Best Gluten Free Focaccia Bread Recipes

AWESOME GLUTEN FREE FOCACCIA BREAD!

Steps:

• In medium mixer bowl using regular beaters, combine warm water, sugar, eggs, oil and vinegar until smooth.
• Add yeast, flours, gelatin, xanthan gum, rosemary, onion powder and salt.
• Beat for 2 minutes; dough will be soft and sticky.
• Grease 11x7-inch nonstick baking pan (I used glass dish). Transfer dough to pan, cover with foil, and let rise in warm place for 30 minutes, or until dough is level with top of pan (this took quite a bit longer for me).
• Preheat oven to 400°F Sprinkle focaccia with topping ingredients (except for Parmesan cheese). Bake for 20-25 minutes, until golden brown.
• Sprinkle Parmesan cheese on top, cut and serve.
• Optional Toppings:.
• Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
• Sun-dried Tomato & Olive Topping: Saute 1/4 C minced sun-dried tomatoes, 1/4 C sliced black olives, and 1/4 C chopped onion in 1 tsp olive oil.
• Pesto Topping: Puree in food processor just until smooth, leaving a bit of texture: 1 C fresh basil leaves, 1 garlic clove, 1/2 C pine nuts. With motor running, slowly add 1/4 C olive oil through feed tube. Add 1/4 C grated Parmesan cheese and dash of black pepper.
• Caramelized Onion Topping: Sprinkle focaccia dough with 1 to 2 teaspoons dried oregano, thyme, or herb of choice. Then top with 2 C of chopped, sauteed onions that have been tossed with 1 T olive oil. Bake as directed.

L - C GLUTEN FREE BASIC FLAX MEAL FOCACCIA BREAD

Steps:

• Preheat oven to 350º F.
• Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat.
• Mix dry ingredients well - a whisk works well.
• Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
• Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.).
• Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
• Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
• Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.
• At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber.

GLUTEN FREE, PALEO & KETO FOCACCIA BREAD ???? WITH ROSEMARY & SEA SALT!

Steps:

• HowToSection For the keto focaccia bread Array

GLUTEN-FREE FOCACCIA BREAD

Steps:

• Ricing the potato
• Put the potato quarters into a large saucepan with cold water and enough salt to make the water taste like the ocean. Bring to a boil, then cook over medium-high heat until a knife inserted into the potato slips out easily, about 20 minutes. Drain the potato and set aside. When the potato has cooled enough for you to work with it, press it through a fine-mesh sieve, using the back of a ramekin or a large wooden spoon. (If you own a ricer, use it here.)
• Proofng the yeast
• Combine the yeast and sugar in a large wide-mouthed bowl. Add the warm water. (Run the water over the inside of your wrist. When it feels like the temperature of your skin, the water is ready.) Stir together gently. Give the yeast 10 to 15 minutes to proof.
• Combining the flours
• Sift the tapioca flour, sorghum flour, potato starch, and sweet rice flour through a fine-mesh sieve into the bowl of a stand mixer. Stir in the xanthan gum, guar gum, and salt.
• Making the dough
• Add the egg yolk, oil, yeasty water, and rosemary to the dry ingredients. Run the stand mixer with a paddle attachment on medium speed until the dough comes together, about 5 minutes. When you first stop the mixer, the dough will look like a firm ball, and then it will start to slump off the paddle attachment. The dough will have the consistency of thick cake batter.
• Finishing the dough
• Beat the egg white until it is stiff. Gently fold it into the dough. Set the bowl in a warm place and allow the dough to rise until it has doubled in size, about 1 hour.
• Preparing to bake
• Preheat the oven to 450°F. Grease both sides of a piece of parchment paper with oil and lay it down in a 9-inch pie pan.
• Baking the focaccia
• Push the dough into the prepared pan and smooth the top with a rubber spatula. Sprinkle on olive oil and sea salt, if you wish. Slide the focaccia into the oven and put a large oven-safe saute pan filled with ice cubes on the rack beneath it. Bake until the top is browned and the internal temperature of the bread reaches at least 180°F, about 25 minutes.
• Cooling the focaccia
• Allow the focaccia to cool in the pan for at least 10 minutes. Tip it onto a wire rack and cool for another 30 minutes. Enjoy.

GLUTEN FREE VEGAN FOCACCIA (MY FAVORITE GLUTEN FREE BREAD)

Steps:

• Grease and flour a 8-8'' pan, use rice flour for this. I also put parchment paper on the bottom.
• Mix dry ingredients together.
• Put the yeast in warm water with a pinch of sugar and let sit for 5 minutes or so. Then add the oil and add the wet ingredients to the dry, mix just until blended.
• Then mix with mixer on high for 2 minutes.
• Spoon dough into pan. Cover and let double in size, about 40-60 minutes.
• Preheat oven to 400 with rack in lower third of oven (i have forgotten to position the oven racks before and it still turned out fine).
• When dough has doubled in size, sprinkle with olive oil and brush across dough. Sprinkle with rosemerry and sea salt.
• Bake 20 minutes, should be light brown. Cool in pan 15 minutes and then enjoy.