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gluten free pop tarts

These vegan + gluten free pop tarts are flaky, sweet and a walk down memory lane.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 5 pop tarts


Raspberry Chia Jam

  • 1 cup Frozen Raspberries
  • 3-4 tbsp maple syrup
  • 1 tbsp chia seeds


  • 3/4 cup oat flour
  • 1/3 cup arrowroot powder
  • 1/3 cup sorghum flour
  • 1/2 cup sweet white rice flour
  • 3 tbsp coconut sugar
  • 2/3 cup vegan butter (I used/tested with Miyoko's Kitchen)
  • 2-4 tbsp ice water
  • 1/2 tsp sea salt
  • extra rice flour for dusting the pastry
  • 2 tbsp almond milk (add on top of pop tarts before they go in the oven)


  • 1 1/2 tbsp hibiscus tea (Optional for colour/ Steeped 2 bags of hibiscus tea in 1/2 cup of water)
  • 1/2 cup icing sugar
  • 1/2 tsp vanilla


To Begin

  • Add ice to a glass of water and place it in the fridge for later on.
  • Boil water for the hibiscus tea (if using). Add 1/2 cup of boiled water to a cup and then add 3 hibiscus tea bags to it. Let it cool, then place in the fridge until the icing needs to be prepared.

Chia Jam

  • Prepare the chia jam. Add the frozen raspberries to a small pot on medium-low heat. Add the maple syrup and let simmer until the raspberries are soft. Add to a food processor and blend until smooth. Stream in the chia seeds while the food processor is running. Pour into a jar and set in the fridge for 20-30 minutes.


  • Make your own oat flour by adding 3/4 cup of gluten-free oats to a food processor and process until a flour consistency has formed. Add all the flours to a bowl, add the sugar and salt. Add the room temperature vegan butter to the flours. Use a pastry blender tool to combine the butter with the flours. Once a crumbly texture has formed, use your hands to further knead the batter. Add 2-4 tbsp of the ice water, thoroughly combine. Start with 2 tbsp and test the consistency of the dough you don't want it to be crumble but you don't want it to be overly wet. The dough should easily form a smooth ball. The dough batter should make roughly 500g. Divide the dough in half (250g) each or just eye ball it, as this isn't overly important.
  • ROLLING HACK: Get two pieces of parchment paper, Place one of the dough balls on one piece. Dust the dough with a little sweet rice flour, and then lay the other piece of parchment paper on top. Now use your rolling pin on top of the second piece of parchment paper to roll out the dough, this way nothing sticks to the rolling pin (use the same method when rolling out the second dough ball). Roll each ball of dough into 7.5 inches by 8 inches. About 1/3 inch thick. Cut into 4 equal pieces. From each ball of dough, there will be excess dough to roll into one more pop tart. So each ball of dough will form 5 pieces of pastry. You will have 10 total. Option to use a cookie-cutter (like a heart-shaped one for Valentine's Day). Just keep the thicken the same as above.
  • Using a fork, poke holes into the pastries. Transfer 5 pieces onto a lined baking sheet. Add 1 tbsp of the chia jam in the middle of the bottom pastry. Then place the other 5 pastry pieces on top of the jam. Pinch the corners together with your fingers and then with a fork press down on the edges. Set in the fridge for 15 minutes.
  • Preheat oven to 375ºF. After 15 minutes, brush almond milk over the top surface of each pop tart. Transfer to the oven and bake for 18-20 minutes or until toasted on top.
  • Prepare the icing. Add 1/2-3/4 cup of icing sugar to 1 1/2 tbsp of the cooled hibiscus tea. Add 1 tsp of vanilla and mix until smooth. Set aside.
  • Let the pop tarts cool completely before adding the icing on top.
  • Add the icing. I added the icing and then placed the pop tarts in the freezer for 10 minutes to let the icing set (totally optional).
  • Best enjoyed fresh. Last 2-3 days if stored in an airtight container.


Note: If using a soften butter like vegan Becel or Earth Balance you may need to add 1/4 cup more rice flour as this type of butter isn't as hard as Miyoko's. A softer, stickier dough will form and you will most likely only need 2 tbsp of ice water. So I suggest keeping an eye on the dough and you maybe have to play with adding a little more flour (2 tbsp more at a time).