Chex chex chex. I ate a lot of Chex as a kid, and even more Chex mix as a college kid. Up until very recently, Chex were off limits. Now they’re not! Hooray! All they had to do was replace the barley malt with molasses, and viola! Gluten free Chex! When I was in Florida with Dana, we went to about 20 grocery stores. In each one we would look for gluten-free things we don’t have at home, and cruise the cereal aisle for the new GF Chex. No luck. But yesterday I went to the Superfresh (grocery store) nearby and they had them! So I bought two boxes. One for me and one for Dana, who is coming over for Passover. Since I’m not much of a cereal eater, I made most of my box into two flavors of Chex mix, since that’s what I miss the most. I scaled down the recipes because I’m not feeding 50 people. Thanks, General Mills!
Classic Chex Mix
3 T butter, melted
1 T GF Worcestershire sauce
3/4 t salt
1/2 t garlic powder
1/2 t onion powder
1/8 t pepper
1/4 t chili powder
4 1/2 c GF rice Chex
1 small package Ener-G pretzels
1/2 c nuts, if you want (I didn’t have any)
Mix the first 7 ingredients together. Put the Chex and pretzels and nuts, if using, in a bowl, toss with the butter mixture. Spread on a pan and bake at 250 for 45 minutes, stirring every 15. Let cool, try not to eat all at once.
Caramel Coated Chex Mix
4 1/2 c GF rice Chex
1/2 c brown sugar
1/4 c butter
2 T corn syrup
pinch of baking soda
chocolate chips or candies (optional)
Combine the brown sugar, butter and corn syrup in a saucepan on the stove. Heat until melted, then bring to a boil and cook 1 minute. Pour over Chex, toss to coat, and spread out on a baking sheet. Bake at 250 degrees for 45 minutes, stirring ever 15. Cool 5 minutes, stir in chocolate, then finish cooling.
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