Gluten Free Italian Chex Mix Recipes

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ITALIAN CHEX MIX



Italian Chex Mix image

Balsamic vinegar and Italian seasonings bring bold flavors to our New Jersey snack mix.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 50m

Yield 32

Number Of Ingredients 8

8 cups Rice Chex™ cereal (gluten free)
1/2 cup salted soy nuts (roasted soybeans)
3 tablespoons olive or canola oil
3 tablespoons balsamic vinegar
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 bag (3 oz) gluten free fat-free butter-flavor microwave popcorn, popped
1/3 cup shredded or grated Parmesan cheese

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.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 0 g, TransFat 0 g

GLUTEN-FREE ITALIAN CHEX® MIX



Gluten-Free Italian Chex® Mix image

Gluten-free Rice Chex® cereal goes Italian when mixed with balsamic vinegar, Italian seasoning and garlic.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 50m

Yield 32

Number Of Ingredients 8

8 cups Rice Chex™ cereal (gluten free)
1/2 cup salted soy nuts (roasted soybeans)
3 tablespoons olive or canola oil
3 tablespoons balsamic vinegar
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 bag (3 oz) fat-free butter-flavor microwave popcorn, popped
1/3 cup shredded or grated Parmesan cheese

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 to cool, about 10 minutes. (Cereal will crisp as it cools.) Store in airtight container.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 0 g, TransFat 0 g

GLUTEN FREE CHEX PARTY MIX



Gluten Free Chex Party Mix image

Chex Mix was one of the snacks I missed most when I was diagnosed with Celiac disease. When I heard that General Mills had reformulated their recipe for Rice Chex, I quickly got to thinking of how I could adapt the recipe to be gluten free. The brand names I've listed are the ones I've found to be certified gluten free. It tastes just how I remember!

Provided by DreamoBway

Categories     Lunch/Snacks

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 10

6 cups Rice Chex
1 cup gluten-free pretzels (I use Glutino)
1 cup gluten-free onion crackers, broken into bite size pieces (I use Mary's Gone Crackers)
1 cup peanuts
6 tablespoons butter
2 tablespoons Worcestershire sauce (I use Lea & Perrins)
1 1/2 teaspoons seasoning salt (I use Lawry's)
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups gluten-free corn flakes

Steps:

  • Preheat oven to 250.
  • Combine Rice Chex, gluten free pretzels, gluten free crackers, and peanuts in a 13x9 pan and set aside.
  • Melt the butter in the microwave (about 30 seconds on high) and add the worcestershire sauce and spices. Stir until well combined.
  • Pour the butter mixture over the Chex mixture and toss until everything is coated. Add the corn flakes and toss to coat them in the residual sauce. (By adding these at this point in the process, it prevents them from getting mushy from the sauce.).
  • Bake for an hour, stirring every 15 minutes.

Nutrition Facts : Calories 169.5, Fat 11.9, SaturatedFat 4.5, Cholesterol 15.3, Sodium 187.6, Carbohydrate 13.4, Fiber 1.2, Sugar 1.8, Protein 4

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