These Gluten Free Rice Krispie Treats combine crunchy rice puffs with gooey, stretchy marshmallows. Learn which ingredients to check for gluten-free safety and how to make the best homemade GF rice krispie treats.
Rice krispie treats are a simple, beloved snack. With a few smart swaps they can be made safely gluten free for people with celiac disease or gluten sensitivity. This recipe uses just five basic ingredients, plus optional sprinkles, and is quick to prepare.
They’re crisp, chewy and satisfyingly stretchy thanks to the marshmallows.
Scroll to the recipe card for a printable version, or read on for ingredient guidance and step-by-step photos.
Ingredients
Here’s what you’ll need to make gluten-free rice krispie treats.
Where to Buy Gluten Free Rice Krispies
Standard Kellogg’s Rice Krispies (Rice Bubbles in some regions) usually contain barley malt extract and are not gluten free. Look for certified gluten-free puffed rice cereals from other brands. They may be stocked in the regular cereal aisle or in a gluten-free/free-from section.
Always check the ingredient list for malt, barley, wheat, or other gluten-containing items. Certified gluten-free products reduce the risk of cross-contamination and are a safer choice for those with celiac disease.
Other Ingredients
Marshmallows – Verify that the marshmallows are labeled gluten free. Some brands list ingredients such as “glucose syrup from wheat,” which, while highly processed and generally considered safe for people with celiac disease, can be a problem for those with a wheat allergy. Use regular-sized marshmallows for melting and add mini marshmallows into the mix if you want little pockets of chewy marshmallow.
Butter – Either salted or unsalted works. If you use salted butter, omit the extra pinch of salt in the recipe.
Vanilla – Optional but adds a pleasant depth of flavor.
Salt – A small pinch helps balance the sweetness.
Sprinkles – Optional for decoration. Check labels since some sprinkles contain wheat starch.
To make them gluten and dairy free or vegan
Swap butter for a solid dairy-free or vegan butter alternative (block form works best). For vegan treats, use vegan marshmallows made without gelatin.
How to Make Gluten Free Rice Krispie Treats
If you’ve made rice krispie treats before, the method will be familiar. If not, it’s very straightforward.
Prepare a 9″ square pan (or a roughly equivalent-sized pan). Line it with non-stick baking paper—two crisscrossed strips make a handy sling to lift the tray out. Lightly grease the paper with oil spray or melted butter.
In a very large saucepan, melt the butter over medium heat. Add vanilla and a pinch of salt, then add the marshmallows and stir continuously until fully melted. Use a large pot so there’s room to combine the cereal without spilling. Reduce heat if it starts to bubble; you want a smooth, glossy mixture, not a rolling boil.
Once the marshmallows and butter are combined into a smooth, sticky mixture, remove from heat. Add the gluten-free puffed rice cereal in two batches so it mixes evenly, and fold in optional mini marshmallows if using. Make sure every piece of cereal is coated in the marshmallow mixture.
Transfer the mixture to the prepared pan and use an oiled spatula to gently distribute it into an even layer. The secret to soft, chewy bars is to press lightly—don’t compact the mixture firmly or the treats will become dense and hard.
The key to chewy, stretchy rice krispie treats is to press gently and evenly—don’t cram the mixture into the pan.
Top with gluten-free sprinkles if desired. Allow the pan to sit at room temperature until the bars set—usually around 30 minutes to an hour depending on room temperature—then lift the slab from the pan and slice into squares. For clean edges, lightly oil a sharp knife before cutting.
These treats are best the day they’re made but keep well in an airtight container at room temperature for 2–3 days. If they firm up, warm them briefly in the microwave on low power to soften the marshmallow.
More No-Bake Dessert Recipes
Gluten Free Lemon Slice
Easy White Chocolate Mousse
Chocolate Caramel Cheesecakes
Chocolate Coconut Truffles
Easter Rice Krispie Treats
Gluten Free Rice Krispie Treats
Ingredients
- 150 g unsalted butter or salted butter
- 1 teaspoon vanilla extract optional
- pinch salt omit if using salted butter
- 425 g marshmallows mini or regular-sized
- 350 g gluten free rice crispy cereal
- 60 g mini marshmallows optional
- oil spray, or melted butter, for greasing
- gluten free sprinkles optional, to decorate
Instructions
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Prepare a 9″ square baking pan by lining with baking paper. Crisscross two strips for an easy sling. Lightly spray or brush the paper with melted butter.
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In a very large saucepan, melt the butter over medium heat.
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Stir in the vanilla and salt, then add the marshmallows. Stir until completely melted and smooth.
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Remove from heat. Stir in half the rice cereal, then the mini marshmallows if using, and finally the remaining cereal until evenly coated.
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Tip the mixture into the prepared pan and gently press into an even layer using an oiled spatula. Do not press too firmly.
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Sprinkle with gluten-free sprinkles if desired.
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Leave to set for around an hour. Remove from the pan and cut into pieces with a lightly oiled sharp knife.
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Store in an airtight container at room temperature and eat within 2–3 days.
Notes
Marshmallows – Use regular or mini marshmallows. If you only have large marshmallows, chop them with oiled scissors so they melt more quickly.
Nutritional Disclaimer: Any nutritional information provided is an estimate and intended as a guide only.