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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

Paleo Gingerbread Squash Muffins or Donuts, gluten free, grain free, sugar free, low carb

Tis the season for squash!  And in my opinion, there is nothing better than roasted butternut squash. I even love eating the skins! Roasted dry, the squash naturally caramelizes on the pan, giving it a sweetness that made these Gingerbread muffins and baked gluten free donuts to die for...


I've used roasted squash in many gluten free recipes like my  Spice Cake, Tomato and Squash Soup and my Squash Brownies. Each time I use it I'm amazed by the results.
It adds texture and moisture, not to mention fiber that helps reduce carbs, potassium and 1 cup equals 297% of your daily Vitamin A.
Because of squash's natural sweetness, baking sugar free with stevia tastes wonderful. I love how squash also reduces the need for fat in many recipes.
What I was trying to achieve by regrinding the almond meal flour was a finer texture for these muffins and donuts and it worked. They turned out moist but not spongy! And did you see all you have to do is stir it up in a bowl? That's my kind of cooking!
I can't wait for the holidays and roasting more squash for gluten free pumpkin pie!

Linked up with Fat Tuesday, Hearth and Soul, Totally Talented Tuesdays and Gluten-Free & DIY 

Makes 10 donuts or muffins


  • 1 1/2 cups (121 grams) gluten free Almond Meal flour, ground and sifted-see notes
  • 1 tablespoon gluten free cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon gluten free allspice
  • 20-25 drops cinnamon liquid stevia or 1/2 cup sweetener of choice, like erythritol
  • 2/3 cup (131 grams) dry roasted butternut squash, peel and mash with fork -see notes
  • 4 large eggs


Preheat oven to 300 degrees F/149 C.  Generously grease or line donut pan or muffin tin

  1. In a bowl, combine the almond meal flour, cinnamon, salt, baking soda, and allspice. Set aside.
  2. In another larger bowl, vigorously whisk the eggs, stevia and squash until creamy. 
  3. Combine the flour with the egg mixture, whisk well until smooth. The batter should be fairly thick.
  4. Fill prepared donut or muffin pans 3/4 full. Bake for 15-20 minutes or until a stick comes out clean.


For the squash, cut off the ends. Cut squash into large even chunks, scrape out remove seeds and membranes. Do not remove skin. Roast dry on a baking sheet at 350 degrees for apx 40 minutes or until tender. Once cooked, cool slightly and scrape out the flesh for recipe. Mash with fork. Measure. Store covered in the fridge.  You can also freeze mashed squash for later use.

For the Almond Meal flour,  because almond meal flour can be coarse I ground it for a finer texture this time. Fill a coffee grinder 3/4 full and pulse several times until the flour looks finer. Sift and regrind any large bits.  Measure after grinding.


  1. Ginger, Cinnamon and Squash - AW MAN! I would have cuddled with these muffins while they were baking in the oven! ;)

  2. Do the donuts and muffins have the same texture? They look good.

    1. Hi Annette, yes they do and it's great. Not too dense like some almond meal recipes. Hubby said best one so far!

  3. What a great recipe that you can use for either muffins or donuts!

  4. This would be fun to make with my older daughter!!

  5. YUM! These look great! I am so ready for fall!

  6. Oh yes I love the look of these! Great to have 'found' you!

    1. Hi Vicki, so glad you did! Nice to meet you. Come chat on FB sometime too!

  7. Your Paleo Gingerbread Squash Muffins look delicious and I love how they can be donuts as well. What a lovely, healthy treat. Thank you for sharing them with us at the Hearth and Soul hop. Pinned and will tweet too :-)

  8. That's a great tip about grinding the almond flour to be finer! And the muffins look lovely too!

  9. Did I miss something... where's the ginger in the recipe for Gingerbread Squash Muffins?


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