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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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Incredible Homemade Teriyaki Sauce, gluten free

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 I could eat it out of the jar with a spoon!
Thanks to my favorite Gluten-Free Tamari sauce from +San-J you can make incredible Teriyaki sauce at home for a fraction of the cost of store bought.  I double this recipe and keep it in the fridge for fast dinners. It will thicken even more in the fridge.  It's absolutely scrumptious on stir fry or use as a marinade!

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Sauce Ingredients:
  • 1/2 cup San-J Gluten Free Tamari
  • 1 1/2 cups water
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon garlic, minced
  • 3 tablespoons packed brown sugar 
  • 1/4 cup local honey, to taste
  • 1/8 teaspoon sesame oil, to taste

Slurry for thickening.  You could also use a roux

  • 1/2 cup cold water or cold pineapple juice or orange juice
  • 4 tablespoons gluten free non gmo cornstarch or arrowroot or sweet rice flour works too

Instructions:

Add all of the sauce ingredients to a large heavy sauce pan.  Heat over medium low heat.  Let simmer for 10 minutes, stirring often.
Whisk the slurry ingredients in a small bowl until smooth and lump free.  Add slowly to the sauce pan whisking well.
Turn the heat up a little and keep whisking until the sauce thickens.  It will thicken even more in the fridge.  Remove from heat, cool and pour into jars or covered containers.  Store in the fridge.

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