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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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Skinny GF Chicken Cacciatore Recipe

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I love Italian food and Cacciatore is one of my all time favorites.  It must be the flavors of the browned chicken combined with the tomato sauces and garlic..I don't know what it is that makes it so darn special but it pushes my buttons and thank goodness for Gluten free noodles! 
If you want to go super Skinny, try the Shirataki noodles.  Personally I love Soba noodles but make sure you get them Gluten Free.  Check the ingredients carefully-many Soba brands have wheat flour in them.   Now I just toss on a simple salad and pour a glass of wine.  Life is good.   God bless



 Skinny Gluten Free Chicken Cacciatore Recipe

 Ingredients:

2 tablespoons olive oil 
6 boneless, skinless chicken thighs defrosted, patted dry and seasoned with a little garlic powder and GF seasoning salt
1 onion, chopped 
1 (8 ounce) package sliced fresh mushrooms 
1 (28 ounce) can crushed with juice 
1 (16 ounce) can stewed tomatoes with juice 
1/2 cup dry white wine (or  Marsala is wonderful)
2-3 cloves minced  
salt and pepper to taste
2- 3 teaspoons GF Italian seasonings
Parmesan cheese for the table
Serve with cooked GF Soba or GF Tinkyada noodles.  No Carb option- try Shirataki noodles

Instructions:

  1. Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil until golden, about 5 minutes per side. Set the chicken aside.
  2. In the same skillet, turn the heat down a little, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. 
  3. Mix in the garlic, and cook until fragrant, careful not to burn, 1 to 2 more minutes.
  4. Pour in white wine and scrape up all the bits on the bottom of the pan.  
  5. Add the tomatoes with their juice, seasonings, salt, and pepper, and stir until thoroughly combined.
  6. Stir in the chicken pieces and any accumulated juices and simmer on medium low uncovered, until the chicken is tender and no longer pink inside and the sauce is thickened, 30 to 40 minutes.

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