Basil Cherry Stuffed Mushrooms (Gluten-Free)

Ingredients:
2 Cups Flour (Replace with gluten-free flour blend)
1 Teaspoon Salt
¼ Cup Butter
½ Teaspoon Baking Soda
½ Cup Sour Milk
1 Large Egg
Directions:
Sift the flour, salt and baking soda into a bowl. Cut in the butter until very fine. Add the milk and egg and mix to make stiff dough. Kneed thoroughly, and then roll the dough very thin. Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork and then bake in a 400F degree oven for 10 minutes or until very lightly browned. If desired, crackers may be sprinkled with coarse salt.

Oats have traditionally been controversial in the celiac and gluten-free community. Though research is still not definitive, it appears that most people with celiac disease can in fact tolerate oats. Studies show that contamination is typically the issue so it’s important to check labels and look for “pure” oats, those which have not been tainted in harvesting or storage. In any case, this recipe is foolproof. I made several batches over the holidays as gifts. Nothing beats the phenomenal taste and texture of fresh-baked granola.
Ingredients:
3 cups gluten-free pure oats
1 cup chopped pecans
1 cup dried cranberries
1 cup golden brown sugar, divided
½ cup maple syrup
2 egg whites
1 tablespoon maple extract
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 t...

Celiac.com 02/25/2014 - Winter is crab season on the west coast. I'm a crab cake lover from way back, but they nearly always contain wheat flour, so I generally avoid them since going gluten-free.
This simple gluten-free version combines fresh crab with ginger, lime and a dash of hot sauce to deliver a light, flavorful crab cake.
Ingredients:
8 ounces fresh lump crab meat, cleaned and free of any shell pieces 4 small whole scallions, minced 2 tablespoons cilantro, minced 1 teaspoon freshly grated ginger root 1 teaspoon finely grated lime zest 1 teaspoon lime juice ½ to 1 teaspoon sriracha, or any hot sauce of choice, to taste 2 tablespoons mayonnaise 2 tablespoons of crushed Rice Chex for crab mixture ¾ cup of crushed Rice Chex for breading ½ cup tapioca flour 1 e...

Celiac.com 11/19/2014 - Whoever your favorite team may be, a great dip can really anchor the snack table at a party or gathering. In this dip, fresh dill, yogurt and mayonnaise come together with a bit of sugar and some seasoned salt to deliver a dip that goes great with vegetables and chips.
Ingredients:
2 cups mayonnaise 2 cups whole milk yogurt 3 tablespoons minced onion 1 teaspoon seasoned salt (recipe below) 3 teaspoons fresh dill weed 1½-2 teaspoons white sugar, to taste Directions:
In a medium bowl, mix mayonnaise, yogurt, minced onion, seasoning salt, dill, and sugar. Refrigerate for at least 8 hours before serving to blend flavors.
Seasoned Salt:
2 tablespoons salt 2 teaspoons sugar ½ teaspoon paprika ⅓ teaspoon turmeric ⅓ teaspoon onion powder ⅓ te...