Gluten-free Childhood Faves: Marshmallow Rice Treats

So I have been seeing in stores that Kellog's is marketing Rice Krispies as gluten free. Of course the first thing I thought was RICE KRISPY TREATS!!!!!! But I wanted to eat the 100% natural, whole grain, gluten-free brown rice puffs I bought first. I like them. Really. But I only eat them plain, straight out the canister - they get soggy in milk. So it's taking me a while.

Tonight Kaelyn was asking to eat a marshmallow so I pulled out the bag we got for camping of these HUGE marshmallows and they were labeled "Gluten-Free!"  Maybe all marshmallows are gluten free?? I don't know, but my first thought was "Why don't I make RKT out of the cereal I have?"

First I pulled up the original recipe to get ratios right. 10 oz Marshmallows & 6 cups cereal. I weighed my marshmallows.. 1 OUNCE EACH!!! Like I said they are huge! Easy to remember.. 10 Marshmallows LOL! After measuring out 6 cups of my cereal into my pan I realized I'd need a bigger one.

I did this in the microwave and sprayed everything with non-stick cooking spray first, including your spoon, spatula ANYTHING that will touch the marshmallow.. makes everything SO much easier! 

Gluten Free Marshmallow Rice Treats

Ingredients:

• 3 TBSP butter
• 10 oz GF marshmallows
• 6 cups of your favorite GF rice puff cereal or new Kellogg's Rice Krispies Gluten Free Cereal
• Non-Stick cooking spray

Directions:

1. Spray a large microwave bowl lightly with non stick cooking spray.
2. Put butter and marshmallows into the bowl and microwave for 2- minutes stirring every 30 seconds.
3. When the marshmallow stirs smooth, add in your cereal and stir well until it is all combined.
4. Pour into a 13-9 baking dish that has been sprayed with non-stick cooking spray and pat down with your sprayed hands or a rubber spatula.
5. If you have princesses at home top with colored sugar sprinkles.
6. Allow to cool and cut into desired sizes.

Did I wait on the "cooling" part? Of course not!

Gluten-Free Potato Bread

Oh! So. YUMMY!!!! This stuff is soooo amazing I had to put my.. 3rd? 4th? slice down to type this!!! No, I'm normally not such a pig but I LIKE THIS STUFF!!! It has been so long since I had a GF bread that I like!! Even Kaelyn has come back several times just to ask for more bread.. plain bread!! Of course it is great toasted with jelly too!!

I had a recipe in my email this morning and from http://www.glutenfreecookingschool.com and I LOVE IT!! I also have to confess that I used the wrong size measuring cup.. and I didn't have cream of tartar so i substituted...and this still came out GREAT!!!

No. I suppose I NEVER follow a recipe. LOL!

If you want to see the original recipe, go check out Angie's free Travel Bread recipe at GFCS. (I have not joined the pay portion yet, but she sends out a few GF recipes a week, so sign up for the newsletter it is sooo worth it!!!)

Gluten-Free Potato Bread
Ingredients:

• 2/3 cup potatoes, cooked and mashed


• 1/4 cup margarine or butter


• 1/3 cup sugar


• 6 eggs, separated


• 3/4 cup milk


• 2 cups rice flour plus 2-Tbsp GF soy flour


• 2 TBSP GF baking powder


• 1 tsp salt

Directions:

1. Preheat oven to 350°F.


2. Cook potatoes and mash to remove lumps while warm.


3. Cream them with the butter and sugar.


4. Add the egg yolks and milk. Mix well.


5. Sift the dry ingredients together and combine with the wet ingredient mixture.


6. Beat egg whites until they hold a soft peak.


7. Fold egg whites into mixture. (NOTE: Some streaks may remain - remember, if you over mix your egg whites they deflate!)


8. Pour mixture into a greased bread pan.


9. Bake for 1 hour or until nicely browned, gently turning the pan around about halfway through cooking.


10. Allow to cool in pan for 10-15 minutes then flip onto a cooling rack, flipping to a different side every 10-15 minutes for even "drying".

Slice while still slightly warm for less crumbing, but this is a very soft, moist bread, so don't slice too thin! Store wrapped in one layer of parchment paper, wrapped in cling wrap to keep moist. I have no long it will last wrapped on the counter vs. wrapped in the fridge or freezer.. and I doubt mine will last long enough to test it!!! Traditional potato breads freeze well also.

So far it is perfect for everything I can't wait for lunch sandwiches tomorrow!

EDITED TO ADD: REFRIGERATE!!! With the moistness of the potatoes and the lack of preservatives in the other all natural ingredients this went bad quick at room temperature but my 2nd loaf lasted a while on the fridge!