Looking for a gluten-free alternative to your favorite toaster pastries? Try this gluten-free pop tarts recipe, perfect for those with gluten sensitivities or dietary restrictions. Vegan too.
Could there be anything more fun for breakfast than a pop tart?
With 100% gluten-free ingredients (and dairy-free!), for those with Celiac disease, gluten sensitivity, or just trying to avoid gluten, eating pop tarts is possible again.
Jump to:
Why you'll love this recipe
- Easy recipe
- Customize with your favorite flavors
- Breakfast pastry the whole family with love
- No high fructose corn syrup
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Gives our pastry dough a perfect crumb. One of my go-to flours in gluten-free baking.
Gluten-free oat flour - Adds a wheat flour-like flavor. You can make your own from whole oats! Sorghum flour is the best substitute here if needed.
Tapioca starch - Also known as tapioca flour, this starch helps give lightness and crispness to the toaster pastry. Don't have tapioca starch? Corn starch, arrowroot starch, or potato starch can all be subbed by weight.
Psyllium husk powder - This acts as our "gluten" and binds the dough.
Vegan butter - To simulate that buttery traditional pop tarts flavor, vegan butter does the job. Substitute with coconut oil if preferred.
Jam - I love a good strawberry filling or raspberry jam like in these gluten-free thumbprint cookies, but use your favorite jam of choice.
Almond milk - This acts as our egg wash and helps seal the pop tarts. It's also used in the optional glaze.
To glaze your homemade pop tarts, you'll also need the following:
Organic powdered sugar - This type of sugar is less refined than white sugar and is vegan-friendly.
Variations
- Add some pure vanilla extract to the glaze ingredients for a delicious vanilla glaze
- Stuff your hand pie with granola butter instead of jam
- Fill with date caramel with a bit of sea salt for a decadent salted caramel flavor
- Make a seasonal pop tart and fill it with pumpkin butter and a maple syrup glaze
- Depending on your filling, sprinkle the top of each pop tart with sprinkles, chocolate shaving, cinnamon, drizzled chocolate, or peanut butter
How to make gluten-free pop tarts
Before you start: Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a large-rimmed baking sheet. Prep another piece of parchment paper on a clean surface for rolling out dough.
Step 1: In a large bowl, add almond flour, oat flour, tapioca starch, psyllium husk powder, and salt. Whisk until flours are integrated.
Step 2: Add melted vegan butter to the dry ingredients, stirring to integrate. Add cold water a little bit at a time, stirring after each addition, until the wet ingredients and the dry mixture starts to come together like dough.
Step 3: Roll dough into a ball. Cover with parchment and use a rolling pin to roll the dough out to about an ⅛ of an inch.
Step 4: Using a pizza cutter or sharp knife, cut 3x4 inch rectangles of dough.
Step 5: Spread 1-2 teaspoons of jam in the center of your pastry.Place the second rectangle of dough on top of each jam-filled rectangle. Press edges gently together with a fork.
Step 6: Using a pastry brush, brush the top of each pastry with almond milk. Bake for 20-22 minutes just until the gluten-free toaster pastry starts to turn a golden brown.
Tips
- You will be rolling out your dough between two pieces of parchment paper. Alternatively, if you have two Silpats, they work quite well too.
- Depending on your desired sweetness, you can add the glaze to these vegan pop tarts or keep them plain.
FAQs
Yes! This homemade pop tart recipe is both vegan and gluten-free. No egg or dairy, or gluten-containing products are used.
Want more gluten-free breakfast inspiration? Check out Maya's keto French toast. Or, these delicious gluten-free apple hand pies and the links below!
More gluten-free breakfast recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Pop Tarts (Vegan)
Ingredients
Dough
- 1 cup (120g) almond flour
- ¾ cup (75g) gluten-free oat flour
- ½ cup (50g) tapioca starch
- ½ teaspoon salt
- 2 teaspoons psyllium husk powder
- 6 tablespoons vegan butter, melted
- 2-3 tablespoons ice cold water
- ⅓ cup jam use your favorite flavor!
- 1-2 tablespoons unsweetened almond milk
Frosting
- 1 cup organic powdered cane sugar
- 1-2 tablespoons unsweetened almond milk
- sprinkles, optional
Instructions
For the dough
- Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a large rimmed baking sheet. Prep another piece of parchment paper on a clean surface for rolling out dough.
- In a large bowl, add almond flour, oat flour, tapioca starch, psyllium husk powder, and salt. Whisk until flours are integrated.
- Add melted vegan butter to dry mixture, stirring to integrate. Add ice water a little bit at a time, stirring after each addition, until mixture starts to come together like dough. (About 2 tablespoons water is usually perfect).
- Squeeze the dough with your hands. It should come together and hold together. If not, add an additional teaspoon of water. If it is too wet, add a little more almond flour until dough consistency is right.
- Flour your hands with extra tapioca starch and roll dough into a ball. Sprinkle additional tapioca starch on piece of parchment. Place dough on the floured parchment paper. Place a second sheet of parchment paper on top of dough. Press down to flatten ball and then use a rolling pin to roll dough out to about an ⅛ of an inch thickness.*Alternatively, you can use two Silpats instead of parchment.
- Using a pizza cutter or sharp knife, cut 3x4 inch rectangles of dough. Flour a spatula with tapioca starch and gently transfer pieces to lined baking sheet. Reroll dough scraps and cut additional rectangles until you have 10 total. 5 of the rectangles should be spaced evenly on baking sheet. Pierce those pieces not on the baking sheet a few times with a fork.
- Spread 1-2 teaspoons of jam in the center of your rectangles on the baking sheet, allowing for about ¾ inch around the perimeter. Place the second rectangles of dough on top of each jam-filled rectangle. Press edges gently together with tines of a fork.
- Using a pastry brush, brush tops of each pop tart with almond milk. Bake for 18-20 minutes, or until pastry starts to turn golden brown. Remove baking sheet from oven and place on a wire cooling rack. Allow pop tarts to cool before frosting glazing.
For the glaze
- In a small bowl, combine icing ingredients, starting with 1 tablespoon of almond milk. Add a little extra milk if too thick, or a little extra powdered sugar if too thin. Spread glaze on tops of cooled pop tarts. Add sprinkles if desired. Allow to harden and set before serving.
- Store leftovers in an airtight container at room temperature for 1-2 days, or in the refrigerator for 3-4.
Notes
- You will be rolling out your dough between two pieces of parchment paper. Alternatively, if you have two Silpats, they work quite well too.
- Depending on your desired sweetness, you can add the glaze to these vegan pop tarts or keep them plain.
Kara
Can you use xanthum gum instead of
Psyllium husk?
Tessa
Hi Kara! I have not used it in this recipe, but it should work fine. I would though only use 1 teaspoon of xanthan gum instead of the 2 teaspoons called for with psyllium husk powder. Typically you only need about half the amount of xantham gum than you would psyllium husk powder.
Marina
Can you substitute coconut milk or slim milk?
Tessa
Coconut milk should work well here.
Sher
I love the photos so much, Tess! Inspo for days and days.
Tessa
Thank you, Sherrie!! That is so kind. <3 <3 <3