Image: Gluten Free Pop Tart

Gluten Free Pop Tarts – Style Pastries

Last month one of my Facebook friends asked me for a gluten free pop tarts recipe. I created this one for her. I filled one with chocolate ganache that I already had on hand, and the chocolate held up very well, even when fresh out of the oven. It did not ooze out of the pastry once cut. The others I filled with orange marmalade (the best!). Another I made sweet and savory by using a hot and spicy raspberry filling straight from a jar. The last I filled with a sweet walnut paste that I use in my walnut butter cups. Loved them all!

Update: You may also use gluten free pie filling. Comstock brand and Wilderness brands are gluten free.

Gluten Free Pop Tarts – Style Pastries


Yield: Makes 4 pastries

Gluten Free Pop Tarts – Style Pastries

Miss Pop Tarts? Try one of the various fillings and the gluten free pop tarts style dough to make your kid's morning, or your own !


    For the Dough
  • 1/4 cup white rice flour
  • 1/4 cup sweet rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup cornstarch (Bob's Red Mill's is GMO-free)
  • 1/4 cup potato starch
  • 1/4 cup sorghum flour
  • 1 Tablespoon sugar, evaporated cane juice or your favorite sweetener (agave for vegans)
  • 3/4 teaspoon gluten free baking powder (Rumford's is gluten free)
  • 1/8 teaspoon sea salt or salt
  • 2 Tablespoons xanthan gum
  • 1 teaspoon guar gum (or additional xanthan gum)
  • 5 Tablespoons butter, cold, cut into pieces (or Earth Balance dairy-free buttery spread)
  • 1/3 cup shortening, frozen for 1 - 4 hours (I use palm shortening.)
  • 1- 3/4 teaspoons apple cider vinegar mixed with enough milk (of your choice-I used non-fat) to make 1/4 cup (set aside for 10 minutes)
  • tapioca flour for dusting
  • 1 egg white for brushing (water works for non-dairy or vegan)
  • For the Jam Filling
  • Any flavor jam of your choosing
  • For Gluten Free Pie Filling
  • Comstock or other gluten free brand - (apple, peach or cherry), large slices cut into smaller pieces


  1. In a bowl, add all dry ingredients together and whisk thoroughly.
  2. Add butter and shortening. Using a pastry cutter or 2 knives, cut the butter and shortening into the dry ingredients until you can no longer see any pieces of either.
  3. Add milk mixture cut it in until you can mold the dough like clay with your hands.
  4. With your hands form it into a ball; refrigerate for at least 1 hour.
  5. Cut the dough in quarters. Keep one portion out and refrigerate the others until ready to roll it out. There is no need to cover the dough, as it does not dry out easily.
  6. Sprinkle a flat clean surface with potato starch. Dust hands and top of the dough patty and roll out to about 1/8" thick. I usually place a pastry mat or silicone mat on my counter top; and place a sheet of parchment paper on top of the mat. The mat prevents the parchment paper from sliding around during the rolling.
  7. Cut the dough in the desired sizes. I chose 3x5". Keep the scraps, roll them all up together and refrigerate until you roll out your next dough pieces.
  8. Preheat oven to 325°F.
  9. Brush the inside edges (about 1/2" or more, all the way around) of each rectangle with egg white.
  10. Fill with 1-1/2 tablespoons of filling, avoiding 1/2" of the outer edge. If you use too much filling the dough may crack.
  11. Top one filled dough sheet with a plain dough sheet and press edges together. Use a long wide knife or thin spatula to lift the dough.
  12. Use a fork depressed around outer edges for decoration.
  13. Poke several holes in the tops with a large 2 prong fork.
  14. Brush the tops of your gluten free pop tarts with egg white (you can use water for dairy-free, but the water will not brown much).
  15. Add parchment paper to a baking sheet. Lift the uncooked pop tarts from the rolling surface with a long wide knife or very thin spatula and add the to the baking sheet. Bake for 10 minutes.
  16. Increase temperature to 375°F and bake for an additional 15 minutes, depending upon how brown you want them. Be careful not to overcook them or they'll be dry.
  17. Remove from baking pan onto a cooling rack. Do not serve until cooled down because the filling will be very hot.
  18. Serve slightly warm and refrigerate leftovers in an airtight container or ziplock bag. To rewarm reheat in toaster oven or oven.


(1) This recipe allows you to be so creative! Why not make a strawberry cheesecake filling with cream cheese sweetened with a little powder sugar or stevia and add strawberry jam? Or create a Reese's Peanut Butter Cup-Style pastry with chocolate ganache and peanut butter! Have fun and let the kids join in or bring the kid out in you! (2) If using a non-dairy milk use one high in protein such as almond milk. Soy will work well, too, but I do not advocate soy products, as they alter estrogen levels, even in males. (3) I like my pastry crust flaky. If you'd rather make it less flaky, use a little less shortening and a little more butter; and increase the xanthan gum by about 2 teaspoons. (4) For a refined-sugar-free recipe use evaporated cane juice crystals or agave syrup.

Find more Gluten Free Breakfast Recipes.

5 comments on “Gluten Free Pop Tarts – Style PastriesAdd yours →

  1. Can i substitute millet flour for the two rice flours? Also, can I use water instead of egg white on the edges? I have an allergy to egg whites, but not to egg yolks. I’m weird, I know.

    Can I use this for emponadas too?

    Thank you.


    1. Hi Beverly,

      If you wish to attempt replacing millet for rice flour, note that millet is a much heavier flour. I suggest using sorghum flour, if you’re tolerant to that flour. Using millet you will have a heavier dough. Water should work fine, but egg I would suggest mixing a bit of starch in the water to create a watery paste. You should check out Jules All Purpose Flour Blend Recipe . Millet flour is one of her choices.

      I use this dough for empanadas. See my recipe at . It’s more of a pie crust, but works considering it is gluten-free.


  2. Try using coconut oil for the shortening and butter. I use it all the time as a dairy sub and baked goods come out wonderful with it. May have a very faint coconut taste if you use the cold pressed extra virgin, but it’s very pleasant anyway :-)
    May need to refrigerate it for a little bit if you need it cold like the butter.

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