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20 min. Yeast-Free, Gluten-Free Italian Bread & Easy Mezzetta Olive Tapenade

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My favorite holiday memories are of having lots of family and friends over for big meals. I love doing the cooking, preparing holiday recipes, the noise and laughter in the house, and of course, eating the food. I've happily adapted most of my old recipes to gluten-free but I had one more challenge. I was missing crusty chewy   Italian bread that I could make into Crostini! I've always loved warm toasted chewy bites of Italian bread at holiday parties. Topped with Tapenade or made into Bruschetta, they are my favorite appetizers, but I hadn't quite found the right gluten-free flour blend to achieve that wonderful chewiness, until now! I'm so excited to share my NEW 20-minute Gluten-free, Yeast-free, Egg-Free, and Xanthan Gum-Free Italian Bread Rolls with you and did I say, they only take 20 minutes? No yeast, no rising and so easy to make. This amazing dough is also perfect patted out thin for flatbread or pizza crust. Scroll down to see my new Pizza crust u
27

Skinny Gluten Free Holiday Cranberry Biscotti

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It's a nice cool quiet day so I'm making some Gluten Free Biscotti.  I love making these for Christmas and giving them as gifts.  Happy Holidays everyone and have a blessed week!!

Skinny Gluten Free Biscotti

Makes 24-30

Ingredients:
  • 1⁄3 cup unsalted butter  
  • ¾ cup coconut palm sugar or cane sugar
  • 2 large eggs   
  • 2 teaspoons pure gluten free vanilla extract
  • 1 cup gluten free brown rice flour 
  • 3/4 cup gluten free white rice flour
  • 1/4 cup sweet rice flour 
  • 1/2 cup tapioca starch
  • 1 teaspoon xanthan gum  
  • 1⁄8 teaspoon ground nutmeg-opt
  • ½ teaspoon salt 
  • 1 tablespoon gluten free baking powder 
  • ½ cup almonds or walnuts, chopped fine
  • 1/2 cup dried cranberries, chopped
Instructions:


  1. Preheat oven to 325°F  Spray your baking sheet with canola.
  2. Cream butter and sugar until light and fluffy. Add eggs, vanilla.
  3. Combine flours together in a bowl. Slowly blend dry ingredients into creamed mixture. Stir in almonds or walnuts and cranberries if using. Add a little water if dough is too dry. Consistency should be soft and pliable.
  4. Roll half of mixture into a log approximately 12 inches long. Place on baking sheet and smooth into loaf about 1/2 thick and still 12 inches long. Repeat with other half of mixture side by side on same baking sheet.
  5. Bake for 25 minutes until set and lightly browned.
  6. Place on rack to cool for 5 minutes. Cut loaves diagonally into slices 1/2" thick.
  7. Place slices on their sides on the baking sheet. Return to oven for 5 minutes.
  8. Remove from oven, flip slices over and bake an additional 5 minutes.
  9. Cool completely and store in tightly covered container in the fridge.

Comments

  1. LadyAFebruary 21, 2012 at 7:07 PM

    Sounds yummy,, can I bring home some flour? love u!!!

    ReplyDelete

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