Gluten Free Puppy Chow (Muddy Buddies)
Serving size: ½ cup
Total servings: 18
Ingredients:
9 cups Rice Chex®
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter
1 teaspoon vanilla
1½ cups powdered sugar
Directions:
- Pour cereal into a large mixing bowl
- Microwave chocolate chips, peanut butter, and butter in a microwavable bowl on High for 1 minute. Stir, then microwave again for 30 seconds or until the mixture is smooth. Stir in vanilla and pour over cereal. Stir until it is evenly coated.
- Put powdered sugar into a 2-gallon plastic bag or large tub. Pour in cereal, seal, and shake until covered. Spread on a sheet of waxed paper to cool. Refrigerate.
Gluten Free Mexican Chocolate Brownies
Serving size: One 2-inch square
Total servings: 16
Ingredients:
3 cups Cinnamon Chex® cereal
3 tablespoons packed brown sugar
¼ teaspoon baking soda
¼ cup melted butter or margarine
1 box Betty Crocker® Gluten Free brownie mix
¼ cup melted butter or margarine (second part)
2 eggs
Directions:
- Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. Place cereal in food-storage plastic bag; seal bag and crush with rolling pin to make about 1 1/2 cups.
- In medium bowl, mix cereal, brown sugar and baking soda; stir in 1/4 cup melted butter until well mixed. Reserve 1/3 cup cereal mixture for topping. Press remaining cereal mixture evenly in bottom of pan. Bake 5 minutes. Cool 5 minutes.
- Meanwhile, in medium bowl, stir brownie mix, 1/4 cup melted butter and the eggs until well blended. Drop batter by small spoonfuls over baked layer. Carefully spread over baked layer; sprinkle with reserved 1/3 cup cereal mixture.
- Bake 30 to 34 minutes or until brownies look dry and set. (Brownies will be soft; do not use toothpick test). Cool completely, about 1 1/2 hours. For brownies, cut into 4 rows by 4 rows. Store tightly covered.
Find more great GF recipes like these using Chex® cereal!
Gluten Free 7 Layer Bars (Magic Bars)
Serving size: 2-inch squares
Total servings: 24
Ingredients:
2 cups crushed Rice Chex cereal
¼ cup butter
1 can (14 oz.) Sweetened Condensed Milk
1 cup chocolate chips
1 cup butterscotch chips
1 cup flaked coconut (make sure it does not have flour to keep it separated!)
1 cup chopped walnuts (optional)
Directions:
- Preheat oven to 350°F. Place butter in 13x9 inch pan and put in the oven until butter melts.
- Sprinkle crushed Rice Chex evenly over melted butter in the pan.
- Layer chocolate and butterscotch chips, then walnuts, then coconut over Chex.
- Use a can opener to punch 2 holes on opposite sides of top of sweetened condensed milk can and then pour evenly over the pan in a criss-cross pattern.
- Bake for 25 minutes or until lightly browned. Cool and cut into bars.
Gluten Free Chocolate Chip Cookies
Serving size: 1 cookie
Total servings: 36
Ingredients:
2¼ cups Gluten-Free flour* (Bob’s Red Mill has a good mix)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum*
¾ cup softened butter
¾ cup firmly packed brown sugar|
½ cup sugar
2 eggs
2 teaspoons vanilla* (check to make sure it is GF-many brands label this specifically)
2 cups chocolate chips
*These ingredients should be available at most health food stores.
Directions:
- Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.
- Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
- Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.
This recipe is from the Land O’ Lakes website.
Gluten Free Protein Smoothie
Most smoothies are gluten free, but some use wheat or gluten-based protein supplements or ingredients. This is a good example of a healthy smoothie without gluten. Different fruits and flavors of yogurt can be used change the flavors.
Serving size: 1 glass
Total Servings: 2
Ingredients:
½ cup fruit juice (apple works well)
1 cup frozen strawberries
1 sliced banana
½ cup yogurt (check to make sure it is GF)
½ cup soft tofu, drained
½ cup ice cubes
Directions:
Place the juice, yogurt, tofu, strawberries, and banana in a blender. Cover and blend until smooth. Add the ice cubes a few at a time until smooth.
Recipes developed by Luther College student, Laura Christensen.