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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

Perfect Chocolate Brownies, gluten free

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Living a healthy organic life isn't just about fruits and vegetables.  Our ancestors made wonderful baked goods that were simple and healthy when eaten in moderation, and gluten free.  Many of the oldest recipes I make from Europe are made with a single flour like this simple but awesome gluten free Brownie.

I buy my rice flour from my local Asian grocery store for only $1.00 a pound.  No starches or binders are needed for these brownies and the result is incredible.
I used grams and weighed my ingredients for this recipe.  I use a small inexpensive scale that works great. See my scale here

Perfect Gluten-Free Chocolate Brownies

Makes 16 brownies, apx 200 calories per serving

Ingredients:
  • 85 grams (3 oz) organic unsalted butter
  • 200 grams (7 oz) organic soft brown sugar, like Florida crystals
  • 100 grams (3 oz) gluten free dark chocolate, broken or chopped, like Enjoy Life or Endangered Species
  • 50 grams (2 oz) gluten free rice flour  (I use Asian white) 
  • 30 grams (1 oz) gluten free cocoa powder, like Hersheys
  • 1/4 teaspoon aluminum free baking powder, like Clabber Girl/Rumford
  • 3 large organic eggs, beaten
  • 150 grams (5 oz) nuts, coarsely chopped
  • 2 tablespoons milk, regular, rice, almond or coconut

Instructions:

Preheat oven to 180 C/350 F

Grease and line 9 x 9 inch pan with parchment paper


  1. Add butter, sugar and chocolate to a medium bowl over a pan of simmering water and stir until just melted.   Remove from heat and let cool for a minute. Add milk and whisk well until glossy
  2. Whisk the flour, cocoa powder and baking powder in another bowl until well incorporated. Add the beaten eggs and stir.  
  3. Now slowly add the chocolate mixture to the flour mixture.  Use a spatula to get all of the chocolate from the bowl and gently stir the mixture.  Add nuts and stir.  Don't overmix
  4. Pour into lined pan and bake for 35 minutes or until cooked through but still quite soft in the center.
Remove from oven and cool on a rack.  Cut and enjoy.  Can be kept on the counter for 2-3 days in covered container/tupperware after they are completely cool.  For longer storage keep in the fridge or freeze.