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cream colored marshmallows dusted in tapioca starch on a beige plate

AIP Marshmallows (paleo, gluten free)


These AIP marshmallows are so easy to make you will wonder why you’ve never thought to try them before! They’re paleo, gluten free, refined sugar free, light, fluffy and delicious.


  • 3 TBSP gelatin
  • 1/2 cup maple syrup
  • 1 1/4 cup water (divided)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • tapioca or arrowroot starch for dusting marshmallows


  1. Add 1 cup cold water to a bowl and sprinkle gelatin on top to allow to bloom.
  2. In a small saucepan whisk together maple syrup, remaining 1/4 cup water, sea salt and vanilla over medium heat and bring to a simmer then remove from heat. *
  3. Add the bloomed gelatin to the bowl of stand or hand held and beat on high. Slowly pour in the hot maple syrup mixture and beat on high for about 5-7 minutes, until soft peaks begin to form. Be careful not to overbeat or the mixture will begin to set too quickly and will no longer be pourable/spreadable. See desired consistency in video embedded above in the blog post.
  4. Lay a piece of parchment paper out onto a 9 x 13 inch baking dish and sprinkle with tapioca or arrowroot starch. Pour the marshmallow mixture into the dish and dust the top with additional starch.
  5. Cover the dish and allow marshmallows to set on countertop overnight or at least 6 hours.
  6. Slice into squares with a sharp knife (if it’s too sticky it helps to dip your knife in some coconut oil). Toss with additional tapioca/arrowroot starch if necessary.**


* You want the mixture just hot enough that it begins to simmer but you don’t want a boil.

** If you want to toast these, you will have to leave your marshmallow squares to dry out at least an additional 24 hours in a cool, non humid environment.

  • Prep Time: 15 minutes

Keywords: aip, marshmallows, vanilla, gelatin, paleo, homemade marshmallows