Gluten free focaccia, bread, pizza base …

Focaccia GF 20121001 (5)-002Focaccia GF 20121001 (11)-002

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 …

Focaccia GF 20121001 (3)-001

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.
Stuffed Crust Focaccia GF Pizza (1)-001

Basic Gluten Free Loaf

This is the same basic recipe, but I just poured the batter into a loaf tin and as a variation, I substituted the xanthan gum for psyllium and threw in a handful of organic linseeds too. Might even have added a tad less water – just enough to make a batter that wasn’t too stiff or too runny … result … delicious and still remains moist after a couple of days!  I’ve always found the cooking time to be about the same as the focaccia version.  However, others have mentioned they’ve found it’s not cooked enough in the middle, so I’ve since tried the first 10 minutes at 220 degs (fan forced) and reduced to 180 degs for another 15 minutes.  I’ve then turned off the oven and left it in there, covered with a clean tea-towel.  Experiment with what works for you, as all ovens are different!
Gluten Free Bread-20130226-2143

Nut free version

Substitute the almond component for sunflower seeds …

GF bread sunflower seeds2
For bread machine guidance, check out this post

4 thoughts on “Gluten free focaccia, bread, pizza base …

  1. Pingback: Pizza Base – Gluten Free, Yeast Free, Sugar Free, Dairy Free, Egg Free | meandmyThermie

  2. hi, just found your recipe by chance, and man oh man am I happy I did !
    this is the best taste and textured GF bread, foccacia, pizza I have ever made! Thank you, after making many many different GF breads, some very simple some very complicated, this is the BEST 😀
    Susi

    • Wow, that’s great to hear, Susi!! I like to try all different kinds of GF breads, but I always come back to this one. Can’t beat it for simplicity and taste – I’m never disappointed! Thanks for your lovely comment! Lesley

  3. Pingback: How to make your own chickpea/gram/besan flour | meandmyThermie

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