Saturday, 16 June 2012

Gluten Free Focaccia

2 tsp sugar
1 cup lukewarm water
21/4 tsp dry yeast
Mix the above together and set aside

1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca flour
1 1/2 tsp xanthan gum
1 tbsp finely minced onion
1 tsp fennel seed
1/2 tsp salt
Mix the above together.

In a large mixing bowl mix the yeast mixture with 1 egg and 1 tbsp olive oil with a hand mixer.

Add the flour mixture to the wet mixture and beat at hi speed for two minutes - the dough will be fairly runny.

Oil a 9" x 15" flat cake pan and spread the dough flat in it.  Drizzle the top with 2 tbsp olive oil and cover.  Let rise for 25 minutes for fast acting yeast or 45 minutes for regular.

Bake at 400 F° for 20-25 minutes or until slightly browned.  Cut into squares to serve.  Best served warm.

Add other toppings like olives, sun dried tomatoes, fresh chopped tomatoes, capers, etc if desired. 

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