Gluten-Free Halloween Candy Must-Haves for Your Treat Bag

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Celiac disease, gluten allergy

and gluten sensitivity are hard enough without missing out on the fun of trick-or-treating. The good news is, if you have people who avoid gluten in your house or on your party invite list, you can pass out the candy with a free hand. Some of the best Halloween treats out there are gluten-free!

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It's still important to read labels; some manufacturers have plants in different places, so one might be completely gluten-safe while another might process wheat or other grain products in the same plant, which means it could be contaminated with traces of gluten.

Here are some Halloween favorites that are gluten-free for your holiday soiree:

Baby Ruth

Bit-O-Honey (does anyone ever eat those except when they get them for Halloween?)

Charms Blow Pops

Dots

Dum-Dums

Laffy Taffy

M&M's (except for pretzel-flavored ones)

3 Musketeers (all)

Snickers (YES!!)

Smarties

Tootsie Rolls (and all their yummy variations)

Candies that are NOT gluten free (sorry to be a buzzkill) include Kit Kats, Twix, Twizzlers and Whoppers. There's more here at Celiac.com.

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If you prefer to make your treats, the good news is there are tons of things you can make that are naturally gluten-free. Think popcorn balls, roasted pumpkin seeds, or this awesome-sounding chocolate-and-orange ice cream sandwich recipe from About.Com's guide to gluten-free cooking:

  • 1 - 10 ounce box of gluten free brown rice crispie cereal

  • 1 - 10 ounce bag of marshmallows

  • 1/2 cup butter (1 stick)

  • 1 teaspoon vanilla extract

  • 4 tablespoons cocoa

Preparation:

  1. Butter a large sheet pan (jelly roll) pan

  2. In a large pan, melt butter over low heat.

  3. Whisk in cocoa. Stir until thoroughly blended with butter.

  4. Add marshmallows and stir over low heat until melted. Remove pan from heat. Stir in vanilla extract.

  5. Stir in rice cereal and gently fold cereal with marshmallow mixture.

  6. Pour rice mixture into prepared pan. With buttered fingers press the mixture flat.

  7. Cut in 20 - 2 1/2 inch squares.

  8. Soften orange sherbet until it's easy to scoop. Place about 1/3 cup of orange sherbet on 10 rice crispie squares. Press another square on top and gently press down. Even edges of ice cream sandwich with your finger.

  9. Wrap ice cream sandwiches individually, place in a freezer bag and freeze until ready to serve. Makes 10, 2 1/2 inch ice cream sandwiches but make them as large or small as you like!

How do you celebrate Halloween gluten-free?

Image via terren in Virginia/Flickr




Written by Amy Kuras on CafeMom's blog, The Stir.

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