We had a small family celebration this weekend and I made some wheat free options for me and my brother, who has celiac disease. I don’t think anyone noticed they were gluten free, either, which is always a good thing! I liked all three of these because none of them required any off the wall ingredients.
This is the second time I’ve made these appetizers from this pin from Parties for Pennies and I really love them. They are salty and sweet and super easy to make. I made sure to use gluten free ham, but that is easy to find.
These stuffed mushrooms are from this recipe from Moms Dish. I loved these! Funny story, my other brother, the not gluten free one, had some of the stuffed mushrooms. He went back for seconds and that’s when I said, oh, you like the stuffed mushrooms? And he said, oh, yeah, they’re delicious. What’s in them? And I said, crab and cheese and stuff. And he said, Eww! I hate crab! and threw it away. So weird. Anyhoo, I had more crab mixture than mushrooms, so with the leftovers, I added some gluten free panko breadcrumbs and then baked them in the oven for a bit and, BAM, crab cake. They were ok, but I don’t love the gf bread crumbs, sadly.
This is definitely the pick of the three recipes I made this weekend. They were so yummy, even my gluten free brother who is SUPER picky, loved them. I modified this recipe from Princess Pinky Girl. (Hers came out way prettier than mine!). I used the gluten free prepared cookie dough they sell at my market. I’ve used it before for these delicious bars, so I was confident this would come out good. Reese’s Peanut Butter Cups are already gluten free, so nothing to tamper with there. So easy, so delicious, so wheat free. Love it!