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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
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Gluten Free Zucchini Masa Muffins

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I was in the mood for a healthy low calorie muffin today and had some organic zucchini's that needed to be used up, but I was out of most of my gluten free flours. I decided to try making them with Masa Harina.  They turned out moist and delicious!  If you haven't tried Masa Harina, you should. Just make sure that you buy non GMO.  Bob's Redmill states that they only use non GMO corn and you can make so many great things with it. Like homemade tortillas!

Gluten Free Zucchini Masa Muffins

Spray your muffin pan with a light olive oil spray or use liners.

Preheat oven to 350 degrees

Ingredients:

1 cup Bob's Redmill Brown Rice Flour 
1 cup gluten free and non GMO Masa Harina
1/2 tsp baking soda
1 1/2 tsp baking powder - I use Clabber Girl
3/4 tsp psyllium husks or xanthan gum
2 large organic eggs
1/4 cup local honey or sugar free equivalent
1/2 cup unsweetened applesauce
2 tablespoons coconut oil
1/4 cup almond milk, as needed 
1 teaspoon gluten free pure vanilla extract
2 cups zucchini , shredded and squeezed
1 cup walnuts, chopped, opt
1 cup gluten free dried cranberries or any dried fruit you like, opt.

Instructions:
  1. In a large bowl whisk the dry ingredients until well blended.
  2. In another bowl whisk the wet ingredients until light and creamy.
  3. Now add the wet to the dry and stir gently.  
  4. Add the zucchini, nuts and fruit and fold in until well incorporated
  5. Spoon into greased or lined muffin cups.
Bake 350 degrees for 20 minutes or until lightly brown and a toothpick comes out clean.

 Linked to Slightly Indulgent Tuesdays!  and Gluten Free Wednesdays