Gluten-Free Chex Party Mix

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Over this past Thanksgiving when I was home, my cousin Kathy made some Chex Party Mix.  I hadn’t enjoyed it homemade in years, and let’s be honest, it’s so much better fresh than buying the bag off the shelf.  As we sat there playing cards, I must have inhaled half the batch.  Don’t judge.  It’s addicting.  I try to eat mostly gluten-free most of the time, not because I don’t like gluten.  Let’s get that straight.  Gluten doesn’t like me.  It does funny things to my body, short and long term.  

The holidays can be the toughest when those gluten-loaded holiday treats are staring you in the face.  As my stomach started to bloat (but that didn’t stop me from polishing off what was in my bowl), my brain started racing about how I could make a gluten-free version.  Surprisingly, it’s incredibly simple.  And even more surprising, you’d never know it was gluten-free.  Some foods don’t work gluten-free, but some foods do.  Thankfully, Chex party mix is a winner!  Have fun mixing up your gluten-free ingredients.  There are plenty of options out there.  As long as you stick to 13 total cups of mix-ins, you’ll have a perfect ratio for the marinade.

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Gluten-Free Chex Party Mix

Yield: 13 cups

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

A gluten-free version of the party mix we all know and love

Ingredients

• 4 cups gluten-free Corn Chex
• 4 cups gluten-free Rice Chex, or for something sweeter use Honey Nut Chex
• 2 cups gluten-free Cheerios
• 1 cup plain nuts, lightly salted, I like peanuts, shelled pistachios, or cashews
• 2 cups gluten-free pretzel sticks, I like Snyder's of Hanover
• ½ cup unsalted butter, melted
• 3 tablespoons Worcestershire sauce
• 2 teaspoons seasoned salt
• ¾ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

1. Preheat oven to 250 degrees.
2. In a large bowl, add the Corn Chex, Rice Chex, Cheerios, nuts, and pretzels. Mix to combine, then set aside.
3. In a medium bowl, whisk the butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder together until well combined. Pour half the mixture over the Chex mix. Gently stir to coat evenly. Pour the remaining mixture over the Chex mix and stir to continue to coat evenly.
4. Using two half-sheet pans (with sides), divide the mixture in two and spread the Chex mix evenly into each pan. Bake for 1 hour, stirring every 15 minutes. 
5. Eat warm or cooled. Store completely cooled mix in an air-tight container.

Notes:

If you find gluten-free bagel chips, you can substitute 1 cup of them for 1 cup of Cheerios.

Be careful with your nuts and stick to plain. Plain nuts don’t contain gluten, but when they’re dry-roasted, the flour in the coating may contain gluten.  Check the label to make sure they're gluten-free.