Gluten-Free Graham Crackers and Chocolate for S’Mores

Written by Kenneth LeeAugust 12, 2020

Table of Contents:

How to Make S’Mores Cookie Bars (vegan and gluten free) Dolled Up Desserts

Let’s be honest, the best thing about campfires is the S’MORES! Is there really any other reason to have one other than to roast marshmallows, layer them with chocolate and graham crackers? I DON’T THINK SO!
So in spirit of s’mores and the start of summer, we are baking s’mores cookie bars from our premium blondie mix. Any cookie base will do, but the blondie makes are soft, rich and tasty graham cracker replacement! This recipe is dead easy, and so tasty that there really is no excuse as to why you aren’t making them right now..
Full recipe will be on the blog soon:
https://dolledupdesserts.com/blog/.
INGREDIENTS.
One Dolled Up Desserts Premium Blondie Mix (buy it and have it shipped to your doorstep https://dolledupdesserts.com/the-monroe-blondie/).
3/4 cup coconut oil.
1/3 cup maple syrup.
2 tsp cinnamon.
liberal amounts of vegan marshmallows and non-dairy chocolate chips.
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Gluten-Free Graham Crackers and Chocolate for S'Mores

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Homemade S’mores (How to make Graham Crackers & Marshmallows) Gemma’s Bigger Bolder Baking Ep. 16

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Hi Bold Bakers! This week, I show you how to make S’mores from scratch including homemade Graham Crackers and Marshmallows! Then we assemble them into the ultimate gooey S’more treat..
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FULL RECIPE BELOW.
Gemma’s Homemade S’mores.
INGREDIENTS.
For the Graham Crackers:
2 Cup (10 1/2 oz/300g) Whole wheat flour.
1 Cup (6oz/ 170g) light brown sugar.
1 tsp baking soda.
3/4 tsp salt.
7 Tbsp (3 1/2 oz) butter, cut into pieces.
1/3 Cup (85g/ 3 oz) honey.
3 Tbsp whole milk.
2 Tbsp vanilla extract.
1 tsp of cinnamon.
For the Marshmallows:
3 packages (6 tsp) unflavored powdered gelatin.
1 cup (8oz/ 225g) warm water, divided.
1 ½ cup (12 oz) granulated sugar, approximately.
1 cup (8 oz) light corn syrup.
1/4 teaspoon kosher salt.
1 teaspoon vanilla extract.
1/4 cup (35g/ 1 1/4oz) confectioners’ sugar.
1/4 cup (35g/ 1 1/4oz) cornstarch.
Good quality Chocolate (Ghirardelli).
METHOD:
For the Graham crackers.
1. Mix all the dry ingredients in the food processor..
2. Add the butter to the dry ingredients and pulse in food processor (you can do this by hand also) until the mixture looks like coarse breadcrumbs..
3. In a separate jug, whisk the milk, honey and vanilla..
Add the milk mixture to the flour mixture until a dough forms, about 30 seconds. The dough will be sticky. Knead it together lightly on a floured surface.
4. Wrap in plastic and chill for at least 30 minutes, or overnight..
5. On a lightly floured surface, roll out the dough to a little more ¼ cm, not too thin. Cut out the dough into square. You may experiment with the thickness of the dough to suit you..
6. Bake the dough for roughly 10-12 minutes @ 350OF.
7. I like to bake them for 10 minutes so they are still soft and not crunchy..
For the Marshmallows:
1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by..
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium heat until the sugar has dissolved. Do not let it boil at this stage..
3. Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, roughly 8 to 10 minutes, maybe more..
4. Once the mixture reaches this temperature, immediately remove from the heat..
5. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm when you touch the bottom of the bowl, approximately 12 to 14 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows..
6. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly grease a 7 by 11-inch metal baking pan with flavorless oil. Sift the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use..
7. Grease a spatula, and even your hands, believe me this is sticky stuff..
8. When the marshmallow are ready, work QUICKLY and scrape the mixture into the prepared pan, using your spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight..
9. Turn the marshmallows out onto a cutting board and cut a little smaller then your graham cracker using a pizza wheel or lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks..
To assemble your S’more:
1. On one side of a Graham Cracker place a square of good quality chocolate..
2. Toast your Marshmallow slowly over an open flame, turning it to get an all over color. (you can also use the oven) When soft sandwich between the graham crackers..
3. Enjoy while still warm. YUM!

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Easy Gluten Free S’mores Bars

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Recipe by My Gluten Free Miami

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GLUTEN FREE GRAHAM CRACKERS How to Make

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Homemade Gluten Free Graham Crackers. Super delicious and easy to make..
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S’mores Pie (Gluten-Free) Lexi’s Clean Kitchen

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Full Recipe: https://lexiscleankitchen.com/smores-pie/.
This S’mores Pie is made with a rich chocolate pudding-like filling, made totally gluten-free using my homemade graham crackers or gluten-free graham crackers, and is topped with good quality marshmallows for the ultimate Summer dessert you can feel good about serving!

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Gluten Free Graham Crackers

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If you’re craving s’mores and don’t have graham crackers, this is an easy gluten free graham cracker recipe that doesn’t take long to make. You will add this to your favorite list of gluten free recipes in no time. Whether you are hosting a backyard BBQ or you’re looking to make something new, our homemade gluten free graham cracker recipe is perfect to have on hand. Paired with some marshmallows and chocolate, you can have a fun dessert for the whole family to enjoy..
Using just a few simple ingredients, you can have these graham crackers ready in no time. We use our favorite Gluten Free 1-to-1 Baking Flour, sugar, baking powder, baking soda, salt, dairy free butter, egg whites, honey and water. It’s that simple..
Gluten free graham crackers can be used as a snack on their own, for homemade s’mores, and even for recipes that call for graham cracker crust. Once you make these homemade graham crackers, you won’t want to buy store bought graham crackers anymore. Our favorite step is adding the cinnamon and sugar coating on the top before placing them in the oven! Try making these gluten free graham crackers today..
For the full recipe, follow the link below!
https://www.bobsredmill.com/recipes/how-to-make/easy-gluten-free-graham-crackers

Read: Are You Able To Eat Rye around the Gluten-Free Diet

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Reese’s S’mores Made with Gluten Free Grahams

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Reese’s Cup Smores are a delicious solution for what to do with your leftover Halloween candy..
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at http://ezgf.blogspot.com/2014/11/reeses-cup-smores.html.
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Recipe Ingredients:
Schar Honey Grahams.
Reese’s Cups.
Hershey’s Milk Chocolate Bars.
Jett Puff Marshmallows.
All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use any portion of this video. The music clips I used are called “Sunshine A” and “Golly Gee” by Kevin MacLeod at http://incompetech.com It’s Royalty Free Music used with permission under a Creative Commons license

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Gluten-free chocolate.There are actually tons of chocolates you can use for your s’mores — take a look at my gluten-free chocolate bars article to get some ideas. If you want a s’more that tastes just the way yours did at sleepaway camp back in the day, you might want to opt for a sweeter chocolate like Hershey’s (tested to 20ppm of gluten).These gluten free chocolate graham crackers have a perfectly crisp texture and deep chocolate and honey flavor. They’re better than any packaged cookie you can buy, and easy to make.

Why make your own gluten free graham crackers?Make S’mores, desserts, and pie crust. You can have it all with Pamela’s Gluten-Free Chocolate Graham-Style Crackers made with real cocoa!

UPC: 093709620037. MORE INFORMATION Ingredients + Allergens. Additional Information. Brown Sugar, Brown Rice Flour, Non-GMO Butter (Non-GMO Pasteurized Cream, Natural Flavorings), White Rice Flour.2 days ago · Halve the marshmallows and break your graham crackers into small squares. Melt chocolate chips over medium heat on stove-top.

Once fully melted, pour half the chocolate into a mini muffin pan covering just the base. Set the other half of the chocolate aside.This recipe for soft gluten free graham crackers is made with a different balance of ingredients than our “Nabisco” crackers. This style is perfect for layering with marshmallow creme and milk chocolate for s’mores that don’t need to be heated at all.

For a graham cracker crust, though, I recommend using the crunchy kind.What You’ll Need. To make this gluten-free s’mores cookie recipe, you need the same key s’more ingredients: Marshmallows, graham crackers and chocolate chunks.

Additionally, you’ll need a few staple cookie-making ingredients, including flour, butter, sugar, and eggs, etc.How to Make S’mores in the Oven Preheat the oven to 400°. Line a baking pan with parchment paper. Lay out graham crackers on the baking pan and place equal amounts of mini marshmallows and chocolate chips on each cracker.

In a medium-sized bowl, combine the graham cracker crumbs and butter. Lightly press the graham cracker crumb mixture into lined pan. Put pan in freezer while you make chocolate layer.

To make the chocolate layer, melt the chocolate chips and coconut oil.Gluten-free and dairy-free chocolate morsels (Simply Delicious Semi-Sweet Chocolate Morsels or Enjoy Life Semi-Sweet Chocolate Mini Chips) Schar Gluten-Free Honeygrams. Break up the graham crackers and mix them in a bowl with the chocolate chips and marshmallows. Bake one 9×9″ pan of gluten-free brownies.

Heat the marshmallow over an open flame until it begins to brown and melt. Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow.Buy Pamela’s Products Gluten Free Honey Graham Crackers, (pack of 6) I purchased these so the gluten-free kids could have s’mores on our camp trip this weekend, and they won’t work because they are so broken. Krusteaz Gluten Free Double Chocolate Brownie Mix, 20-Ounce Boxes (Pack of 8) 4.8 out of 5 stars 189.

Salt. Chopped milk chocolate or milk chocolate chips–the traditional chocolate used in s’mores is milk chocolate. So instead of putting semi-sweet chips throughout the brownies, sprinkle milk chocolate (chips or chopped) on top of the graham cracker.A must-make S’mores treat! There are few things I love more in the summer than S’mores.

And since bonfires and homemade S’mores aren’t as readily available as I’d like, I’ve resorted to making as many treats as possible with plenty of chocolate, lots of marshmallows, and graham crackers.Nostalgia LSM400 Indoor Electric Stainless Steel S’mores Maker with 4 Lazy Susan Compartment Trays for Graham Crackers, Chocolate, Marshmallows and 4.23 hours ago · Frozen S’mores are a sweet treat with graham crackers surrounding layers of a cream cheese and marshmallow mixture with a layer of chocolate pudding. For another s’mores treat, be sure to check out my Frozen S’mores Cheesecake.

Frozen S’mores. S’mores, formerly known as ‘some mores’ are a classic treat made around a campfire.

List of related literature:

These are great for people with gluten allergies and a quick alternative to storebought crackers.
from Cultured Food for Health: A Guide to Healing Yourself with Probiotic Foods Kefir * Kombucha * Cultured Vegetables by Donna Schwenk Hay House, 2015
These ingredients at time of writing were endorsed by The Coeliac Society as being gluten free.
from 4 Ingredients Gluten Free by Kim McCosker, Rachael Bermingham 4 Ingredients, 2011
Some ingredients that are derived from gluten‐containing cereals, such as glucose syrup and maltodextrin, are exempt from this labelling as the level of gluten contained in them is below the level that is toxic in coeliac disease.
from Manual of Dietetic Practice by Joan Gandy Wiley, 2019
Some ingredients that are produced derived from gluten-containing cereals such as glucose syrup and maltodextrin from wheat are exempt from this labelling as the level of gluten contained in them is below the level that is toxic in CD (EC 2000, 2003, 2005).
from Manual of Dietetic Practice by Briony Thomas, Jacki Bishop Wiley, 2013
Try this simple variation using Cocoa Pebbles or any other gluten-free chocolateflavored puffed rice cereal you can find.
from Living Gluten-Free For Dummies by Danna Korn Wiley, 2011
There are many good gluten-free baking books already out there, with recipes for snickerdoodles and sandwich bread that work pretty well.
from Gluten-Free Girl and the Chef by Houghton Mifflin Harcourt,
Plain graham crackers (without artificial flavoring or extra sugar) are permitted.
from The Bible Diet: 40 Days to Cleanliness by Rosemary Sue Ellis Elijah Publishing Company, 2003
Plain hard candy, marshmallows, and other candies are usually gluten-free.
from Family Practice Guidelines, Third Edition by Jill C. Cash, Cheryl A. Glass Springer Publishing Company, 2014
And there’s a whole chapter on gluten-free recipes such as Polenta Mini Pizzas and Flourless Peanut Butter and Chocolate Chip Cookies so children with wheat allergies won’t miss out.
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat by Annabel Karmel Atria Books, 2008
If you are gluten intolerant, of course you will want to find a gluten-free alternative, but be sure it does not have any form of sugar or flour listed in the first three ingredients.
from Bright Line Eating: The Science of Living Happy, Thin and Free by Susan Peirce Thompson, PHD, John Robbins Hay House, 2017