First, make the dough. Add the gluten free flour, sea salt, and cubed butter to a food processor. Pulse until the mixture is crumbly.

Then, add in the water. Pulse until the dough holds together.

Form the dough into two flat disks. Wrap with cling wrap. Refrigerate for 1 hour.

After 1 hour, roll out the first disk on a lightly floured surface to ¼ inch thickness. Roll out to a 4 inch by 6 inch rectangle.

Use a pizza cutter or sharp knife to cut into three rectangles, each 4 inches by 2 inches. Carefully transfer to a lined baking pan. Roll the excess dough back into another rectangle and cut out two more rectangles.

Repeat this process with the other flat disk. You should have 16 rectangles on the lined pan by the end.

Add the filling to half of the rectangles. Allow at least ½ inch of space around the edges of the dough clean. Otherwise, the jelly will ooze out.

Then, very carefully place the other half of the rectangles on top.

Use a fork to crimp the edges. Gently pierce the top of each pop tart with a fork 3 to 4 times.

Brush the edges with an egg wash or more milk.

Then, bake for 27 to 30 minutes at 375 degrees Fahrenheit.

Finally, remove from the oven. When they are completely cool, make the glaze.

In a small bowl, combine the powdered sugar and milk. Stir until creamy.

Once the pop tarts are cool, add the glaze. Top with sprinkles if desired.