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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

Gluten Free Crock Pot Biscuit Bread

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Recently I was in Kansas visiting my daughter and we love cooking together, but she doesn't have an oven right now, so we had to get very creative!
So how do you make gluten free biscuits without an oven?  Well, we put our heads together and this is what we came up with.  We used her small crock pot and lined it with greased foil for easy removal.  If you don't like using foil I think just greasing the crock pot liner might work too.
I thought we might end up with a pile of crumbs since we didn't have any xanthan gum, but we threw caution to the wind and hoped for the best.
It not only held together but it turned out flaky!  It was fragile but oh so good with Sausage Gravy and fried eggs to go on top!

This is my daughter Kim and the beautiful old Victorian that they are renovating.
Here are my grandsons from the left.  Wyatt, Sebastian, me and Paul.  Ok guys, now you're famous!

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Gluten Free Biscuit Bread in a 3-4 quart Crock Pot.

Ingredients:
  • 2 cups Bob's Red Mill All Purpose Baking Flour  
  • 1/2 teaspoon salt
  • 2 tablespoons gluten free baking powder
  • 2 teaspoons cane sugar
  • 2 teaspoons vinegar
  • 1/2 cup organic milk
  • 1 whole large egg, beaten
  • 1/2 cup organic butter, very cold, cut in to small cubes
  • 1/2 teaspoon xanthan gum, opt
Instructions:

  1. Mix the dry ingredients together in a large bowl.
  2. In a small bowl combine the milk and vinegar and set aside to curdle.
  3. Add the cold butter cubes to the dry ingredients and cut in with two knives or a pastry cutter until you have a fine mealy consistency.
  4. Slowly add the egg and the wet ingredients to the dry ingredients until all the dry is moistened.  Don't over mix.  Only use as much liquid as you need to get a thick damp dough.  Discard the rest.
  5. Scoop dough into prepared crock pot liner
  6. Cook covered on high for apx 1 hour or until a toothpick comes out clean.

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