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 YEAST-FREE GARLIC FOCACCIA ROLLS
These quick & easy buns are great in a time fix. Soft and very flavourful, they also work well when formed into breadsticks.
Provided by katii
Categories Quick Breads
Time 35m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine flour, baking powder, baking soda, salt, Italian seasoning, Foccacia spices, and oregano.
- Add water and garlic, mix well.
- Spoon batter into a prepared roll pan.
- Sprinkle garlic salt and garlic & herb spice blend over the rolls.
- Bake in a preheated 350* F oven for 20 minutes.
- Quickly remove the rolls, brush with egg whites, and place back in oven.
- Bake for an additional 5 minutes or until golden brown.
- Let cool on a wire rack before serving.
- Enjoy!
YEAST-FREE GARLIC ROLLS
I just came up with this one (literally like 3 hours ago) for the picnic tonight at a friends house and I have limited ingredients at home (as in I already used up the yeast we had earlier) and I only had/have a short amount of time to make them (yay procrastination!). I modified a yeast free pizza dough recipe, and freshly made they are tasty and very similar to yeast rolls (not quite as chewy). As I found it virtually impossible to find a more-than-basic-rolls recipe with my short amount of patience with internet searches, I decided to contribute to the world wide web of recipes for the other quickly bored friends out there. I did this by hand (in a deep metal skillet, but that's beside the point) as well, so I don't know how it will translate to the mechanical world. Also I made 2 batches, so that's why the yield is a little weird and I can let you know that mixing the dry ingredients is not necessary but helps (I forgot the baking soda and salt at first on the second batch).
Provided by DraugSarn
Categories Breads
Time 40m
Yield 21-24 rolls, 21-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees Fahrenheit and grease 24-count muffin tin(s).
- Mix the dry ingredients (all-purpose and wheat flours, baking powder, and salt) until homogeneous (looks the same throughout).
- Add wet ingredients (olive oil, eggs, and water*).
- Knead dough for 2-3 minutes.
- Fill each section of the muffin tin(s) so that the top part of the dough comes just above the rim and the majority of the section is filled (may not fill all of the tins).
- Bake at 375 degrees for 10 minutes or until the dough is a slightly darker brown and has a hard outer shell but still gives (not like dough but soft bread).
- Garlic Sauce: put all of the ingredients (olive oil, butter, garlic powder, and oregano) into a small bowl and whisk with a fork until the mixture looks creamy** and you cannot see any large lumps of butter (pin head sized lumps are okay).
- Brush the rolls with liberal amounts of the Garlic Sauce right when they come out of the oven before you take them out of the tin(s).
- *Add 1-1/2 cups of water to begin with and then add small amounts as you mix until a very slightly sticky dough forms and there is no more flour.
- **should look kind of like the garlic sauce from a "fast-food" pizza chain.
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