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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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Low Carb Almond Sesame Pancakes, GF, SF, lactose free, frugal

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I'm off of all grains and sugar right now so that I can heal my gut, but I was craving a pancake something terrible!  
 
These have a different texture from my flour gluten free pancakes, they're more eggy and lighter, but I really like them.  Nothing that I can't live with when they taste this great and satisfied my craving perfectly. Sorry about the messy pic, I was starving!
Gluten Free Low Carb Almond Sesame Pancakes

Makes 5-6 dollar sized pancakes

Ingredients:

1/2 cup Almond meal butter  (I added some sesame seeds to my last batch for extra flavor)
1 large egg
1/4 teaspoon baking soda
2 teaspoons coconut oil  (plus more for frying or use olive oil like I did)
1 tablespoon almond or coconut milk, more if needed
1/2 of a mashed banana-opt

Instructions:

  1. Put all of your ingredients into a Bullet, blender or small food processor and process for several minutes, adding almond or coconut milk as needed until you have a smooth, thick but pourable batter.
  2. In a heavy fry pan  (I use cast iron)  heat olive oil or coconut oil to medium high heat.
  3. Pour small dollar sized pancakes (any bigger and they are hard to turn) into the hot grease.  If your pan is too hot they will burn and not cook through so watch the heat and adjust as needed.
  4. Let the pancakes cook until you have bubbles showing  and dry edges.  These pancakes are fragile so be patient.  Lower the heat if they are getting too brown.  If they are sticking, work the edges up and add a little more oil to the pan. Turn with a large pancake turner.
  5. Cook for 3-4 minutes more or until done
  6. Serve with sugar free syrup (warm honey and butter for SCD), berries or toppings of your choice

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