If I’ve said it once, I’ve said it a hundred times, it’s a great time to be gluten-free!  There are now so many delicious gluten-free choices that what used to be a complete culinary life change, now in many ways doesn’t look that different from a life with gluten.

The holidays presented more proof of this with gluten-free cookies, pies, desserts and even terrific gluten-free dressing.  Now that General Mills is in the game, even traditional snacks are once again ‘gluten-free’!

We developed gluten-free recipes for two traditional snacks that call for cereals, Gluten-free Chex Party Mix and Rice Krispie Squares, with some modifications .  Try both of these snacks for a trip down memory lane and a delicious treat your whole family will love.

Gluten-free Corn Crispies

This is definitely a new twist on an old favorite.  Instead of using the traditional Rice Krispies for this recipe, we used gluten-free corn flakes.  There are a few different brands of gluten-free corn flakes on the market, we used Erewhon.  Since the treat is sweetened with marshmallows, just be sure to choose an unsweetened corn flake.

Ingredients:

• 3 tablespoons   butter or margarine 
• 1 package (10 oz., about 40)   regular marshmallows 
• 6 cups gf corn flakes 

Directions:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add corn flakes cereal. Stir until well coated.  Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with gf cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

We pressed our mixture into a bundt cake mold and then turned it upside down on a plate for a fun and decorative presentation.  Sprinkle the top of the treat with colored sprinkles and you’ve got a beautiful dessert that tastes exactly like traditional Rice Krispie Squares.

Gluten-free Chex Party Mix

Ingredients:

• 4.5 cups Corn Chex® cereal
• 4.5 cups Rice Chex® cereal
• 1 Cup Mr. Krisper's Baked Rice Crisps (Salt & Pepper) 
• 1 cup mixed nuts
• 1cup bite-size Glutino or EnerG pretzels
• 6 tablespoons butter 
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons gf seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

Directions:

Heat oven to 250°F.  Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

In large bowl, mix cereals, nuts, pretzels and rice crisps; set aside. In small bowl, microwave butter until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

- Chef Yvonne

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