This is a yummy, quick and easy versatile gluten free recipe that can be used for either focaccia, a simple loaf or even a pizza base!  We love it, (non-Coeliacs too) and make any combination on a regular basis …

I used a combination of this recipe method and this recipe

Focaccia

Grind in Thermomix on speed 9 for 1 minute, or until finely ground:

• 110g basmati rice
• 110g brown rice
• 10g linseeds
• 10g chia seeds

Set aside

Add and grind for another 30 seconds, or until finely ground:

• 55g buckwheat kernels
• 55g blanched/flaked/slivered almonds – you could also try cashews OR for a nut-free version, try sunflower or pumpkin seeds or millet

Add and mix on speed 6 for 10 seconds:

• the ground rice mix from earlier
• 55g potato starch (GF cornflour also works)
• 1 tsp xanthan gum (or sub for “pixie dust” – the mixture won’t be as stiff though) OR 1 tbs psyllium husks
• 1-1.5 tsp Himalayan rock or sea salt
• 1.5 tsp sugar, optional (I have been known to use ground up dates or honey – added with the wet ingredients, but generally, I leave out)
  
• 2 tsp dry yeast (or 1 sachet)

Add wet ingredients and mix on speed 5-6 for 15 seconds, using spatula to help it along if needed:

• 370-380g warm water (I usually boil the kettle and use 1/3 hot to 2/3 cold water, give or take)
• 1 tsp apple cider vinegar
• 2 tbs olive oil

• The batter should be the consistency of a cake batter, ie not too runny and not too stiff.  Adjust consistency, if needed, to avoid a dry bread.
• Grease a large rectangular baking dish/tin with olive oil.  Pour in the batter.
• Add toppings of your choice, or drizzle with some olive oil and scatter with freshly chopped rosemary, sea salt and some freshly grated lemon zest.  Let the bread rise for 20 minutes or so (I like to pop into the dehydrator at 40degs), then bake at 220deg or 210 deg fan forced for 25 – 30 minutes or until golden, with browned, crispy edges.
• Remove from the baking dish/tin and place upside down onto a wire rack.  To test if the bread is fully cooked, tap gently on the underside with your knuckles. You should get a hollow sound.  If not, place it back in the oven for a few more minutes and to crisp up the base, if necessary.  Leave to cool before cutting into chunks.
• Result – delicious and moreish!  Coeliac husband loved it!

All mixed up, resting and almost ready to bake …

Pizza Base (Stuffed Crust)

Same mixture to make a stuffed crust pizza too – just pour out the batter onto a round well-oiled pizza tray, leaving a little in the bowl, then sprinkle grated cheese around the perimeter of the pizza dough batter and spoon blobs of the remaining dough from the bowl over the cheese, before smoothing over to cover up the cheese*.  ‘Blind bake’ for 5 minutes on 210deg ff, then remove and spread with your favourite sauce and toppings. We used the http://www.recipecommunity.com.au/recipes/sundried-tomato-chilli-cashew-capsicum-dip/49169 – without the chilli, but add this if you like spicy! Once your pizza is sufficiently adorned, bake for another 15 minutes at 210deg ff.  Bellissimo!

* Or for a straight-forward pizza base,  just spread the whole batter over the pizza tray, blind bake etc.

Basic Gluten Free Loaf

Nut free version

Substitute the almond component for sunflower seeds …