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 Celiac.com!
    eNewsletter
    Donate

Gluten-Free Rice Krispie Treats

Grace'smom

Recommended Posts

Grace'smom Explorer
Grace'smom
Posted

Hi there,

If anyone read my post about the grief my newly diagnosed 6-yr-old child was experiencing, today's meltdown was over her wanting a traditional Rice Krispies treat snack-pack. My husband went to the store to buy the ingredients for gluten-free Rice Krispie treats and we googled the recipes online. While Kraft foods maintains that their Marshmallow Fluff is gluten-free on its website, every single recipe I've searched for incorporates Kraft's mini marshmallows in the recipe, and nowhere did anyone use Kraft's marshmallow fluff. I just wondered if this was merely a coiincidence, or is there something I'm missing? Does anyone know if traditional Marshmallow Fluff is truly safe? I've read the labels online, visited Kraft's website, and they have a nutrition Q&A column there, which states that Marshmallow Fluff is gluten free and kosher. So I should be safe in baking them, but I'm wondering why no gluten-free recipes are using it. Thank you!!

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ahorsesoul Enthusiast
Ahorsesoul
Posted

Kraft is good about labeling their products. Here's their website telling about how they label with examples. I make Rice Krispie treats all the time but never have used the fluff.

Open Original Shared Link

Link to comment
Share on other sites
Roda Rising Star
Roda
Posted

I eat kraft marshmallows and marshmallow fluff all the time. I don't see why it would matter in the recipe if you used kraft instead of the other brand. As for the mention of it in (or lack there of) in recipes, that particular brand is what they used. The traditional marshmallow fluff has been around and people tend to buy what is most familure.

Link to comment
Share on other sites
Jestgar Rising Star
Jestgar
Posted

Are Kelloggs rice krispies still made with malt?

Link to comment
Share on other sites
psawyer Proficient
psawyer
Posted

Are Kelloggs rice krispies still made with malt?

Yes, they are.

Nature's Path Crispy Rice is similar, but is gluten-free and organic (and more expensive, of course).

Link to comment
Share on other sites
Just 5 Kids Newbie
Just 5 Kids
Posted

We don't use any Rice Krispy's we us Fruity Pebbles and they make awesome marshmello treat. I take them to luncheons and they are always the first desert to go. Make them just like rice krispies but replace them with fruity pebbles or the cocco ones.

Link to comment
Share on other sites
seezee Explorer
seezee
Posted

There are gluten free rice krisps made by Erewhon. We also made them with Rice Chex which tasted more close to Rice Krispies. Did you see Kraft's explanation of how they label foods?

Open Original Shared Link

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Beth03456 Newbie
Beth03456
Posted

We have also found gluten-free rice crispy treats to buy at Whole Foods. They come in that all-important shiny wrapper that our pre-schooler considers important. We send them as emergency treats to school.

Link to comment
Share on other sites
Grace'smom Explorer
Grace'smom
  • Author
Posted

We don't use any Rice Krispy's we us Fruity Pebbles and they make awesome marshmello treat. I take them to luncheons and they are always the first desert to go. Make them just like rice krispies but replace them with fruity pebbles or the cocco ones.

Hi there,

Just wanted to let you know that Children's Hospital Boston told us last week to stay away from Fruity and Cocoa Pebbles as tests showed significant cross contamination. Post Cereals makes gluten containing cereals and that is why they refuse to label those 2 cereals gluten free, because of the cross contamination factor. A child at Children's was found to have high levels of gluten in her blood work, and they traced it back to the cereal. Sorry to be the bearer of bad news, but I thought I should let you know. Take care, Emily

Link to comment
Share on other sites
CeliacMom2008 Enthusiast
CeliacMom2008
Posted

Hi there,

Just wanted to let you know that Children's Hospital Boston told us last week to stay away from Fruity and Cocoa Pebbles as tests showed significant cross contamination. Post Cereals makes gluten containing cereals and that is why they refuse to label those 2 cereals gluten free, because of the cross contamination factor. A child at Children's was found to have high levels of gluten in her blood work, and they traced it back to the cereal. Sorry to be the bearer of bad news, but I thought I should let you know. Take care, Emily

Yeah, I don't do any mainstream cereals except Chex. The risk of cc just seems way too high. There are so many gluten-free alternatives out there and if you buy through amazon and use their subscription service the price isn't "that" bad.

Link to comment
Share on other sites
CeliacMom2008 Enthusiast
CeliacMom2008
Posted

I've never seen a recipe that called for fluff. I always use the standard recipe (the one with 40 large marshmallows) and just sub gluten-free cereal.

There are also gluten-free crispy rice snacks that even come in blue individual packages. You might check those out for long shelf life versions of the famous kid snack!

Link to comment
Share on other sites
Kelly&Mom Rookie
Kelly&Mom
Posted

[Don't know if anyone else here has WinCo near them but in their bulk section, they carry a rice krispy treat individually wrapped. I've read the ingredients and except for possible cross contamination, they appear OK?

Link to comment
Share on other sites

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      121,081
    • Most Online (within 30 mins)
      7,748
    Jesmar
    Newest Member
    Jesmar
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      14 year old with Celiac & EOE still suffering...

      By knitty kitty · Posted

      @Nacina, I would add a B Complex to all that and extra thiamine B 1 and magnesium glycinate, and high dose Vitamin D to get his level up faster.   We need the B vitamins to repair our body and for energy to function.  Thiamine B 1 is especially important for athletes.  Thiamine works with magnesium.  Thiamine and magnesium deficiencies can cause constipation.  All eight essential B vitamins work together.  Due to poor absorption in celiac disease, supplementing with B vitamins boosts our ability to absorb them.  Here's some reading material that is helpful... An open-label, randomized, 10 weeks prospective study on the efficacy of vitamin D (daily low dose and weekly high dose) in vitamin D deficient patients https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6618212/ Micronutrients Dietary Supplementation Advices for Celiac Patients on Long-Term Gluten-Free Diet with Good Compliance: A Review https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6681258/ The Effects of Thiamine Tetrahydrofurfuryl Disulfide on Physiological Adaption and Exercise Performance Improvement https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6073388/ The Effect of a High-Dose Vitamin B Multivitamin Supplement on the Relationship between Brain Metabolism and Blood Biomarkers of Oxidative Stress: A Randomized Control Trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316433/ B Vitamins: Functions and Uses in Medicine https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9662251/ Vitamins and Minerals for Energy, Fatigue and Cognition: A Narrative Review of the Biochemical and Clinical Evidence https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019700/ A functional evaluation of anti-fatigue and exercise performance improvement following vitamin B complex supplementation in healthy humans, a randomized double-blind trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542023/ Effects of thiamine supplementation on exercise-induced fatigue https://pubmed.ncbi.nlm.nih.gov/8815395/ The effects of endurance training and thiamine supplementation on anti-fatigue during exercise https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4241913/ Hope this helps!
    • Jesmar
      Weak positive anti-ttg igA?

      By Jesmar · Posted

      Hi all.  I am an 18 year old male. Recently I had anti ttg-igA tested and it came back as 9.1 IU/ml (weak positive) (increased from previous test which was 5.6iU/mL) . What does this mean please? I am booked for an endoscopy however, i am negative for both HLA DQ2 and DQ8. I have a family history of coeliac. 
    • Tanner L
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L · Posted

      Yes and variations in their sources for natural and artificial flavors could be the culprit as well.  I might be on the more sensitive side, but I do fine with McDonald's fries and burgers if I take the bun off, and other foods that have certified gluten free ingredients and only cross contamination risk preventing the gluten-free certification. 
    • trents
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By trents · Posted

      Yes, the yeast could have been cultured on a wheat substrate. But another batch may use a yeast extract cultured on something else that did not contain gluten. These food companies will switch suppliers according to what is the cheapest source at any given time. I take it you are a pretty sensitive celiac.
    • Tanner L
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L · Posted

      The regular cheddar and sour cream Ruffles have yeast extract, which is probably the source of gluten.  Pinpointing the exact cause of gluten exposure is always tricky, but I've come to learn my initial reaction to gluten compared to the ongoing symptoms that will occur days, weeks, and sometimes months later.  
×
×
  • Create New...