Looking for a gluten-free alternative to your favorite toaster pastries? Try this gluten-free pop tarts recipe—perfect for anyone with celiac disease, gluten sensitivity, or those avoiding gluten. These pop tarts are vegan and dairy-free.
Is there anything more fun for breakfast than a pop tart? With 100% gluten-free ingredients (and dairy-free), these homemade toaster pastries let you enjoy a nostalgic favorite without gluten.
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Why you’ll love this recipe
- Simple and approachable to make
- Easy to customize with your favorite fillings
- A breakfast pastry the whole family will enjoy
- No high fructose corn syrup — just real ingredients
Ingredients and substitutions
Below are notes about key ingredients. The full ingredient list and measurements are in the recipe card further down.
Almond flour – Provides a tender, slightly nutty crumb and is a staple in many gluten-free pastries.
Gluten-free oat flour – Adds a mild, wheaty flavor. If you don’t have oat flour, sorghum flour makes a good substitute.
Tapioca starch – Gives lightness and a crisp edge to the pastry. You can swap corn starch, arrowroot, or potato starch by weight if needed.
Psyllium husk powder – Acts like gluten to bind the dough and improve texture.
Vegan butter – Recreates the buttery flavor and flakiness of classic pop tarts. Coconut oil can substitute if preferred.
Jam – Use your favorite jam for the filling. Strawberry and raspberry are great choices.
Almond milk – Used for brushing the tops before baking and to thin the glaze if making one.
For the glaze you’ll also need:
Organic powdered cane sugar – A less refined powdered sugar that keeps the glaze vegan-friendly.
Variations
- Add a splash of pure vanilla to the glaze for a classic vanilla finish.
- Use a nut butter or granola butter as the filling instead of jam for a different texture and flavor.
- Fill with date caramel and a pinch of sea salt for a salted-caramel twist.
- Make a seasonal version with pumpkin butter and a maple glaze.
- Top with sprinkles, chocolate shavings, cinnamon, or a drizzle of melted chocolate depending on your filling.
How to make gluten-free pop tarts
Before you start: Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Prepare a second piece of parchment for rolling the dough.
Step 1: In a large bowl whisk together almond flour, oat flour, tapioca starch, psyllium husk powder, and salt until well combined.
Step 2: Stir melted vegan butter into the dry ingredients. Add ice-cold water a tablespoon at a time until the mixture just comes together into a dough (about 2 tablespoons is typical).
Step 3: Form the dough into a ball. Dust a piece of parchment with tapioca starch, place the dough on it, cover with a second sheet of parchment and roll to about 1/8 inch thickness.
Step 4: Use a pizza cutter or sharp knife to cut 3 x 4 inch rectangles. Transfer pieces to the prepared baking sheet, then reroll scraps and cut until you have 10 rectangles total.
Step 5: Spoon 1–2 teaspoons of jam into the center of five rectangles, leaving about ¾ inch border. Top each with a second rectangle and press the edges together gently with a fork to seal.
Step 6: Brush the tops with almond milk and bake for 18–22 minutes, until the pastries begin to turn golden around the edges. Cool on a wire rack before glazing.
Tips
- Roll the dough between two sheets of parchment to prevent sticking; Silpats work well too.
- Glaze is optional—add it for extra sweetness or leave the pop tarts plain for a less sweet treat.
FAQs
Yes. This recipe is both vegan and gluten-free—no eggs, dairy, or gluten-containing ingredients are used.
Love this recipe? Please consider leaving a 5-star rating on the recipe card below and share your thoughts 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
- 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
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Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment and prepare another piece of parchment for rolling.
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Whisk almond flour, oat flour, tapioca starch, psyllium husk powder, and salt in a large bowl.
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Stir in melted vegan butter, then add ice water a tablespoon at a time until the mixture forms a dough (about 2 tablespoons).
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Squeeze the dough; it should hold together. Add a teaspoon more water if too dry, or a bit more almond flour if too wet.
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Dust hands and parchment with tapioca starch, form the dough into a ball, place between two sheets of parchment and roll to 1/8 inch thickness. Cut into 3×4 inch rectangles and transfer to the lined baking sheet. Reroll scraps to make 10 rectangles total.
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Spread 1–2 teaspoons jam on five rectangles leaving a border. Top with remaining rectangles and seal edges with a fork.
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Brush tops with almond milk and bake 18–22 minutes until lightly golden. Cool on a wire rack before glazing.
For the glaze
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Combine powdered cane sugar with 1 tablespoon almond milk and mix until smooth. Add more milk if too thick or more sugar if too thin. Spread glaze over cooled pop tarts and add sprinkles if desired. Let set before serving.
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Store leftovers in an airtight container at room temperature for 1–2 days or refrigerated for 3–4 days.
Notes
- Roll the dough between parchment sheets or use Silpats to prevent sticking.
- Glaze is optional depending on how sweet you prefer your pop tarts.