Gluten Free Vegan Focaccia My Favorite Gluten Free Bread Recipes

GLUTEN FREE FOCACCIA (DAIRY FREE, VEGAN)

Gluten Free Focaccia (Dairy Free, Vegan) image

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

Ingredients

250g FREEE Gluten Free White Bread Flour
7g dried yeast
2 tsp caster sugar
250ml warm water
1 tsp xanthan gum
1 tsp salt
3-4 tbsp olive oil (plus extra for drizzling/greasing)
Fresh rosemary sprigs
Pinch Maldon sea salt flakes

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 VEGAN FOCACCIA (MY FAVORITE GLUTEN FREE BREAD)

Gluten Free Vegan Focaccia (My Favorite Gluten Free Bread) image

This recipe comes from Annalaise Roberts book Gluten Free Baking Classics. This is my favorite recipe from the book. The flavor and texture are perfect. Somtimes i like to put the dough in a rectangle pan, cut the focacia into squares and then slice them like you are layering a cake use for sandwhiches.

Provided by valgal123

Categories Yeast Breads

Time 2h20m

Yield 8 pieces, 4-8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup millet flour
1/4 cup sorghum flour
1/4 cup potato starch
1/4 cup cornstarch
1/4 cup tapioca starch
1 teaspoon guar gum
1/2 teaspoon salt
1 tablespoon sugar
2 1/4 teaspoons yeast
1 teaspoon olive oil
1/2-2/3 cup warm water

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.

Nutrition Facts : Calories 145.8, Fat 1.6, SaturatedFat 0.2, Sodium 299.4, Carbohydrate 30.5, Fiber 3, Sugar 3.6, Protein 3.6

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