Ginger Rice Crunch Recipegluten Free Food

GLUTEN-FREE GINGER RICE CRUNCH

Gluten-Free Ginger Rice Crunch image

Gluten-free Rice Chex® mixes up into a honey of a snack with banana, coconut, nuts and ginger.

Provided by Betty Crocker Kitchens

Categories Snack

Time 1h15m

Yield 24

Number Of Ingredients 9

Ingredients

1/4 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup honey
1 1/2 teaspoons ground ginger or cardamom
6 cups Rice Chex™ cereal (gluten free)
1 cup dried banana chips
1 cup unblanched whole almonds
1 cup flaked coconut
1/2 cup sweetened dried cranberries or dried pineapple

Steps:

Heat oven to 250°F. Spray large roasting pan with cooking spray. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly.
Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 10 g, TransFat 0 g

GINGER-RICE CRUNCH RECIPE(GLUTEN FREE)

Ginger-Rice Crunch Recipe(Gluten Free) image

Gluten-free Rice Chex* mixes up into a honey of a snack with banana, coconut, nuts and ginger.

Categories Snack

Time 1h15m

Yield 24

Number Of Ingredients 9

Ingredients

1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) butter or margarine
1/4 cup (50 mL) honey
1 1/2 tsp (7 mL) ground ginger or cardamom
6 cups (1.5 L) Rice Chex* cereal
1 cup (250 mL) dried banana chips
1 cup (250 mL) unblanched whole almonds
1 cup (250 mL) flaked coconut
1/2 cup (125 mL) sweetened dried cranberries or dried pineappple

Steps:

Heat oven to 250ºF. Spray large roasting pan with cooking spray. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly.
Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.

Nutrition Facts : ServingSize 24 Servings (1/2 cup each)

GLUTEN FREE GINGERSNAPS!

Gluten Free Gingersnaps! image

These are good. If you are looking for something healthy this isn't it! Its rare that I have a gluten free cookie turn out, and I'm an advanced baker. They are crunchy, but thats because I left them in the oven for 10 minutes instead of 8. My first batch was very thin so I mixed in another 1/4c flour. For my flour mix I kinda just guessed since I didn't have all the ingredients for the featherlight mix. I used 1 1/3c rice, 1/3c corn, 1/3c tapioca. Then later on I added 1/8 c of rice and 1/8c sw rice because I ran out of rice flour.

Provided by valgal123

Categories Dessert

Time 20m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup butter flavor shortening
1 cup sugar
1/4 cup light molasses
1 egg
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon clove
1 teaspoon cinnamon
2 cups gluten-free flour
1 teaspoon xanthan gum

Steps:

Sift together dry ingredients. Cream shortening and sugar. Beat in molasses. Add egg. Mix only until mixed inches Add dry ingredients to creamed mixture. IF the dough seems sticky add 1/4 Celsius more flour mix.
Roll into small balls. Dip in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 370° for 8 - 10 minutes.

Nutrition Facts : Calories 68.6, Fat 4.4, SaturatedFat 1.1, Cholesterol 5.2, Sodium 89.1, Carbohydrate 7.5, Fiber 0.1, Sugar 6.8, Protein 0.2

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