Gluten-Free S’Mores!
Categories: All, Bars, Cookies, Desserts, Recipes, Snacks, Treats
Tags: , Allergy Friendly, Campfire Cooking, Camping Food, Chocolate Treats, Dairy Free, GFCF, Kids Treats, Marshmallows, Smores, Vegan
S’mores. The word alone conjures images of childhood campfires, romantic fireside evenings and guilty pleasures all rolled up into one. I’ve never met anyone who didn’t like s’mores, and just because you’re gluten-free doesn’t mean you have to be deprived of this universally-loved treat.
I like to mix up a batch of graham crackers and store some in my freezer for s’more emergencies (yes, I have those) and chilly evenings that sneak up on you, just beckoning for a fire.
Note: if you’re hankering for s’mores, but the weather just isn’t cooperating, try this warmer weather, grilled version of the traditional s’more: spread gluten-free graham crackers with Nutella and marshmallow fluff, layer with sliced bananas (optional) and sandwich with another gluten-free graham cracker. Wrap in parchment paper, then foil. Grill lightly on both sides. Yum!
My Graham Cracker Mix is the easiest way to go, but here’s a homemade recipe for grahams as well. Either one will make at least a hundred crackers … and that’s a lot of s’mores!
Graham Crackers for S’Mores!
- 3/4 cup shortening or butter (Dairy-Free: Earth Balance® Shortening or Buttery Sticks/Soy-free: coconut oil)
- 3 Tbs. agave nectar or 1/4 cup honey (use molasses if making gingersnaps)
- 1 cup brown sugar
- 1 tsp. gluten-free vanilla extract
- 1 1/2 cups Jules Gluten Free™ All-Purpose Flour
- 1 cup white rice flour
- 1/2 cup buckwheat or brown rice flour
- dash of salt
- 2 tsp. cinnamon
- 3 tsp. gluten-free baking powder
- 1/2 cup cold water
Beat together the first four ingredients in one large bowl, and mix all of the remaining dry ingredients in another bowl. Slowly stir the dry mixture into the first bowl, adding water as necessary to create a consistency such that you could make a ball with the dough.
Divide the dough in half, cover and refrigerate or freeze for at least two hours or until very cold. Using all butter and/or without chilling first, this dough will be very sticky to work with.
Preheat oven to 325º F for static ovens, 300º F for convection.
Roll one half out onto a surface dusted with Jules Gluten Free™ All Purpose Flour. The dough should make a large 1/8 – 1/4 inch thick rectangle. You may roll it more thinly or more thickly, but slightly thicker works better for s’mores.
Cut into smaller rectangles like graham crackers and lift with a spatula onto a baking sheet lined with parchment paper. Finally, prick each cracker with a fork in rows, as you would with a graham cracker. Sprinkle with cinnamon-sugar mixture before baking, if you like.
Bake for 20-30 minutes, or until they are lightly browned. Let them cool on the baking sheet 5 minutes before lifting to a cooling rack.
Yield: 100 – 125 crackers, depending on size.
Sandwich hot, melty marshmallows* and your favorite chocolate bar or Reese’s Cup (it truly takes s’mores to the next level!) between two grahams and enjoy!
*(If you’re looking for vegan marshmallows, there are several options available like Dandies gluten-free, vegan marshmallows!)
This recipe & over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
12 Comments
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19. Nov, 2012
[...] Thursday–crock pot breakfast casserole for breakfast; thanksgiving dinner at my parents. I am bringing make ahead mashed potatoes, carrot souffle, gluten free pumpkin pie with a graham cracker crust [...]
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12. Feb, 2013
[...] S’Mores by Jules Shepard of Jules Gluten-Free [...]
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Kelly Kehr said: on August 26, 2011
These look AMAZING!! I’ve made GF Graham crackers before but they were extremely difficult to work with and did not come out right. I cannot wait to try your recipe!
Chandra said: on June 12, 2012
I am excited to try this recipe! I was wondering though if it would still turn out ok if I use 3 cups of your all purpose flour? Or is the white rice flour and buckwheat flour a must for the correct flavor/outcome? I don’t have have either of those flours but will go buy them if necessary.
Thanks!
Jules said: on June 20, 2012
Chandra, the easiest thing is just to buy my mix so you don’t have to run out and get those flours, but if not, you will be happier with the outcome if you add the rice flour, at the very least, so the crackers are a bit gritty like a graham cracker should be. My flour is very light and smooth, but grahams need to be grittier and have some of the buckwheat or brown rice flavor to be truly graham-like. They will still turn out if you just use my flour, but they won’t remind you as much of grahams. Be sure (if you’re not using my mix, and buy the individual flour additions) that the flours are all certified gluten-free!!!
Chandra said: on July 22, 2012
I took your advice and ordered your mix. I am excited to make graham crackers for this years camping trip…….S’mores for me this year!! Thank you!!!
Ellie M. Martinez said: on August 21, 2012
I am diabetic and my doctor suggested to go gf to eliminate the mid-section fat in this diabetic. However, he ask that I not eat potato or rice.. I am at a loss because it cuts alot of your recipes out. My husband brought home some gf pastas and brown rice.. If I understand correctly, brown rice is not really rice, is it? I wish I could say sweet potato isn’t potato, but is yucca a good substitute? I know it’s a root also so, what do you think? I know you’ll say follow your doctor’s orders, but know that I have been a Diabetes II for 30 years and still do not take insulin so I do monitor my sugar levels very well. Thank you.
Jules said: on August 21, 2012
Hi Ellie – you do have options! The first I’d suggest is getting my book, Free for All Cooking. It has recipes to make your own all purpose GF flour (even without potato or rice if you can’t have those) that you can use in all my recipes. As for sweet potatoes, you might want to go back to your doctor on that one because they are quite different from regular white potatoes, and your doctor might not have been thinking that they would be included — they are so much more nutritionally dense than white potatoes, it would be a shame to lose those from your diet if you didn’t have to. To answer your other question regarding brown rice, it is rice; it’s wild rice that’s a bird of a different feather! For pastas, you should look to quinoa and corn pastas to fit your needs. Hope those suggestions help you to be able to enjoy some of my recipes and to have success on your diet!
Kat said: on October 11, 2012
You mentioned freezing part of a batch. Do you mix it and then freeze part of the batch raw in a ball? Do you then thaw the raw ball, roll and bake? Can you bake some crackers, then freeze and thaw to eat? Help?
Thank you
Jules said: on October 11, 2012
Kat – this dough is great because you can freeze it, then thaw and roll. However, even easier is to just bake the whole batch while you have everything out, then freeze the graham crackers for any time you need them! I eat them cold out of the freezer, even – they’re great any way you do it!
DEAN said: on November 25, 2012
I USED THE MIX FOR THE GRAHAM CRACKERS BUT MINE ARE TUFF. I DID MAKE A PIE CRUST THAT WAS MADE THE SAME DAY I MADE THE CRACKERS AND ITS GREAT. I STORED THE CRACKERS IN A ZIPLOCK BAG BUT IN 2 DAYS THEY ARE ALMOST TOO CHEWY TO EAT.
Jules said: on November 26, 2012
Hi Dean, so glad your crust turned out great! If your crackers were too tough for cookie eating, try cooking them for a shorter time next time you bake them!