Best Scd Gluten Free Focaccia Recipes

SCD GLUTEN FREE FOCACCIA

Scd Gluten Free Focaccia image

This is a Gluten Free recipe from Raman Prasad's 'Recipes for the Specific Carbohydrate Diet.' We found it a bit too salty so I have cut back on the salt significantly.

Provided by CathWithKids

Categories Breads

Time 25m

Yield 6 serves, 6 serving(s)

Number Of Ingredients 9

Ingredients

4 cups almond meal
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
120 g cheddar cheese, grated
6 eggs
80 g butter, melted
1 tablespoon dried chives
2 tablespoons cheddar cheese, Extra cheese, finely grated

Steps:

Heat oven to 190 C (375 F). Grease baking tray.
Blend all ingredients (except the extra 2 tbsp of cheese) with a hand held blender.
Spread out on a greased baking tray.
Top with the extra 2 tbsp of grated cheddar cheese.
Bake until the edge browns, about 20 minutes.
Allow to cool and chop into squares.

Nutrition Facts : Calories 621.5, Fat 54.2, SaturatedFat 15.5, Cholesterol 238, Sodium 918.7, Carbohydrate 14.5, Fiber 7.8, Sugar 2.8, Protein 25.4

GLUTEN FREE FOCACCIA

Gluten Free Focaccia image

This is a Bette Hagman favorite! This bread is sooo good! It does not store well, or have the same delicious texture the next day (but it never lasts that long, so who cares!). Prep time does NOT include rise time.

Provided by Diane R

Categories Yeast Breads

Time 30m

Yield 9-12 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons sugar
1 cup lukewarm water
2 1/4 teaspoons one packet yeast
1 cup rice flour
1/2 cup tapioca flour
1 1/2 teaspoons xanthan gum
1 tablespoon minced onion
1/2 teaspoon salt
1 eggs or 1/4 cup egg substitute
3 tablespoons olive oil
onion salt
parmesan cheese
sliced olive
sun-dried tomato
cheese

Steps:

Spray 9x13" pan w/ cooking spray.
Put sugar in water, add yeast, set aside.
Whisk together rice, tapioca flours, xanthan gum, minced onion and salt, set aside.
Blend egg, 1 T. olive oil and yeast water. Add flour mixture and beat on high 2 minutes (I have always done this by hand, she recommends a heavy duty mixer but I've never found it necessary).
Pour the thin dough into prepared pan and spread to cover bottom of pan.
Dribble remaining 2T. olive oil over top and sprinkle with dash onion salt, parmesan cheese and desired additional toppings.
Cover and let rise 20-25 minutes (rapid yeast) or 40-45 minutes (regular yeast).
Preheat oven to 400, Bake 20-25 minutes or until slightly browned.
Serve hot from oven, cut into squares.

Nutrition Facts : Calories 119.2, Fat 5.3, SaturatedFat 0.9, Cholesterol 23.5, Sodium 138.1, Carbohydrate 15.5, Fiber 0.7, Sugar 1, Protein 2.1

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