Thursday, December 15, 2011

Chex's just not the holidays without it.

     There are just certain things that must be around during the holidays. Certain recipes that have to be made. Bags of goodies that are expected to be available at all times to munch on. Chex mix is one of them!!
      Of course, making it gluten free you just have to get a little creative with what you put into it. Those little bagel chips are not gf (until some genius comes out with those). Of course the wheat chex have to be left out of the traditional recipe. Spices and brands must be checked to be sure they are gluten free. However, in my opinion the left out stuff isn't really missed.
      I also tweak the recipe in the seasoning department. The original recipe calls for onion salt. I don't keep onion salt on hand, and I hate to buy it for one recipe that I make once a year. So I leave it out and bump up the other two spices.
      Here is my version of Chex Mix:

Chex Party Mix

4 1/2 C. Corn Chex
4 1/2 C. Rice Chex
2 C. Gluten Free Pretzels
2 C. Cheetos
6 T. Butter or Margarine
2 T. Worcestershire Sauce
2 tsp. Seasoned Salt
1 tsp. Garlic Powder

Heat oven to 250°F. In large bowl, mix cereals, pretzels and cheetos; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Check the brands of all of your spices and ingredients to be sure that they are gluten free!
Stir the mixture well to be sure that everything is coated before putting it into the oven.
This is the chex mix BEFORE going into the oven.

See how the party mix is golden and browned after coming out of the oven. MMm

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