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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

Gluten Free Cajun Chicken Red Beans and Rice

This amazing Cajun Chicken Dirty Red Beans and Rice dish recipe is my husband's favorite. I've been making it for years and I love how fast and easy it is to make! I usually up the rice and broth little to make a big batch so that we have lots of leftovers. Just make sure your pot has room for it to expand. It's even better the next day!

FEATURED RECIPE ON Allergy Free Wednesdays! 

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (15 ounce) can stewed tomatoes (or saute two green peppers, diced and 2 tomatoes, diced)
  • 1 onion, diced
  • 1 cup celery, diced
  • 5 boneless, skinless chicken thighs, cut into 1/2 inch cubes
  • 1 cup uncoooked brown or white rice
  • 2 1/2 cups gluten free low sodium chicken broth  (I make my own)
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 2 tablespoons of Cajun Spice Mix below or your favorite gluten free brand
  • hot sauce for the table

Cajun Spice Mix -make sure your spices are gluten free

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander or lemon pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cayenne pepper


Preheat oven to 350 degrees

In a large cast iron pot or pan over medium high heat

  1. Add bell pepper, onion, and celery to pan (if using stewed tomatoes, just saute the onion and celery now and add stewed tomatoes when tender)
  2. Cook 3-5 minutes or until vegetables are just tender, stirring occasionally, careful not to burn the onion.
  3. Add the cubed chicken and garlic, cook apx 5 minutes or until lightly browned.  Add more oil and turn down the heat if needed 
  4. Add the rice and cook for a few minutes more
  5. Add chicken broth, spices, stewed tomatoes, if using, and beans, simmer for a few minutes.
  6. Transfer to a large oven proof baking dish with a lid or bake in your iron pot
  7. Cover and bake for 1 1/2 hours or until liquid is absorbed and rice is tender.  I remove the lid in the last 1/2 hour to brown.  Enjoy!


  1. Made this tonight - with a twist. Stovetop instead of oven and w/ precooked rice. Family LOVED it - thanks!

    1. Hi Adrienne, what a wonderful idea! I love easy dinners or easy anything these days! So much to do and never enough time is there? Great to hear from you sweetie. Hugs!

  2. I LOVE this recipe! It is a staple and a favorite in our home! I actually do it all in the skillet just to save time and it is delicious every time! So grateful to you for sharing your fabulous recipe, God bless!

    1. Thanks so much!! We love it too and now that you've reminded me I'm going to make it again :) Have you tried the Scalloped Potatoes and Ham or the Chicken Pot Pie? Those are staples for us. Blessings to you and yours too.


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