Cummulative Rating Servings
Makes one 10" x 15" loaf Difficulty
Easy
Ingredients
4 cups gf flour mix* 1/2 cup brown rice flour 1/4 teaspoon xantham gum 1-1/2 Tablespoons sugar 1/2 teaspoon salt 2-1/4 teaspoons dry active yeast 1-3/4 cup warm water 1 teaspoon cider vinegar 1/3 cup vegetable oil 2 whole eggs plus 1 egg white, lightly beaten 1/2 garlic bulb, roasted and chopped Dried basil Dried oregano Dried marjoram 1/4 cup parmesan cheese, grated Olive oil
Directions
Preheat oven to 400 degrees F. Grease a 10"x15" jellyroll pan.
In the bowl of an electric mixer combine gf flour mix, 1/2 cup brown rice flour,1/4 teaspoon xantham gum, sugar, salt and yeast, and mix by hand.
In a separate bowl, combine water, vinegar, oil and eggs, and mix to blend.
Add liquids to bowl of dry ingredients and beat with electric mixer for 2 minutes. Add roasted garlic and stir until blended.
Spread into prepared pan, cover with plastic wrap and let rise in a warm place for 40 minutes.
When ready to bake, make indentations on top of focaccia with your finger about every 3 inches and drizzle with olive oil, then sprinkle with herbs and Parmeasan cheese.
Bake for 25 minutes or until focaccia is golden. Serve immediately.
Tips
*For gf flour mix: 2 cups white rice flour 2 cups brown rice flour 1-1/3 cups potato or tapioca starch 2/3 cup corn starch 1/2 teaspoon xantham gum
To roast garlic: Heat oven to 350 degrees F. Cut the top of a head of garlic, exposing the tips of the cloves and coat with olive oil. Wrap garlic in foil and roast in oven for 45 minutes.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
