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!