Gluten free chex mix

I originally posted this on September 26th, 2009. As I made this last night to send to my college daughter for finals week, I made a few adjustments to the original.

Updated Ingredients:
4 1/2 cups rice chex cereral, 4 1/2 cups corn chex
2 cups gf pretzels (I used the twisted ones and broke them in halves and thirds)

1 cup peanuts or mixed nuts
3/4 cup broken gf multi grain crackers (I like Crunchmaster Multi-grain)
1/2 cup melted butter 
1 1/2 TBS gf Worcestershire sauce (Lea & Perrins)
1 1/2 TBS Gluten Free Soy Sauce
3/4 tsp gf garlic powder
3/4 tsp gf onion powder
1 1/2 tsp Spike seasoning (not sure if the older jars are gluten free but the new ones are advertised as gluten free)
Preheat oven to 250°

Place olive oil, worcestershire sauce, tamari and seasonings in a bowl. Stir to blend. On a large baking sheet or roasting pan, mix cereal, pretzels and nuts. Pour sauce over  and gently stir to coat all ingredients.

Place, uncovered in preheated oven at 250 degrees. Bake one hour, stirring every 15 minutes. Let cool and store in airtight container.

This was the original posted ingredients:

9 cups gf rice chex cereral
2 cups gf pretzels
1 cup peanuts or mixed nuts
1/3 cup olive oil or melted butter or margarine
1 1/2 TBS gf Worcestershire sauce (Lea & Perrins)
1 TBS gf Tamari or gf soy sauce
3/4 tsp gf garlic powder
1/2 tsp gf onion powder
1 tsp Spike seasoning (not sure if the older jars are gluten free but the new ones are advertised as gluten free)