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    Scott Adams
    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. C...

    Jefferson Adams
    It doesn’t really feel like autumn until there’s a big bowl of pumpkin seeds waiting on the kitchen table. They’re best fresh but can be stored in the freezer for up to a month. I prefer my seeds on the spicy side, but this recipe can easily be toned down without one of the chili powders. A sweeter version with honey, cinnamon and brown sugar is great on yogurt or cereal.
    I...

    Amie  Valpone
    Celiac.com 07/02/2013 - This wonderful stuffed mushroom recipe makes a perfect appetizer for that perfect dinner experience!
    Makes 16 Mushrooms
    Ingredients:
    1/4 cup uncooked quinoa 16 large button mushrooms 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons finely chopped pecans 1 cup salsa 1 cup Go...

    Jefferson Adams
    Celiac.com 04/07/2015 - This dip is full of zesty bacon and cheese flavor that is sure to put smiles on the faces of your hungriest snackers.
    Ingredients:
    12 slices quality smoked bacon, cooked, chopped 1 cup (8 ounces) cream cheese ¾ cup shredded Cheddar cheese ¾ cup shredded Swiss cheese ½ cup mayonnaise 1½ tablespoons Dijon mustard 1 tablespoon horseradish, pr...

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