copyright gluten free vancouver
I recently saw a very inciting photo of homemade s'mores on the blog cooking with my kid, and decided to see how I could make it gluten free! the two primary ingredient obstacles are graham cracker crumbs, and marshmallow fluff. I had actually never heard of marshmallow fluff so I had to google it. apparently it is something you can buy, but I had no idea if it was gluten free, and honestly I wasn't even sure I could find this type of product in a store in Vancouver as I was reading an American blog.
I searched online for recipes and when I found one I was happy to discover that the ingredients in the marshmallow fluff are gluten free already! as for the graham crackers, most websites suggested substituting them with crushed gluten free cookies, like shortbread, or even almonds. so, I went to the store intending to buy Pamela's shortbread cookies, but while I was cruising the cookie aisle, I found Kinnikinnick's gluten free graham crackers, which they call S'moreables. they are gluten free obviously, but also nut and dairy free.
for those with egg or dairy sensitivities, the ingredients in the smore's and marshmallow fluff recipes include eggs and butter. however, these can easily be substituted with an egg replacer like Ener-G's egg replacer which is gluten free. instead of butter try Earth Balance's non-dairy butter spread. I like the 'red' container as it is also soy free. I have used both butter and Earth Balance spread for this recipe, and found real butter worked much better, and resulted in a tastier s'more. the marshmallow fluff requires corn syrup, but brown rice syrup works too, Lundberg makes one.
the gluten free s'mores taste just as amazing as they look, and each time I've made them, the whole batch is gone within hours!
let’s make it gluten free!
s’mores ingredients:
- 1/2 cup of butter at room temperature, I like Avalon’s organic butter because it contains no color, try Earth Balance for an non dairy alternative
- ¼ cup brown sugar
- ½ cup sugar, I like Roger’s organic sugar
- 2 large baking chocolate bars, I used Camino’s semi sweet baking chocolate, it comes with two bars but I only used one because they are very thick
- 1 large egg, or use Ener-G egg replacer
- 1 ½ cups marshmallow fluff (see recipe below)
- 1 tsp vanilla, I use Simply Organic’s vanilla extract
- 1 1/3 cups all purpose gluten free flour, I used Bob’s Red Mill
- ¾ cup graham crackers processed fine. I used Kinnikinnick’s gluten free S’moreables graham style crackers, half a box makes approx. ¾ cup. a food processor works great for this, or a simple rolling pin will do.
- 1 tsp baking powder
- ¼ tsp salt
s’mores instructions:
- preheat the oven to 350 degrees
- grease an 8-inch square baking pan
- using an electric mixer, cream together the butter and sugars until light and fluffy
- beat in egg and vanilla
- set aside
- in another bowl whisk together flour, graham cracker crumbs, baking powder, salt
- slowly add flour mixture to the creamed butter mixture until combined
- divide the dough in half and press half of the dough into an even layer on the bottom of the prepared pan
- spread the marshmallow fluff over the dough
- break the chocolate bar into squares and place evenly on top of the marshmallow
- place the remaining dough in a single layer on top of the fluff , this can be tricky as the dough is kind of sticky, and so is the marshmallow! (one of the original blog post commenters suggested rolling it out on wax paper first the flipping it over and placing on top of the chocolate, a fabulous idea!)
- bake for 30 to 25 minutes, until lightly browned.
- cool completely before cutting into squares, makes 16
marshmallow fluff ingredients:
- 3 egg whites, room temperature (I never knew how important this was, cold eggs will not fluff!) use Ener-G egg replacer for an egg free version
- 2 cups of light corn syrup, or Lundberg’s brown rice syrup
- ½ tsp salt
- 2 cups confectioner’s sugar, sifted, I like Wholesome Sweeteners fair trade certified organic powdered sugar
- 1 tablespoon pure vanilla extract, I like Simply Organic’s vanilla extract
marshmallow fluff instructions:
- in a large bowl of an electric mixer, or a regular bowl if you are using a hand mixer, add egg whites, corn syrup, and salt
- mix for approximately five minutes on high, or until the mixture is thick and the volume has almost doubled, it will look like fluff!
- on low speed add the powdered sugar and mix until well blended
- add the vanilla extract and mix until well blended
note:
you only need to make half of this recipe to complete the s’mores recipe above. if you make the whole amount, you can keep the extra in an air tight container in the fridge for up to two weeks.
you will love these s'mores, and they won't taste gluten free! warning, they are very addictive, and very sweet! happy baking, Andrea.
kinnikinnick smoreables | camino semi sweet baking chocolate | ener-g egg replacer | earth balance dairy free spread
kinnikinnick smoreables | camino semi sweet baking chocolate | ener-g egg replacer | earth balance dairy free spread
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