Here’s a full, detailed recipe for homemade gluten-free Pop-Tarts with flaky pastry, real filling, and icing—no web sources required.
GLUTEN-FREE POP-TARTS (From Scratch)
Yields: ~6–8 pastries · Total Time: ~1 hr (plus chilling)
Dairy-free options included
INGREDIENTS
◆ Gluten-Free Pastry
2 cups gluten-free all-purpose flour (with xanthan gum included)
If your blend has no xanthan gum → add 1 tsp
1 tbsp granulated sugar
½ tsp salt
1 cup cold unsalted butter, cubed
(DF option: vegan butter like Earth Balance)
1 large egg
3–5 tbsp ice water
1 tsp vanilla extract (optional)
◆ Filling Options
Strawberry
½ cup strawberry jam
1 tbsp cornstarch + 1 tbsp water (slurry)
1 tsp lemon juice
Brown Sugar Cinnamon
⅓ cup brown sugar
1 tbsp gluten-free flour
1 tsp cinnamon
1 tbsp soft butter (optional)
◆ Egg Wash
1 egg + 1 tbsp water (DF option: coconut milk or oil brush)
◆ Icing
1 cup powdered sugar
1–2 tbsp milk (or DF milk)
½ tsp vanilla extract
Optional: sprinkles or cinnamon
DIRECTIONS
Make the Pastry Dough
In a bowl, whisk flour, sugar, and salt.
Add cold butter and cut in using a pastry cutter or fingertips until pea-sized crumbs form.
Mix egg + vanilla separately, pour in.
Add ice water 1 tbsp at a time until dough holds together.
Divide dough in half, press into rectangles, wrap, and chill 30 minutes.
Gluten-free dough cracks easily—chilling keeps it workable.
Prepare the Filling
Strawberry:
Heat jam on low, add slurry and lemon, simmer 2–3 min until thickened; cool.
Brown Sugar Cinnamon:
Mix all ingredients in a small bowl.
Shape the Pastries
Roll chilled dough between parchment sheets to ⅛-inch thick.
Cut into 3×5 inch rectangles (12–16 pieces total).
Lay half on a parchment-lined baking sheet.
Brush edges with egg wash.
Spoon 1–1½ tbsp filling into the center of each.
Top with remaining rectangles; press edges with a fork to seal.
Vent each with 2–3 small fork holes.
Bake
Preheat oven → 375°F (190°C)
Brush tops again with egg wash.
Bake 20–25 minutes or until golden.
Cool completely before icing.
Ice Them
Whisk icing ingredients until thick but pourable.
Drizzle or spread over cooled pastries; add sprinkles.
Let icing set 15–20 minutes.
STORAGE
| Method | Lasts | Tip |
|---|---|---|
| Room Temp (iced/unrefrigerated) | 1–2 days | Keep in airtight container |
| Fridge | 5 days | Reheat 10–12 min at 350°F |
| Freezer | 2–3 months | Freeze un-iced; toast straight from frozen |
