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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 Low Carb Peanut Butter Banana Muffins

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Moist delicious healthy muffins that would make the "King" proud!   (Elvis loved his peanut butter and bananas)  and he was right!  The combination is awesome.  Hope you enjoy them too. 

I know some people aren't as crazy about bean flours as I am, so I posted alternative flours for you.  But if you haven't tried bean flour, you should! It's high in protein and low in carbs.  There's no beany aftertaste in these muffins and they are so darn healthy!! 

Gluten Free Low Carb Peanut Butter Banana Muffins

Ingredients:

  • 1 1/2 cups gluten free Garbanzo Bean flour  
  • 2/3 cup gluten free Tapioca Starch/Flour 
  • 1/4 cup honey or sugar free equivalent 
  • 15 drops of Vanilla Liquid Stevia, to taste
  • 2 teaspoons Clabber Girl Baking Powder  
  • 1 teaspoon Xanthum Gum  
  • 1/2 cup gluten free Chunky Peanut Butter without sugar
  • 1/2 cup unsweetened applesauce
  • 1 ripe banana 
  • 2 Eggs
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
Preheat oven to 350 degrees.  Grease or line muffin tin

Instructions:
  1. Whisk together flour, tapioca, baking powder, xanthum gum, cinnamon, and salt.
  2. In the large bowl of your mixer add the ripe banana.  Beat for a minute to mash.  Add the rest of the wet ingredients and beat well for another minute
  3. Add the dry ingredients to the wet
  4. Stir until just moistened.  It's a thick batter, but easily spoonable. If the batter is too thick add a little liquid, like almond milk, a tablespoon at a time.  Too wet of a batter and the muffins won't cook thru.  Don't overstir or you get tough muffins.
  5. Spoon into 12 lined or greased muffin cups. Bake at 350 degrees for 20-25 minutes or until lightly brown and a toothpick comes out clean.
Allow to cool on a wire rack.  Makes 12 large muffins

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