Bold & Crunchy Gluten-Free Chex Mix

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At any given point during the holidays, my childhood home was filled with either the smell of chewy ginger molasses cookies baking, or my Mom’s homemade Chex Mix. I still remember the giant enamel roasted she mixed and baked it in, the iconic seasoned aroma, and the bright yellow Tupperware with snap lid that she toted it in. Those memories instantly transport me to 1989.

I’ve been on a journey to recreate that magic in a gluten-free version, and let me tell you… mission accomplished on getting that salty, bold flavor and perfect crunch after testing over 10 batches.

This mix is extra buttery compared to the original, so everything is coated with delicious seasoning! No dry Chex Mix, here. And it packs a punch with Worcestershire (I use the Lee & Perkins brand which is GF; French’s is too) sauce and Lawry’s seasoning salt. Loaded with goodness – minus the wheat.

Making it gluten-free isn’t difficult OR time intensive; you’ll just need to buy GF pretzels and cheddar crackers, and then the Corn Chex and Rice Chex are naturally gluten-free. I decided to throw in the slightly broken cheddar crackers even though it’s not traditional, and everyone mentions how much it adds to to the mix when they try it! So don’t skip those. Cocktail peanuts are an absolute must too, but if you have an allergy, I’ve used cashews with great success, too.

Pro-Tips I’ve Learned from Making This Many, Many Times

• This recipe makes a big batch, but if you want more, it’s easy to double – just bake it across two sheet pans. When I piled it all one sheet pan, the mix didn’t crisp up because there wasn’t enough airflow.

• Don’t dump all the butter mixture on at once, otherwise it will be unevenly coated. Pour half the mixture, mix with hands thoroughly, then pour the rest and mix again. Honestly, mixing with your hands is the way to go; you get every piece perfectly coated.
  
• Watch the oven. Every oven is different; keep an eye so it doesn’t burn; Chex Mix can go from golden to too dark fast.
  
• And let it cool completely before storing; this is key for that snappy crunch we all love.

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Bold Baked Gluten-Free Chex Mix

If you love your Chex Mix bold, buttery, and impossible to stop snacking on, this homemade gluten-free version brings all the classic nostalgia with an even bigger punch of flavor. With more butter than the original, a generous splash of Worcestershire, and storebought gluten-free ingredients, it's super flavorful and easy to make.

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Prep Time :10 minutes minutes

Cook Time :1 hour hour 15 minutes minutes

Yield: 12 cups

Author: Amanda Paa

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Equipment

• Half Sheet Pan

Ingredients

• 2 1/2 cups Corn Chex
• 2 1/2 cups Rice Chex
• 2 1/2 cups gluten-free pretzels
• 2 cups coarsely broken gluten-free cheddar crackers
• 1 1/2 cups roasted, salted cocktail peanuts

Wet Mixture

• 10 tablespoons unsalted butter, melted
• 3 tablespoons worcestershire sauce (check to make sure the brand you're buying is GF)
• 1 tablespoon Lawry’s seasonsing salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 8 dashes tabasco

Instructions 

• Preheat oven to 250 degrees F.
• To a very large bowl, add cereals, pretzels, crackers, and peanuts. Mix thoroughly.
• Whisk melted butter with all other wet ingredients to fully combine.
• Pour half of this mixture over the chex mix and use your hands to thoroughly mix and coat evenly. Then pour remaining half over the chex mix, and use hands to thoroughly mix and coat evenly.
• Spread evenly on a large half sheet pan so that it is in a mostly single layer. If you only have a quarter size sheet pan, you will need to use two of them.
• Bake chex mix for a total of 1 hour and 15 minutes, stirring about 3 or so times while it is in the oven to help it dry out.
• Remove from oven and let fully cool on sheet pan, then transfer to an air-tight container. Enjoy!