Gluten Free Rice Krispies!

My Version of GF Rice Krispie Treats

Have you heard the news?  Kellogg’s now has Gluten Free Rice Krispies!  I am still waiting to find a box at our local grocery; however, their website lists the ingredients as:  “Whole grain brown rice, sugar, contains 2% or less of salt, BHT for freshness”. The original version of Kellogg’s Rice Krispies contains malt flavoring, which makes them not gluten free, and is made with white rice.  So, the change to using brown rice in their new gluten free version is very welcome as well!

Over the years, I have been making our family treats using Erewhon’s Crispy Brown Rice Cereal or Barbaras Bakery Brown Rice Crisps, Fruit Juice Sweetened Cereal.  Both of these cereals have been a huge blessing to our house while following the gluten free diet.  I do not think that I will move right toward Kellogg’s new product; however, it is great to see that they have an option now.  Just like the gluten free Chex cereals by General Mills and gluten free Bisquick by Betty Crocker, here is another addition to the new gluten free products on the shelves today.  While these manufacturers goal is to offer a gluten free product and to be part of the “trend”, they are not quite up to par with the wholesome and nutritious cereals and product offerings we have been used to searching for high and low.

In addition, I am grateful for a mainstream brand that I can refer friends and family to when they want to make something gluten free either for us or another individual who follows the gluten free diet.  These mainstream brand products are very close to their original counterparts and so I know that anyone who is trying to cook or bake with them will have success and it will be easier to find.  That makes life a lot easier!  My hope is that local grocery stores will continue to carry the more nutritious brands so that we are not forced to go looking for these products in speciality stores again.

Here is my version of the famous brown rice treats, Enjoy:

Gluten Free Rice Crispy Bars 

Storing Gluten Free Rice Crispy Bars

Ingredients:

• 4 cups Gluten Free Crispy Brown Rice Cereal
• 2 cups Gluten Free Puffed Millet Cereal
• 5 cups Gluten Free mini-marshmallows
• 4 Tbls butter or Spectrum Palm Oil Shortening
• a pinch of salt

Method:

1. Line a 9×9 square baking pan with waxed paper.  Spray the waxed paper lightly with cooking spray (gluten free!) so that the bars will not stick to the paper.
2. In a large pot, melt the butter and the mini marshmallows over medium heat.  Make sure to stir while they are melting so that the marshmallows do not burn.
3. Once melted, turn off the heat and add all of the cereals.  Mix by hand with a wooden spoon until well coated with marshmallow.
4. Pour into the prepared pan and press down with an additional piece of waxed paper until tightly compacted.
5. Allow the cereal to cool, in the pan for a few hours.  This will help them set.  Once cool, remove from the pan by lifting up on the waxed paper.  Cut into bars and store in an airtight container on your counter top.

Note:  In the picture, my bars “appear” to have those tiny marshmallows mixed in.  However, those little white balls are actually the puffed millet.  It gives the bars more nutrition and the kids something to talk about!