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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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Gluten Free Chia Plus Coconut Granola Cereal Recipe, sugar free

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Gluten Free Chia Plus Coconut Granola Cereal Recipe, sugar free

I have to tell you a story. I think you'll relate. I bought a box of Nature's Path Chia Plus Coconut Granola. It was a great price at Aldi and cheaper than I could make it myself...
No, it didn't say gluten free but it looked so good and it was organic. I munched some when I got home (it was so good!) and I had a mild gluten reaction the next day, so I put the box away. I know that was silly, but I'm not perfect!

Not long after that, my sister mentioned how much she loved this cereal and I gave her my box. Then it disappeared from Aldi and she couldn't find it anywhere for a good price! 

So, I made up a recipe for her and now we both get to enjoy it! Of course, it's not exactly the same as the original, but it's pretty darn close.


Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.

Ingredients:
  • 3 cups gluten free Bob's Red Mill Oats
  • 1/4 cup gluten free Millet flour or Sorghum flour
  • 3/4 cup Bob's Red Mill Pancake flour 
  • 1 1/2 cups organic shredded coconut
  • 1/3 cup organic Chia Seeds
  • 1/8 teaspoon NuNaturals Stevia pure white powder  See chart for comparisons
  • 1/3 cup Stevia Baking Blend or local honey or organic cane sugar
  • dash salt
  • 2/3 cup coconut oil
  • 1/2 cup milk of choice or yogurt whey
  • 1 teaspoon pure vanilla extract
Instructions:
  1. Combine all of the dry ingredients, breaking up any lumps. Drizzle the oil while stirring with a fork until fully incorporated.
  2. Keep mixing and tossing as you drizzle in the milk or whey and vanilla. Note: I mix for a apx 5 minutes until all the liquids are very well dispersed evenly.
  3. Pour onto a parchment lined sheet pan. Pat out evely. My pan is 
  4. Bake at 325 degrees F for apx 20 min or until lightly brown around the edges. 
  5. Let cool, break up and store in a large covered container on the counter or in the fridge. 

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