5
Feb

Homemade Gluten-free Marshmallows

 

A couple of months ago, we all chatted about how gelatin can vary brand to brand. I use Vital Proteins to test all of my recipes, and I've partnered with them to bring you this recipe from my Celebrations cookbook. It hasn't ever been shared online before, so you're in for a treat! If you love it, go grab a copy of the book. You'll find tons of other recipes like it!

I went through and tested a few different brands with some of my favorite recipes to see if I could help troubleshoot for some of you. The results were what I expected – Vital Proteins created the best texture and flavor (no beefy flavor here!). The others worked, but the end products were more firm and occasionally a little too “gelatinous.” Vital Proteins produced the most consistent, and tasty results.

One of my favorite recipes using gelatin is my homemade Marshmallows. I incorporate gelatin in my diet for it's gut soothing benefits. I typically mix it into coffee or tea, or into soups and stews. But it's fun to get to have it in a treat every so often as well like these marshmallows or the fruit jello shapes from my first book Against all Grain. I'm going to make these tomorrow for my weekly Facebook live and am going to cut them into heart shapes and dip them in chocolate for Valentine's Day!

 

This recipe can be found in my Celebrations cookbook on page 316! 

Try some of these other festive treats from Celebrations for Valentine's Day!

 

A light colored honey helps to make these white and have a more neutral taste. If you want to toast these for s'mores, leave them out in the counter, uncovered, for a few days to help dry them out. They will melt a lot more quickly than store-bought marshmallows with all the junk in them, but they do work!

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Homemade Gluten-free Marshmallows



AUTHOR:

Ingredients:

2 to 3 tablespoons arrowroot powder, for coating (omit for SCD)

1 cup water

3 tablespoons unflavored gelatin powder (such as Vital Proteins – green canister)

1 cup light-colored raw honey

1 teaspoon pure vanilla extract

Instructions:

  1. Line a baking sheet with parchment paper and spread 1 tablespoon of the arrowroot evenly over the parchment to cover.
  2. In the bowl of a stand mixer tted with the whisk attachment, or using an electric handheld mixer, pour 1⁄2 cup of the water and sprinkle the gelatin over the top. Allow the gelatin to bloom, or absorb the water, for 10 minutes.
  3. Combine the remaining 1⁄2 cup water and the honey in a saucepan. Bring to a boil over medium-high heat and boil for 15 minutes, or until a candy thermometer reads 240°F.
  4. Turn the mixer on low, and with it running, slowly pour the hot honey syrup down the side of the bowl. Once it is all poured in, increase the speed of the mixer to medium-high and beat for 8 to 10 minutes. e mixture will turn from brown to white and triple in volume.
  5. Turn the marshmallow crème out into the prepared baking sheet and smooth with an o set spatula. You will need to work quickly here, before the marshmallow starts to set. Allow to cool and set at room temperature for 6 hours.
  6. Rub the top of the marshmallows all over with 1 tablespoon of the arrowroot powder. Lightly grease a sharp knife with coconut oil and slice the marshmallow into 24 pieces. If the marshmallows are still sticky, toss the pieces gently in the remaining 1 tablespoon arrowroot to coat them. Serve immediately.

make it ahead Store in an airtight container at room temperature for up to 2 weeks.



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