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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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Easy Gluten Free Homemade Mushroom Soup or Sauce Recipe

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I bought a ton of mushrooms on sale last week so I decided to make Gluten Free Cream Of Mushroom Soup.  I miss my old Campbell's Cream of Mushroom soup, but homemade is amazing! Paired with a salad and a small glass of wine it's a wonderful healthy and Skinny meal.

You need a lot of mushrooms, washed and sliced, some good herbs and spices, butter and milk.  It's that easy!

Hope you try and enjoy my "better than in the can" Easy Gluten Free Homemade Mushroom Soup!

Easy Gluten Free Homemade Mushroom Soup Recipe

Ingredients:

  • 16 ounces fresh sliced white or Baby Portabello mushrooms- I used two small cartons
  • 1/4 cup finely diced sweet onions
  • 1 finely minced garlic clove
  • 1 tablespoon olive oil- I used Basil infused
  • 3 tablespoons unsalted butter
  • 5 tablespoons gluten-free sweet rice flour, or more depending on how thick you want your soup. You can also use GF all purpose flour.  Cornstarch works too, but you won't get the same texture to your soup.  Instead of making a roux,  mix cornstarch with a little water until there are no more lumps and add slowly stirring until thickened.
  • 2 cups low sodium or homemade gluten-free chicken broth
  • 2 cups 2% milk or dairy free subsitute 
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 1/4 teaspoon spices of choice- I use Costco's Organic No Salt
  • Garnish with fresh sliced basil (optional)

Instructions:

  1. Saute mushrooms, onions and garlic with butter/olive oil in a 3 quart saucepan over medium low heat for about 10 minutes or until softened and lightly browned. 
  2. Sprinkle gluten-free sweet rice flour over the vegetables and stir to blend the rice flour into the mixture. Continue to cook on medium low while stirring for 1-2 minutes.
  3. Gradually stir in gluten-free chicken broth and stir to blend and remove any lumps. 
  4. Add milk and continue to cook over medium heat until soup thickens and mushrooms are done. 
  5. Season with salt and pepper to taste.  Enjoy!
Gluten Free Cream of Mushroom Sauce  ( a thicker and more condensed version for casseroles)

Just follow the recipe above and reduce the amount  of liquids so that the sauce is much thicker. Use with any casserole instead of condensed soup.