Making Gluten Free Rice Krispies Treats with Kellogg's Gluten Free Rice Krispies Cereal

With raised awareness of celiac disease and gluten intolerance, more companies are offering gluten free foods. When I saw Kellogg's now offers a gluten free version of its Rice Krispies cereal, my first thought was, "Yay! Rice Krispie Treats".

So I made a test batch, following the recipe posted on theRice Krispies website, except I cut it in half. The gluten free cereal is made from whole grain brown rice, which can have a kind of earthy taste to it. I worried the treats would have a weird after taste – so I made a small batch so as not to waste ingredients.

Another reason for the smaller batch is that we –meaning my family- don't need a 9x13 pan of Rice Krispies Treats. They're best when eaten within a day, and we wouldn't eat a large pan in a day.

As it turns out, there is no weird after taste. The treats taste exactly like I remember them tasting. So bravo to Kellogg's for coming out with such an excellent product.

To make the 8x8 pan of Rice Krispies Treats:

1 ½ tablespoons of gluten free butter spread

2 cups of miniature marshmallows

3 cups of gluten free Rice Krispies cereal

Melt the butter in a large saucepan.

Add the marshmallows and stir over medium heat until melted.

Add the cereal to the melted marshmallow and stir to coat.

Spread the mixture in an 8x8 pan sprayed with gluten free cooking spray.

Let the pan sit for about an hour, then cut into squares.

If you want to store any leftovers, wrap the treats in aluminum foil or store in sealed container. But eat them within a day or two.

Smaller Portions

One of the aspects of going gluten free, I've found, is that baking in smaller portions works best. Trying to bake a large batch of brownies, for example, often results in the brownies in the middle of the baking dish being undercooked, while the outer brownies are overcooked.

Gluten free bread, to, seems to have a better 'crumb' to it if the loaf is smaller. Udi's white bread, my son's favorite, is 12 ounces. And it tastes quite good, especially with hazelnut spread.

I've been buying Udi's bread, even though it's expensive, because my own attempts at breadmaking weren't all that successful. But I always tried to make a 'regular sized' loaf of bread. I think perhaps I'll try a different approach and work on something a little bit smaller.

If it doesn't work out, that's okay. I've got a whole stash of Udi's in the freezer.

Mad at Betty Crocker and Looking at New Ranges

Cooking and baking is a large part of my life and for that I need a good oven range. I have a freestanding electric range that has served me well for about twelve years now. But the door hinge is gone lame and so the door doesn't shut properly - which really messes with my cooking times and the consistency of the interior temperature. My cakes and cookies aren't quite right.

The coils on the cooktop are warped from age, (like so many of us) so when I put oil in a pan it all pools to one side. The pan doesn't heat evenly and so again, I am presented with uneven cooking temperatures.

Trouble is I really like this range: it has knobs for the cooktop and a digital set for the oven temps; the interior of the oven is just the right size; and it has the self-cleaning option.

But I know it only has so much time left before I have to replace it. So I've started looking and will likely get one of those new-fangled ceramic glass cooktop ranges - and will have to get a new set of pots and pans to go with it because the glass top only likes certain kinds of cookware. Geez.

So I'm going to have to spend a bunch of money on a new range and cookware. I'm wondering if there's a tax deduction in there somewhere.

And money is what brings me to my wrath against Betty Crocker. I was so utterly excited when I found that the company was producing gluten-free products I literally jumped for joy in the aisle. The cost was higher than the standard mixes, but not by much.

But now, I see in all the supermarkets and superstores the cost of Betty Crocker mixes is way up, usually $5.99 or $6.99. That may not sound like much, but when I see the standard mixes on sale at 5 for $5 - I get a little angry.

The company is well aware that gluten free products are a necessary medical treatment for those with celiac disease and gluten intolerance. And while brownies and cake may not be an essential food group, (or is it?) I still think it's kind of crappy that the products cost so much more than the counterparts.

It may be the retailers that are upping the price - I don't know. But I do know that when I first found Betty Crocker's gluten free baking mixes, they were less than $4 a box. That two or three dollar difference may not seem like much, but it's the principle, I think.

Anyway, I have to get a new range and I'm not buying so much of the Betty Crocker mixes now. So that's the life of this Contemporary Cook - Looking for a new range and Angry with Betty.