GAPS Marshmallows

When you are on the GAPS Diet, there are certain things that most people tend to miss. One may be the smell and spongy texture of a homemade loaf of wheat bread; some people miss the ease with which they threw a frozen pizza in the oven for dinner on Sunday night.

And some people miss toasted marshmallows.

Don’t get me wrong; there’s a lot of recipes out there for marshmallows which are GAPS legal. However, they often turn to goo when you try to toast them.

Recently, a family member graduated high school. She has been following a strict diet for several months and was determined to only have food at her party which she could eat (because when you follow a strict diet, you rarely can go over to someone’s house or out to a restaurant and just “eat”). It was a treat for us too, as most of the food there was also GAPS legal and organic. But one of the highlights of the evening was sitting around a campfire, toasting marshmallows that she had made … GAPS legal … toastable.

While they aren’t exactly like “the real deal”, they were an excellent substitute. They toasted very quickly and if left in the fire for too long, they would start to get gooey. However, toasted for around 10 seconds or so, they would get a nice golden brown color and were perfect for S’mores (if you also have homemade GAPS graham crackers and chocolate). We just ate them as is.

So here’s the recipe she used. Enjoy!


GAPS Marshmallows

1 c. filtered water, divided

3 Tbs. gelatin

1 c. raw honey (to taste – you could use less)

1 tsp. vanilla

1/4 tsp. sea salt


  1. Place 1/2 c. water in a medium bowl. Sprinkle with gelatin and set aside.
  2. While the gelatin is softening, place the other 1/2 c. of water in a medium to large pot with the honey, salt, and vanilla. Over medium heat, stir and bring to a boil.
  3. Continue stirring and boiling until the mixture reaches 240 degrees, then immediately remove from heat.
  4. Slowly add to the gelatin while beating on low, then whip on high for 10 minutes. Pour/scoop/smooth into a square baking dish lined with parchment paper (make sure you leave plenty of extra parchment paper over the sides to use as handles). Place in the fridge overnight and cut into squares the next morning. Refrigerate until ready to use.


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~ Alicia

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