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Gluten Free Focaccia Bread

Gluten Free Focaccia Bread

Mmm... focaccia bread... It's about time we had a good gluten free focaccia bread recipe! The rosemary and thyme give it that delicious flavor we've come to love and this bread goes great with soup, or the restaurant favorite, olive oil and balsamic vinegar. 
(Yields 16 Pieces)

- 1 packet active dry yeast (not instant or quick rise)
- 2 tsp sugar (to feed the yeast)
- 1 + 1/2 cup warm water (not too hot or it will kill the yeast)
- 2 eggs, separated
- 2 Tbsp olive oil (+ 1-2 tsp for brushing the top of the baked bread)
- 1 cup sorghum flour
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1 tsp xanthan gum
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 0.5 tsp salt
- Omega Crunch Roasted Garlic Shelled Flax (for topping)


Line an 8x8 baking dish with parchment paper.

Dissolve the sugar in the warm water. Add the yeast and set aside for 10 minutes.

In a medium bowl, mix the egg whites with an electric mixer until they form stiff peaks. Set aside.

In a medium bowl gently whisk the egg yolks and add the olive oil and whisk until blended.

In a large mixing bowl add all the sorghum flour, rice flour, tapioca starch, xanthan gum, rosemary, thyme, and salt. Stir to combine.

Once the 10 minutes is up, add the yeast mixture to the egg mixture and stir. Then add the entire egg/yeast mixture to the bowl of dry ingredients and stir to combine. Spoon in the stiff egg whites and stir until blended.

Mix with an electric mixer for 2 minutes on medium setting until well blended and all the lumps are smooth. Pour the batter into the lined baking dish and smooth with the back of a spoon/spatula. Sprinkle the top with the flax.

To rise the bread:
Put tinfoil or towels over the bread and place in a warm place to rise for 20 minutes.

Preheat oven to 350F. Bake bread for 40 - 45 minutes in preheated oven. Romove from pan and brush with olive oil (to keep the crust soft). Allow to cool before slicing.

Slice into 4x4 to yield 16 pieces.

Nutritional Info Per Piece:
105 cals, 17g carbs, 3g fat, 2g protein, 1g sugar, 0g fiber

Recipe by Kitchen Caleigh