (recipe below).
- Optional: freeze fully cooled tarts and reheat in a toaster before serving.
- Makes 10 tarts, depending on size.
Gluten Free Poptart Glaze (optional)
- Once your gluten free pop tarts are cooled, whisk together confectioner's sugar, extract and milk until a smooth mixture is made.
- Add more confectioner’s sugar if the glaze is too runny and would just slide off the top of the pastries; add more milk if the mixture is too thick to be easily spread. Drizzle or spread with the back of a spoon on top of the pastries you would like to top.
- Allow to dry before wrapping or freezing for serving later.
Video
Notes
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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Could these be made with brown sugar cinnamon filling? Should “butter” be added or would that make the filling too wet? Thank you.
Hi Claudia, I’m glad this recipe looks enticing! I love that you’re thinking of other filling ingredients like cinnamon and sugar! Check out this gluten free cinnamon rolls recipe and the filling (“topping”) ingredients there. I think going with that softened butter + cinnamon and sugar combo would probably be the right idea. Without some moisture it would not be the right texture, so hopefully this topping recipe will be just right. Let me know how it works out!
~jules