Marshmallows are a delicious, fluffy treat that are loved by many people. One of the most common questions we are asked is “are marshmallows gluten-free?” The answer to this question can be tricky, as there are different types of marshmallow that have varying levels of gluten depending on how they are made. In this blog post we will discuss why you need to be careful when eating a marshmallow and what it means for your body if you do eat one.
Step One: Know the Different Types of Marshmallow. There are two main types of marshmallows, which are traditional and gelatin-free. Traditional marshmallows are made with regular flour that contains gluten; therefore they are not safe for those who have celiac disease or are sensitive to gluten. Gelatin-free marshmallows are typically made out corn syrup and contain no gluten since there is no protein in them.
Step Two: Understand What Eating a Marshmallow Means For Your Body If You Have Celiac Disease Or Are Gluten Sensitive? If you do decide to eat a marshmallow despite knowing it may cause harm on your body, know that after eating one you will most likely experience symptoms like nausea, stomach pain, and diarrhea. These are very common symptoms of a gluten reaction in the body.
Step Three: What Are Some Marshmallow Alternatives? There are many alternatives to marshmallows for those who are not able to eat them due to their high amount of risk. One alternative is rice crispy cereal which can be made into homemade rice crispies with just sugar and butter (no milk). Another option is using ice cream cones that are dipped in chocolate or use candy bars as an edible cone instead!
are marshmallows gluten free
gluten sensitivity symptoms after eating one include nausea, stomach pain, and diarrhea
rice crispy cereal is a possible alternative substitute for traditional marshmallows because it doesn’t contain any protein that are potentially harmful
ice cream cones are another alternative to traditional marshmallows because the outside of the cone is dipped in chocolate, it’s possible for any type of ice cream flavor that are gluten free. Also some other options are using candy bars as an edible cone instead!
rice crispy cereal can be made into homemade rice crispies with just sugar and butter (no milk)
a third option that is still a possibility are these Marshmallow Mango Banana Rice Crispy Treats which were created by baking pieces of bread dough until golden brown on each side, then layering cut up marshmallows onto them with either mango or banana slices before adding more layers around. You will need vanilla extract, water, eggs,
*Step One: Buy a bag of organic marshmallows.*
are organic marshmallows gluten free? are regular marshmallows made with wheat flour? do they contain any other allergens like milk, eggs, soy or tree nuts? are the ingredients in organic marshmallow vegan friendly and non-GMO certified? is there gelatin in it or does it have an animal product somehow included to make them “jiggle”?
Step Two: Add extra virgin coconut oil. (Or try almond butter!)*
are coconut oils safe for people who can’t eat dairy products because of allergies or intolerances? what about those who are vegan and don’t consume anything that comes from animals at all – including honey and eggs? are almond butters safe for people who are allergic to tree nuts like almonds, walnuts or pistachios? are there other oils that can be used in place of coconut oil if someone is vegan or has an allergy to it?
*Step Three: Add vanilla extract.*
do all brands of vanilla extract contain gluten without a separate ingredient list stating “gluten free”? are some types of vanilla extracts more potent than others (i.e., Madagascar Bourbon versus Mexican)? how much you should use depends on the potency – are small amounts enough for flavor while larger ones will create a stronger aroma throughout your kitchen as well as add additional sweetness into the recipe; does this amount get adjusted if you’re using another type of vanilla extract?
Step Four: Add the sugar to your bowl and mix well until thoroughly combined.*
are you looking for granulated or powdered sugar? does it matter if you use confectioner’s (powdered) sugar instead of granulated? are sugars labeled as “sugar,” “cane sugar,” “pure cane,” or just plain “granulated” all okay in this recipe because they’re not whole grain like brown sugars are? how much should I be using when replacing the coconut oil with a different type of fat such as butter or vegetable shortening – are these ingredients interchangeable without changing anything else about the recipe other than that one substitution? is there an amount set