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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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Seattle Teriyaki Chicken & Cabbage Slaw Copycat Recipe, gluten free

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Homemade Teriyaki Chicken & Cabbage Slaw, gluten free
Living in Seattle you will find Teriyaki shops in every town. There aren't as many as Starbucks but it's a close race and we love them both. Now my family has retired to a sunnier climate, but the memory of little hole in the wall shops and the wonderful smell while they cook your dinner will stay with me forever.
So, here's my copycat gluten free Teriyaki recipe and I think I did my hometown justice.  I served it to my family and they devoured it. That's always a good sign!

Linked to Miz Helen's wonderful Full Plate Thursday

Meat:
Marinate boneless skinless chicken thighs in gluten free Teriyaki Sauce.  Or try my Homemade Gluten Free Teriyaki Sauce Recipe!  Put the chicken into a large ziplock bag and add just enough sauce to coat. Refrigerate until needed.
Cook marinated chicken on outdoor or indoor grill until no longer pink.  Baste with fresh sauce while cooking and serve extra on the table.

Salad:
1/2 a head of cabbage, thinly sliced.
1 large organic cucumber, peel and slice
Toss in a large bowl

Salad Dressing Ingredients:
  • 1/2 cup gluten free mayonnaise
  • 1 teaspoon garlic, minced
  • 2 teaspoons rice vinegar, to taste
  • 2 tablespoons cane sugar
  • 1 teaspoon sesame oil
  • 1/4 cup milk of choice to thin, as needed
Instructions:
  1. In a bowl, whisk the mayo, garlic, rice vinegar, cane sugar, sesame oil until the sugar is dissolved.  Add a little milk of choice or yogurt whey to thin to desired thickness.  
  2. Serve over thinly sliced cabbage and cucumbers. Refrigerate for 30 min. 

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