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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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Epic Shredded Beef Soft Tacos, gluten free

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Epic Shredded Beef Soft Tacos, gluten free
From my friend Diana, "Over the years my mom has told me stories of these epic shredded beef burritos she used to stop and get from a hole in the wall Mexican restaurant, when walking home from school in Los Angeles, back in the 60s. You could see her go back to that time and place every time she talked about how tender and flavorful the meat was.

Her stories inspired me to try to recreate something similar to what she dreams of.

Before going gluten-free I used to make these burritos quite often with regular burrito tortillas and a slow-cooked rump roast.

Personally, this is one of my all-time favorite foods. I feel like a giddy schoolgirl every time I have them.



This is my first time to make the recipe since going gluten-free and I'm making it in taco form rather than burritos, simply because it didn't occur to my husband and I to make burrito size tortillas. We can be airheads like that.

I made gluten-free tortillas using  Ali's pizza crust recipe and I'm using a local, grass-fed chuck roast."

Thanks Diana for your wonderful recipe!


Epic Shredded Beef Tacos by Diana

Ingredients:

Rump Roast or Chuck Roast
1 - 4 oz can green chiles
1 onion, diced
1-2 tablespoons garlic, minced
1 tablespoon cumin
Salt and pepper
Gluten Free Tortillas
Refried beans, pinto or black
Cilantro
1 onion, diced (for garnish)

Directions:

1. Season the rump roast with salt, pepper and cumin. Place in slow cooker and top with green chiles, onion and garlic, then cook on low 6-8 hours or until shreds easily with a fork.

2. When roast is done cooking, heat refried beans.

3. Top tortillas with refried beans, meat, cilantro and onion.

Serve!

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