Ingredients
- 3 cups Rice Chex cereal
- 3 cups Corn Chex cereal
- 1 cup gluten-free pretzels (e.g., Snyder’s or Glutino)
- 1 cup gluten-free bagel chips or crackers (optional, adds extra crunch)
- 1 cup mixed nuts (almonds, peanuts, or cashews; or a nut-free substitute like roasted chickpeas)
- 6 tablespoons unsalted butter (or a dairy-free alternative like coconut oil)
- 2 tablespoons gluten-free Worcestershire sauce (check for certified brands like Lea & Perrins)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- Optional: ½ teaspoon smoked paprika or cayenne pepper for added heat
Instructions
Step 1: Gather and Prepare Ingredients
Before you start, gather all your ingredients and tools. Preheat your oven to 250°F (120°C) to ensure it’s ready to go when you’re done mixing.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the Rice Chex, Corn Chex, gluten-free pretzels, bagel chips (if using), and nuts. Toss them together gently to ensure they are evenly distributed, being careful not to crush the cereal.
Step 3: Make the Seasoning Sauce
In a microwave-safe bowl or small saucepan, melt the butter. If using the microwave, heat it in 15-second intervals until completely melted.
Stir in the gluten-free Worcestershire sauce, garlic powder, onion powder, salt, and any additional spices like smoked paprika or cayenne pepper. Mix well until the seasonings are fully dissolved into the butter.
Pro Tip: Taste the seasoning sauce before mixing it with the dry ingredients to adjust the spice level if needed.
Step 4: Combine the Dry Ingredients with the Seasoning Sauce
Slowly pour the seasoning sauce over the dry mix, making sure to stir gently with a wooden spoon or spatula as you go. As you mix, toss the ingredients thoroughly to ensure that every piece is evenly coated with the rich, flavorful sauce. This step is crucial, as an even coating guarantees a consistent burst of flavor in every bite.
Step 5: Spread the Mix on a Baking Sheet
Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Next, spread the seasoned mix evenly across the baking sheet in a single layer, ensuring that each piece has enough space for even baking. This careful arrangement helps achieve a perfectly crispy texture throughout the mix.
Step 6: Bake Low and Slow
Place the baking sheet in the preheated oven and bake the mix at 250°F (120°C) for 1 hour.
- Stir the mix every 15 minutes to prevent sticking and to ensure it bakes evenly.
- Keep an eye on it during the last 15 minutes to avoid over-baking.
Step 7: Cool Completely
Once the mix is golden and crispy, carefully remove it from the oven and let it cool completely on the baking sheet. This step is crucial, as the cooling process allows the mix to crisp up even more.
Tip: Don’t rush! Otherwise, packing the mix while it’s still warm can trap moisture, leaving it soggy.
Step 8: Store or Serve
Transfer the cooled Gluten Free Chex Mix into airtight containers or resealable bags for storage. Serve immediately or save it for later snacking.
- Room Temperature: Store in a cool, dry place for up to 1 week.
- Freezing Option: Freeze in small portions for up to 3 months. Thaw at room temperature before serving.
Notes
For a sweet twist, mix in dried cranberries, gluten-free chocolate chips, or marshmallows after the mix has cooled. For extra heat, sprinkle on red pepper flakes before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2 grams
- Sodium: 250–300 mg
- Fat: 7 grams
- Saturated Fat: 2.5 grams
- Unsaturated Fat: 4.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 10 mg