gluten free bread
I’d be happy to provide you with a delicious gluten free bread (focaccia) recipe. This Italian-inspired flatbread is crispy on the outside, fluffy on the inside, and perfect for anyone avoiding gluten.
This gluten free focaccia bread brings all the satisfaction of traditional Italian flatbread without any of the gluten. Crafted with a carefully calibrated blend of rice flour, tapioca starch, and potato starch, this gluten free bread produces a focaccia that rivals its wheat-based counterpart in both texture and flavor.
The exterior develops a beautiful golden crust with characteristic dimples that capture pools of olive oil, while the interior maintains a tender, airy crumb that’s remarkable for gluten free baking.
The secret to this gluten free bread success lies in the combination of ingredients that work together to mimic gluten’s structure-building properties. Xanthan gum provides elasticity, while the proper hydration level and thorough mixing create the necessary structure. The result is a versatile bread that serves as an excellent accompaniment to soups and salads, makes incredible sandwich bread, or stands alone as a savory snack.
What makes thisgluten free bread (focaccia)special is its adaptability to various flavor profiles. The base recipe incorporates classic Italian herbs and garlic, but you can easily customize it with toppings like sun-dried tomatoes, olives, caramelized onions, or fresh rosemary sprigs. Each variation brings its own character to this already impressive gluten free bread.
Beyond its delicious taste, this gluten free bread (focaccia)addresses the common challenges of gluten free bread-making. It doesn’t crumble apart when sliced, stays fresh longer than many gluten free alternatives, and has none of the grittiness sometimes associated with gluten free baking. The dough is also easier to work with than many gluten free bread recipes, making it accessible even to those new to gluten free baking.
Whether you’re following a gluten free diet due to celiac disease, wheat sensitivity, or personal choice, this gluten free bread (focaccia)recipe delivers an authentic taste of Italy without compromise. It’s proof that gluten free baking can produce results that everyone at the table will enjoy, regardless of dietary restrictions. Serve it warm from the oven with a drizzle of high-quality olive oil for an experience that will change your perspective on gluten-free bread forever.
Timing
📌 Number of Servings: 8
⏳ Preparation Time: 20 minutes (plus 1 hour rising time)
🔥 Cooking Time: 30 minutes
🥢 Ingredients :
✅ 3 cups gluten-free flour blend (rice flour, tapioca starch, potato starch)
✅ 1 tablespoon active dry yeast
✅ 1 tablespoon sugar
✅ 1½ teaspoons salt
✅ 1 teaspoon xanthan gum (if not already in your flour blend)
✅ 1½ cups warm water (110°F)
✅ ¼ cup olive oil, plus more for topping
✅ 2 teaspoons Italian herbs (rosemary, thyme, oregano)
✅ 1 teaspoon garlic powder
✅ Optional toppings: cherry tomatoes, olives, rosemary sprigs, sea salt
👨🍳 Instructions :
- In a large bowl, combine the gluten-free flour blend, yeast, sugar, salt, and xanthan gum (if using).
- Slowly add warm water and 3 tablespoons of olive oil to the dry ingredients, mixing until a sticky dough forms.
- Beat the mixture with an electric mixer on medium speed for about 4 minutes to develop structure.
- Prepare a 9×13 inch baking pan by lining with parchment paper and brushing with olive oil.
- Transfer the dough to the prepared pan and spread it evenly using wet hands.
- Place the pan in a warm, draft-free spot and loosely cover it with plastic wrap to allow the dough to rise for approximately 1 hour.
- Preheat oven to 425°F (220°C).
- When ready to bake, use your fingertips to create dimples all over the dough surface.
- Drizzle the remaining olive oil over the top, then sprinkle with herbs, garlic powder, and any other toppings.
- Bake for 25-30 minutes until golden brown and crispy on top.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature.
💡 TIPS :
- For the best texture, don’t skip the beating/mixing step – it helps develop structure without gluten.
- If your dough seems too dry, add a tablespoon of water at a time until it reaches a sticky consistency.
- The dough won’t rise as much as traditional focaccia, but it should still puff up slightly.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
- Reheat in the oven for best results – microwaving can make it gummy.
📊Nutrition Information (per serving)
- Calories: 245
- Total Fat: 9g
- Saturated Fat: 1.2g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 3g
❓ FAQ :
1. Can I use a pre-made gluten-free flour blend?
Yes, you can use a commercial gluten-free flour blend, preferably one designed for bread baking. Make sure it contains rice flour, tapioca starch, and potato starch for best results. If your blend doesn’t include xanthan gum, you’ll need to add it separately.
2. Why isn’t my dough rising much?
Gluten-free dough typically doesn’t rise as dramatically as wheat-based dough. However, ensure your yeast is fresh and that you’re allowing the dough to rise in a warm environment. The dough should increase in volume somewhat and appear puffy before baking.
3. Can I make this recipe dairy-free as well?
This recipe is naturally dairy-free! No modifications are needed to make it suitable for those avoiding both gluten and dairy.
Is it possible to prepare this focaccia in advance?
Absolutely! You can refrigerate the dough and allow it to rise slowly overnight. Bring it to room temperature before baking. You can also fully bake the focaccia, cool completely, and freeze for up to 1 month.
5. My dough seems too wet. What should I do?
Gluten-free dough is typically wetter than traditional dough. Use wet hands when handling it, and if it’s truly too wet to work with, add additional gluten-free flour one tablespoon at a time until manageable.
6. Can I substitute the xanthan gum with something else?
Yes, you can use guar gum as a 1:1 replacement. Alternatively, 2 tablespoons of ground psyllium husk can work as a substitute, though it may slightly alter the texture.
7. How can I make sure my focaccia has those classic dimples?
After the dough has risen, use wet fingertips to firmly press down into the dough, creating deep dimples all across the surface. Don’t be afraid to press firmly – this creates the characteristic texture and helps the olive oil pool in the crevices.
8. What’s the best way to store leftover gluten free bread (focaccia)?
Store cooled focaccia in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze with parchment paper between pieces. Reheat frozen slices directly in a toaster or oven.
9. Can I use this dough to make pizza?
Absolutely! Spread the dough thinner on a pizza pan, par-bake for about 10 minutes at 425°F, add your toppings, then continue baking until crisp and golden.
10. Why add sugar to the gluten free bread recipe if it’s savory bread?
The small amount of sugar helps feed the yeast, encouraging proper fermentation and rise. It doesn’t make the bread taste sweet, but rather contributes to proper texture and browning.
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