One of my go to Gluten Free snacks that I like to make and eat is Chex Mix. This is always a huge hit for the whole family. I have my own take on the standard recipe. Here is the recipe that I use. I have adapted from the Betty Crocker website.
– 3/4 box of Rice Chex
– 3/4 box of Honey Nut Chex
– 3/4 box of Corn Chex
– 1 bag of Glutino Pretzels (or another GF Brand)
– 1/2 bag Gluten Free Goldfish Puffs (Mega Cheese Flavor)
– 2 Sticks Earth Balance Butter
– 4 Tablespoons Lea and Perrins Worcestershire Sauce (only GF in the USA)
-3 Teaspoons Lawry’s Seasoned Salt
– 1 1/2 Teaspoon Garlic Powder
-1 Teaspoon Onion Powder
Preheat oven to 250 degrees F. Put all ingredients on individual cookie sheets. Making sure not to crowd each item. Melt the butter and add all the seasonings to it, making sure to whisk well to combine. Pour melted butter mixture directly over Chex on the cookie sheets. Use a spatula to move around the Chex on the baking sheets ensuring that the Chex are evenly coated. Bake for 1 to 1 1/2 hours stirring every 15 minutes. I also move the cookie sheets around on their placement in the oven to make sure that everything cooks evenly. Once cooked and no longer soggy, let the Chex cool on the baking sheet, then speed onto dry paper towels. Once completely cooled, store in an airtight container. Should last about 5 days, if you don’t eat them all on day one.