Moomah the Magazine
Gluten-Free ‘Smores

Gluten-Free ‘Smores

GLUTEN-FREE 'smores! What would a camping issue be without the best part of the camping experience?

With the recent diagnosis of Celiac disease seemingly spreading like wild-fire amongst so many people we know, we asked Aida if she thought gluten-free Graham Crackers were possible? Oh... and Aida, we would also love to know how to make our own gluten-free marshmallows? We ask a lot from this amazing lady, and not only does she deliver, but she always exceeds out expectations!

Said one 27 year old Celiac-sufferer, "I would have been a lot more excited about campfires growing up if I could have eaten these the whole time. What was I missing out on?!"

how to MAKE A 'SMORE:


• A marshmallow

• 2 Gluten-Free Graham Crackers

• A slab of chocolate - we love Green and Golds dark Chocolate.

• An open flame - the campfire is traditional, but you can do it on your stove, too.

• A tool to hold your marshmallow while roasting - we used chopsticks.




1. POKE your marshmallow with the chopstick, so that the marshmallow is at the very end of the stick.

2. ROAST your mashmallow over the flame. Keep turning it around so that it doesn't burn. Be quick, they melt!

3. TAKE two gluten-free graham crackers and prepare them to be the outside of the sandwich.

4. SLIDE your roasted marshmallow off the chopstick and onto one of the graham crackers.

5. PLACE your slab of chocolate ontop of the marshmallow.

6. CLOSE it all off by adding the second graham cracker on the top, just like a sandwich.

7. VOILA! Dig in. 


want to make it all from scratch?

Read on for directions to make your own gluten-free graham crackers and marshmallows...

gluten-free Graham Crackers


• ½ cup sweet white sorghum flour
• ½ cup oat flour
• ½ cup tapioca flour
• ½ cup cornstarch
• 1 cup sweet rice flour
• ½ cup butter
• ¾ cup packed brown sugar
• 1 tsp. xantham gum
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup milk
• 1 tsp vanilla extract




PREHEAT oven to 350 degrees.
CREAM together the butter, vanilla extract, xantham gum and brown sugar in a medium bowl.
STIR in vanilla extract.
COMBINE sorghum flour, oat flour, tapioca flour, cornstarch, rice flour, baking powder, baking soda, cinammon and salt.
STIR into the creamed mixture, alternating with the milk.
COVER and CHILL dough until firm.
GREASE cookie sheets.
LIGHTLY FLOUR the surface to avoid dough sticking.
ROLL the dough onto the floured surface, about 1/8 inch thick.
CUT dough into rectangles. We also liked to add a few lines of holes, and a slit down the middle (just like the real ones!)
PLACE cookies ½ inch apart on prepared cookie sheet.
BAKE for 10 – 12 mins, or until crisp. The edges should be golden brown.
REMOVE from oven and set on wire racks to cool.


make your own MARSHMALLOWs


• 3 x ¼ oz. envelopes of KNOX gelatin powder
• ½ cup cold water
• 2 cups granulated sugar
• 2/3 cup corn syrup
• ¼ cup water
• ½ tsp. salt
• 1 tbs. vanilla extract
• 1 vanilla bean
• ¾ cup powdered sugar
• ½ cup cornstarch


COMBINE cold water and gelatin powder in the electric mixture.
Add slowly to avoid clumps and allow to dissolve.
IN SEPARATE PAN, COMBINE sugar, corn syrup and the ½ cup of water.
BRING to boil, stirring occasionally until the temperature reaches 240 degrees.
We liked to use a candy thermometer to measure this.
LET mixture cool for 1 minute.
START the electric mixture at low speed.
POUR boiling syrup into the gelatin.
TURN MIXER to higher speed and allow to mix.
ADD salt.
BEAT for 12 minutes.
ADD vanilla extract & pods extracted from the vanilla bean.
If you wanted to make different flavored marshmallows, this would be the time to add the flavoring.
CHECK mixture to see that it is an opaque white color (or different if flavor/coloring was added).
SCRAPE mixture into a lightly oiled pan, using a spatula to spread evenly.
MIX the powdered sugar and cornstarch together to form a coating.
SIFT half of the coating evenly over the top of the pan, setting the remaining half of the coating aside.
LEAVE the mixture uncovered in a cool, dry area.
Best results will occur after left for 4 – 6 hours.
REMOVE the marshmallow from the pan.
CUT the marshmallow into pieces. We stuck to squares and cut with a knife, but scissors work, too.
EXTRA marshmallows should be stored in a glass container and can last 4 weeks.


do you know someone that would
love to try these 'smores?

Aida had a brilliant idea: 

Give 'smores as gifts this summer!

Instead of the usual bottle of wine or box of chocolates, package up your home-made 'smore ingredients and give them as a gift at your next summer get-together.

Find a small cardboard box and fill it with all necessary ingredients: graham crackers, marshmallows, chocolate and a stick.

Print instructions for making a 'smore, and there you have it - the perfect gift!


click here to see more of aida's delicious gluten-free recipes >>

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