My rice krispies treats are made gluten and dairy-free. They have a soft chewniess and just the right amount of crunch. Quick and easy to make, these no-bake treats are extra special thanks to a mix of melted and whole mini marshmallows, a good sprinkle of salt, and a dash of vanilla. Not all rice cereals are created equal so follow my tips for keeping these gluten free.
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Skill Level: Beginner
Shortcut Central: Use mini marshmallows for faster melting.
Flavor Remix: Feel free to load your treats up with other mix-ins such as chocolate chips, white chocolate chips, or festive colored M&Ms.
Allergy Watch: Dairy Free, No Eggs, Nut-Free
Rice Krispies treats are just one of those nostalgic treats that everyone loves. What is frustrating is that Kellogg's stopped making gluten-free Rice Krispies cereal. But no worries, I have you covered.
Beyond choosing the right cereal, I go a little over the top on vanilla and salt to give these no-bake treats a little oomph.
Gluten Free Rice Cereal Tips
Kellogg's Rice Krispies are not gluten free because they contain malt flavoring, which gives them that toasted brown color.
My favorite substitute for Rice Krispies is the Millville Rice Cereal from Aldi.
Other Gluten Free Options
- Rice Chex (will be a cereal bar but still delicious!)
- Nature's Path Organic Crispy Rice Cereal (okay but not my favorite for rice crispy squares)
- Barbara's Organic Brown Rice Crisps
- One Degree Organics Sprouted Brown Rice Crisps Cereal
- Kroger Rice Cereal
Not Gluten Free
- Market Pantry Toasted Rice Cereal
- Meijer Crisp Rice (not the box says GF, but it contains barley malt syrup)
- Great Value (Walmart brand) shows two rice versions of cereal- Rice Crisps (no gluten ingredients) and Rice Crispers (contains barley malt syrup). So be careful and double-check.
Do not use puffed rice cereal. It has to be a crispy rice cereal to hold up to the weight of the marshmallow.
Ingredient Notes
- Marshmallows - I use mini marshmallows so they melt more quickly and easily with the butter. If you can only find regular marshmallows, that's fine, they will just take longer to melt.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Vanilla Extract: Or use an equal amount of vanilla paste.
Tips for Making Rice Krispies Treats
A step-by-step visual guide for making gluten-free rice crispy treats. You can skip to the recipe for the full written instructions.
- Remove the melted marshmallow mixture from the heat, then mix in vanilla and salt.
- Stir gently when you add the cereal. If you go at it too hard, you'll just crush the cereal.
- You can line your pan with parchment or coat it with cooking spray, coconut oil, or butter. Be sure to get up the sides of the pan.
- Wet your hands and gently press the mixture into the pan. Do not press too hard, it will create dense treats.
- Give the treats at least 1 hour to set. If you try to slice into them too soon, they will be much too gooey and sticky.
Make Ahead and Storing
Make Ahead: For a bake sale, you can make 1 day ahead and wrap in plastic wrap.
Storing: For general storage, the treats will keep for 2-3 days at room temperature. After that, they will start to harden. Just cover the baking dish with plastic wrap or store them in an airtight container.
Freezing: Line the rice krispie treats on a baking sheet and freeze on a baking sheet until hardened. Transfer to ziplock bags or a freezer-safe container and store. If you're stacking the treats up, I recommend putting a piece of parchment paper between each layer to prevent sticking. Thaw at room temp.
📖 Recipe
Gluten-Free Rice Krispies Treats (Dairy Free)
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Ingredients
- 6 Tablespoons margarine or dairy free butter cut into pieces
- 16 ounces mini marshmallows one large bag divided
- 1½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- 7 cups gluten-free puffed rice cereal see notes*
Instructions
- Line a 9x13 inch baking dish with parchment paper or coat with cooking spray. Set aside.
- In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.6 Tablespoons margarine or dairy free butter, 16 ounces mini marshmallows
- Remove from heat and stir in the vanilla and salt. Add the cereal and the remaining 1 cup of marshmallows and gently stir until combined.1½ teaspoon vanilla extract, ½ teaspoon kosher salt, 7 cups gluten-free puffed rice cereal
- Pour into the prepared baking dish. Press gently with your fingertips just until completely spread out. Allow to set at room temperature, about 1 hour
Equipment
- 13x9-inch metal baking pan
Notes
- ***Kellogg's Rice Krispies cereal is not gluten-free and they no longer make the gluten-free version. I like the Millville rice cereal from Aldi. It is gluten-free and close in texture. You can use any GF cereal brand you like check the labels for malt and barley, neither are safe for those with celiac disease or anyone on a gluten-free diet.
- Do not use puffed rice cereal.
- To prevent sticking, wet your hands before pressing the treats into the pan.
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