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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

Skinny Gluten Free Low Glycemic Ranger Cookies

Happy Sunday everyone,  do you remember these cookies from when we were kids?  They were my favorites!  They're also called Cowboy cookies and Oh my, I'd forgotten how good they are!!
They turned out big, crispy on the edges and chewy inside!  I think they might be better than the originals!!   Hope you enjoy!

 I used a large teaspoon full of dough and flattened it with a wet measuring cup 

 Yum Yum Yum....

Linked to Amy's  Slightly Indulgent Tuesdays
and Gluten-Free Wednesdays!!   and Allergy-Free Wednesdays  :)  go see their great sites for lots of recipes.  xx
Gluten Free Low Glycemic Ranger Cookies


1 3/4  cups gluten-free oats or cereal - I used a combination of GF& SF cereals, flakes and crispies
1 1/2 cups sorghum flour
1/2 cup tapioca flour
1/4 cup almond meal - not flour  ( I grind it in my coffee mill)
1 tsp xanthan gum or psyllium husks 
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1/2 cup GF margarine
2 large eggs
1 cup dark coconut palm sugar or brown cane sugar or erythritol
5 packets of Stevia, opt (or increase the brown sugar or erythritol by 1/4 cup)
½ cup almond milk or non-dairy milk of choice
1 tsp ground flax seeds, opt
2 tsp pure vanilla extract
1 cup shredded unsweetened coconut
1 cup semisweet chocolate chips or chunks- Hershey's chocolate chips are GF and they make Sugar Free!  Read about it here at Hershey's
1 cup chopped pecans or walnuts


Preheat oven to 350 degrees F.   Grease your cookie sheet for each batch

  1. In a bowl stir together the oats or cereals, flours, almond meal, tapioca starch, xanthan, baking soda, baking powder and salt. Set aside.
  2. In large bowl, beat together the margarine and sugar,  add the eggs, non-dairy milk, and vanilla and mix for a minute or two.  I used my hand mixer
  3. Stir in the flour mixture with a heavy wooden spoon until well combined, then fold in the coconut, chocolate and nuts.
  4. Drop a large teaspoon of dough onto cookie sheet. The dough will be sticky and thick. Leave some space between each cookie. 
  5. Flatten slightly with moistened fingers or the back of a measuring cup.
  6. Bake for 12-14 minutes or until firm and edges start to brown.
  7. Transfer to wire racks to cool completely. Store in a covered container.  I keep mine in the fridge in a tupperware.   hugs!

Note- for most of my recipes I use a blonde coconut palm sugar but this time I picked up a darker softer brand from my Asian grocery and it was great.  Read here about the great nutritional benefits of Coconut palm sugar


  1. I love gluten-free cookies made with little sugar- these are right up my alley! I like the addition of flax seeds to the recipe as well. Thanks for sharing with us on Allergy-Free Wednesdays!

    1. Thanks Laura! so great to hear from you! I hope you try the recipe and enjoy them as much as I did. hugs, Ali

  2. I can't wait to try these! I have pinned them, and I am also featuring them on AFW this week, thanks Ali!

  3. Hi Tessa, I can't wait to hear how they turn out for you! Thanks so much for featuring them on AFW, you guys are great!! hugs, Ali


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