Gluten-free Focaccia

I decided is time to share another collection with you and since we already had two sweet ones, we will be making breads this time. Today it’ll be Gluten-free Focaccia!

Gluten-free FocacciaPin

Preparation time: 20 minutes

Rising time: 1,5hrs-2hrs

Cooking time: 30 minutes

  • 1 3/4 cup (437.5ml) + 6tbsp. (90ml) of lukewarm water
  • 2 tsp. (10ml) of active dry yeast
  • 2 tbsp. (30ml) of grounded organic flax seeds
  • 1/4 cup (62.5ml) + 2 tbsp. (30ml) of olive oil
  • 1 tsp. (5ml) of organic apple cider vinegar
  • 1 cup (250ml) of organic brown rice flour
  • 1 cup (250ml) of organic white rice flour
  • 1 cup (250ml) of organic oat flour
  • 1/2 cup (125ml) of arrowroot starch
  • 2 tsp. (10ml) of xanthan gum
  • 2 tsp. (10ml) of salt
  • 2 small organic tomatoes
  • 1 organic shallots
  • 2 pressed garlic cloves
  • 1/2 tsp. (2.5ml) of dry oregano
  • Pink himalayan salt or Fleur de sel and ground pepper
  • Basil leaves (optional)
  1. In a small bowl, combine the flax seeds and 6 tbsp. of water. Set aside for about 10 minutes.
  2. In another bowl or in your measuring cup, combine the rest of the water and the dry yeast and leave aside for also 10 minutes.
  3. Combine the brown rice flour, the white rice flour, the oat flour, the arrowroot starch, the xanthan gum and the salt.
  4. Mix in the flax seed mix, the yeast and the vinegar for about 5 minutes.
  5. Oil two 8″ round pan. Split the batter it two and spread it evenly.
  6. Put it in a closed space with a cup of hot water for some humidity. I usually put it in the microwave.
  7. Let it rise for about 1 1/2 hrs – 2 hrs.
  8. Preheat your oven at 425º.
  9. Thinly slice your tomatoes and you shallots. Prepare a small bowl with the olive oil and pressed garlic cloves.
  10. Spread the garlic oil on each focaccias with a brush. I try not to press too hard. Put the tomatoes, the shallots, the oregano, the basil leaves then add some salt and pepper.
  11. Cook them in the oven for 30 minutes.
  12. When they are cooked, transfer them on a wired rack to cool down.

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

“I tried making this Focaccia and it turned out very nice. I used whole wheat flour and it will taste different with the regular white flour. I like how quick and easy it is to make.” -Niki S

“I made the Focaccia last night using whole wheat pastry flour and it turned out great! The focaccia also came together pretty fast.”

“Ummm, this was really good! I love focaccias and this one did not disappoint! It was so easy to make and didn’t take long at all.”

“I just made this bread, just to try something new. I used whole wheat flour and it turned out wonderfully! Try this one!”

“This was my first time trying focaccia and let me tell you, it was absolutely delicious. I used some whole wheat flour and ground flax seeds, so the bread had a nutty taste. This is definitely something that I will make again.”

And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!

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