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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

Gluten Free Cinnamon Tea Bread, lower carbs! xanthan free

A perfect Breakfast Tea Bread that has lower sugar and fat than most coffee cakes but tastes just as great! Moist with a beautiful crumb and crunchy topping, this is my Hubby's new favorite. Plus I get into him the added protein from the bean flour and less carbs than those terrible processed sweet rolls that he loves! Don't worry, you won't taste any beans at all and bean flour is so versatile. We adore it in my new Socca Pancakes too.   Hope you enjoy this wonderful healthy treat as much as we do!

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Gluten Free Cinnamon Tea Bread


  • 1 1/4 cups Bob's Red Mill Garbanzo bean flour
  • 1/4 cup gluten free tapioca starch
  • 1/2 cup gluten free potato starch flour, not potato flour
  • 2 1/4 teaspoons gluten free Baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 tablespoons psyllium husks, ground in coffee mill or 1/2 teaspoon xanthan gum
  • 1 teaspoon salt
  • 3/4 cup pure cane granulated sugar (or sugar free granulated substitute of your choice)  mixed with 2 teaspoons gluten free cinnamon , divided *
  • 1/4 cup local honey
  • 3 tablespoons butter, room temp
  • 1 tablespoon coconut oil, softened
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon very hot water
  • 1/4 cup ground pecans or nuts of choice, opt.


Preheat oven to 330 degrees  Grease well or line a loaf pan with parchment paper.

  1. In the large bowl of your mixer, using the whisk attachment if you have one.
  2. Cream *1/4 cup of the sugar mixture (*set the other 1/2 cup aside for the filling and topping) with the butter, coconut oil and honey on medium high until creamy. 
  3. Reduce speed and add one egg at a time just until mixture is thickened and combined.
  4. In a large separate bowl, combine the bean flour, tapioca starch, potato starch, baking powder, baking soda, psyllium, and salt.  Whisk well.
  5. Change your attachment to a beater. Add the flour mixture slowly to your mixer bowl, mixing on a low speed until just combined.  
  6. Add the applesauce, vanilla and hot water and stir.  If your mixture is watery you can add a tablespoon of bean flour at a time until you have a cake batter consistency.  Don't overmix.
  7. Pour 1/2 the batter into prepared loaf pan and sprinkle with 1/4 of the reserved sugar mixture.  Pour the rest of the batter over and smooth.  Sprinkle the rest of the sugar mixture on the top and add nuts if using.  
  8. Bake for apx 1 hour or until a wooden stick comes out clean.  
  9. Let sit in pan for 5-10 minutes after baking and then remove carefully to a rack.
  10. Because there are no preservatives in gluten free baking you should always store in the fridge for longer use.  I keep mine on the counter no longer than 2 days.