Gluten-Free S’mores

My niece Lexi’s children, Sia and George, visit my house often in the summer because they love to swim! I alway enjoy hosting tons of summer activities at my home.  The one thing that can be slightly difficult is that both of the kids are gluten-free. My home is no stranger to gluten-free options. However, I don’t always have gluten-free snacks on hand, especially snacks that the kids will enjoy. Today I made homemade gluten-free graham crackers to make s’mores! This is the perfect summer treat and activity and it won’t upset their little stomachs.

Graham crackers happen to be one of my personal favorite snacks. They are light and crunchy, and have a real honey flavor that pairs perfectly with chocolate! It’s also great to pair graham crackers with a healthier option, almond butter (and you can sub the chocolate for slices of banana.

S’mores are the quintessential holiday weekend dessert. I decided to mix it up by using various flavors of Smash Mallows. Smash Mallows are very low calorie and the kids love them! I used the Meyer Lemon Poppy Seed, Strawberries and Creme, and Coconut Pineapple. They’re also gluten-free. You can get fancy with the chocolate but honestly, there is nothing quite like the melt of the Hershey’s Bar to create the perfect s’mores!

Gluten Free Smores

Print Recipe
Serves: 12 crackers Cooking Time: 15 mins

Ingredients

  • 1 1/2 Cups brown rice flour
  • 1/2 Cup of cornstarch
  • 1/3 Cup of dark brown sugar
  • 1 Teaspoon of baking powder
  • 1/2 Teaspoon of salt
  • 5 Tablespoons of butter (chilled butter)
  • 6 Tablespoons of milk
  • 3 Tablespoons of honey

Instructions

1

Preheat over to 350

2

In a food processor add the brown rice flour, cornstarch, brown sugar, baking powder, and salt using the pulse dial pulse

3

Add the butter and pulse the mixture until butter is broken down to small pieces

4

Add Milk and honey until smooth

5

Removed dough and place on parchment paper sprinkled with rice flour

6

Roll the dough with a rolling pin

7

Score each piece with a pizza cutter, and have fun with poking the holes in each cracker

8

Chill in refrigerator for 10 mins

9

Cook for 15 mins and rotate pan

10

Cool and eat

11

Put marshmallows on sticks and put them over a fire and place in-between each cracker with a piece of Hershey's chocolate

Notes

Making sure the butter is chilled and don't forget to chill the dough it really makes a difference on the finish product

 

 

 

 

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