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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Anyone Make gluten-free Home-Made Chex/party Mix?
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7 posts in this topic

Hi everyone - one of the snacks I miss most is Chex Mix.  Despite the high calories :-)

 

I'm sure it's easy to replicate, considering that most Chex is gluten-free, but has anyone got a good 'recipe' to share?  Hoping to make up a batch this weekend.

 

Thanks!

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You can make most of these. Just sub gluten-free pretzels, don't use the wheat Chex, gluten-free soy sauce, etc

http://www.chex.com/Recipes/Recipes.aspx

I be back in a few minutes with the way I make it

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This is one of the original recipes from the late 60's early 70's adapted for gluten-free.

 

Patio Mix

 

 

Preheat oven to 200F

 

3 tbsp cooking oil

1 tbsp peanut butter

 

Microwave and mix well.

 

Add to PB mixture:

1 Tbsp Worcestershire sauce (in the US Lean and Perrins is gluten-free)

¼ Teasp garlic salt

¼ teasp salt

 

In a 9x13 pan or a baking sheet with sides, mix:

3 cups Rice Chex

3 Cups Corn Chex

½ can of salted peanuts

1 cup of  gluten-free pretzels

 

 

Stir in sauce. Cook for 1 hour, stirring every 15 minutes.

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This is one of the original recipes from the late 60's early 70's adapted for gluten-free.

 

Patio Mix

 

 

Preheat oven to 200F

 

3 tbsp cooking oil

1 tbsp peanut butter

 

Microwave and mix well.

 

Add to PB mixture:

1 Tbsp Worcestershire sauce (in the US Lean and Perrins is gluten-free)

¼ Teasp garlic salt

¼ teasp salt

 

In a 9x13 pan or a baking sheet with sides, mix:

3 cups Rice Chex

3 Cups Corn Chex

½ can of salted peanuts

1 cup of  gluten-free pretzels

 

 

Stir in sauce. Cook for 1 hour, stirring every 15 minutes.

Thanks- that looks good!

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This is a combo of the Chex mix and Crispix mix original recipes.  You can either do it all in the microwave in a big bowl, or you can do it in a 9 x 13 pan in the oven.

 

Ingredients:

3 - 6 T butter or margarine

4 t - 2 T worcestershire sauce (make sure it's gluten-free).  I like more, so I go with the 2 T.

2 t lemon juice (skip if you don't have it)

garlic powder, onion powder, and/or seasoned salt to taste

7 - 9 cups of cereal (rice and corn Chex).  For the higher amount, use the 6 T of butter.

1 c pretzels

1 c nuts

 

By microwave: melt the butter in the big bowl, add the worcestershire sauce, lemon juice, and seasonings.  Combine the dry ingredients in another bowl, because if you add them to the wet stuff while you measure them out, some of them will get soaked and some of them will stay dry.  Add the dry ingredients and immediately mix thoroughly - it will take a while to distribute the wet ingredients through all of that dry stuff and you want it to be as even as possible.  Microwave for 5 - 6 minutes, but it is essential to stir every minute or two or it will burn on the bottom.  It's done when you're not turning up wet pieces of cereal (or very few).

 

In the oven: put the pan in the oven with the butter, and let the butter melt while the oven preheats to 250.  Add the other wet and seasoning ingredients to the melted butter.  Add the dry ingredients and mix thoroughly, then let it bake for 15 minutes.  Mix again, bake 15 min.  Mix again and bake again for 15 min.  By the end of this all of the wet cereal should be dry and crispy, if not, give it another stir and another 15 min.

 

Let it cool, transfer it to a bag or container, and hide it from your family.

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I use a mixture of the following:

4 cups Rice Chex

4 cups Corn Chex

4 cups Whole O's (Nature's Path)

4 cups Pretzels (Glutino)

2 cups Mixed Nuts (I use store brand; check for gluten-free)

 

Melt a stick and a half of butter. Add 6  Tbspns Lea and Perrins, 1 tsp salt, 1 1/4 tsp garlic salt. Bake (I use the bottom of a turkey roaster) at 200 degrees for an hour, stirring every 15 minutes.

 

Put this in zip lock bags when it is thoroughly cool. It will keep a long time.

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oh people your gonna love this little twist... instead of the "bagel chips" I used the cheddar crackers from blue diamond nut thins!

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