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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
27

Perfectly Lemon Low Carb Cupcakes

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I made these cupcakes almost two years ago for my niece Jessie's birthday and have never posted them.   I was sitting here today flipping through my huge stack of old recipes, searching for my low carb doughnut recipes and I rediscovered them.  I think they might work great for doughnuts too.
Or try my Baked Chocolate Doughnuts.  Today is Mother's Day and I'm going to go make myself a cupcake. Many hugs and blessings to all the Mother's of the world.  xoxo
Makes 6-8 cupcakes.

Ingredients:

• 1/2 cup butter, melted or coconut oil
• 1/2 cup organic local honey
• 6 eggs
• 1/2 cup gluten free almond flour, packed (not almond meal)
• 1/2 cup gluten free coconut flour
• 1 teaspoon baking soda
• zest and juice of one lemon

Instructions: 

Preheat the oven to 350 F/175 degrees C.

  1. In a medium bowl whisk together melted butter or oil, honey, and eggs.
  2. In another bowl mix together the almond flour, coconut flour, and baking soda.
  3. Fold in the dry ingredients to the wet ingredients.
  4. Add zest and lemon juice. Whisk until combined.
  5. Scoop into 12 lined cupcake tins. 
  6. Bake in the oven for 20-25 minutes, until they are golden or test clean with toothpick
  7. Frost with your favorite gluten free frosting

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