Tuesday, December 1, 2009

Gluten Free Chex Mix

I hope everyone had a nice Thanksgiving. We did not host Thanksgiving at our house this year which meant that we traveled to various relatives' homes in the area over the holiday weekend. Although it was busy, we had a great time with everyone. This week at the the Gluten Free Homemaker, the theme is party food. I'm sure everyone out there has made Chex mix before, right? I usually whip up a batch around this time every year. In the past I've had to use faux Chex cereal that was gluten free. Now that Chex have officially gone GF, I can use the real thing. The original recipe calls for a blend of rice, corn, and wheat Chex. I just add more rice and corn Chex to make up for omitting the wheat ones. I also use gluten free pretzels from Glutino, we buy them at Whole Foods. Chex mix is so versatile. If you like it a little spicy, add some chili powder, cayenne, or even a bit of smoked paprika would be a good addition. I stuck with the original recipe.
Chex Mix:
modified to be GF
1-1/2 cups mixed nuts
1-1/2 cups pretzels
4-1/2 cups Rice Chex
4-1/2 cups Corn Chex
6 Tbs butter (melted)
2 Tbs Worcestershire sauce (Lea & Perrins is GF)
3/4 tsp garlic powder
1-1/2 tsp seasoned salt (I used regular salt)
1/2 tsp onion powder
Baking Directions:
Spread on one or two baking pans and bake at 250 degrees F for 1 hour, turning every 20 minutes.
9 cups of cereal looks and sounds like a lot but trust me you'll be glad you made the full recipe. In a large bowl, gently mix together the cereal, nuts, and pretzels. In a small bowl, melt the butter, then add the remaining ingredients. Pour the butter/seasoning mix over the cereal a little at a time. Mix the cereal around to coat it as evenly as possible.
Preheat the oven to 250 degrees F. Spread the Chex mix on to a large edged baking sheet, like a jelly roll pan. You may have to use two pans. Once the mix is spread out, I usually splash a little more Worcestershire sauce here and there on the mix for a little more flavor. Bake for 1 hour, turning the mix about every 20 minutes.
Chex mix is so good when it is warm and fresh out of the oven. After it cools, if there's any left, you can bag it up and take it to your party for everyone else to enjoy. Be on the look out next week, I've got a post coming soon that you won't want to miss.


  1. That looks great. I love Glutino pretzels, and they are so easy to find. Snack mix is a great party food.

    I can't wait to see what you have coming!

  2. Yum! I wish we had Chex here - they're such a versatile cereal =D.

  3. I love all these ideas for parties and/or homemade holiday gifts!

  4. Just gave you a shout out on my blog. You've cured my craving for chex mix with your wonderful recipe. Thanks.

  5. I happen to be one of the folks who has a reaction to the gluten-free Chex cereals. (There are not a huge number of us, but we so exist.) Despite that I still make Chex mix for my son and others. Your recipe is similar to the Chex mix I make. It looks great.


  6. I made your GF Chex Mix this weekend. I love it. I bagged it up into individual baggies for portion control. Otherwise I'd be guilty of eating the entire batch in a couple of days.


  7. This looks awesome! Can't wait to try it :)

  8. Thanks for the recipe, I've been wanting to make this.