I cannot believe I’m putting this in as a recipe, but here it is.  Whether you keep this handy at work or home, snack mix makes a tasty and easy snack.  This snack mix also travels well so you’ll always be able to have tasty gluten free snacks on hand.

Gluten Free Snack Mix Recipe

Ingredients:

• 1 pound of lightly salted, dry roasted peanuts
• 1 8 ounce bag of raisins
• 1 12 ounce bag plain M&Ms

Directions:

1. In either a 1 gallon resealable plastic bag or large plastic bowl with a lid add all the ingredients.
2. Mix together.
3. Store in an airtight container.

Variations:

• You can add 1 can of cashews or any of your other favorite nut.
• You can substitute your favorite nut for the peanuts.
• Instead of M&M’s add your favorite dried fruit like banana chips, cranberries or pineapple.
• Add candy corn to or instead of the raisins.
• Mix 1bag of candy corn, 1 bag miniature marshmallows and peanuts for a snack mix that tastes like a salted nut roll.

Chex Mix is one of those foods that you probably don’t have that often, but on occasions where you see people eating it, you really miss it.  

If you’d like to get that taste back here is a gluten free recipe for chex mix that I think will do the trick. 

Gluten Free Chex Mix Recipe

Chex Mix Ingredients:

• 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

Chex Mix Directions:

1. Preheat oven to 250.
2. Combine Rice Chex, gluten free pretzels, gluten free crackers, and peanuts in a 13×9 pan and set aside.
3. Melt the butter in the microwave (about 30 seconds on high) and add the worcestershire sauce and spices. Stir until well combined.
4. Pour the butter mixture over the Chex mixture and toss until everything is coated.
5. 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).
6. Bake for an hour, stirring every 15 minutes.

[Recipe Courtesy of Recipe Zaar]

Hooter’s is known for their Buffalo Wings.  Due to their breading, this delicious treat has been off limits for those suffering from Celiac Disease.  Now, with a slight modification, Celiacs everywhere can enjoy this wonderful snack, just in time for football season (which is only a few weeks away!).

Gluten Free Hooter’s Buffalo Wings

Ingredients:

• 20 chicken wings (frozen are fine)
• Vegetable oil, for frying in deep fryer

Flour Mix:

• 1/3 cup garbonzo bean flour (I also mix garfava & sorghum)
• 1/3 cup tapioca flour
• 1/3 cup cornstarch
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt

Hot Sauce:

• 1/2 cup butter (1 stick)
• 1/2 cup louisiana hot sauce (Texas Pete is GF)
• 1 dash pepper, Ground
• 1 dash garlic powder

Serve With:

• Bleu cheese salad dressing (Kraft is GF)
• Celery

Directions:

90 MINS BEFORE GAME TIME

1. If the wings are frozen, defrost and dry them very well with paper towels.
2. Combine the flour, paprika, cayenne pepper, and salt in a large bowl using a wire wisk to blend the flours well.
3. Toss the wings with the flour mixture, coating each wing evenly.
4. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when friend.

30 MINS BEFORE GAME TIME:

1. Heat oil in a deep fryer to 375 degrees.
2. Put as many wings into the hot oil as will fit comfortably so they are still covered entirely by the oil.
3. Fry for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. (10 mins works for me).
4. Remove the wings from the oil to a paper towel to drain (just don’t let them sit too long, because you want to serve the wings hot).
5. Repeat the frying process as needed until all wings are cooked.
6. While the wings are frying, melt butter in a small sauce pan and stir in hot sauce, ground pepper, and garlic powder. Simmer over very low heat just enough to keep warm until ready to use.
7. When wings are done put them in a large serving bowl and pour the warm sauce over them, coating evenly (if it has a lid you can cover and shake).
8. Serve with a small bowl of Bleu cheese dressing and celery sticks.

[Recipe courtesy of Recipe Zaar]