Allergy-Friendly S’Mores Bars

1. Preheat oven to 350° F and set aside a 9 x 13-inch baking pan lined with parchment paper.
2. In bowl of stand mixer fitted with a paddle attachment, beat margarine and sugar until creamy. Add aquafaba egg replacer and vanilla and beat again. Scrape down bowl.
3. Add flour blend, graham crumbs, baking powder, and xanthan gum and beat on low to combine. Increase speed to medium for 30 seconds to form a thick batter. Set aside.
4. For cream, in a clean bowl of a stand mixer, combine reduced egg replacer, guar gum, and cream of tartar. Using the whip attachment beat on high for about two minutes to consistency of lightly beaten egg white. Add sugar and vanilla, cover bowl with a kitchen towel and beat on high for 5 minutes, until stiff and glossy.
5. To assemble, reserve 1/3 of batter. Spread the rest of batter on bottom of parchment-lined pan and smooth out. Sprinkle 1 3/4 cups chocolate chips over batter and press chips lightly into batter. Spread marshmallow cream over chips and smooth out.
6. Scatter reserved batter by tablespoons over marshmallow cream in a random fashion, pressing down to flatter slightly. You won’t cover all marshmallow; you want some to show through. Sprinkle remaining 1/4 cup chocolate chips over top.
7. Bake 15-18 minutes or until batter is set and just starting to get golden and marshmallow is developing a matte skin. Don’t overbake, you want it gooey!
8. Transfer pan to wire rack to cool completely before cutting. Do not attempt to slice bars while still warm.

Cat Ruehle’s Gluten-Free Flour Blend

Makes: 4 cups

Ingredients

• 2 cups sweet sorghum flour
• 1 cup white rice flour
• 1 cup potato starch (not potato flour)

Method

1. In a large bowl, whisk the flours and potato starch together until well combined
2. Store in an airtight container in a cool, dark place up to 1 month. For longer storage, keep in the refrigerator up to 6 months or int eh freezer up to 1 year. Before using, bring to room temperature. Just before measuring, whisk the flour blend to aerate. Sifting is not necessary if you whisk.

Egg Replacer Note:

For aquafaba: You’ll need 2 15-ounce cans of chickpeas for this recipe. First, drain liquid from chickpea cans into a bowl. Measure out 6 tablespoons for the batter, and 1 cup for the marshmallow cream.

Reducing for Marshmallow Cream:

Pour 1 cup liquid into small saucepan and place over medium heat. Bring to a simmer until reduced to 3/4 cup, about 15 minutes. Liquid will darken slightly as it reduces. (You can pour liquid into measuring cup and back into the pan until you have the right amount.) Let cool to room temperature before proceeding with the recipe. Reserve chickpeas for another use, such as hummus.