Baking Recipes & Tutorials,

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Tori Jayne


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Gluten Free S'mores

Gluten Free S'mores

Now that it is November, everyone is gearing for the festive season. Halloween is always great fun for the whole family and Bonfire Night is another autumn date that everyone can enjoy. There is nothing like a sweet homemade treat while watching the fireworks display over the weekend and Tala have just the thing. This S'more recipe by Torie Jayne is perfect for all age groups and adding fruit adds a unique touch to this recipe. For seasonal fruit, flambé some banana or apple and add to your family treat. 

Gluten Free Graham Crackers

Makes 16 large



Letterpress cookie set

Large baking sheet



195g Gluten free plain flour

85g Ground almonds

1/4 teaspoon Xanthan Gum

1 1/2 teaspoon gluten free baking powder

1 teaspoon cinnamon

100g brown sugar

100g butter

3 tablespoons honey

2 tablespoons cold water

1 teaspoon vanilla extract


1. Place all the dry ingredients in a large mixing bowl, add butter and use your hands to mix until the mixture resembles fine breadcrumbs. Or use a food processor to save a bit of time.

2. In a separate, small bowl, combine the honey, water and vanilla extract, stir well. 

3. Make a well in the centre of your dry ingredients and add the honey mixture.

4. Combine mixture with a spatula, then knead by hand to form a ball of dough.

5. Split the dough into two balls  cover with cling film (saran wrap) and place in a refrigerator for at least 45mins before continuing.

6. Preheat your oven to 180 deg C (150 -160 deg C fan)

7. Place a sheet of baking parchment paper on your work surface, place one piece of dough on baking parchment. Place another sheet of baking parchment paper on top of dough.

8. Roll out dough so it is about 6mm thick.

9. Using the rectangle cutter with your message set up, cut out rectangles from the dough , remove excess dough and transfer cut out crackers still on the paper to baking sheet.

10. Knead the leftover pieces of dough to the second batch of dough.

11. Now take your second batch of dough and roll and cut out as before.

12. Repeat with the remaining dough till you have none left.

13. Place unbaked crackers in fridge for at least 15 minutes.

14. Bake all batches for 15-20 minutes or until golden brown and firm. 

15. Remove from the oven and allow them to cool on the baking sheets for at least 10 minutes.

16. Transfer to a cooling rack to continue to cool for a further 20 minutes.


Gluten Free Raspberry S’mores

Serves 8



Bamboo sticks


16 Gluten free graham crackers

16 large marshmallows

240 grams dark chocolate (broken into small rectangles roughly the size of the graham crackers)

32 raspberries


1.Start by laying one of your gluten free graham crackers out on a baking sheet. Place chocolate on top and 4 raspberries.

2. Put two marshmallows on the bamboo stick and hold it over the fire, turning the stick until the outside of the marshmallow is golden brown and just starting to get mushy.

3. Take your toasted marshmallows (still on the stick), and lay it on the side of the graham cracker with the chocolate. Now take another graham cracker and cover the hot marshmallow, to make a sandwich, pressing down firmly enough to pull out the stick.

4. When the S'more is fully assembled, let it sit for a few seconds to allow the chocolate to melt a little. Enjoy!

 All images are the copyright property of Torie Jayne

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