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Chex Mix was one of the snacks I missed most when I was diagnosed with Celiac disease. When I heard that General Mills had reformulated their recipe for Rice Chex, I quickly got to thinking of how I could adapt the recipe to be gluten free. The brand names I've listed are the ones I've found to be certified gluten free. It tastes just how I remember!
- 6 cups Rice Chex
- 1 cup gluten-free pretzels (I use Glutino)
- 1 cup gluten-free onion crackers, broken into bite size pieces (I use Mary's Gone Crackers)
- 1 cup peanuts
- 6 tablespoons butter
- 2 tablespoons Worcestershire sauce (I use Lea & Perrins)
- 1 1⁄2 teaspoons seasoning salt (I use Lawry's)
- 3⁄4 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 3 cups gluten-free corn flakes
- Preheat oven to 250.
- Combine Rice Chex, gluten free pretzels, gluten free crackers, and peanuts in a 13x9 pan and set aside.
- Melt the butter in the microwave (about 30 seconds on high) and add the worcestershire sauce and spices. Stir until well combined.
- Pour the butter mixture over the Chex mixture and toss until everything is coated. Add the corn flakes and toss to coat them in the residual sauce. (By adding these at this point in the process, it prevents them from getting mushy from the sauce.).
- Bake for an hour, stirring every 15 minutes.
Great recipe! Since General Mills has now certified Corn Chex gluten free, I use 3 c. rice chex and 3 c. corn chex. We substitute Nature's Path Whole O's for the Corn Flakes to add an oat option. Also, we like nuts, so we use 2 c. mixed nuts instead of 1 c. peanuts and eliminate the crackers. Another option for the crackers is Nut Thins by Blue Diamond, broken into bite-size pieces. Around the holidays, you can find the Chex Party Mix seasoning packets. I am not sure if these are gluten-free, but they appear to be. The packet makes the preparation that much quicker.