GLUTEN FREE FOCACCIA (DAIRY FREE, VEGAN)
Gluten Free Focaccia is an easy gluten free bread recipe which can be flavoured with herbs of your choosing. Dairy free, egg free and vegan. This focaccia is best eaten fresh from the oven while still warm but it can be sliced and frozen.
Categories Baking
Time 1h35m
Number Of Ingredients 9
Steps:
- Place the warm water in a jug (it should be around skin-temperature) and stir in the caster sugar until dissolved. Add the yeast, stir and then cover with a tea towel and leave in a warm spot for 7-10 minutes. It should form a head like on beer - when it does it's ready to use.
- Add the gluten free flour, xanthan gum and 1 tsp salt to a large mixing bowl and stir.
- When the yeast mixture is ready, form a well in the centre of the flour mix and pour in. Mix together with a wooden spoon until it forms a thick batter.
- Add 3 tbsp olive oil to the mixture and fold in with the wooden spoon until mixed well.
- Use 1 tbsp olive oil to generously grease a 20cm-diameter round tin. Pour the bread mixture in and use oiled fingers to spread it out evenly in a flat layer. Cover loosely with oiled clingfilm and place in a warm, draft-free spot for around an hour to prove.
- Once the dough has proved, it should have expanded in size. Heat the oven to 220'C / Fan 200'C / Gas Mark 8. Use an oiled thumb or finger to poke dimples into the top of the focaccia dough and press sprigs of rosemary into these at random.
- Drizzle with extra oil (around 1 tbsp) and bake in the oven for 20-25 minutes. The focaccia should be golden and crisp on top and sound hollow when tapped.
- Remove from the oven and sprinkle with the sea salt flakes. Allow to cool for 10-15 minutes before turning out of the tin and slicing up to serve.
Nutrition Facts : Calories 300 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 310 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
GLUTEN FREE FOCACCIA
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
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
AWESOME GLUTEN FREE FOCACCIA BREAD!
This is out of the Cooking Free book by Carol Fenster. All the recipes I've tried out of her book have turned out great, especially the bread ones. For the gluten free flour, please use Recipe #391326. This was so good, I had 4 large pieces myself (even though I don't need gluten free). See the end of the recipe for optional topping ingredients.
Provided by WI Cheesehead
Categories Yeast Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
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.
More about "gluten free focaccia recipes"
THE BEST GLUTEN-FREE FOCACCIA - MOON AND SPOON AND YUM
From moonandspoonandyum.com
4.7/5 (110)Calories 150 per servingCategory Appetizers, Savory Baked, Sides
- In a mixing bowl combine yeast, sweetener and warm water. Whisk well and let sit 5 minutes or until appearing foamy.
- To the same bowl add flour, salt, baking powder and oil. Mix well. Cover with a damp cloth and let sit in a warm place for 1 hour or until doubled in size (it will be a rather wet batter, do not fret!).
- Grease a 9"x13" pan and line with parchment paper (greasing helps the paper stick and hold shape).
- Pour the risen batter into the center of the pan. Cover and let sit to rise for 30 minutes longer, or until the entire pan has filled with batter (see how-to photos in post for reference).
10 MINUTE GLUTEN FREE FOCACCIA RECIPE - GFJULES
From gfjules.com
4.3/5 (17)Category Homemade Gluten Free BreadsCuisine ItalianTotal Time 56 mins
- If baking with scratch recipe, whisk these dry ingredients together in a large bowl: gfJules Flour, milk powder, baking soda, baking powder, salt and herbs.
- In the large mixing bowl of a stand mixer or a large mixing bowl by hand, stir together the liquid ingredients (honey, beer/ale, apple cider vinegar, oil and egg or flax seed and water mixture). Gradually add the whisked dry ingredients or gfJules Bread Mix in by pouring slowly into the bowl while mixing with the paddle attachment.
- Once incorporated, add the yeast granules and beat well for 2 more minutes. (Note: Mixing may be done by hand but hand mixer not recommended.)
- Prepare a cookie sheet or other pan with sides by lining with parchment and then oiling the parchment.
GLUTEN-FREE FOCACCIA {DAIRY-FREE, VEGAN}
From mamaknowsglutenfree.com
Ratings 13Calories 225 per servingCategory Side Dish
- In a large bowl, combine the gluten-free all-purpose flour, instant yeast, gluten-free baking powder, and salt. Stir to combine the ingredients.
- Warm the water to 110°-115°F. I microwave the water in a large glass measuring cup for 30-45 seconds. I also use a thermometer to check the temperature. If your water is too hot, it will kill the yeast.
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