Gluten-Free Goddess Focaccia Bread

Gluten-Free Goddess Focaccia Bread

Gluten-Free Sun-Dried Tomato Focaccia Rustic Bread

A Rustic Focaccia To Love

The Summer season Solstice is inching towards us, and rotary followers are buzzing 24/7 right here in our humble casa. Mercury has been climbing previous 90º all week. The Covid-19 virus is stubbornly on the rise in our state. It is month quantity 4 for us, hunkered down in isolation (we each fall within the larger danger class due to- ahem- the variety of birthday candles on our respective desserts).

This isn’t a great time to be insanely hungry for bread.

And I do not imply retailer purchased frozen gluten-free bread. I imply freshly baked, heat from the oven, aromatic, tender, rustic bread. The sort of nubby, crusty loaf that conjures the phrase fireside (such an old style phrase) and residential (now a literal, medical refuge). A house baked loaf that’s simply plain good for the soul.

And also you simply do not get that in a frozen plastic package deal.

So we baked. The factor to do as we isolate- and listen, learn, support, and donate to the ahead considering inclusive modifications that MUST absolutely come … lengthy, lengthy overdue.

Be protected, be cool, help anti-racism nonetheless you’ll be able to. Be an advocate.

Clear eyes, full hearts, cannot lose. Peace.


Gluten-Free Goddess Solar-Dried Tomato Focaccia Bread

We discovered some fabulously candy sun-dried tomatoes at Dealer Joe’s for this new bread recipe. They had been delightfully tender and never too chewy. I like my sun-dried tomatoes to resemble fruit, not leather-based. They gave this rustic bread a wealthy, Italian impressed taste.


1 1/2 cups sorghum flour or licensed gluten-free oat flour
1 1/2 cups cassava or potato starch
1/2 cup almond meal gold GF millet flour
1/2 cup brown rice flour
4 dried basil teaspoons
2 xanthan gum teaspoons (or attempt gelatin)
1 1/2 high quality sea salt teaspoons
1-2 teaspoons minced garlic, to style
1 1/4 cup heat water (115ºF)
1 uncooked sugar teaspoon
1 fast yeast packet
2 giant natural free vary eggs, overwhelmed
3 tablespoons good olive oil
1 teaspoon delicate rice vinegar (or lemon juice)
1/2 cup flippantly packed sun-dried tomatoes (dry packed)


Heat the oven by turning it on and off. Line a 9-inch cake pan with a bit of parchment.

In a mixing bowl combines the sorghum flour, tapioca starch, almond meal, brown rice flour, dried basil, xanthan gum, sea salt and garlic.

In a big measuring cup add the sugar to the water and dissolve. Add the yeast, stir and put aside till the yeast will get joyful and poofy. (The sugar feeds the yeast.)

Add the proofed yeast and liquid to the flour and start beating to mix. Add the eggs, olive oil and vinegar. Beat for a minute or two till the dough is easy.

Evenly chop the sun-dried tomatoes. Toss them into the dough. Stir to distribute.

Scoop the dough into the ready pan, form and easy the highest with oiled arms.

Set the pan within the heat oven, on the middle rack, and permit the dough to rise. A fast rise of 20 minutes will produce a flat bread type rustic loaf (proven). An extended rise, till doubled in peak, ought to offer you a barely larger loaf, relying upon your altitude and ambient temperature.

When the dough has risen, flip the oven on to 375ºF.

Bake for 30 to 35 minutes till agency and golden. Be aware: At about 20-25 minutes I brushed the highest with olive oil. This helps make a beautiful golden crust.

Serve this flavorful bread heat from the oven, with genuine additional virgin olive oil. (See this e-book Extra Virginity for the reality about olive oils- due to my pal Gluten-Free Anna for the heads up on this e-book.)

Makes one 9-inch rustic bread.

Be aware: For substitution assist, please see my guide to baking with substitutions here.

Recipe Supply:

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Gluten-Free Sun-Dried Tomato Bread

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