Thursday, 28 April 2016

Gluten Free Focaccia

Creating gluten free bread and cake recipes seems to be my favorite thing to do in the kitchen at the moment. I'm really excited about this bread, it has a great texture and is really easy to throw together. It has a lighter texture than my buckwheat bread and is probably my favorite of the two. I haven't tried making it into a loaf but it works well as a focaccia, as well as little bread rolls made in mini muffin tins for picnics. I've tried other toppings like basil, garlic and cheese, and spinach and cheese which are both delicious.

The risen dough and the prepared baking tray.

The dough in the tray ready for the toppings.

Ready for the oven.

1 cup brown rice flour
1 cup tapioca starch
1/2 cup buckwheat flour
1 tbsp psyllium husks
2 1/2 tsp yeast
2 tsp sugar
1 tsp salt
1 1/2 cups warm milk

3/4 cup olives and sundried tomatoes
1 cup grated cheese
fresh basil to sprinkle on top

polenta for sprinkling on the bottom of the baking tray

Measure dry ingredients for the bread into a bowl and stir to combine. Warm milk on the stove (you should still be able to dip your finger in and hold it there without burning yourself) and then add to the dry ingredients. Stir until well combined, the mixture should resemble a thick batter. Leave in a warm place to rise for 1 hour.
Preheat oven to 230 degrees Celcius. Slice the olives and sundried tomatoes. Finely dice the basil and grate the cheese. In a 20x30cm non-stick slice tray sprinkle a small amount of polenta on the bottom.
Spoon small amounts of the dough evenly over the base of the tray and spread to cover. Cover the top of the dough with the olives, sundried tomatoes, basil and cheese and leave to rise for another 10 minutes.
Bake for 15 minutes and then leave to cool in the tray for a few minutes before transferring to a cooling rack.

My very patient 2 year old waiting to eat while I snap a few photos.

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