Super Bowl Sunday is approaching. What kind of party foods are you planning to enjoy during the big game? How about making some allergen-free s’mores for your guests with food intolerances or allergies?

You can set up a s’mores station where guests can assemble their own s’mores. You will need just a few ingredients: graham crackers, chocolate chips and mini-marshmallows. These days all of these ingredients can be purchased premade and free of major food allergens.

Look for these brands if you are purchasing premade ingredients.

•Kinnikinnick Foods - S'moreables Graham Style Crackers - 8 oz, $7.89

(Ingredients: Pea Starch, Non Hydrogenated Shortening (Palm Fruit And/Or Canola), Potato Starch, Brown Rice Flour, Brown Sugar, Sweet Rice Flour, Tapioca Starch, Water, Rice Bran, Sugar, Blackstrap Molasses, Honey, Glucose, Vanilla, Salt, Sodium Bicarbonate, Pea Protein, Pea Fibre, Guar Gum, Inulin, Soy Lectithin, Mono Calcium Phosphate)

•Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, Nut and Soy Free, Mini Chips, 10-Ounce Bags, $0.42 per ounce

•Dandies Vegan Marshmallows Vanilla, 10 Ounce, $8

You also can make your own gluten-free graham crackers. To make 16 crackers, you will need:

½ cup sorghum flour
1/3 cup brown rice flour, ground super fine
1/3 cup tapioca flour
1/3 cup sweet rice flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon salt
7 T. unsalted butter, just out of the refrigerator or substitute coconut oil if dairy free
1/ 4 cup honey
3 to 6 tablespoons cold water
cinnamon sugar (optional)

Directions:

Combining the dry ingredients. Put into a food processor and whirl them up.

Cutting in the butter. Cut the butter into small pieces and add to the flours in the food processor. Pulse until the butter is incorporated into the flours.

Finishing the dough. Stir together the honey and 3 tablespoons of the water. With the food processor running, pour in the honeyed water. Pulse until the dough comes together into a ball. Add a little more cold water if necessary.

Refrigerating the dough. Wrap in plastic wrap and chill for 15 minutes.
Preheating the oven. Preheat the oven to 325°. Line a sheet tray with parchment paper.

Rolling out the graham crackers. Cut the ball of dough in half. Return the other half to the refrigerator. Put the ball of dough onto the parchment-lined sheet tray. Cover it with the other piece of parchment paper.

Carefully, roll out the dough to a rectangle about 1/2 the length of the sheet tray, or until the dough is about 1/4-inch thick. Cut the dough into 8 pieces. Refrigerate the dough for 15 minutes.

Decorating and baking. Pull the sheet tray from the refrigerator. Using the tines of a fork, prick holes into the crackers in a regular pattern that looks good to you.

Bake the graham crackers until they are golden-warm brown and starting to be hard, about 15 to 20 minutes. (Turning the tray halfway through baking will help them to not bake too brown.) Allow them to cool on the sheet tray until they are cool to the touch and hardened even more, about 30 minutes.

Repeat with the second half of the dough ball.