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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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Gluten Free Beef Hash with Eggs, gluten free

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Beef Hash is one of my old go to recipes that we adore.  It's always a hit and all you need is leftovers!


Every so often I find a nice big roast beef on sale.  I rub the roast with lots of spices and then roast it with plenty of russet potatoes, carrots, onions, garlic cloves and a little olive oil.  The next day we make hash and then use the remainder of the roast in sandwiches.  Yum!  The secret to a good hash is getting the potatoes crisp and browned, without burning them, which is why the recipe keeps the heat at medium-high most of the time. If it looks like things are moving from browned to burnt, just reduce the heat. Hope you enjoy my Gluten Free Beef Hash with Eggs!!

Gluten Free Beef Hash with Eggs

Ingredients:

  • 1/8 cup olive oil 
  • 2 cups leftover potatoes, chopped
  • 1 cup of leftover cooked carrots, sweet potatoes, zucchini or what you have on hand, chopped
  • 1/2 medium onion, diced
  • 1 leftover roasted garlic clove
  • 1 1/2- 2 cups leftover roast beef, diced in 1/4 inch cubes
  • Salt and pepper
  • 2 cups gluten free beef broth/or drippings from the roast with a 2 teaspoons of cornstarch whisked in or leftover gravy from roast
  • eggs for the top-opt

Instructions:  

Pour the oil into a large heavy cast iron skillet and set over medium-high heat.

    1. Add the onions and cook stirring for a few minutes until just translucent.  Add your potatoes in a single layer and cook for 5 minutes or so, turning occasionally with a pancake turner as they begin to brown.
    2. Add the garlic, veggies, roast beef and spices. Cook turning occasionally.  Watch so it doesn't burn. 
    3. Reduce the heat a little now and pour in the cornstarch mixture or gravy, stir to scrape up the browned bits on the bottom of the pan. Cook for 5-10 minutes more or until desired gravy thickness.  Add a little water if needed.
    4. Season with salt and pepper.
    5. Top with eggs and cook until eggs are just set.   You can cover the pan with a lid to help the eggs finish.  Enjoy!!

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