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August 8, 2010

Pop Tarts – Two Ways – Whole Wheat or Gluten-Free

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I love these pop tarts, especially because you can make them whole wheat or gluten-free.

What’s the difference between white wheat flour and whole wheat flour?

White wheat flour is ground from hard white wheat. Whole wheat flour is ground from red hard wheat.

White wheat flour (hard white wheat) contains a bit less gluten and a little less protein than whole wheat flour (hard red wheat). So if you bake with white wheat flour, the resulting bread, muffin, or cookie will be a bit less dense than if you bake it with whole wheat flour.

What about whole wheat pastry flour? Whole wheat pastry flour is ground from soft white wheat. This flour has less gluten and less protein than the first two wheats mentioned and will give a much lighter and tender crumb than white wheat flour or whole wheat flour.

Can these flours be used interchangeably? In my experience, no. If you try to trade out whole wheat pastry flour for white wheat flour, your end result will be much tougher and not as light as intended.

Which flour should you reach for while baking? In my opinion, if you’re baking a loaf of bread – go with the whole wheat flour. If you’re making pizza crust, crackers, or something with a bit more substance – go with the white wheat flour. If you’re baking a cake or muffins – use the whole wheat pastry flour.

Why do I mix the flours in my recipes at times? I do this because I’m trying to achieve a certain texture just one flour can’t give me. If you change out the flours called for in the recipe, you’ll get a different texture than intended.

So on to the pop tarts! I’ve given you two different versions here. One whole wheat and one gluten free. They’re incredibly fun to make with kids and can be filled with dozens of sweet things – jam, jelly, marmalade, homemade nutella, chocolate, fruit, etc.

Kids love’em but so do adults. How fun would these be piled on a large platter at the end of a long dinner? Add coffee with whipped cream and honey, and you have a delightful end to your meal.

[amd-zlrecipe-recipe:168]

Serves: Makes about 12 - 4" x 2 1/2" tarts

Apricot Almond Pop Tarts (Whole Wheat or Gluten-Free)

You can choose which dough recipe you'd like to use below. If you'd like to make a grain-free version of these pastries, use this dough recipe .

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Ingredients

    For the whole wheat dough:
  • 1 1/2 cups whole wheat pastry flour
  • 1 cup brown rice flour, plus 2 tablespoons
  • 1/4 cup arrowroot flour, plus 2 tablespoons
  • 1 1/2 teaspoons coarse sea salt
  • 1 cup plus 3 tablespoons unsalted butter, cold
  • 10 tablespoons ice water
  • For the Gluten-Free Dough:
  • 1 1/2 cups gluten free flour mix (I used Bob’s Red Mill )
  • 1 cup brown rice flour
  • 1/2 cup oat flour (make sure it's gluten free)
  • 1 teaspoon unflavored gelatin (I prefer Bernard Jensen gelatin )
  • 1 1/2 teaspoons sea salt
  • 1 cup (16 tablespoons) unsalted butter, cold, cut into tablespoons
  • For the filling:
  • 3/4 cup apricot preserves
  • 1/2 teaspoon almond extract (omit if nut-free)
  • 1 egg beaten with 1 tablespoon of water (if you're egg-free you can use water to bind the dough)

Instructions

  1. Place flours and salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1-second) pulses. Add 10 tablespoons of ice water, 1 tablespoon at a time, and pulse after each addition. Pulse until dough gathers into larger clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into 2 portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate for 30 minutes.
  2. Preheat oven to 350ºF and adjust rack to middle position. Remove 1 disk of dough from the refrigerator place on a floured surface. Roll it into a rectangle about 1/8" thick. Cut rectangles that are 4-inch x 2 1/2 inch. (I used a rectangle cookie cutter for this step.)
  3. Place half of the rectangles on a baking sheet lined with parchment paper. Brush the egg wash over the entire surface of each piece of dough (This helps seal the filling inside. Again, if you're egg-free then use water to seal the dough). Place a heaping tablespoon of filling in the center of each rectangle, keeping about 1/2-inch perimeter. Place a second piece of dough on top of the first and gently press around the pocket filing, sealing the dough. Using a fork, press the tines around the edge of the tart. Repeat with remaining tarts. After all tarts are assembled, brush each with egg wash. Bake for 25 minutes, or until golden brown. Cool for 10 minutes before serving. Repeat process with second disk of dough.
  4. Storage:
  5. The tarts will keep in the refrigerator for 2-3 days. To reheat, place in a 350ºF oven for 10 minutes. The pop tarts can also be frozen. To reheat, place on a baking sheet in a 350ºF oven for 20 minutes.
7.8.1.2
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Filed Under: Baking, Egg-Free, Gluten Free Recipes, Nut-free, Uncategorized | 114 Comments

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114 Comments

  1. Lori @ RecipeGirl

    August 8, 2011 at 2:34 pm

    Love this. Healthified Pop Tarts! yay!
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  2. Kristen

    August 8, 2011 at 2:41 pm

    Your posts are always so informative (not to mention delicious!)
    to Kristen" aria-label='Reply to this comment to Kristen'>Reply to this comment
    • Deliciously Organic

      August 8, 2011 at 3:46 pm

      Thanks Kristen. :)
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  3. Bev Weidner

    August 8, 2011 at 3:07 pm

    DI.VINE. My heart just stopped! ...but I'm alive.
    to Bev Weidner" aria-label='Reply to this comment to Bev Weidner'>Reply to this comment
  4. Laura G.

    August 8, 2011 at 3:16 pm

    I grind my own wheat for whole wheat flour, and my grinder has a pastry flour setting, which is what I normally keep it set at. I grind hard red wheat berries and my flour is almost identical to the whole wheat pastry flour I've bought in the past, and performs better in baked goods. I always assumed this was because it was fresh and all the nutrients were still intact. My fresh flour does feel "softer" while the off-the-shelf stuff seems drier. Great recipe! Will have to give it a go when my apples are ready for picking. I make an "apple pie on a stick" that is a very similar type of pastry, but I use an oil pie crust instead. Butter has never worked well for me!
    to Laura G." aria-label='Reply to this comment to Laura G.'>Reply to this comment
    • Deliciously Organic

      August 8, 2011 at 3:46 pm

      Very interesting! I agree that fresh flour tastes so much better. I started grinding my grain about 5 years ago and I'd never go back! Your apple pie on a stick sounds fabulous!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Allison [Girl's Guide to Social Media]

    August 8, 2011 at 3:32 pm

    Wowza. I love homemade pop tarts!
    to Allison [Girl's Guide to Social Media]" aria-label='Reply to this comment to Allison [Girl's Guide to Social Media]'>Reply to this comment
  6. Mamabear

    August 8, 2011 at 3:39 pm

    Did I miss you posting homemade Nutella? It is the ONE thing in our diet that I have yet to replace. Help, please!
    to Mamabear" aria-label='Reply to this comment to Mamabear'>Reply to this comment
    • Deliciously Organic

      August 8, 2011 at 3:45 pm

      The recipe is coming very soon. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Stacie

        August 8, 2011 at 4:49 pm

        I'm looking for the same thing - I'll keep my eyes open. thank you.
        to Stacie" aria-label='Reply to this comment to Stacie'>Reply to this comment
      • Deborah Sanderson

        August 9, 2011 at 5:44 am

        Ooh wee - home made Nutella?!?! I'll be scouring waiting for that post when it's available... Being half German and living there my first 5 years and bringing some of our "traditions" back, Nutella (and other chocolate stuff we would put on bread or anything, lol) was on the top. With my switch to not buying items with junk in them, I quit buying Nutella...
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      • Peyton

        August 9, 2011 at 8:23 pm

        I. cannot. wait. :)
        to Peyton" aria-label='Reply to this comment to Peyton'>Reply to this comment
      • Wendy Hoff

        November 20, 2012 at 11:48 am

        Did you ever post the Nutella recipe? I'm not finding it. Thank you!
        to Wendy Hoff" aria-label='Reply to this comment to Wendy Hoff'>Reply to this comment
  7. Nancy@acommunaltable

    August 8, 2011 at 5:24 pm

    Great points about using the different flours!! These pop tarts look so much better than the "traditional" ones. Why people like the original ones I'll never know...
    to Nancy@acommunaltable" aria-label='Reply to this comment to Nancy@acommunaltable'>Reply to this comment
  8. Brooke @ Food Woolf

    August 8, 2011 at 5:28 pm

    Boy do these look good. Seriously. I don't have kids I'd be baking for, but I have the sweet tooth of a child. Does that qualify me?
    to Brooke @ Food Woolf" aria-label='Reply to this comment to Brooke @ Food Woolf'>Reply to this comment
  9. Molly Chester

    August 8, 2011 at 5:28 pm

    These look great!
    to Molly Chester" aria-label='Reply to this comment to Molly Chester'>Reply to this comment
  10. Lucy Lean

    August 8, 2011 at 5:48 pm

    I love these pop tarts - they remind me of one I shared with Yotam Ottolenghi at Joan's on Third recently - flaky pastry with a sweet strawberry filling.
    to Lucy Lean" aria-label='Reply to this comment to Lucy Lean'>Reply to this comment
  11. Renee H.

    August 8, 2011 at 7:01 pm

    These look delicious! And I'm very excited about the homemade nutella. My son has allergies and feeding problems and that's one of the things he'll actually eat. I can't wait! Thanks Carrie!
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  12. Katrina

    August 8, 2011 at 10:59 pm

    These look so yummy! Awesome idea. I need these.
    to Katrina" aria-label='Reply to this comment to Katrina'>Reply to this comment
  13. Amanda

    August 9, 2011 at 4:38 am

    BEautiful! I love the flour 101... I didnt know that the white had less gluten!
    to Amanda" aria-label='Reply to this comment to Amanda'>Reply to this comment
  14. Caroline @ chocolate and carrots

    August 9, 2011 at 4:56 am

    A great flour explanation! Love it! And your pop tarts look incredible! :-)
    to Caroline @ chocolate and carrots" aria-label='Reply to this comment to Caroline @ chocolate and carrots'>Reply to this comment
  15. Tickled Red

    August 9, 2011 at 5:40 am

    Love the healthy pop tarts! I have so many friends who have to eat gluten free so I can't wait to share this with them :) Simply Delicious.
    to Tickled Red" aria-label='Reply to this comment to Tickled Red'>Reply to this comment
  16. Georgia Pellegrini

    August 9, 2011 at 7:24 am

    I've never made homemade pop tarts or mixed flours. For some reason it seems scary to mix flours because I already have mixed results with baked goods. But I love the idea of a different texture so I'm going to give it a whirl. Fab post!
    to Georgia Pellegrini" aria-label='Reply to this comment to Georgia Pellegrini'>Reply to this comment
    • Deliciously Organic

      August 10, 2011 at 7:24 am

      I completely understand. I can't tell you how many bad pancakes, muffins, cakes I've had to throw away while figuring out how to bake things without white flour. I hope to provide good recipes on my site to take the leg-work out for everyone else! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. megan @ whatmegansmaking

    August 9, 2011 at 8:32 am

    what a fun idea! These would be a wonderful breakfast treat :)
    to megan @ whatmegansmaking" aria-label='Reply to this comment to megan @ whatmegansmaking'>Reply to this comment
  18. Aggie

    August 9, 2011 at 11:41 am

    What a great post! I don't know much about flour and always wonder what the difference between them all is. I'm not much of a baker, maybe it's my lack of patience :) But I tell ya, if I could bake, I would be making these pop tarts from scratch. They look amazing!!! My kids would think I'm a rockstar!
    to Aggie" aria-label='Reply to this comment to Aggie'>Reply to this comment
  19. spencer jackson

    August 9, 2011 at 12:29 pm

    wow those gluten free pop tarts look amazing, I will be trying them this weekend. Cheers Spencer
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  20. Debbie

    August 9, 2011 at 12:42 pm

    Love this, thanks.
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  21. DG

    August 9, 2011 at 12:56 pm

    These look great! I have 2 questions: First, can I use something besides gelatin? I ask because I am a vegetarian. Next, I can't for the life of me find gluten-free oat flour--can I use a different gf flour? I'd really like to make these for me and my little girl! Thanks!
    to DG" aria-label='Reply to this comment to DG'>Reply to this comment
    • Deliciously Organic

      August 10, 2011 at 7:19 am

      I chose gelatin to stay away from any gums, but you could try replacing it with xanthan gum. I haven't tested it, but it should work well. You could use sorghum as a replacement for the oat flour (it will have a stronger flavor than the original recipe so you might want to add a tablespoon or two of whole cane sugar). I grind my own oats for flour but Amazon also has oat flour on their "Subscribe and Save" program. I live in a remote area so I buy many of those harder-to-find ingredients this way. http://www.amazon.com/Bobs-Red-Mill-Gluten-22-Ounce/dp/B003LPKETS/ref=sr_1_1?ie=UTF8&qid=1312985643&sr=8-1
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • DG

        August 11, 2011 at 12:02 pm

        Thanks for the information! I will try using xanthan gum as a replacement. When you say you grind your own oats, what kind of oats? I have gluten-free rolled oats and gluten-free steel cut oats. Will either of those work? Otherwise, I'll try the sorghum flour. Thanks again!
        to DG" aria-label='Reply to this comment to DG'>Reply to this comment
  22. Liz

    August 9, 2011 at 1:02 pm

    My gluten free and dairy allergic son started jumping up and down and shouting "awesome, awesome" when he saw these photos! Pop-tops were on the no list before the allergies and celiac, but sometimes made it in the house anyhow..He has missed these, thanks for the recipe.
    to Liz" aria-label='Reply to this comment to Liz'>Reply to this comment
    • Deliciously Organic

      August 10, 2011 at 7:13 am

      You're welcome!!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  23. Marla

    August 9, 2011 at 2:02 pm

    These pop tarts look great. I enjoy mixing flours too :)
    to Marla" aria-label='Reply to this comment to Marla'>Reply to this comment
  24. Karen

    August 9, 2011 at 2:33 pm

    Wohoo! My son has been on a gluten free, reduced sugar diet for a few months. He has cravings for certain things once in a while. Cookies, cakes, poptarts...He is going to love these! I will use reduced sugar preserves or make my own with stevia. Yehaw! Love everything I've made from this site. Awesome! Question - do I have to buy "rice flour"? or is it just ground brown rice? can I grind brown rice in a coffee grinder? Just curious :) I've groud oats in it and it works well but takes time if needing a lot ;o).
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
    • Deliciously Organic

      August 10, 2011 at 7:12 am

      I'm so glad to hear your son can have a treat he's missed! That makes my day. :) Yes, you need to buy rice flour. Brown rice flour is just brown rice ground up, but it needs to be a very fine grind to work and a coffee grinder won't be able to do it. Rice flour is pretty cheap and can be found at your local health food store or at most asian markets.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • AprilFresh31

        November 29, 2011 at 1:30 am

        Can I grind brown rice in my grain mill? I'm new to this but I have a Komo/Tribest Grain Mill and I'm wondering if you are grinding your rice yourself for this recipe. Thanks.
        to AprilFresh31" aria-label='Reply to this comment to AprilFresh31'>Reply to this comment
        • Deliciously Organic

          November 29, 2011 at 9:41 am

          I grind grain in my grain mill and have no problems. I use a Nutrimill. You could also call the manufacturer just to make sure before grinding the rice.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
          • Renee Roush

            May 15, 2013 at 6:36 pm

            What about grinding oats just using a coffee grinder? Would that not be fine enough either?
            to Renee Roush" aria-label='Reply to this comment to Renee Roush'>Reply to this comment
            • Deliciously Organic

              May 16, 2013 at 9:55 am

              Using a coffee grinder should work well. Just make sure to grind them to a fine powder.
              to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  25. Sherilyn @ Wholepromise

    August 9, 2011 at 5:36 pm

    Fantastic - the kids will love these and they will make a great addition to their lunch box.
    to Sherilyn @ Wholepromise" aria-label='Reply to this comment to Sherilyn @ Wholepromise'>Reply to this comment
  26. Valerie

    August 9, 2011 at 8:00 pm

    Can these go in the toaster?
    to Valerie" aria-label='Reply to this comment to Valerie'>Reply to this comment
    • Deliciously Organic

      August 10, 2011 at 7:03 am

      Yes, they are sturdy enough to go in the toaster. (after they've been baked)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  27. Nicole

    August 10, 2011 at 5:51 am

    These sound delicious! So about flour...if a recipe calls for white flour and I want to make a healthier version, do I use the same about of whole wheat or white whole flour?
    to Nicole" aria-label='Reply to this comment to Nicole'>Reply to this comment
    • Deliciously Organic

      August 10, 2011 at 7:10 am

      Unfortunately, it's not so cut-and-dry. If you're making a cake or muffins then replace 1 cup white flour with 1 1/4 cups whole wheat pastry flour. If you're making bread, I'd do 1/2 whole wheat and 1/2 white wheat. As you saw with my pie dough from this recipe I used a bit of rice and arrowroot flour - this was because just whole wheat flour wasn't giving the crust that flakiness I was going for. The most difficult is cookies. Whole wheat pastry flour will make the cookies run all over the pan and whole wheat flour will make them hard as rocks. For cookies I use a combination of flours and my whole wheat chocolate chip cookie recipe can be found in my cookbook. Over the next two months I will be posting lots of basic whole wheat and gluten free recipes. Such as muffins, cake, etc. I think this will help everyone so they can have a basic recipe to use and then variate how they like.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  28. Caroline

    August 10, 2011 at 7:54 am

    Homemade nutella? Recipe please! :)
    to Caroline" aria-label='Reply to this comment to Caroline'>Reply to this comment
  29. Cathy B.

    August 10, 2011 at 1:39 pm

    These look so yummy! I have two questions before I try them. First, is there a difference between arrowroot and arrowroot flour? Second, could you use a grain mill to grind rice into flour? You mentioned in a comment that a coffee grinder wouldn't work, but I grind wheat with my grain mill and I wonder if I could just throw in some rice instead of buying rice flour. Thanks so much for sharing your expertise!
    to Cathy B." aria-label='Reply to this comment to Cathy B.'>Reply to this comment
    • Deliciously Organic

      August 10, 2011 at 3:16 pm

      There is no difference between arrowroot and arrowroot flour. And yes, you can grind rice in your grain mill. I do it all the time to make my rice flour at home.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  30. AmandaonMaui

    August 10, 2011 at 1:49 pm

    Is that white rice flour, brown rice flour, or sweet rice flour?
    to AmandaonMaui" aria-label='Reply to this comment to AmandaonMaui'>Reply to this comment
    • Deliciously Organic

      August 10, 2011 at 3:15 pm

      It's brown rice flour.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • AmandaonMaui

        August 11, 2011 at 1:05 am

        Thank you! Now I can make these. :)
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  31. trina @ best salad recipes

    August 10, 2011 at 8:42 pm

    What a fabulous recipe! ilove tarts, will surely try this recipe. thanks ;-)
    to trina @ best salad recipes" aria-label='Reply to this comment to trina @ best salad recipes'>Reply to this comment
  32. Kristi Rimkus

    August 11, 2011 at 9:51 pm

    I don't bake often, but when I do I love whole wheat pastry flour. I would never have thought of making my own pop tarts. I can't wait to give these a try.
    to Kristi Rimkus" aria-label='Reply to this comment to Kristi Rimkus'>Reply to this comment
  33. Gaby

    August 15, 2011 at 2:44 pm

    omg made these last night!!! PERFECT. Totally obsessing over them and sending a few into work with Thomas so I don't consume them all by myself :)
    to Gaby" aria-label='Reply to this comment to Gaby'>Reply to this comment
    • Deliciously Organic

      August 22, 2011 at 8:01 pm

      Thanks Gaby! I'm so glad you liked them! And the fact that you're "obsessed" over one of my recipes is quite a compliment. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  34. Shaye @ The Elliott Homestead

    August 15, 2011 at 4:54 pm

    These look divine - I can't wait to give 'em a try! Thanks for the recipe!
    to Shaye @ The Elliott Homestead" aria-label='Reply to this comment to Shaye @ The Elliott Homestead'>Reply to this comment
  35. Keri

    August 16, 2011 at 2:58 pm

    Just made these. They are amazing! I even goofed them up because I thought I turned the oven on Bake and 350 degrees but instead I turned it on Broil. Oops! I figured it out 12-13 minutes into cooking because I smelled something burning. The edges were a little burnt but they still tasted incredible. I'm glad though because that was only half of the dough. I will have the oven right when I make the other half.
    to Keri" aria-label='Reply to this comment to Keri'>Reply to this comment
  36. Nicole

    August 17, 2011 at 12:39 pm

    I just ordered some soft white wheat berries so I can grind my own pastry flour. I'm definitely going to try these once they arrive!
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  37. Keri

    August 18, 2011 at 8:42 am

    OK, Now I am wondering if there was something to the Broil and 350 degrees that I accidentally cooked these at the first time. I just cooked the second batch and made sure I had it right this time, Bake and 350 degrees and cooked them for 25 minutes and they weren't as flaky and crispy as the first batch so I turned the oven to Broil and 350 degrees and cooked for another 10 minutes and Voila! perfect texture! Yea!!!
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    • Deliciously Organic

      August 18, 2011 at 9:44 am

      Glad to hear they turned out well! :)
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  38. Angela Bender

    August 18, 2011 at 6:52 pm

    My son is intolerant to dairy as well as gluten, and I was wondering if you think I could use coconut oil in place of the butter. He would love these!
    to Angela Bender" aria-label='Reply to this comment to Angela Bender'>Reply to this comment
    • Deliciously Organic

      August 22, 2011 at 8:02 pm

      Unfortunately I don't know of a substitute for the butter. Coconut oil would melt and wouldn't hold the dough together enough. Sorry!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  39. Deliciously Organic

    August 22, 2011 at 8:00 pm

    I'll write you an email so we can figure out what happened. :)
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  40. Jaime {sophistimom}

    August 23, 2011 at 1:33 pm

    These look so perfect, Carrie. I need to try them.
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  41. Kimberly

    August 23, 2011 at 4:47 pm

    thanks for posting the GF version! I love me some pop-tarts and have missed them since going GF!! :) Cheers!
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  42. Kristen

    September 2, 2011 at 11:43 am

    I just happened to stumble across your website...you are a genius! I am loving all the recipes I am seeing.
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  43. Valerie

    September 19, 2011 at 3:17 pm

    I have a ton of fresh peaches just begging to be made into peach spread for pop-tarts. I noticed, however, that this recipe calls for arrowroot flour, but your galette crust calls for tapioca starch. Is there any difference in the final product or can you use them interchangeably for the crust? I am out of arrowroot but have plenty of tapioca starch and would love to make these soon. Thanks!
    to Valerie" aria-label='Reply to this comment to Valerie'>Reply to this comment
    • Deliciously Organic

      September 20, 2011 at 6:40 am

      I haven't tested it with tapioca starch, but don't see why it wouldn't work. If you try it, please let me know how it turns out!
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  44. VeggieGirl

    September 22, 2011 at 5:25 am

    AWESOME recipe!!! Love the apricot-almond filling.
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  45. Tomi Moore

    October 21, 2011 at 10:56 am

    Hello Carrie, I just wanted to say i am so excited to try these! i haven't eaten a poptart in 5 years. I have never seen arrowroot flour at my local stores. I will be trying tapioca starch, and will happily let you know how they turn out. We just bought a grain mill and I found your website while looking for recipes that are written for fresh ground flours. What I found was homemade creamer(!), pop tarts(!) and hamburger buns. I also wanted to thank you for being so willing and glad to help others in this way, even to email someone personally, just to help them! Last I want to thank you in advance for making a recipe for nutella. My family will benefit from your work and heart. We aren't eating organic, but we have planted a garden, and Lord willing, will work towards better foods. thank you Carrie, Tomi Moore
    to Tomi Moore" aria-label='Reply to this comment to Tomi Moore'>Reply to this comment
    • Deliciously Organic

      October 21, 2011 at 11:56 am

      Thank you for your kind words. I'm so glad you found my recipes and I hope they will be a blessing to your family. Nutella is coming soon. :)
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  46. Kimberly

    November 9, 2011 at 12:47 pm

    I have had these bookmarked since you posted them but can't find arrowroot flour. I'm glad I read the comments though. I will be trying them with tapioca starch. That I have. :)
    to Kimberly" aria-label='Reply to this comment to Kimberly'>Reply to this comment
  47. Tanya

    February 29, 2012 at 11:46 am

    I just made for my son GF. He loved them. Something great to do together on a snow day
    to Tanya" aria-label='Reply to this comment to Tanya'>Reply to this comment
  48. Crysty-Garden of gluten free

    March 1, 2012 at 8:34 am

    WOW! Saw this pin on pinterest and HAD to check it out! Thanks for the gluten free version of this recipe, can't wait to try it! Brilliant!
    to Crysty-Garden of gluten free" aria-label='Reply to this comment to Crysty-Garden of gluten free'>Reply to this comment
  49. Amy J-The Quirky Gluten Free Runner

    April 26, 2012 at 8:15 am

    Love your GF option! Thanks. I will be trying this out this summer, I believe.
    to Amy J-The Quirky Gluten Free Runner" aria-label='Reply to this comment to Amy J-The Quirky Gluten Free Runner'>Reply to this comment
  50. Bonnie

    April 26, 2012 at 8:20 am

    I am so excited to try to make these! My son is 4 and he has never been able to have a pop tart since he was diagnosed at the age of 1. His friends at school eat them sometimes and he has asked me numerious times if he could just try one. It breaks my heart to constantly tell him no and tell him there is gluten in it. He is going to be so happy!! Thank you!!!
    to Bonnie" aria-label='Reply to this comment to Bonnie'>Reply to this comment
    • Deliciously Organic

      April 26, 2012 at 8:55 am

      You're welcome! I'm so glad your little boy will be able to enjoy a pop tart! :)
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  51. Sara

    April 26, 2012 at 8:28 am

    Looks great. Any calorie count on the gluten free?
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  52. Sara

    April 26, 2012 at 7:41 pm

    Can I use a general purpose GF flour mix instead of the first 4 ingredients?
    to Sara" aria-label='Reply to this comment to Sara'>Reply to this comment
    • Deliciously Organic

      April 27, 2012 at 6:47 am

      The flavor and texture won't turn out the same, so I advise to stick with the recipe. If you do try it with a full GF mix, let me know how it turns out!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  53. Jen

    April 30, 2012 at 11:19 am

    Hi, I love the sound of this recipe! I'm also super excited to try your homemade coffee creamer! I really want to bake these poptarts and send them to my boyfriend in the mail. Any ideas of how to keep them fresh for that? I'd love some advice. Thanks!
    to Jen" aria-label='Reply to this comment to Jen'>Reply to this comment
    • Deliciously Organic

      May 1, 2012 at 9:53 am

      Since they are pastries, they might crumble from being transported. I would wrap them each in parchment paper and plastic wrap and then pack the box tightly. I'm bet he will love them crumbly or not! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  54. Jen

    April 30, 2012 at 10:45 pm

    Also, I don't have a food processor. Could I use a blender or something else?
    to Jen" aria-label='Reply to this comment to Jen'>Reply to this comment
    • Deliciously Organic

      May 1, 2012 at 10:15 am

      To turn out the way I intended it's really best to use a food processor, but you could try making it with a pastry cutter. http://www.williams-sonoma.com/products/stainless-steel-pastry-blender/ If you try this, I would make sure not to cut into the pastry too much. You want pea-size pieces of butter throughout to ensure a flaky crust.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  55. JoyAnn

    May 3, 2012 at 11:52 am

    I was wondering if the tapioca starch worked for this recipe... I don't see any updates on whether it worked or for any of the substitutions that people may have tried.
    to JoyAnn" aria-label='Reply to this comment to JoyAnn'>Reply to this comment
  56. Deliciously Organic

    May 3, 2012 at 5:00 pm

    There is an unprocessed whole wheat flour called "white wheat flour" that is from hard white wheat. It is an unprocessed flour that has recently gained popularity. Bob's Red Mill carries it, among other companies. It is a whole grain flour stone ground from the entire wheat berry, it contains all the nutrients from the bran, germ and fiber of the endosperm. Here is a link explaining the exact flour I wrote about in this post: http://www.vitacost.com/bobs-red-mill-organic-hard-white-wheat-flour?csrc=GPF-PA-039978008527&ci_sku=039978008527&ci_gpa=pla&ci_kw=%7Bkeyword%7D#productDetails
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  57. Amanda

    May 3, 2012 at 6:02 pm

    Can you recommend an affordable but effective flour grinder? Grinding your own flour sounds fab but I have no idea where to start.
    to Amanda" aria-label='Reply to this comment to Amanda'>Reply to this comment
    • Deliciously Organic

      May 3, 2012 at 6:14 pm

      I've been using a Nutrimill grain mill for almost 6 years now and it's still going strong. Here's a link: http://www.amazon.com/LEquipe-760200-LEQUIP-Nutrimill-Grain/dp/B001UI37N8/ref=sr_1_1?ie=UTF8&qid=1336093851&sr=8-1 You might be able to find a used one on Ebay if you want to save a little money. It's about as much as a Kitchen Aid mixer, but I can assure you that buying grain in bulk is much cheaper than buying it already ground into flour, so you'll eventually make up the difference. Hope that helps!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  58. Amanda

    May 3, 2012 at 6:09 pm

    Hello Carrie, Can you recommend a flour grinder? I would love to start grinding my own flour? Do you buy your wheat berries from azure? Thanks
    to Amanda" aria-label='Reply to this comment to Amanda'>Reply to this comment
  59. Donna

    May 19, 2012 at 10:22 pm

    First, I want to say thank you for all the work you put into this site. It was exciting to see that good, wholesome gluten free recipes are available, as well as some great treats like these pop-tarts! I think about 75% of my wheat intake has come from Pop-tarts over the past few years - it's the one addiction I couldn't give up yet! LOL I'm just beginning down the path to a gluten-free, organic and gmo-free diet. It's a little daunting at times, but your site does give me hope! I also want to applaud your tact & ability to take the higher road. I hope someday I might be able to accomplish that more often. When I read the comment from the woman attacking your intelligence over a type of wheat my heart broke. A few years ago, that could have been me. In that little exchange I saw who I once was like, and the type of reaction I would like to someday accomplish! (I know privately, your reaction may have been different, that's ok, publicly you represented yourself with grace and dignity! Thank You!
    to Donna" aria-label='Reply to this comment to Donna'>Reply to this comment
    • Deliciously Organic

      May 20, 2012 at 3:26 pm

      Thank you for your kind words. You made my day!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  60. Indy

    February 25, 2013 at 6:09 am

    Wow, Catt. That was very rude.
    to Indy" aria-label='Reply to this comment to Indy'>Reply to this comment
  61. Allison @ Dream a Little Bigger

    March 27, 2013 at 6:27 pm

    Thanks so much for the gluten free version of this recipe. The things I miss most tend to be "junk foods" and Pop Tarts were one of my main junk vices! I look forward to making these and knowing that A. I won't get sick and B. they're much healthier than the store bought tarts. Thanks again for your efforts!
    to Allison @ Dream a Little Bigger" aria-label='Reply to this comment to Allison @ Dream a Little Bigger'>Reply to this comment
  62. Renee Roush

    August 1, 2013 at 5:11 pm

    I made two of your recipes in one night! Started with the Waldorf Salad- premade it for dinner- and then my son and I made these pop tarts. They are both FABULOUS! My mom is visiting and has already planned to make the salad twice in the next two weeks. The pop tarts are awesome, too! I might add a touch of sugar to the pastry next time (I know white sugar is a no no, but it's still about 6000 times better than purchasing an actual pop tart!) and also might use salted butter. This is actually the first pastry I've ever made... I find it SO intimidating! But it worked! Thank you so much. My evening has just been terrifically tasty.
    to Renee Roush" aria-label='Reply to this comment to Renee Roush'>Reply to this comment
    • Deliciously Organic

      August 2, 2013 at 4:00 am

      Ahhh!! Thank you! I really appreciate your feedback. And, I'm so glad I can help your family eat healthy, delicious foods! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  63. Leslie A.

    February 9, 2014 at 11:32 am

    How would you adapt this recipe for grain-free flour? Would you use coconut and almond flour? If so what portions?
    to Leslie A." aria-label='Reply to this comment to Leslie A.'>Reply to this comment
  64. Laura Demetruk

    December 3, 2014 at 7:07 pm

    Is there a grain free option for these? What would i substitute and how much? I love ur new book! Thanks!
    to Laura Demetruk" aria-label='Reply to this comment to Laura Demetruk'>Reply to this comment
    • Deliciously Organic

      December 4, 2014 at 6:01 am

      Use the dairy-free slice and bake cookie dough recipe in the cookbook. It works like a dream for pop tarts! :)
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Trackbacks

  1. oh Britney, eject-o cox, & other tidbits | HeroineAddict.me says:
    August 10, 2011 at 9:45 am
    [...] For. The. Win. I don’t even need to actually make this recipe, I’m just happy to know the option [...]
    to oh Britney, eject-o cox, & other tidbits | HeroineAddict.me" aria-label='Reply to this comment to oh Britney, eject-o cox, & other tidbits | HeroineAddict.me'>Reply to this comment
  2. August 2011 Clicks | says:
    August 29, 2011 at 4:02 am
    [...] you like and make pretty decorations along the side. I’m all about making my food look pretty. Deliciously Organic did a great post on homemade pop tarts this month. She gives you two options – whole wheat or [...]
    to August 2011 Clicks |" aria-label='Reply to this comment to August 2011 Clicks |'>Reply to this comment
  3. Pumpkin Pie says:
    September 15, 2011 at 4:45 pm
    [...] My husband loves to eat hard sauce with his pumpkin pie. Unfortunately, due to the extreme processing of the ingredients it would be down-right shameful to post the recipe (it’s a mixture of powdered sugar and amaretto) but I will at least admit that it is eaten in our house on Thanksgiving. It’s fun to have him in the kitchen stirring and tasting for about an hour until it’s just the way he likes it. He puts the bowl in the fridge and then comes in the kitchen every 30 minutes or so to eat another spoonful. I, on the other hand, prefer to eat my pie with a large dollop of whipped cream…and I can post those ingredients.  Print This Recipe Pumpkin Pie Keep in mind that the pie crust recipe makes 2 9-inch crusts. Serves 81 unbaked pie shell (click here for pie crust recipe) [...]
    to Pumpkin Pie" aria-label='Reply to this comment to Pumpkin Pie'>Reply to this comment
  4. 15 Best Gluten-Free Sweet Treats, Cupcakes, Cookies, and Desserts | The Aimless Curator says:
    October 24, 2011 at 12:13 pm
    [...] Homemade Pop Tarts – Whole Wheat or Gluten-Free deliciouslyorganic.net [...]
    to 15 Best Gluten-Free Sweet Treats, Cupcakes, Cookies, and Desserts | The Aimless Curator" aria-label='Reply to this comment to 15 Best Gluten-Free Sweet Treats, Cupcakes, Cookies, and Desserts | The Aimless Curator'>Reply to this comment
  5. Pecan Pie Recipe says:
    November 10, 2011 at 12:46 pm
    [...] Click here for the Gluten Free Pie Crust Recipe. (After your dough has chilled, proceed with instructions below.) Click here for the Whole Wheat Pie Crust Recipe. (After your dough has chilled, proceed with instructions below.) [...]
    to Pecan Pie Recipe" aria-label='Reply to this comment to Pecan Pie Recipe'>Reply to this comment
  6. Jackie A. Chapman says:
    March 6, 2012 at 3:12 pm
    @KatjaVonZ There's a recipe for that, too. On the same website. http://t.co/zXDPMygh
    to Jackie A. Chapman" aria-label='Reply to this comment to Jackie A. Chapman'>Reply to this comment
  7. RaisingZak says:
    April 26, 2012 at 3:20 pm
    Cool GF recipe for Pop-tarts. Check it out. http://t.co/ir7uoyEZ
    to RaisingZak" aria-label='Reply to this comment to RaisingZak'>Reply to this comment
  8. Epi-Essentials says:
    April 26, 2012 at 3:20 pm
    "Pop-Tarts" made healthy, #foodallergy safe. A childhood favorite for us! http://t.co/By4IiIEj
    to Epi-Essentials" aria-label='Reply to this comment to Epi-Essentials'>Reply to this comment
  9. Jenny Sprague says:
    April 26, 2012 at 3:21 pm
    "Pop-Tarts" made healthy, #foodallergy safe. A childhood favorite for us! http://t.co/By4IiIEj
    to Jenny Sprague" aria-label='Reply to this comment to Jenny Sprague'>Reply to this comment
  10. Signal Medical says:
    April 26, 2012 at 3:39 pm
    Pop Tarts – Gluten Free or Whole Wheat Recipe http://t.co/ZaFNV9rn
    to Signal Medical" aria-label='Reply to this comment to Signal Medical'>Reply to this comment
  11. Elle Brassell says:
    April 26, 2012 at 6:16 pm
    One of the things my GF kids miss....maybe I do too! Gotta try the GF version of these! They look yummy! ; ) http://t.co/Fv22gF4u
    to Elle Brassell" aria-label='Reply to this comment to Elle Brassell'>Reply to this comment
  12. Amanda Newman says:
    April 26, 2012 at 9:03 pm
    Dude...I can make gluten-free poptarts. http://t.co/TwWEDWyL I'm going to be all over that when I move!
    to Amanda Newman" aria-label='Reply to this comment to Amanda Newman'>Reply to this comment
  13. Fitness Driven says:
    April 27, 2012 at 5:03 pm
    Our own Abby is ridiculously excited about gluten-free pop tarts! What's your fave gluten-free recipe? http://t.co/36gDqVRq
    to Fitness Driven" aria-label='Reply to this comment to Fitness Driven'>Reply to this comment
  14. Sonia Harris says:
    May 2, 2012 at 11:54 pm
    @on3nightstan You could try making them yourself. I know it isn't the same, but it might scratch that itch. http://t.co/CVHkWdk3
    to Sonia Harris" aria-label='Reply to this comment to Sonia Harris'>Reply to this comment
  15. Colleen Bryant says:
    May 4, 2012 at 4:09 pm
    Gluten-Free Pop Tarts? Yes, it is possible check this website out for a free recippe:... http://t.co/i3bp5kxf
    to Colleen Bryant" aria-label='Reply to this comment to Colleen Bryant'>Reply to this comment
  16. Healthy Back to School Lunch Ideas and No Bake Chocolate Oatmeal Cookies says:
    March 28, 2014 at 12:53 pm
    […] Crispy Pecans Pop Tarts – I make large batches and freeze them. Then I reheat one in the oven and place it in […]
    to Healthy Back to School Lunch Ideas and No Bake Chocolate Oatmeal Cookies" aria-label='Reply to this comment to Healthy Back to School Lunch Ideas and No Bake Chocolate Oatmeal Cookies'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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