Marshmallow Fluff Gluten Free (Corn Free Option)

This marshmallow fluff gluten-free recipe with a corn free option is a light and fluffy marshmallow cream filling you can use to fill gluten free desserts. While I already have a Marshmallow Creme Frosting/Filling Recipe, I needed something a little stiffer to fill my Gluten Free Mallomars that I recently made. (Recipe to come today.) This worked out perfectly. It is lighter and fluffier than store-bought marshmallows, which allows them to melt in your mouth! They taste creamier, better than marshmallows and are a good way to use up leftover egg whites.

This recipe is available to everyone!

Marshmallow Fluff Gluten Free (Corn Free Option)

Prep Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes

Yield: Makes 6 cups

Marshmallow Fluff Gluten Free (Corn Free Option)

Marshmallow fluff gluten free with corn free options is a light and fluffy marshmallow cream filling you can use in cookies, cupcakes, cakes, candy, and more!


  • 3 large egg whites*
  • 1/2 teaspoon cream of tartar
  • 1/3 cup water
  • 2 tablespoons + 2/3 cup granulated sugar, divided
  • 3/4 cup light corn syrup (or gluten free brown rice syrup - Lundberg's)
  • 1 teaspoon pure/gluten free vanilla extract


  1. In the bowl of your electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar together. While the mixer is running, slowly pour in 2 tablespoons sugar; beat until stiff but not dry peaks form. Set aside.
  2. In a small saucepan, add water, corn syrup, and 2/3 cup sugar. Stir occasionally and cook over medium heat. Once you first see that the mixture bubble/begin to boil, cook until firm-ball stage, 245 to 249 degrees on a candy thermometer, 8 - 12 minutes. Immediately remove from the heat.
  3. With the mixer on medium, slowly pour the hot syrup into the egg white mixture. Increase speed to high; beat an additional 6 minutes and pour the vanilla in towards the end.


Do not increase the heat to high when melting the sugar with the corn syrup and water. Don't rush this stage. Allow the sugar to thoroughly melt before the mixture reaches the desired temperature.

*Making half of this recipe? Each large egg white contains a little over 2 tablespoons of egg white. So, use a little over 1 tablespoon egg white for half of an egg. Therefore, you'll use 1 whole egg white plus about a little over 1 tablespoon (4 teaspoons) egg white when making half of this recipe.

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