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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

Paleo Squash Bread, gluten free

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When I saw the Delicata squash in my box from Space Girl Organics  last week, I thought about bread.  I love incorporating squash and sweet potatoes into baked goods, but I don't like how time consuming it is to peel squash.  Recently I learned that Delicata squash skin is edible, and I was thrilled. No peeling and you get all of the benefits of the skin and fiber!
So I chopped the squash into chunks, baked it in the oven until tender, and then pureed it in the food processor.   It turned out great and saved so much time!
Makes 2 loaves

Grease two bread pans.  Preheat oven to 350 degrees

Ingredients:

Dry: Mix well in a large bowl

  • 1 cup Bob's Redmill gluten free almond meal flour, I sift and regrind any large bits
  • 2/3 cup organic unsweetened gluten free coconut flour 
  • 1/2 cup tapioca starch or organic non gmo cornstarch
  • 1 teaspoon baking soda
  • 2 teaspoons gluten free baking powder
  • 1/4 teaspoon salt
Wet: whisk well in another bowl
  • 5 large organic eggs
  • 2 tablespoons raw honey
  • 2 cups (apx one large) Delicata squash, cooked and pureed  
  • 2 tablespoons coconut oil
Instructions:

  1. Combine the wet ingredients with the dry ingredients, until all the dry is incorporated.  Divide batter equally between greased pans.
  2. Bake for 40-45 minutes or until brown,  firm the touch and toothpick comes out clean.