It was cold and rainy in Chicago the other day, on our bumpy path toward spring. When my kids came home from school, they asked for hot chocolate and gluten-free s’mores. I was happy to oblige, because I had a couple packets of hot chocolate mix that I wanted to use up and I had gluten-free graham crackers in the cabinet.
Gluten-free graham crackers are hard to find. I’ve yet to discover one that comes close to the sweet, nutty taste of whole wheat graham flour with a tender texture that crumbles in my mouth.
In the past, I’ve bought Jo-Sef’s Square Cinnamon Cookies, which are chunky, cinnamon-flavored gluten-free graham crackers, and Health Valley Rice Bran Crackers, which are thin cookie/crackers with a graham taste. Recently, I bought Kinnikinnick’s S’moreables, which have a honey-molasses flavor and are sturdy enough to stand up to s’mores (though there were quite a few non-sturdy broken crackers in the box).
While all of these store-bought cookies are good for snacks or s’mores, I wouldn’t use them in a graham cracker pie crust. They’re too expensive and too sugary. For a graham cracker crust, you’re better off with crushed gluten-free gingersnaps or crushed gluten-free animal crackers. Or bake your own gluten-free grahams with a recipe from Gluten-Free Girl and the Chef.
S’mores — toasted marshmallows and melted chocolate sandwiched between two graham crackers — are campfire favorites that are so good that you beg for “some more.”
One of the best things about camping is skewering a giant marshmallow on a long stick, holding it over the campfire and watching the marshmallow puff up and turn golden brown (or thrusting it into the flames and watching it catch fire, with flames leaping into the night sky and charring the marshmallow charcoal black).
It’s much tamer to watch the marshmallows turn a pleasant tan in the toaster oven, but you’ve got to take what you can get.
Marshmallows are generally gluten free, but check the ingredients to make sure. When we made our s’mores this week, I had only mini marshmallows on hand, but the bigger ones ooze more (and oozing is good). Hershey’s chocolate bars, the classic chocolate for s’mores, are gluten-free. But I had only dark chocolate chips at home, so I used those, though chocolate chips don’t melt as well.
The following instructions were adapted from the S’moreables box.
- Gluten-free graham crackers
- 1. Preheat oven to 300 F.
2. Line cookie sheet with aluminum foil. Lay graham crackers in pairs on the foil. On one graham cracker, place a square of gluten-free chocolate. On another cracker, place the marshmallow(s).
3. Bake for 3 to 5 minutes or until the marshmallows turn golden brown and the chocolate begins to melt.
4. Remove from oven and let rest for 1 minute. Using a spatula, carefully lift the chocolate cracker and flip it on top of the marshmallow cracker. Gently press the two parts together to make a sandwich.