Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

How Do I Make gluten-free Rice Krispy Treats?


munchkinette

Recommended Posts

munchkinette Collaborator

I'm so bummed to find out that regular Rice Krispies have that flavoring in them. So what is a good gluten-free alternative? I really like that Erewhon Rice Twice stuff, but that has both the crispies and the puffed rice. I don't want the puffed rice, but it seems like that is easier to find. Where can I find just the crispy rice?

What about marshmallows? I found some kosher marshmallows that don't look like they have gluten in them. I've seen gluten-free marshmallows mentioned before, but I have no idea where to find them. I'd rather not make them from scratch, although I have before.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



WGibs Apprentice

I buy Erewhon Crispy Brown Rice at Whole Foods. It's just like rice crispies. Just be careful to get the version that says gluten-free on the box. Erewhon makes another one that looks identical but has malt in it.

I don't know about marshmallows, but I bet someone else will! The Jet-Puffed ones are Kraft, though. I did a quick google and it looks like they are recommended by gluten-free websites. Just check the ingredients on the package you buy to be sure. If the ingredients on them are safe-looking, you would know they are okay since it's Kraft.

Random Guy Apprentice

have you tried arrowhead mills puffed rice? the ingredients are "puffed whole grain brown rice"

they're not as krispy as kellog's rice krispies, but it's worth a try

funny that there was a post about this. i was planning on making them for the first time this weekend

i'll let you know how they are.

-rg

GlutenFreeAl Contributor

I'm going to try making them with EnviroKids Koala Crisp for chocolatey ones!! :)

mmaccartney Explorer

Campfire brand marshmallows are gluten-free

Then, you can use Cocoa Pebbles, or Fruity Pebbles...

MMMMMMM

VydorScope Proficient

As mentioned above, EnviroKids Koala Crisp, Pebles, or realy any of the gluten-free rice cearls will work.

lorka150 Collaborator

I've used a mix of puffed quinoa / puffed amaranth.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



munchkinette Collaborator

So Kraft is generally good with labeling? I think I looked at the Jet-Puffed in the store, but that dang "natural flavoring" kept me from buying them.

Random Guy Apprentice

this is what fraft says about their labeling regarding gluten

We realize that making accurate food choices is importantto people who follow a gluten-free diet. To help you makeappropriate food selections, ingredient statements of Kraft,Oscar Mayer and Nabisco products clearly identify anyproduct that contains a source of gluten. Please rememberto carefully read ingredient statements each time you makefood selections.

good luck

-rg

elonwy Enthusiast

I eat Jet-puffed all the time. THe kraft marshmallows are safe, though I always recommend labels be read because we know how companies love to change things. Kraft will always state clearly wheat, barley rye or oats.

THe Erewhon Cripsy Brown rice is exactly like rice cripsy's, except for the being brown part. As someone said earlier, be careful because they make one that is "wheat-free" but has malt in it and they make one that is gluten free with no malt. Why?

My mom made superb "rice crispy" treats using this cereal and kraft marshmallows.

Elonwy

WGibs Apprentice

Inspired by you all, I made a pan of these today with Cocoa Pebbles and mini Jet-Puffed marshmallows. I had never seen a cocoa pebble before.

Anyway, I can assure you that this combination works just fine. I will eat way too many of these over the next 48 hours.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,231
    • Most Online (within 30 mins)
      7,748

    NAA
    Newest Member
    NAA
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      That’s a really insightful observation about antibody testing and the gluten challenge! You’re absolutely right that antibody levels can remain elevated for months or even years after going gluten-free, especially if there’s ongoing cross-contamination or occasional slip-ups. The immune system doesn’t reset overnight—it can take time for antibodies like tTG-IgA to normalize, which is why many doctors recommend waiting at least 6–12 months of strict gluten-free eating before retesting. For someone who’s been gluten-free for less than two years or hasn’t been meticulous about avoiding cross-contact, there’s absolutely a chance they’d still test positive, since even small amounts of gluten can keep antibodies elevated. This is partly why the gluten challenge (where you eat gluten before testing) exists—it’s designed to provoke a measurable immune response in people who’ve been gluten-free long enough for antibodies to drop. But you raise a great point: the challenge isn’t perfect, and false negatives can happen if the timing or amount of gluten isn’t sufficient to trigger a strong antibody response. This is why diagnosis often combines antibody tests with other tools like genetic testing or endoscopy. Your question highlights just how nuanced celiac testing can be! For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
    • Betsy Crum
      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
    • Betsy Crum
      I don't have health insurance so I have never had any testing done. I always thought if I stay away from gluten Ill be fine but I suppose that isn't enough anymore. I will look into getting an allergy test. Thank you for your input! 
    • trents
      I remember reading an article summarizing testing done by Gluten Free Watchdog on several brands of dried lentils. They were all heavily cross contaminated with wheat and the commentary was to the effect that dried lentils in general were the most heavily cross contaminated product category in their testing data base. So, I would definitely not use any dried lentil product that was not tested to be Gluten Free (<20ppm of gluten) or Certified Gluten Free (<10ppm of gluten).
    • Scott Adams
      While spices, lentils, beans and chickpeas are naturally gluten-free, the main concern with any brand is cross-contamination during processing and packaging. Since Suraj doesn't appear to certify their products as gluten-free or use dedicated gluten-free facilities, there is some risk of trace gluten exposure, especially with their corn flour which could be milled on shared equipment with gluten-containing grains. For absolute safety, I'd recommend looking for brands that are certified gluten-free by organizations like GFCO - good options include McCormick for spices, TruRoots or Bob's Red Mill for lentils and beans, and Anthony's for corn flour. That said, if you need to use Suraj products, be sure to carefully check labels for any wheat warnings, thoroughly rinse lentils and beans before cooking, and consider contacting the manufacturer directly to ask about their gluten testing protocols. Many in our community have found that investing in certified gluten-free brands gives them greater peace of mind and helps avoid accidental gluten exposure, especially for higher-risk items like flours.
×
×
  • Create New...