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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 Toaster Waffles, DF, SF, xanthan free

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My family loves waffles for breakfast or dinner.  Then the next day we pop these in the toaster for a fast gluten free breakfast or snack!

There's only two of us so I have plenty of leftovers.  I store them in the freezer or in the fridge in a large ziplock with a paper towel.
They come out of the toaster nice and crisp and have a wonderful flavor!


Gluten Free Toaster Waffles, DF, SF, xanthan free

Makes 6 large waffles

  • 3 medium eggs
  • 3/4 cup Homemade Almond milk 
  • 3 tablespoons olive oil or coconut oil, melted (or butter)
  • 1 cup gluten free sorghum flour or brown rice flour
  • 1/4 cup cornstarch
  • 10 drops vanilla liquid Stevia
  • 2 teaspoons baking powder
  • 1 teaspoon psyllium husks or xanthan gum
  • 1 cup fresh or frozen berries (defrost if frozen) opt
  • Sugar free Maple syrup, or blueberry syrup or raspberry syrup, for serving.

  • For the Berry Syrup:
  • 1 pint or berries
  • 2 tablespoons honey (or sugar free substitute of choice, like Erythritol)
  • Grated zest of 1 lemon
  • 1 tablespoon fresh lemon juice 
Instructions:
  1. Spray waffle iron with cooking oil and Preheat to the manufacturer’s instructions.
  2. Place eggs, milk and oil in a small bowl. Whisk well. 
  3. Add the flour, cornstarch, stevia, baking powder, and psyllium husks to a large bowl and whisk to combine. 
  4. Pour the wet ingredients into the dry and whisk just until smooth. The batter should be a bit thicker than pancake batter.  If using berries, stir in gently.
  5. Ladle the batter onto the hot waffle iron and cook until your light goes off or waffles are brown. 
  6. Keep the waffles warm while you repeat with the remaining batter. 
  7. Serve hot with fresh or frozen berries and the syrup of your choice. 
Makes 10 waffles
  • For the Berry Syrup:
  • Place berries in a small saucepan and add the sugar, lemon zest, lemon juice and 1/2 cup of water. Bring to a boil over high heat. Then reduce to a simmer and cook for 8 to 10 minutes, until the mixture becomes thick and the berries break apart. Set aside.

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