Cooking and Serving: 15 minutes | 16 bars
Ingredients
What makes this recipe special | How to make gluten free rice krispies | Troubleshooting your gluten free rice krispie treats
Description
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 16 bars
Ingredients
What makes this recipe special
How to make gluten free rice krispies
Troubleshooting your gluten free rice krispie treats
Ingredient substitution suggestions
The marshmallows to butter to crisp rice cereal ratio is perfect in this
I can tell you how to make sure that your treats don’t taste stale.
I even know how to keep your treats fresher longer, so you can make a big
You’ll learn how to troubleshoot your treats and make the best of it if you
Your marshmallows were stale: If your marshmallows weren’t as fresh as you
You overcooked the marshmallows: If your marshmallows weren’t stale, but you
Instructions
INGREDIENT SUBSTITUTION SUGGESTIONS
Here’s what I know, and what I don’t about how to make these homemade.
marshmallow rice krispie treats if you’re avoiding additional allergens:.
DAIRY FREE
Just swap out the butter for Earth Balance Buttery Sticks or vegan butter from.
Melt or Miyoko’s Kitchen.
GELATIN FREE
If you can’t have gelatin, try using Dandies brand vegan miniature marshmallows.
in place of conventional miniature marshmallows. According to the Dandies.
website , you should try adding.
some water to the melted marshmallow and butter mixture. To make your treats.
vegan, you’ll also need to replace the butter with a dairy free alternative like.
we discussed above, but I’d try Dandies recipe for those since they’re probably.
the experts on their own marshmallows.
Marshmallows are basically whipped cooked sugar with gelatin added, so you can’t.
make them without sugar at all. But you can make them refined sugar free by.
replacing the 2 cups of granulated sugar with 1 1/2 cups (504 g) honey. The.
honey will turn darker as it cooks to the softball stage. Stir to prevent.
Overhead image of squares of gluten free rice krispie treats in pile on white.
image of squares of gluten free rice krispie treats in pile on white oval.
FAQS
Are rice krispie treats gluten free?
Rice krispie treats are gluten free if they’re made with gluten free.
ingredients. Since Kellogg’s Rice Krispies cereal is not gluten free, the.
packaged Kellogg’s brand rice krispie treats are not gluten free, nor are any.
treats made with that cereal. Any rice krispie treat made with gluten free crisp.
rice cereal in a gluten-free environment, like these treats here, should be.
safely gluten free, though. Packaged marshmallows.
always gluten free; butter is, of course, naturally gluten free. If you’re.
making the variety with your own marshmallow mixture instead of packaged.
marshmallows, sugar and gelatin are also naturally gluten free.
How long do these homemade treats stay fresh?
Wrapped tightly in plastic wrap, sitting at cool room temperature in my kitchen,.
I’ve found that these treats stay fresh-tasting for 3 to 5 days. Be sure to let.
them cool completely before slicing and wrapping them, because any trapped heat.
in the plastic will cause condensation and your treats will go stale.
Can you freeze these gluten free rice krispie treats?
Yes! I have had remarkable success freezing these treats if they’re wrapped very.
tightly in freezer-safe wrap that keeps them from exposure to air. I like to use.
Glad brand Press’n Seal freezer-safe wrap, and find that as long as the wrap.
touches all sides of each treat, they stay fresh and defrost beautifully,.
without tasting stale at all.
Why did my treats fall apart when I tried to slice them?
If you followed the recipe as written, using fresh ingredients, be sure to let.
the treats cool completely before you try to slice them or they will stick to.
the knife and crumble. Also, try slicing them in one motion with a straight,.
sharp knife, rather than sawing them with a serrated knife.
Fingers pulling apart square gluten free rice krispie treats.
pulling apart square gluten free rice krispie treats.
GLUTEN FREE RICE KRISPIE TREATS RECIPE
Prep Time: 10 minutes mins.
Cook Time: 5 minutes mins.
Chilling time: 10 minutes mins.
gluten free rice krispie treats.
free rice krispie treats.
These gluten free rice krispie treats are always fresh-tasting and have the.
perfect marshmallow to cereal ratio!
INGREDIENTS
8 tablespoons (112 g) unsalted butter.
15 ounces miniature gluten free marshmallows.
½ teaspoon kosher salt.
1 teaspoon pure vanilla extract.
6 ¾ cups (203 g) gluten free crisp rice cereal.
Line an 8- or 9-inch square baking pan with nonstick aluminum foil, or with.
heavy-duty aluminum foil, and grease the foil with cooking oil spray. Set the.
In a medium-size, heavy-bottom saucepan, place the butter over medium-low.
heat until just melted. Melt it slowly and keep the heat low so the butter.
doesn’t brown at all.
Add the miniature marshmallows and mix to coat the marshmallows in the melted.
butter. Cook over medium-low to low heat, stirring frequently, just until the.
marshmallows are fully melted. Do not continue to cook the marshmallows once.
they’re fully melted or your treats will be hard.
Remove the pan of melted marshmallows from the heat, and stir in the salt and.
vanilla. Allow the marshmallow mixture to sit for 5 to 7 minutes, stirring.
occasionally, or until the mixture is no longer too hot to touch.
In a large mixing bowl, place the cereal. Pour the melted and slightly cooled.
marshmallow mixture on top.
Use a silicone spatula to turn the cereal over and into the marshmallow.
mixture, continually scooping from the bottom to moisten all of the cereal.
Transfer the mixture to the prepared baking pan, and press the mixture gently.
into an even layer with a greased spatula or spoon.
For a smooth top, you can also place a piece of parchment paper on top of the.
mixture in the pan and smooth the mixture with your palms. Don’t pack the mixture down firmly in the pan.
Allow the mixture to cool, uncovered in the pan, completely to room.
Remove the treats from the pan with the liner, and turn them over onto a.
large piece of parchment paper. Carefully peel away the aluminum foil on the.
Place another piece of parchment paper on the treats, and invert them again.
onto a flat surface. Peel away the first piece of parchment paper. Use a.
large sharp knife to slice the treats into 16 equal square pieces.
INGREDIENTS
8 tablespoons (112 g) unsalted butter.
15 ounces miniature gluten free marshmallows.
½ teaspoon kosher salt.
1 teaspoon pure vanilla extract.
6 ¾ cups (203 g) gluten free crisp rice cereal.
Line an 8- or 9-inch square baking pan with nonstick aluminum foil, or with.
heavy-duty aluminum foil, and grease the foil with cooking oil spray. Set the.
In a medium-size, heavy-bottom saucepan, place the butter over medium-low.
heat until just melted. Melt it slowly and keep the heat low so the butter.
doesn’t brown at all.
Add the miniature marshmallows and mix to coat the marshmallows in the melted.
butter. Cook over medium-low to low heat, stirring frequently, just until the.
marshmallows are fully melted. Do not continue to cook the marshmallows once.
they’re fully melted or your treats will be hard.
Remove the pan of melted marshmallows from the heat, and stir in the salt and.
vanilla. Allow the marshmallow mixture to sit for 5 to 7 minutes, stirring.
occasionally, or until the mixture is no longer too hot to touch.
In a large mixing bowl, place the cereal. Pour the melted and slightly cooled.
marshmallow mixture on top.
Use a silicone spatula to turn the cereal over and into the marshmallow.
mixture, continually scooping from the bottom to moisten all of the cereal.
Transfer the mixture to the prepared baking pan, and press the mixture gently.
into an even layer with a greased spatula or spoon.
For a smooth top, you can also place a piece of parchment paper on top of the.
mixture in the pan and smooth the mixture with your palms. Don’t pack the mixture down firmly in the pan.
Allow the mixture to cool, uncovered in the pan, completely to room.
Remove the treats from the pan with the liner, and turn them over onto a.
large piece of parchment paper. Carefully peel away the aluminum foil on the.
Place another piece of parchment paper on the treats, and invert them again.
onto a flat surface. Peel away the first piece of parchment paper. Use a.
large sharp knife to slice the treats into 16 equal square pieces.
Notes
Variation of gluten free rice krispie treats made with homemade marshmallows:
* 2 tablespoons (14 g) unflavored powdered gelatin (if using packets, you’ll
* 1 cup (8 fluid ounces) cool water
* 2 cups (400 g) granulated sugar
* ⅛ teaspoon cream of tartar
* 1 teaspoon pure vanilla extract
* ⅛ teaspoon kosher salt
* 5 tablespoons (70 g) unsalted butter, melted and cooled
* 8 cups (240 g) gluten free crisp rice cereal, plus up to 1 cup (30 g) more,
Line an 8- or 9-inch square (or 9-inch x 12-inch, for smaller treats) baking
dish with heavy-duty aluminum foil. Grease the foil with cooking oil spray, and
In a small bowl, place 1/2 cup (4 fluid ounces) of the water, add the gelatin,
and mix to combine well. Set the bowl aside and allow the gelatin to swell as it
Once the gelatin has swelled, transfer it to the bowl of a stand mixer (or a
large bowl to use with a hand mixer).
In a medium, heavy-bottom saucepan, place the remaining 1/2 cup water, sugar and
cream of tartar, and whisk to combine well.
Cook the sugar mixture over medium-high heat until it reaches the softball
stage, between 238°F and 240°F, on an instant read thermometer.
Remove the saucepan from the heat immediately, and pour the cooked sugar mixture
down the side of the bowl of the stand mixer into the gelatin mixture.
Whisk to combine and allow the mixture to cool briefly. It will bubble.
Add the vanilla and salt, and beat the mixture on medium-high speed with the
whisk attachment (or with a hand mixer) until the mixture is white, thick and
glossy. It should nearly triple in size. It is ready when the mixture pours off
the whisk (or beaters) very slowly when the attachment is raised.
Add the melted butter to the marshmallows, and beat again on medium speed until
combined. The marshmallows will decrease in size a bit.
Place the crisp rice cereal in a large mixing bowl, and pour the marshmallow and
butter mixture on top. Spray a silicone spatula with cooking oil spray, and use
it to stir together gently the marshmallow mixture and the rice cereal. Add up
to 1 cup (30 g) more crisp rice cereal if you would like your treats less gooey.
Scrape the mixture into the prepared pan, and smooth the top with the oiled
spatula. Do not press the mixture too firmly into the pan. Allow the mixture to
cool, uncovered in the pan, completely to room temperature.
Remove the treats from the pan with the liner, and turn them over onto a large
piece of parchment paper. Carefully peel away the aluminum foil on the bottom.
Place another piece of parchment paper on the treats, and invert them again onto
a flat surface. Peel away the first piece of parchment paper. Use a large sharp
knife to slice the treats into 16 equal square pieces.
About the nutrition information.
Nutrition information is approximate per treat for the main version above made
with packaged marshmallows, is approximate and calculated with an online
nutrition calculator. It is inherently unreliable.
Cholesterol: 15mg | Sodium: 95mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 15g |
Vitamin A: 175IU | Calcium: 3mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an