gluten free homemade smores

Recipe printed from chiknpastry
 

Homemade Mint S'mores
makes ~1 dozen ooey, gooey, samiches

ingredients
1 batch of gluten-free homemade graham crackers (recipes below)
1 batch of homemade mint marshmallows (recipe below)
2 or 3 Hershey's milk chocolate candy bars

instructions
preheat oven to 350 F. line a baking sheet with tin foil or parchment paper. place half of graham crackers on sheet. put a marshmallow on each cracker. put chocolate piece (you choose the size) on top of marshmallow. place remaining graham crackers atop.

bake in oven for ~10 minutes, or until chocolate melts and marshmallow begins oozing all over the place. remove and let cool for a couple of minutes and pretty them up before serving (will have fallen over in oven, so you will have to put them back together somewhat).

eat 1. eat another. keep eating until they are all gone.

 

Gluten-Free Graham Crackers
adapted from Shauna, makes 1-2 dozen crackers

ingredients
2.5 oz sorghum flour
2.5 oz brown rice flour
2.5 oz tapioca flour
2.5 oz all purpose gluten-free flour (or sweet rice, as Shauna uses, if you have it)
1 t cinnamon
1 t baking powder
3/4 t xanthan gum
1/2 t salt
7 T unsalted butter, chilled
1/4 c honey
3 to 6 T cold water
cinnamon sugar, optional

special equipment: a food processor, a rolling pin and if you want jagged edges, a fluted pastry cutter

instructions
Measure out the sorghum, brown rice, tapioca, and all purpose flours and put into food processor. Mix together. Add the cinnamon, baking powder, xanthan gum, and salt. Mix until everything is well combined.

Cut the butter into small pieces. Add to the flours in the food processor. Pulse until the butter is incorporated into the flours. The mixture should have a coarse texture.

Stir together the honey and 3 T of the water. With the food processor running, pour in the honeyed water. Let the food processor run for a few minutes, allowing the dough to form a ball. If it still has not come together entirely after a few minutes of processing, add the remaining cold water, a tablespoon at a time. (I ended up using 5 T)

Wrap dough ball in plastic wrap and put it in the refrigerator for 15 minutes. Preheat the oven to 350 F. Line a sheet tray with parchment paper. Have another piece of parchment paper ready for rolling.

Cut the ball of dough in half. Return the other half to the refrigerator. Put the ball of dough onto the parchment-lined sheet tray. Cover it with the other piece of parchment paper. Carefully, roll out the dough to a rectangle about 1/2 the length of the sheet tray, or until the dough is about 1/4-inch thick (there will be extra ragged edges). Cut the dough into desired shape and number of pieces. Dust with cinnamon sugar if desired and roll over to make it stick. Refrigerate the dough for 15 minutes. Repeat with other half of dough ball.

After 15 minutes, using the tines of a fork, prick holes into the crackers in whatever pattern you want. Bake the graham cracker dough until golden brown and starting to be hard, about 15 to 20 minutes. Turn the tray halfway through to even baking. Allow them to cool on the sheet tray until they are cool; they will harden as they cool.

 

Homemade Mint Marshmallows
makes ~2 dozen large marshmallows

ingredients
3 .25 oz envelopes of unflavored gelatin
2 c sugar
3/4 c corn syrup
1/4 t salt
1 t mint extract
1/2 c of powdered sugar
Water

must-haves
candy thermometer
stand mixer

instructions
Line your square baking pan with foil and spray with cooking spray (foil is optional if you use enough spray). 

In the bottom of your mixer, mix the gelatin with a 1/2 cup of water. Let it sit for 10 minutes.

In a large pot, mix together the sugar, corn syrup and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248 degrees.

Remove from heat and slowly add sugar syrup to the gelatin mixture. Add the salt and mix at high speed for 10 minutes or until it’s fluffy and tripled in size (may take less time, so check). Add the mint extract and pour marshmallow fluff into prepared pan.

Let it set for at least four hours. Remove marshmallow slab from the pan. Cover both sides of slab with powdered sugar. With a sharp knife, cut marshmallow into squares using scissors or a sharp knife coated in cooking spray or powdered sugar.

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