Homemade pop tarts are one of those recipes that instantly take you back to childhood—but these gluten free raspberry pop tarts are all grown up. Made with a tender, flaky gluten free pastry and filled with sweet-tart homemade raspberry jam (straight from my backyard raspberry bush!), they’re the perfect mix of nostalgic and made-from-scratch goodness.
What I love most about this recipe is how customizable it is. You can stick with classic raspberry, or swap in your favourite jam or fruit filling. The pastry bakes up golden and crisp, and if you want to go all out, you can drizzle them with a simple glaze and a sprinkle of sprinkles for that iconic pop tart finish. Whether you enjoy them warm from the oven or save them for a grab-and-go breakfast, these gluten free pop tarts are proof that homemade is always better.
Why I love these gluten free pop tarts
These homemade gluten free pop tarts are everything you remember about the classic toaster pastry—just better! The crust is buttery, flaky, and tender, while the centre is filled with sweet, fruity jam that bubbles slightly as it bakes. Since they’re made from scratch, you can control everything from the filling to the glaze, making them a treat that’s both nostalgic and elevated.
They’re also fun to make! Whether you’re baking with kids or whipping up a batch to stash in the freezer, these pop tarts are a recipe that brings joy from start to finish. And because they’re gluten free, they’re perfect for sharing with everyone at the table… or eating them all yourself.
What other Flavours can I make?
I filled these pop tarts with homemade raspberry jam, but the possibilities are endless! Classic pop tarts from my childhood my favourite ones would be blueberry, strawberry, or raspberry. It wasn’t until later there were the fancy flavours such as chocolate, s’more, and anything you can imagine. One flavour I was thinking about is a strawberry rhubarb, or lemon meringue.
flaky gluten free pie dough
The base of these gluten free pop tarts are made with my classic all butter pie dough. It is super easy to make, tastes delicious, and layers of flaky goodness. Plus, I roll it out right away and then chill it before filling. I find this is easier for gluten free pastry to keep the layers of buttery goodness, but it also is the untraditional way of doing things if you look at regular recipes.
ingredients
- Bob’s Redmill 1-1 Gluten Free Flour
- Powdered Sugar
- Salt
- Sugar
- Raspberry Jam
- Butter
- Egg Yolk
Tools
Storing
Gluten free pop tarts store really well, making them perfect for meal prep or baking ahead.
- Room Temperature: Once cooled completely, store unfrosted pop tarts in an airtight container at room temperature for up to 2 days.
- If frosted, store them in a single layer in an airtight container for up to 2 days. Day of are the best, however I stored them for a couple days and they were still delicious.
Gluten Free Pop Tarts
Ingredients
Flaky Pie Dough
- 230 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 1 Pinch Salt
- 15 Grams Sugar
- 113 Grams Cold Butter
- 160 Grams Ice Cold Water
Filling
- ½ Batch of Homemade Jam (You can use store bought jam as well)
Other
- 1 Egg Yolk
Icing Topping
- 120 Grams Icing Sugar
- 14 Grams Jam (More Raspberry Taste and Colour)
- ~14 Grams Milk
Instructions
- Combine flour, salt, sugar in a bowl.230 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 1 Pinch Salt, 15 Grams Sugar
- Add in the butter. Using your hands, break the butter up in the flour mixture until they are dime (pea sized) sized chunks of butter. If you leave them a bit bigger, that is fine as it will mix in as you mix the dough.113 Grams Cold Butter
- Slowly add in the cold water. Do not add it all at once as you might not need it all.160 Grams Ice Cold Water
- Mix the dough with your hands until it is all mixed together in a dough.
- On a baking mat, gently flour the surface. Roll the dough out and add more flour so it does not stick. Roll it out to about 1/8” thickness, or a bit thinner than you would with pie dough. Cut the dough into rectangles. I did about 4” x 3”. Place these pieces of cut dough onto a prepared baking sheet. Place it into the fridge for half an hour to chill.
- Once you remove it from the fridge, place about a tablespoon of jam in the middle of the rectangle. Do this on only half the rectangles.1/2 Batch of Homemade Jam
- Taking the egg yolk, lightly brush it around the edges. Put a rectangle on top and seal the edges with your fingers. Using a fork, press down the dough around all the edges, as this prevents the jam from coming out.1 Egg Yolk
- Now place these back into the fridge. Preheat the oven to 400F.
- Once the oven is preheated, remove the baking sheet from the fridge. Gently brush the egg yolk to the top of the pop tarts. Using a fork, poke the top gently with 3 pokes. This will allow the air to escape.
- Bake for 25-30 minutes. The dough will be golden.
- Remove them from the oven, and let cool completely.
- Once cooled completely, mix the icing sugar, jam and milk together. Do not add all the milk at once, as you might not need it all.120 Grams Icing Sugar, 14 Grams Jam, ~14 Grams Milk
- Take the icing and carefully smooth it around the top of the pop tart. Enjoy.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
