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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 Traditional Irish Soda Bread, GF, DF, SF

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For years I have been making traditional Irish soda bread, not the sweet bread with caraway seeds and dates or raisins, but the original type that is a simple loaf made with flour, buttermilk, baking soda and salt. It is so quick and easy that I made it a few times a week, then stopped when I went gluten-free. I've been wanting to try to recreate a gluten and dairy-free version and thanks to some suggestions from members at the Society for the Preservation of Irish Soda Bread Facebook group, I was able to make an incredible loaf that doesn't taste gluten or dairy-free. 

Irish Soda Bread
Dry Ingredients:

2 cups gf oat flour (you can also use buckwheat, sorghum or millet)
1 cup garbanzo bean flour
½ cup tapioca flour
½ cup potato starch
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp xanthan gum
Wet Ingredients:

1 cup unsweetened almond milk
1 tablespoon apple cider vinegar or lemon juice
2 eggs
4 tablespoons olive oil

Instructions:
  1. Combine almond milk with apple cider vinegar and set aside. 
  2. Blend dry ingredients, then add wet ingredients, mix until combined (don't knead), place in a Dutch oven, cut a cross on top of dough, and bake at 375 for 30 minutes with lid on, then remove lid and bake for an additional 15 minutes.

Comments

  1. Nicole PylesJune 19, 2016 at 7:35 PM

    Can I replace xanthum gum with egg whites or chia seeds?

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    Replies
    1. Ali @ GlutenfreehomebakeryJune 20, 2016 at 7:29 PM

      Hi Nicole Michelle, I would suggest psyllium husks but ground chia might work. When I need to substitute xanthan gum, my best results are with psyllium or guar gum. I would be interested to hear how it comes out with chia if you use it. Thanks!

      Delete

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