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You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Fall Party Mix

Gluten-Free Fall Party Mix

October 5, 2010 by Alea Milham Leave a Comment

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I am always trying to come up with party recipes that use items that are naturally gluten-free. Our friends don’t mind eating gluten-free foods, but when I’m throwing a party for 20 – 30 people, it can get expensive if I am baking with lots of organic brown rice flour.

I used to serve both normal and gluten-free foods at parties, but this summer when my youngest started showing signs of gluten intolerance, I declared my home a gluten-free zone. Since then I have been vigilant in two things: finding gluten-free substitutes for all of our favorite foods and creating frugal gluten-free snacks for large parties.

Ingredients:

6 cups rice chex
6 cups popped popcorn
1 cup pecans (or other nut)
1 cup cranberries (or raisins)
1/4 cup butter
1/4 cup sugar
1 tablespoon cinnamon
pinch salt

Directions:

In a large bowl, combine rice chex, popcorn, nuts, and cranberries.

In a small bowl, combine sugar, cinnamon, and salt.

In a small bowl, melt butter.

Slowly drizzle butter over Rice Chex mix, stirring constantly to ensure the mix is evenly coated. Sprinkle with sugar mixture. Toss to ensure the sugar mixture evenly coats the party mix.

October2010 091
Do you have any frugal gluten-free recipes that feed a crowd?

This post is linked to Slightly Indulgent Tuesdays.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Prep-Ahead Breakfasts and Lunches by Alea Milham

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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