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20 min. Yeast-Free, Gluten-Free Italian Bread & Easy Mezzetta Olive Tapenade

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

Gluten Free Low Glycemic Peanut Butter Cookie, no grains

Hi everyone,   This is a super easy, no grain cookie that turns out soft and yummy!!  The cookies raise and get bigger so a small spoonful will make a nice sized cookie.  I like to add flax for the extra Omega 3's but it's optional and the cookies are great without it. Hope you enjoy my Gluten Free Low Glycemic Peanut Butter Cookie!   big hugs,  Ali

Gluten Free Low Glycemic Peanut Butter Cookie

  • 2 large eggs
  • 1 cup blonde coconut palm sugar (or you could try a equivalent sugarfree alternative like Stevia)
  • 2 teaspoons baking soda
  • 2 1/2 cups GF low sugar, natural peanut butter, almond or sun butter. 
  • 1/4 cup flax meal
  • 1 teaspoon gluten-free pure vanilla extract
  • 1/3 cup GF sugar free chocolate chips or raisins  (optional)

Preheat oven to 350°F .
  1. Beat the egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or with a hand-held mixer. 
  2. Stir in the peanut butter until well blended. 
  3. Stir in chocolate chips if using.
  4. Drop dough by teaspoonfuls onto baking sheet, pressing lightly with the back of a fork to flatten and make pattern .
  5. Bake for 8-10 minutes, until just set and slightly brown. Transfer to a wire rack to finish cooling.

Makes two dozen or more cookies

Inspired by  Epicurious