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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 Asian Chicken Noodle Soup

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Simple, awesome, healthy  goodness.  You can make this tasty gluten-free Asian noodle soup in 20 minutes easily! 

A big Thanks to my friend Linda, the Gluten-Free Homemaker for highlighting me again on Gluten-Free Wednesdays!

 Skinny Gluten Free Asian Chicken Noodle Soup 

Ingredients:

  • 4 tablespoons gluten free soy sauce- like Thai Kitchen
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 2 tablespoons minced fresh ginger- I keep mine in the freezer and then grate into the pot
  • 1 tablespoon sugar
  • 4 tablespoons rice vinegar
  • 1/2 teaspoon gluten free chili paste- I use San J or Thai Kitchen or Srichacha
  • 8 cups GF chicken broth.  I make my own but Progresso and Pacific Foods are good too.
  • 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips- (or leftover chicken)
  • 4 cups chopped chinese vegetables or Napa cabbage- I use baby bok choy, washed and ends chopped off.  You can use any veggies that cook fast
  • 1 (5-ounce) package GF Asian rice noodles, prepared according to packing directions. Sometimes I use Tinkyada spaghetti noodles
  • 1/2 cup chopped fresh cilantro leaves
  • 6 scallions, thinly sliced on the bias

Instructions:

  1. Mix soy sauce, sesame oil, garlic, ginger, sugar, vinegar, and chili paste in a small bowl.
  2. Heat the broth in a medium saucepan.
  3. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. 
  4. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
  5. Pour over prepared Chinese noodles. Garnish with cilantro and scallions!! 

Comments

  1. Heidi@OneCreativeMommy.comOctober 3, 2012 at 12:01 AM

    That looks so yummy! I would love it if you visited my new Gluten-Free Monday party at OneCreativeMommy.com and linked up this and any other idea you would like to share. I hope to see you there.

    ReplyDelete

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