Best Gluten Free Italian Chex Mix Recipes

ITALIAN CHEX MIX

Steps:

• Heat oven to 300°F. In large bowl, mix cereal and soy nuts.
• In small bowl, mix oil, vinegar, garlic powder and Italian seasoning. Pour over cereal mixture, stirring to coat. Stir in popcorn until well mixed. Spread in ungreased large roasting pan.
• Bake uncovered 15 minutes. Stir in cheese until well mixed. Bake 10 to 15 minutes longer or until mixture is toasted. Spread on waxed paper; cool about 10 minutes. (Cereal will crisp as it cools.) Store in airtight container.

HOMEMADE GLUTEN FREE CHEX MIX RECIPE

Steps:

• Preheat oven to 250 degrees.
• Add the corn Chex, rice Chex, mixed nuts, pretzels, and bagel chips to a very large bowl. Mix to combine then set aside.
• Melt the butter in a small sauce pan over low heat or in the microwave in a microwave-safe bowl. Add the Worcestershire sauce, seasoned salt, garlic powder, and onion powder to the melted butter and whisk to combine.
• Pour the butter mixture over the Chex mix. Gently stir well until coat all of the Chex mix with the butter mixture.
• Split the Chex mix between two rimmed half-sheet pans and spread evenly on the pan. Bake for 1 hour, stirring every 15 minutes.
• When done, cool completely then store in an air-tight container.

GLUTEN-FREE CHEX MIX

Steps:

• Preheat oven to 250 degrees. Add Rice Chex, Corn Chex, O's cereal, and peanuts in a very large mixing bowl then set aside.
• Add butter to a medium sized bowl then microwave until melted, 50-60 seconds. Add worcestershire sauce plus seasonings then stir to combine. Pour butter mixture over cereal mixture then stir with a spatula to coat. Pour into an 11x17" or larger baking dish then bake for about an 1 hour, stirring every 15 minutes, or until cereal is golden brown. Stir in pretzels then cool and serve.

GLUTEN-FREE CHEX® MIX WITH CINNAMON AND PUMPKIN SPICE

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper.
• Place butter into a small microwave-safe bowl and cover bowl with waxed paper. Melt in the microwave for about 40 seconds.
• Combine cinnamon, brown sugar, pumpkin pie spice, and salt in a small bowl. Mix in melted butter.
• Combine cereal squares, peanuts, and pumpkin seeds in a large bowl. Add butter-spice mixture and blend until well coated. Spread mixture onto prepared baking sheet.
• Bake in the preheated oven for 45 minutes, stirring every 15 to 20 minutes. Remove from oven and allow to cool. Transfer to a bowl and mix in milk chocolate chips and raisins. Store in an airtight container.