9-10 cups of Rice Chex cereal
2 1/2 cups Glutino pretzels
1 cup peanuts or other nut
6 Tablespoons olive oil
3 Tablespoons gluten free Worcestershire sauce
2 teaspoons gluten free seasoning salt
3 teaspoons gluten free onion powder (I used a three onion blend)
Mix everything in large bowl.
Bake on cookie sheet or roasting pan in preheated 250 degree oven for one hour uncovered. Depending on the type of pan you use, you may want to stir it occasionally.
Once it has cooled, I store this in a large ziploc bag. It’s great to have on hand for snacking or for a party. It’s pretty addictive though and the kids love it, so don’t expect it to last very long!
I have also made a Gluten Free Chex Mix Recipe printable for your convenience.
Sounds yummy! I told you a while back that I am watching your gluten-free results with great interest. Since this past summer I have been trying to avoid gluten and sugar (mostly sugar) in an effort to curb my migraines. Not only has the occurrence of my migraines decreased, but I’ve also lost a couple of pounds (always a nice side effect!) While I’m not sure that my body is gluten-intolerant, I do think we consume far too much of it in our regular diets. Thanks for sharing some delicious recipes, Sharla!
I’m so glad to hear that you are not getting as many migraines. I hope that you continue to feel better and better!
Our family LOVE Chex cereal! Thanks for linking up at Healthy Habits.
Thank you for sharing! I am pinning this!