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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
27

Super delicious Gluten Free Masa Cornbread, so easy!!

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My hubby is from the South where cornbread is King.  When we stopped eating gluten he bravely succumbed to my inferior gluten free cornbread attempts with a kind word and sad smile....Today he is grinning from ear to ear.

I did it!!  Finally skillet cornbread that tastes just like what we used to make!  Moist on the inside and crisp on the bottom.  He loved it and I'm tickled pink.  Sadly, he only got these two pieces for now.  I cubed the rest, mixed it with my homemade bread and baked it all into stuffing mix for Thanksgiving.  Happy Thanksgiving everyone!  I am very thankful for your support and friendship.  big hugs

INGREDIENTS:
  • 1 1/2 cups gluten free and non GMO Masa Harina
  • 1/2 cup gluten free white rice or sorghum flour
  • 3 large eggs
  • 2 teaspoons of baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum or psyllium husks
  • 1/4 cup cane sugar or honey, to taste
  • 1 cup of milk or  make buttermilk by adding 1 tablespoon apple cider vinegar to curdle
  • 1 stick of butter, softened
INSTRUCTIONS:
  1. Whisk all dry ingredients in a large bowl.
  2. Add the apple cider vinegar to the milk in a small bowl and let sit to curdle
  3. Rub or stir half of butter into dry ingredients.
  4. Put the other half of the butter into a cast iron skillet and place skillet into a 425 oven to heat for a minute or two.
  5. Beat the eggs and milk and add to the dry ingredients to make a thick batter. Stir until just incorporated
  6. Carefully pour batter into heated skillet, spread out batter evenly
  7. Bake until brown around edges and brown on top for 20-25 min or until a toothpick comes out clean
  8. Cool out of the pan if you want to keep the bottom crust crisp.