tastes like gluten free

I have to admit it.  I love to snack.  I can’t really eat much at each meal, so I graze and snack throughout the day.  I have to watch my fat intake because it really bothers my stomach and I need to keep insoluble fiber consumption low. 
 
After four years of gluten free living, I was excited when Glutino’s gluten free pretzels became widely available about two years ago.  They offered the crunch and salt that I had not been able to eat for a long time, but at a steep price.  The bags were big; I would open them and eat a portion, but who can eat an entire bag of pretzels alone in a few days? 
 
Much to my pocketbook’s delight, Snyder’s of Hanover, the pretzel company began selling their own gluten free pretzels and at a price comparable to regular pretzels, and an expert pretzel-snap, so that eaters cannot tell the difference.  Even the calorie count for a portion is the same as a pretzel made with wheat (40 sticks is a portion). (http://www.snydersofhanover.com/Products/Cid/1/Prid/318/)
Pretzels are a great choice for the crunch factor a snacker might want.  They are low in fat, unlike potato chips, and low in insoluble fiber.  Now if Aunty Annies soft hot pretzels could get on board with gluten free, I would be a happy camper.

A crunchy sweet snack I have learned to love are Mud Buddies made with gluten free Rice Chex®.  A few simple ingredients that are usually on hand help serve my sweet tooth and crunch crave at the same time.  In about 15 minutes time, you can have enough to share with lots of friends. 

Mud Buddies Ingredients include:
9 cups of gluten free Rice Chex
1 cup of semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 tsp vanilla
1 ½ cups powdered sugar

Steps:
1.      Put cereal into a large bowl
2.      In a second 1-quart microwavable bowl, melt chocolate chips, peanut butter and butter without a cover for one minute on ‘high’.  Then stir. You might need to microwave about 20-30 seconds until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon re-sealable food-storage plastic bag.
3.      Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. When stored in airtight container in refrigerator this snack will last for two weeks. When put on the table to share with friends, it will last for about ten minutes.