If you grew up eating toaster pastries for breakfast, you know how much fun they were. That flaky crust, the sweet fruity filling, and that layer of icing on top with sprinkles – honestly, what’s not to love?
The problem is, most store-bought versions are full of gluten and a long list of ingredients you can barely pronounce. So I decided to make my own gluten free strawberry toaster pastries at home, and they turned out incredible.
These are made with a simple gluten free flaky pie crust and filled with strawberry jam. They’re easy to put together and taste way better than anything from a box.
Once they’re baked and cooled, you top them with a quick vanilla glaze and some rainbow sprinkles. It’s the finishing touch that makes them look and taste just like the real thing.
Whether you eat gluten free by choice or because you need to, these little pastries are a real treat. They work great for breakfast, snack time, or honestly just whenever you feel like having one.
Why You’ll Love This Recipe
A Nostalgic Breakfast You Can Actually Eat – If you’ve been missing toaster pastries since going gluten free, this recipe brings back that childhood favorite so you never have to feel left out at breakfast again.
Only a Few Simple Ingredients – The filling is just strawberry jam and cornstarch, and the glaze is made from powdered sugar, milk, and vanilla. You probably already have most of this stuff in your kitchen right now.
Way Better Than Store-Bought – Most gluten free toaster pastries from the store are dry, crumbly, and expensive. These homemade ones have a flaky crust and a generous jammy filling that blows any boxed version out of the water.
Ingredients
For the Pastry & Filling
- 1 batch Gluten Free Flaky Pie Crust
- 1/2 cup Strawberry Jam
- 1 tbsp Cornstarch
For the Glaze
- 1 cup Powdered Sugar
- 2 tbsp Milk
- 1/2 tsp Vanilla Extract
- 1 tbsp Rainbow Sprinkles
How to Make
Step 1
Preheat your oven to 400 degrees fahrenheit and line a baking sheet with parchment paper.
Step 2
Roll out the gluten free flaky pie crust dough between two pieces of parchment paper into a large rectangle about 1/8 inch thick. Cut the dough into 8 equal-sized rectangles.
Step 3
In a small bowl, stir together the strawberry jam and cornstarch to thicken the filling.
Step 4
Spoon 1 tablespoon of the jam mixture into the center of 4 rectangles. Place the remaining 4 rectangles on top and use a fork to crimp and tightly seal the edges.
Step 5
Place the pastries on the baking sheet and poke a few small holes in the top of each to vent steam. Bake for 15 to 18 minutes until golden.
Step 6
While they cool, whisk the powdered sugar, milk, and vanilla extract until smooth. Spread over the cooled pastries and top with rainbow sprinkles.
Helpful Tips
Keep the Dough Cold
Gluten free pie crust dough gets soft and sticky fast, especially if your kitchen is warm. If the dough starts feeling too soft while you’re working with it, slide it onto a baking sheet and pop it in the fridge for 10 to 15 minutes.
Cold dough is so much easier to cut into clean rectangles and move around without tearing. It also bakes up flakier because the butter stays in solid little pieces instead of melting into the dough before it hits the oven.
You can even cut your rectangles and then chill them again before filling and assembling. That extra step makes a real difference with gluten free dough.
Roll Between Parchment Paper
The recipe says to roll the dough between two sheets of parchment paper, and this is not optional. Gluten free dough is way more fragile than regular dough, and it will stick to your counter and your rolling pin no matter how much flour you use.
Parchment keeps everything clean and lets you peel the dough off easily without ripping it. If the top sheet wrinkles into the dough while rolling, just peel it off, lay it flat again, and keep going.
Get the Thickness Right
You want the dough about 1/8 inch thick. That’s thin enough to give you a crispy pastry that’s not too doughy, but thick enough that it won’t tear when you pick it up or fold it over the filling.
If you roll it too thick, the pastries will be dense and bready in the middle instead of flaky. If you go too thin, they’ll crack and the filling will leak out during baking.
A good way to check is to look at the edge of the dough from the side. It should be roughly the thickness of two stacked coins.
You Might Also Like
- Gluten Free Blueberry Crumble Bars
- Gluten Free Cherry Pie Bars
- Gluten Free Strawberry Cheesecake Bars
- Gluten Free Strawberry Crunch Cake
- Gluten Free Strawberry Shortcake Jars
Frequently Asked Questions
Can I use a different jam instead of strawberry?
Absolutely! You can swap the strawberry jam for any thick jam or preserve you like, such as raspberry, blueberry, or even mixed berry. Just make sure the jam you pick is nice and thick so it doesn’t leak out during baking.
The cornstarch mixed into the filling helps thicken things up, but starting with a jam that isn’t too runny will give you the best results.
Gluten Free Strawberry Toaster Pastries
Equipment
- Rolling Pin
Ingredients
For the Pastry & Filling
- 1 batch Gluten Free Flaky Pie Crust
- 1/2 cup Strawberry Jam
- 1 tbsp Cornstarch
For the Glaze
- 1 cup Powdered Sugar
- 2 tbsp Milk
- 1/2 tsp Vanilla Extract
- 1 tbsp Rainbow Sprinkles
Instructions
- Preheat your oven to 400 degrees fahrenheit and line a baking sheet with parchment paper.
- Roll out the gluten free flaky pie crust dough between two pieces of parchment paper into a large rectangle about 1/8 inch thick. Cut the dough into 8 equal-sized rectangles.
- In a small bowl, stir together the strawberry jam and cornstarch to thicken the filling.
- Spoon 1 tablespoon of the jam mixture into the center of 4 rectangles. Place the remaining 4 rectangles on top and use a fork to crimp and tightly seal the edges.
- Place the pastries on the baking sheet and poke a few small holes in the top of each to vent steam. Bake for 15 to 18 minutes until golden.
- While they cool, whisk the powdered sugar, milk, and vanilla extract until smooth. Spread over the cooled pastries and top with rainbow sprinkles.