Gluten-Free S’mores Bars

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Summer doesn’t technically begin for another day or two, but that doesn’t mean I haven’t already been indulging in one of my favorite summer treats- gluten-free s’mores bars!  I’ve already lamented about the fact that gluten-free graham crackers are both expensive and hard to find, so I’ll stop yapping about it.

After all, I suppose I should be thankful since it’s exactly those reasons why I opted to skip the usual press in graham-cracker crust, choosing instead to adapt a shortbread base to achieve the same cinnamon and honey graham goodness.

It worked perfectly, probably even better than the gluten-filled original.  And just like in the gluten-free graham cracker crust I used for the Barefoot Contessa’s Frozen Key Lime Pie, the amaranth flour is key.  If you have a hard time finding amaranth flour, you can just process some whole grain amaranth in your (clean) coffee grinder or Vita-mix.

With a sturdy graham-like base, a thick layer of bittersweet chocolate and a gooey layer of toasted marshmallow, these s’mores bars are like an ultra portable little piece of heaven.   And the best part?  There’s no campfire necessary, perfect for all of us apartment dwellers with no real vacation or camping adventure in sight…

Gluten-Free S’mores Bars

Yield: 16-24 bars, depending on size

Prep Time: 15

Cook Time: 25

Total Time: 3 hours


 1/3 cup superfine rice flour, plus extra for dusting baking pan
1/3 cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or   Vitamix)
 2 cups of mini marshmallows
1/4 cup sorghum flour
 1/4 cup potato starch
 2 Tablespoons of honey
1/4 cup sugar
1-1/4 teaspoons xanthan gum
1/8 teaspoon cinnamon
6 Tablespoons cold butter, cut into small pieces
2-1/2 cups high quality chocolate chips


Preheat oven to 350 degrees. Grease a 8-inch square baking pan with cooking spray and dust generously with rice flour.

In a large bowl combine the rice flour, amaranth flour, sorghum flour, potato starch, sugar, xanthan gum and cinnamon and stir to mix. Then, add the honey and butter and use a pastry cutter to blend until crumbly. Press firmly into the bottom of the baking pan. Bake 17-19 minutes, or until lightly golden.

Remove from oven and immediately sprinkle with the chocolate chips. Let stand for 2-3 minutes and then use a spoon to evenly spread out the melted chocolate. Sprinkle with the marshmallows.

Move your oven rack approximately 6 inches below the broiler element and turn your oven to broil. Broil the bars for a couple minutes, watching the bars the whole time, until the marshmallows are golden. Remove from oven and let cool to room temperature. Place the baking pan in the fridge for 2+ hours to chill thoroughly.

Cut into squares and enjoy!

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