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
SCD GLUTEN FREE CHICKEN PANCAKES
Make and share this Scd Gluten Free Chicken Pancakes recipe from Food.com.
Provided by CathWithKids
Categories Lunch/Snacks
Time 10m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix.
- Fry in pan as per pancakes.
Nutrition Facts : Calories 137.6, Fat 9.7, SaturatedFat 2.5, Cholesterol 279, Sodium 397.2, Carbohydrate 1.7, Fiber 0.6, Sugar 0.5, Protein 10.5
SCD GLUTEN FREE BEEF AND BROCCOLI CHINESE STYLE
This is a gluten free recipe appropriate for us on the Specific Carbohydrate Diet. It comes from Raman Prasad's 'Recipes for the Specific Carbohydrate Diet.' Rice is illegal and for those family members not affected.
Provided by CathWithKids
Categories One Dish Meal
Time 1h
Yield 6 serves, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice.
- Steam broccoli for 10 minutes.
- Saute garlic for 3 minutes in half of the sesame oil, add beef, salt and pepper and stir for 20 minutes.
- Increase heat to high and add broccoli, continue stir frying for 2 minutes.
- Serve over rice.
- Place remaining sesame oil into pan and saute sesame seeds for up to 1 minute. Sprinkle this over the dishes and serve immediately.
Nutrition Facts : Calories 505.8, Fat 19.5, SaturatedFat 6.3, Cholesterol 18.2, Sodium 303.8, Carbohydrate 71.8, Fiber 9.8, Sugar 5.2, Protein 14.7
SCD GLUTEN FREE SHEPHERDS PIE
Make and share this Scd Gluten Free Shepherds Pie recipe from Food.com.
Provided by CathWithKids
Categories Cauliflower
Time 1h10m
Yield 6 serves, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 170 C (325 F), grease an oven proof baking dish.
- Steam cauliflower until tender, about 15 minutes.
- Saute beef until brown, add cumin, salt and pepper and stir until beef is cooked, about 20 minutes.
- Add onions and cook.
- Remove pan from stove, add lemon juice and transfer to oven proof baking dish.
- Mash cauliflower with butter then spread over top of baking dish.
- Add grated cheese to top and bake for 15-20 minutes.
SCD GLUTEN FREE PASTA-LESS LASAGNA
Make and share this Scd Gluten Free Pasta-Less Lasagna recipe from Food.com.
Provided by CathWithKids
Categories Meat
Time 40m
Yield 6 serves, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 C (350 F).
- Steam zucchini until slightly soft and lightly mash them.
- Meanwhile, saute onion and garlic for until ligthly browned.
- Add beef, salt, oregano, and basil, stir until beef is cooked.
- Grease the bottom of the baking pan and spread out 1/2 of the mashed zucchini, then half of the tomato sauce, then 1/2 of the beef, then 1/2 of the cheese.
- Repeat the layering process, ending with the cheese.
- Bake for about 10 minutes, until the cheese has melted on the top of the lasagna.
Nutrition Facts : Calories 548.5, Fat 36.3, SaturatedFat 15.7, Cholesterol 140.9, Sodium 925.3, Carbohydrate 14.2, Fiber 3.1, Sugar 9.1, Protein 39.8
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.
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