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+ servings

Gluten Free Pop Tarts

This recipe is gluten free, dairy free, egg free, peanut free and soy free. It can be made tree nut free by replacing the almond milk with rice milk. The recipe makes 12 servings.
Course Breakfast
Cuisine American
Keyword dairy free pop tarts, gluten free pop tarts
Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 40 minutes
Servings 12 people
Calories 234 kcal


  • 2 cups gluten free multi-purpose flour
  • 8 tbsp vegan butter cold and chopped into ¼ inch pieces
  • 3 tbsp palm oil shortening
  • 6 tbsp water ice cold
  • 2 tbsp almond milk
  • 1 tbsp + 3 tsp sugar
  • ½ tsp salt
  • 12 tbsp strawberry preserves


  • 1/2 cup powdered sugar
  • 1 tbsp milk dairy free
  • 1/8 cup sprinkles optional


  1. Preheat your oven to 375 degrees.

  2. Add your butter, shortening and sugar to a large bowl and mix using a bread or pastry attachment until crumbly.

  3. Add your water, milk and continue to mix for 2 minutes.

  4. Add your flour and salt and mix until combined. The mixture will still be crumbly but smoother.

  5. Remove the dough from the mixing bowl and separate into three even sections.

  6. Press the dough together with hands to make a ball in each section and then cover with plastic wrap. If the dough does not stick together, it’s too dry and you should put it back in the mixing bowl and add ½ tsp milk until it comes together.

  7. Chill the dough for two hours in the refrigerator.

  8. Take the first ball out of the fridge and place on top of parchment paper.

  9. Add a layer of plastic wrap on top and roll out the dough until it’s ¼ inch thick with a rolling pin or tall drinking glass.

  10. Using a pizza cutter, draw 8 rectangles each of which are about 5x3 inches.

  11. Remove excess dough as set aside.

  12. Place one tablespoon of strawberry preserves each on four of the rectangles (the bottom ones).

  13. Spread the preserves out on the rectangles, but keep a ½ inch border without preserves.

  14. Lift the top 4 rectangles over, so that they’re placed directly on top of the rectangles with preserves creating the pop tart.

  15. Using your finger tips, pinch together the edges of the pop tarts to seal them.

  16. Using a fork, crimp the edges (press down with a fork to create double sealed edges)

  17. Using a toothpick, gently poke about 12 holes in the top layer of the pop tart. This will give it room to breathe while it’s cooking.

  18. Repeat the above steps with the other two sections of chilled dough.

  19. Place on a baking sheet and bake for 20-25 minutes, until the tops and edges are golden brown.

  20. Remove from oven and let them cool for a few minutes while you make the icing.

  21. Combine your powdered sugar and 1 tbsp almond or rice milk to a cup and stir until icing forms.

  22. Drizzle or pour over pop tart.

  23. Add rainbow sprinkles (optional)

Recipe Notes

  • Double seal the dough before baking. Seal it first with your fingers, and then crimp the edges with a fork. This helps keep the strawberry preserves from leaking out.
  • Chill the dough for two hours before rolling it out. Chilling the dough makes it less sticky and much easier to work with.
  • Use a pizza cutter to make the rectangles. It works much better than a knife.
  • Use plastic wrap and parchment paper. A layer of parchment paper on the bottom will keep the pop tarts from sticking to the baking sheet. A layer of plastic wrap on top of the dough will make rolling it out much easier, and less sticky.
  • Not a strawberry fan? No worries! You can use any fruit preserves variety that you like.
Nutrition Facts
Gluten Free Pop Tarts
Amount Per Serving
Calories 234 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 0mg0%
Sodium 167mg7%
Potassium 15mg0%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 16g18%
Protein 2g4%
Vitamin A 355IU7%
Vitamin C 1.7mg2%
Calcium 22mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.