Let’s be real, my job can be super stressful at times. I catch myself thinking that if I didn’t have to do such-and-such, things would be a whole lot easier but as I started to follow that rationale, I found that I do a lot of that outside of work and in my own personal life. “I’d be a lot happier if I didn’t have to deal with…”, “I’d have a lot more money if it weren’t for….” And then the ephiphany hit me one day as I stared down a pile of new inventory that sat there for hours, waiting to be put out onto the retail floor because I couldn’t get to it as quickly as I wanted to. The anger built inside of me the more I realized I was farther away from getting that task done than I wanted…

Homemade Gluten-Free PopTarts - Fork & Beans

The issue isn’t about certain responsibilities slowing me down, the real issue is my need to control things to the point of making sure events (people, etc) occur how I want them to. When do I learn that it’s impossible? Life usually doesn’t happen the way I want it to and yet I still think I can control my outcomes. I am learning, however, that anytime I see that pile of inventory (or insert event or person that might frustrate me because they are not on my schedule) to stop, breathe, and remind myself that this is the best that I can do in the moment.

Homemade Gluten-Free PopTarts - Fork & Beans

Homemade {Easter} PopTarts Recipe

An improved version from my old one

Gluten, egg, and dairy-free

Makes 6 6″ x 3″ PopTarts


  • 1 1/2 c. Cara’s gluten-free flour blend
  • 1 tsp xanthan gum
  • 1 Tb sugar
  • 1/2 tsp salt
  • 4 Tb vegan butter, chilled and cubed
  • 4 Tb shortening
  • 1-5 Tb ice cold water (see directions for clarification)

For the filling:

  • 6 Tb jam of choice
  • 1 Tb cornstarch
  1. Whisk flour, xanthan, sugar, and salt together.
  2. Add vegan butter and shortening and blend into flour mixture until dough forms into small lumps.
  3. Add a tablespoon of chilled water at a time (you may only need 5 Tbs total) until dough is cohesive but not too sticky. Divide and roll into 4 balls.
  4. Chill in the fridge for at least 30 minutes.
  5. Preheat oven to 350 degrees.
  6. For the filling, combine both ingredients in a small bowl. That is it!
  7. For a picture guide for the next steps, see this reference. Take one ball of dough out of the fridge and in between 2 sheets of parchment paper, roll until flat and 1/4″.
  8. Using a pie cutter, gently cut out 2 rectangles and place on a parchment-lined baking sheet with a metal spatula.
  9. Place 1 Tb of jam mixture on top of both dough rectangles, leaving 1/2″ border along the edges.
  10. Repeat with the next ball of dough. This time, place ontop of the jam-filled recatngles already on the baking sheet.
  11. Gently take your finger and press down along the edges of the poptart. Follow that with a fork and make indentations to ensure that it is closed and no jam can escape. Poke the tops with the fork.
  12. Repeat until done with all the dough.
  13. Bake 20-22 minutes or until lightly browned.
  14. Allow to cool and then coat with icing (recipe follows below).

Icing Recipe

  • 1 1/2 c. powdered sugar
  • 1/4 c. melted coconut oil
  • 2 Tbs hot water
  • 1/2 tsp vanilla extract
  • food coloring
  • sprinkles
  1. Combine sugar into melted oil.
  2. Add vanilla, food coloring, and water until thick but thin enough to stir with ease.
  3. Add more water if too thick or more powdered sugar if too thin.
  4. Top with sprinkle immediately.