No gluten? No problem! Make these Gluten Free Pop Tarts, our all-time favorite breakfast food, that are sure to bring smiles to your breakfast table!
I remember the day that I was told I could no longer eat gluten very, very well. Being somebody that just loves her carbs, I was pretty upset about the whole ordeal. So upset I decided to go on a gluten bender as soon as I got home. I wish I could say I ate something amazing, something I wouldn’t have again for years and years and years but I wasn’t exactly thinking this out very well. And I wasn’t really sure, yet, exactly how this was going to affect my diet. The only thing I did know for a fact was no. more. bread. Gah! Just before heading out for the doctor’s office, I had baked a loaf of beer bread for dinner that night. Plus I had just gone to the grocery store that morning and bought not one, but TWO loaves of Texas toast style bread (which is just basically really thick white sandwich bread).
And so, back from the doctor and totally sad, I sat at my dining room table and I slathered peanut butter in between at least a dozen pieces of thick-cut Texas toast style bread and with the biggest glass I had filled up to the brim with milk and a little bit of ice (because I love my milk ICE cold). As the super fresh and soft bread kept getting stuck to the roof of my mouth I just went for it and ate as much as I possibly could. My peanut butter sandwich bender… boy did it make me sick.
Looking back my choice of dinner that night seems a bit interesting with all of the gluten-filled things I loved that I could have had instead. Did I eat cake? No. How about chicken fried steak, my once fave thing to get out at a restaurant? Negative. How about biscuits and chocolate gravy, one last blissful time? Nope. Instead, I ate a stack of freaking peanut butter sandwiches, folks. My last gluten-filled meal was peanut butter sandwiches. *sigh*
I did my best to make the gluten-free change the very next morning. I went through the list of things I couldn’t have, the things I needed to look for in ingredients lists and had a basic idea of what I could and could no longer buy at the grocery store or eat at a restaurant. But, really, at the time eating out was ALWAYS a gamble and MOSTLY a bad, bad idea.
One of the things I didn’t consider was cleaning out the cupboards to remove the stuff I couldn’t have because the other people in my life could eat them so it would have been a waste to just get rid of it all. And one day, perhaps weeks into this whole gluten free mess, I mean, lifestyle, I didn’t remember that I couldn’t have Pop Tarts. With several boxes in my cabinet, one morning I just sort of instinctively reached for the box and grabbed a strawberry Pop-Tart, one of my favorites, popped it into the toaster and as that amazing, sweet aroma hit my nostrils realized… wait. I couldn’t have this anymore. And, oh my gosh! Remember those purple with a blue squiggle on them? Those wild berry ones? I liked the filling well enough but I LOVE THEM BECAUSE So. Much. Icing. Never again. No more. I could smell them but not eat them. Again, I *sigh*.
But no worries because I’m fixin’ to take y’all back to the days when you could pop a tart all day long…
…because pretty much everybody loves a good Pop Tart. And so, today I am super keen to be sharing with you…
This totally gluten free Pop Tart recipe that I promise will take you BACK!
Ooh, and really quickly, just in case you didn’t know, you can get Glutino brand toaster pastries that are totally gluten-free if you’re wanting a GF breakfast treat more quickly than you can bake a batch up. They’re not amazing, but okay. I must admit I find them to be a little bit better when I make ’em in my pretty pink toaster, though! :)
For the GF Pop Tart Crust:
- 2 ½ cups of baking flour gluten free
- 1 teaspoons of sugar
- 1 teaspoon of salt
- 1 stick butter cold
- 2 tablespoons of milk
- 1 egg
- 6 tablespoons ice-cold water
For the Filling:
- ¾ cup of strawberry preserves any flavor works
- 1 tablespoon of corn starch
- 1 tablespoon of water
For Glazed GF Pop Tarts:
- 2 cups of powdered sugar
- 3-4 tablespoons of milk
To Make the Crust:
- Combine all dry ingredients into a food processor bowl. Add butter and pulse until a the texture resembles a coarse meal. Add cold water and continue to pulse. Stop once a dough that will hold together forms.
- Remove from food processor and divide the dough in half. Use these halves to make round dough discs. Cover in plastic wrap and allow to chill at least 30 minutes.
- Remove dough from refrigerator and rest at room temperature for 10 minutes.
- Flour your work surface and roll the dough 1/8 inch thick. Cut 32 circles using a round cookie cutter.
To Make the Filling:
- In a small saucepan combine cornstarch and water. Stir in fruit preserves.
- Over medium heat allow the strawberry mixture to begin to simmer. Reduce heat to low and simmer for 2 minutes, continually whisking while the mixture thickens.
- Remove from heat and allow the filling to cool completely.
To Make the Pop Tarts:
- Line a cookie sheet with parchment paper and place 16 of your round dough cutouts onto the paper. Spoon a heaping tablespoon of filling onto the each dough round, right in the center.
- Using a toothpick, prick small ventilation holes around the tops of the 16 unused douch cutouts. Place these 16 rounds on top of the dough rounds on the baking sheet. Use a fork around the edges to crimp each Pop Tart closed.
- Whisk together egg and milk and brush onto the top of each Pop Tart.
- Preheat your oven to 350° and place your Pop Tarts in the fridge for 30 minutes.
- Bake chilled Pop Tarts for 30 minutes or until golden brown. Allow your GF Pop Tarts to rest on wire baking racks completely cool.
- To glaze whisk together powdered sugar and milk in a small bowl until smooth. Spoon the glaze over each Pop Tart, immediately add sprinkles or sanding sugar if desired.