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 the same goes for these gluten free s’mores! They’re truly loved by all.
Just like anything else, the component parts of truly great gluten free s’mores are all great on their own. Don’t skimp and use stale marshmallows or sub-par chocolate or (gasp!) store-bought gluten free graham crackers! They’ll just never make the great gluten free s’mores you deserve.
I actually whip up a batch of homemade gluten free graham crackers and store them in my freezer for s’more emergencies (yes, I have those) and chilly evenings that sneak up on you, just beckoning for a fire.
They’re also great to keep on hand for munching, of course, or for any kind of gluten free graham cracker pie crust you might crave. (I’m thinking of a gluten free Key Lime Pie right now … where did your mind wander off to?) So many options when you have these yummies at the ready!
Back to the campfire … what if you’re hankering for s’mores, but the weather just isn’t cooperating? Try this grilled version of the traditional s’more:
Layer gluten free graham crackers with Nutella or vegan hazelnut spread and marshmallow fluff, and maybe even sliced bananas (optional). Sandwich with another gluten free graham cracker. Wrap in parchment paper, then foil. Grill lightly on both sides or simply stick in a warm oven until melty. Yum!
You can even pull this off in the microwave. I’ve done it. Desperate times call for desperate measures when gluten free s’mores cravings hit. There’s no shame in that.
Definitely check out my instructions for this Microwave Gluten Free S’Mores Recipe though, so you avoid the pitfalls (and mess) of exploding microwaved marshmallows!
And here’s yet another option: gluten free s’mores cookies! They’re like a next level gluten free chocolate chip cookie that I invented (for a friend …) to meet those pesky s’more cravings in even more ways.
These gluten free graham crackers are already vegan (no eggs or dairy are in the recipe), so if you’re looking for vegan chocolate, hop over to my homemade vegan chocolate recipe — so YUM! or check out brands like Pascha Organic or Lily’s.
Lucky for us, vegan marshmallows aren’t even hard to find anymore, either!
The gluten free graham cracker layer is arguably the most important part, so do yourself a favor and indulge! My gfJules 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 (depending on size) … and that’s a lot of s’mores!
And here’s one more s’mores inspired recipe for you, in case you’re in the mood: Gluten Free S’mores CAKE with Marshmallow Frosting!
Because one can really never have too many s’mores in one’s life!
Gluten Free S’Mores Recipe
Gluten Free S’Mores Recipe
Everybody loves s'mores, and now there's even more to love because these s'mores are gluten free and even vegan!
Ingredients
OR
- 1 1/2 cups (202 grams) gfJules® All-Purpose Gluten Free Flour
- 1 cup white rice flour
- 1/2 cup buckwheat or brown rice flour
- dash of salt
- 2 tsp. baking powder
- 2 tsp. cinnamon (optional)
PLUS
- 3/4 cup vegan butter (Earth Balance® Buttery Sticks) or butter
- 1/4 cup maple syrup OR honey OR agave nectar
- 1 cup brown sugar or coconut palm sugar
- 1 tsp. pure vanilla extract (do not add with Graham Cracker Mix)
- 1/2 cup +/- cold water
Instructions
If making from scratch, whisk dry ingredients together in a bowl and set aside.
Beat together butter, syrup, sugar and vanilla (if using) in a large bowl, mixing until fully creamed and fluffy, beating for 4-5 minutes.
Slowly stir the dry mix in, adding water as necessary to create a consistency such that you could make a ball with the dough. The dough should not be crumbly at all, so add more water if necessary. Cover and refrigerate if dough is too sticky to work with right away.
Preheat oven to 325º F for static ovens, 300º F for convection.
Roll one half out onto a surface dusted with gfJules 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.
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!
Notes
*(If you’re looking for vegan marshmallows, there are several options available like Dandies gluten free, vegan marshmallows)
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Can you freeze the dough to use at another time?
Hi Robyn, absolutely! You can make this gluten free graham cracker dough ahead of time and freeze it or make all the graham crackers and then freeze them — either way, the dough and the gluten free graham crackers freeze great (and it’s super handy to have them for snacking right out of the freezer!!!).
~jules
I remember the first time I tried one of your graham crackers, made from your Gluten Free Graham Cracker – Gingerbread Mix. Oh my! Luckily it was early on in my gluten free journey, and I thought your graham crackers were super-great! It set a high bar for me, and forced me to reject most of the store-bought crackers and cookies and BREADS! Ew!!!! Time and again, I’d try another of your mixes, and your flour, and was NEVER disappointed. So I’ve been EXCLUSIVELY using gfJules ever since. My whole family devours these S’mores! they never think to question that they’re not ‘normal.’ You have made this gluten free life SO MUCH BETTER. Thank you, thank you, thank you Jules! For everything you do!
Aw, Monica that is so sweet and wonderful to hear! I’m so happy your bar was raised high from the start! NO compromises!
~jules
Great recipe. Thank you. Before I had ever heard of S’Mores, as a child in the 60’s I received a cookbook on about a 2nd grade level. For many years I made a recipe in that book, later realizing it was called S’Mores by other people. Take graham crackers and lay on cookie sheet, add crunchy peanut butter, then cover with mini-marshmallows, then sprinkle with a few chocolate chips – OR red hot candy (as the original recipe had red-hots instead of chocolate chips). Broil in oven for just a few minutes until marshmallows melted and light brown. Watch and do not leave stove as they can easily burn and only takes a minute. Enjoy with lots of water and lots of napkins. (Since I do not eat beef products like gelatin and cannot justify the price of vegetarian marshmallows and GF graham crackers are expensive, I have not made these since becoming a health nut and with celiac now). ENJOY!
Thanks so much for sharing that recipe, Terri – it’s ingenious! Have you seen my other “S’mores Cookies” recipe? With vegan marshmallows (or without) it’s a neat version of a s’more, as well.
~jules
I bought your graham cracker mix 1.9 lbs and the instructions do not include how much of the mix to use. Do i use the whole box for the recipe? I live alone and I only want to make a little bit. it seems like an awful lot to make all at once. How do I half the recipe?
Hi Spring, you do use the entire package of mix with the ingredients listed to add. It makes a lot of dough, but I either freeze the dough I don’t need to use or bake them all off and freeze the cookies or crackers (whichever I’m making). They keep in the freezer for months and months! They actually stay in tupperware on the counter for a couple weeks just fine, too! 🙂 Hope that helps!
~jules
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.
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!
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
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!
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.
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!
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!
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!!!
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!!!
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!