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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 Chocolate Chip cookies

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These are Skinnier than my original recipe and they are Low Glycemic if you use the palm sugar alternative or try the sugar free alternative! 

                So live it up and make yourself a cookie darlings, without too much guilt. 

This post linked to Amy at Simply Sugar and Gluten Free  Slightly Indulgent Tuesdays

Skinny Gluten Free Chocolate Chip cookies

Ingredients:

  • 4 tablespoons unsalted butter, softened
  • 4 tablespoons gluten free and trans fat free margarine, softened
  • 1 1/2 cups coconut palm sugar or Erythritol for sugar free
  • 2 large eggs, beaten
  • 1 tablespoon pure GF vanilla extract
  • 2 1/2 cups Gluten Free all-purpose flour with xanthan (or add 1 tsp if your mix does not include)  
  • see recipe for flour below
  • 1 teaspoons GF baking soda- Arm and Hammer
  • 1/2 teaspoon salt
  • 1 cup GF semisweet or sugarfree chocolate chips
  • 1/2 cup chopped walnuts- (check on the back to make sure they aren't manufactured with wheat!
Instructions:
  1. In a medium bowl sift and whisk the dry ingredients together
  2. In the large bowl of an electric mixer beat the butter and sugar until creamy. 
  3. Beat in the eggs one at a time, add the vanilla and mix. 
  4. Add dry ingredients and mix on low until just incorporated,  add chips and nuts and mix until combined
  5. Put in the fridge until chilled-  this is a great tip for gluten free cookies!
  6. Drop by spoonfuls and flatten slightly onto lightly greased pans.
  7. Bake for about 8-10 minutes in the preheated  350 degree oven, or until edges are just browned and cookie is set. 
  8. Cool before storing in the GF cookie jar. Refrigerate if they last longer than a few days
     *Make your own flour!  store in fridge.  
  1. 2 cups GF Bob's Redmill Brown Rice Flour
    2/3 cup potato starch (not "potato flour")
    1/3 cup tapioca flour (or tapioca starch) it's the same thing
    1 teaspoon xanthan gum or psyllium husks
    

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