Monday, February 20, 2012

Easy Focaccia Bread - Gluten-Free Option

For someone who knew how to bake and had to go gluten-free, it was very difficult at first to bake anything.

Now I am really enjoying playing with my food!  The only problem, I came from a very large family.  Even when I baked for neighbors or took goodies to work, I did not have to worry about making too much.

Finally, I am making smaller amounts of food.  I am basically not a person who uses recipes.  Instead, I make something and write as I make it. So, If I keep the flour mix to between 1 1/4 to 1 1/2 cups, the end product will be a half-sized recipe.

As with previous recipes, this was supposed to be pizza crust!.  I did not have the ingredients needed for pizza, so I decided to make focaccia bread.

This is a very easy recipe.  Change the spices to whatever you like.  Even use roasted red peppers or fresh herbs sprinkled over top instead of cheese.  The only requirement; the dough must be allowed to rise for at least 45 minutes to mature the yeast a bit.

This will be great with spaghetti.

Easy Focaccia - Gluten-free - cooling

Easy Focaccia - Gluten-free


Ingredients


Dry Ingredients

1 cup Mama's Coconut Blend (or any brown rice, tapioca, potato starch mix)
2 tbsp sorghum flour
2 tbsp millet flour
2 tbsp garbanzo bean flour
1/4 tsp ginger powder
3/4 tsp xanthan gum
1/8 tsp unflavored gelatin
2 tsp sugar
1 1/8 tsp yeast
1/2 tsp salt
1 tsp mixed spices (basil, garlic, marjoram, parsley, Herbs de Province)


Wet ingredients
2 tbsp liquid egg white
1 1/2 tbsp oil, grape seed
1/2 cup warm water, (plus more by teaspoon as needed)
1/4 tsp cider vinegar


Topping
3 tbsp Shaved Italian Parmesan Cheese, chopped or broken into smaller pieces

Easy Focaccia - Gluten-free - Shaved Italian Parmesan Cheesebreak into smaller pieces

Procedure


1. Whisk all the dry ingredients together in a mixing bowl.
2. Mix all Wet Ingredients together.
3. Add the Wet Ingredients to the mixing bowl and beat for about 2 minutes, scraping down.
4. Cover a baking pan with parchment paper or generously grease the baking pan with shortening.
5. Spread the dough out to the shape of the pan, leaving at least 1/2 inch on all sides.
6. Shape and smooth out the dough. Smooth out the top with a little oil. Use a fork to push holes into the dough. Cover and allow rising.


Easy Focaccia - Gluten-free - raised

7. Pre-heat the oven to 375F.
8. Sprinkle the cheese over the raised dough.


Easy Focaccia - Gluten-free - ready for oven

8. Bake for about 30 minutes until bread is browned.
9. Remove from oven, transfer from pan to cooling rack.


Easy Focaccia - Gluten-free - just out of oven

10. Cut into 6 pieces.


Easy Focaccia - Gluten-free - cooling just couldn't wait

Easy Focaccia - Gluten-free - served

Easy Focaccia - Gluten-free - plated

Servings: 6

Nutrition (per serving): 157 calories, 6.7g total fat, <1g monounsaturated fat, 2.4g polyunsaturated fat, <1g saturated fat, 2.2mg cholesterol, 25.1g carbohydrates, 2.7g fiber, 22.3g net carbohydrates, 1.7g sugar, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 250.8mg sodium, 18.6mg potassium, 3.6g protein, 29mg calcium, 11.1IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 0mg vitamin c, 0IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, 0mcg lycopene, 6.1mg phytosterols, <1mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.


© 2012 retiredwithnoregrets.blogspot.com

1 comment:

  1. This looks fab! Having given up wheat for Lent and being a student all these recipes look amazing, especially the less specialist ingredient ones!

    ReplyDelete