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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

Skinny Gluten Free Hearty Ham and Lentil Soup

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What I love is that lentils cook up so much faster than most beans.  You can make this soup in no time at all and feed a large family for only a few dollars.  I made this wonderful soup with my new flax bread (recipe coming soon!) to dunk into it's incredible broth.  Just like most soups, it's even better warmed up the next day.  Hope you enjoy!!  hugs

 What's your favorite Winter soup?
Skinny Gluten Free Hearty Ham and Lentil Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1 teaspoon salt
  • 1 pound lentils, rinsed
  • 2 quarts chicken or vegetable broth
  • 1/2 teaspoon gluten free cumin-opt
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon pepper
  • 3 cups cooked ham, cubed

Instructions:

  1.  Pour the olive oil into a large 6-quart Dutch oven on medium heat. 
  2. Once hot, add the onion, carrot, celery and salt.  Reduce heat and cook until the onions are translucent, approximately 10 minutes.  Careful not to burn
  3. Add the cleaned lentils (check for any rocks), broth, Old Bay, 1 cup of the ham, and cumin, if using and stir. 
  4. Increase the heat to high and bring just to a boil. 
  5. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 45-50 minutes. 
  6. Using a stick blender, puree to your preferred consistency. I only do this for a few seconds.  We like most of the lentils whole
  7. Add the rest of the ham, season with salt and pepper to taste
  8. Makes 6-8 large servings

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