Gluten Free Strawberry Poptarts
These gluten free poptarts are like you’re childhood favorite! With a flaky and buttery pastry, strawberry filling and sweet vanilla icing. They’re fun to make and even more fun to eat.
My diet was definitely not the best as a child. And in my pre-celiac days, strawberry poptarts made a regular appearance in my morning routine.
Things have definitely changed since I’ve gotten older, but I’ve missed the nostalgic taste of poptarts. These gluten free poptarts are made with a buttery pastry, strawberry jam, vanilla icing and topped with lots of sprinkles.
You can easily mix up the jam flavor, get creative with the icing colors (or flavors!) to have a whole new recipe. These are so fun to make, with kids or adults and I promise they’re a total crowd pleaser.
And since I’ve never been able to find a store bought gluten free poptart, this recipe is a must try! If you love this recipe, try my gluten free cinnamon rolls or banana bread cinnamon rolls next.
Why you’ll love this recipe
- Easy & fun to make
- Dairy free & vegan friendly
- Different flavor options
How to make gluten free poptarts
In a food processor, combine the flour (make sure to spoon and level), salt and sugar. Pulse to combine.
Cube the butter and add to the food processor. Process until well combined with the flour, about 20 seconds.
With the mixer running, add in the cold water, starting with 3 tablespoons and adding more until the dough comes together and looks like a pie dough. You don’t want it too wet, so add the water slowly.
Once the dough is ready, transfer to plastic wrap and wrap tightly. Chill for 30 minutes. Preheat the oven to 375 Fahrenheit.
To a floured piece of parchment paper, add half of the dough and roll into a 9×10 rectangle using a floured rolling pin. I like to do it slightly larger, so I can trim the edges and make a perfect rectangle.
Cut into 6, 3×5 rectangles and ddd to a baking sheet lined with parchment paper.
Take the other half of dough and repeat, but do not add to the parchment paper. Take about 2 tablespoons of jam and place in the center of the rectangles that are on the parchment paper. Spread slightly, but leave enough space to seal the edges.
Take a second rectangle without the jam and place on top of the jam filled one.
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Lightly wet a fork and dip in flour. Seal the edges with the fork around each poptart. Repeat with all poptarts.
Whisk up the egg and brush on top of each poptart. Bake for 22-28 minutes or until lightly golden brown on top.
Meanwhile, whisk together all ingredients for the icing. Once the poptarts are done, let cool completely, then top with the icing and sprinkles and enjoy! Try my gluten free pretzel bites next!
Can I reheat homemade poptarts in a toaster?
I haven’t tried that, but I wouldn’t recommend it! Real Pop-Tarts contain several artificial ingredients that are designed to prevent them from melting into your toaster.
Even without the added glaze, I don’t think they would hold up well. If you want to eat these gluten free poptarts warm, I would recommend reheating them for a few minutes in a hot oven or air fryer, and then serving a little of the icing on the side so it doesn’t melt right off.
Can I make these vegan or dairy free?
Yes! This is one of those sneaky (almost) vegan recipes. To make dairy free, just swap the butter for a dairy free butter. I suggest Earth Balance butter sticks for accurate measuring.
To also make them vegan, keep the same butter swap and then just omit the egg wash or try brushing with a little bit of melted coconut oil to encourage more browning of the poptarts.
How to store, freeze & prep in advance!
To store: Store these homemade poptarts in an airtight container at room temperature for up to 3 days. They won’t be very flaky past that, and the fresher ingredients will start to get a big soggy if they sit for too long.
To freeze: Unbaked, assembled pop tarts can be frozen on a baking tray until solid, then transferred to a freezer safe bag or container for up to one month. Thaw in the fridge for an hour before baking, then bake as usual, cool and add icing!
You can also freeze the baked and cooled pop tarts in an airtight container or ziptop bag for up to a month. Let cool completely, then skip the icing step and freeze. Thaw at room temperature for an hour, then reheat in the oven for a few minutes or until crisp again, then cool, glaze and serve.
To prep ahead:You can make the poptart dough up to a day in advance. Just be sure to store it in the fridge, wrapped tightly in plastic wrap. You can also fully prep the gluten free poptarts, cover them well with plastic wrap, and store in the fridge for up to one day before baking.
Try these other gluten free recipes!
- Gluten Free Bagels
- Gluten Free Scones
- Vegan Gluten Free Cinnamon Rolls
- Gluten Free Donuts
- Protein Donuts
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment and rating below!
Gluten Free Strawberry Poptarts
by: claire cary
Ingredients
Pastry
- 2 ¼ cups gluten free all purpose baking flour
- 1 teaspoon salt
- ⅓ cup white sugar
- 1 cup cold unsalted butter
- 3-6 tablespoons cold water
- 1 egg for egg wash
Filling
- ¾ cup strawberry jam
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- splash of vanilla extract
Instructions
- In a food processor, combine the flour (make sure to spoon and level), salt and sugar. Pulse to combine.
- Cube the butter and add to the food processor.
- Process until well combined with the flour, about 20 seconds.
- With the mixer running, add in the cold water, starting with 3 tablespoons and adding more until the dough comes together and looks like a pie dough. You don’t want it too wet, so add the water slowly.
- Once the dough is ready, transfer to plastic wrap and wrap tightly. Chill for 30 minutes.
- Preheat the oven to 375 Fahrenheit.
- To a floured piece of parchment paper, add half of the dough and roll into a 9×10 rectangle using a floured rolling pin. I like to do it slightly larger, so I can trim the edges and make a perfect rectangle. You can also choose to roll the dough a bit thinner and make 8-9 poptarts instead.
- Cut into 6, 3×5 rectangles.
- Add to a baking sheet lined with parchment paper.
- Take the other half of dough and repeat, but do not add to the parchment paper.
- Take about 2 tablespoons of jam and place in the center of the rectangles that are on the parchment paper. Spread slightly, but leave enough space to seal the edges.
- Take a second rectangle without the jam and place on top of the jam filled one.
- Lightly wet a fork and dip in flour. Seal the edges with the fork around each poptart. Repeat with all poptarts.
- Whisk up the egg and brush on top of each poptart.
- Bake for 22-28 minutes or until lightly golden brown on top.
- Meanwhile, whisk together all ingredients for the icing, add 1-2 more teaspoons of milk if needed to thin.
- Once the poptarts are done, let cool completely, then top with the icing and sprinkles and enjoy!
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