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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

Brilliant Gluten Free Coconut Macaroons, GF, Sugarfree option

I love the sweet chewiness of a coconut macaroon but the sugar content in the commercial products was always too much for my tastes.
Until I made these...They are divine and healthy! And guess what? they are super easy to make gluten free!
Gorgeous Gluten Free Coconut Macaroons

Makes two dozen cookies

  • 2 1/2 cups gluten-free unsweetened shredded coconut 
  • 1/3 cup organic granulated cane sugar-  For a Sugar-Free option see recipe below*
  • 5 tablespoons plain Fat-Free Greek Yogurt- here's my recipe
  • 1 tablespoon coconut oil, melted
  • 1 1/2 teaspoons gluten-free pure vanilla extract
  • 1/2 teaspoon almond extract
  • 6 medium organic egg whites, beaten  (Or 4 extra large egg whites)
  • 1/4 teaspoon salt

Preheat the oven to 325 degrees F.
  1. In the large bowl of your mixer, beat together the coconut, sugar, yogurt, coconut oil, vanilla and almond extract with the paddle attachment.   Beat just until mixture is well incorporated and resembles a dough.  
  2. Remove large bowl and replace with a clean small bowl for the egg whites.
  3. Whip the egg whites and salt on medium-high speed with the whisk attachment until you get peaks.  
  4. Carefully fold the egg whites into the coconut mixture. Don't mix too long. 
  5. Refrigerate for 10 minutes 
  6. Drop the batter onto cookie sheet lined with parchment paper using either a small cookie scoop or a generously mounded teaspoon full. 
  7. Bake for appx 25 or until golden brown. Cool and serve.
*Note:  Sugar-Free Options-  The first time I used 1/4 cup Truvia/Stevia Baking Blend and they were good but not quite sweet enough.  Now I add 10 drops of Vanilla Liquid Stevia too.
You could try Erythritol too, of course, but I haven't used it yet. Let me know how it turns out and I'll add it to the recipe!