After lagging behind their peers, Kellogg's finally jumped on the gluten-free bandwagon and debuted a new gluten-free version of a classic favorite, Rice Krispies. I was a little skeptical about the new gluten-free Rice Krispies because they weren't just Rice Krispies without malt, but instead have been completely reformulated and are made with brown rice instead of the white, puffed rice you remember.
I've had a lot of gluten-free Rice Krispies knock-offs, but none have ever really captured the right taste or texture of the original. When I heard that Kellogg's was reformulating their cereal, I got really excited. I haven't had Rice Krispie treats in years, and the prospect at being able to have some again was tantalizing.
Ever since June rolled around, I've been looking in my local Fairway Market to see if the gluten-free Rice Krispies were available, but either they don't restock frequently enough (shame on them) or they don't see any reason to carry it (super shame on them), either way I haven't been able to find it until I went into an A&P, where I wandered into the cereal aisle and saw the happy, little Snap, Crackle & Pop characters staring at me from their prominently gluten-free labeled box.
I couldn't wait to get home and make my marshamallowy treats, which my toddler apparently knows all about from school since she kept repeating "kispie treats" and gesturing at the box on the counter every so often. As I looked at the recipe on the back of the box, I felt like I had blacked out the better portion of my younger years because the recipe seemed WAY easier than I remember. Maybe things just feel more arduous when you're an impatient kid. All that you need to make the gooey puff-balls, is marshmallows, butter and Rice Krispies. I used Campfire marshmallows for my treats, but you can use any gluten-free version you like.
Note, don't abandon your butter/marshmallow mix on the stove, it can quickly burn. I dumped all 6 cups of the Rice Krispies in my pan and mixed it in there before putting it into a dish, but you can do whatever is easiest for you. I'd keep the young kiddies away from this one, I had high hopes of getting my little one to help me, but molten marshmallow and butter don't really lend themselves well to toddler involvement.
The final product was spot on for me. I haven't had regular Rice Krispies in years, but these tasted exactly like their malt-coated counterpart. It's really astounding to me how huge companies can manage to keep the integrrity of taste consistent when they reformulate. These mysteries are not for me to know though. What I do know is that the new gluten-free Rice Krispies are awesome. Buy them, make Rice Krispies treats and enjoy the deliciousness.
|Gluten-Free Rice Krispies Treats||
- 3 tablespoons butter or margarine*
- 1 package (10 oz., about 40) regular marshmallows*
- 4 cups miniature marshmallows*
- 6 cups Kellogg's® Rice Krispies® Gluten Free cereal
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
*Since product formulations vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.
For best results, use fresh marshmallows.