The Most Awesome Gluten Free Bread Food

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AWESOME GLUTEN FREE FOCACCIA BREAD!



Awesome Gluten Free Focaccia Bread! image

This is out of the Cooking Free book by Carol Fenster. All the recipes I've tried out of her book have turned out great, especially the bread ones. For the gluten free flour, please use Recipe #391326. This was so good, I had 4 large pieces myself (even though I don't need gluten free). See the end of the recipe for optional topping ingredients.

Provided by WI Cheesehead

Categories     Yeast Breads

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 16

3/4 cup water (110 )
1 teaspoon sugar or 1 teaspoon honey
2 large eggs or 1/2 cup soft silken tofu
2 tablespoons olive oil
1/2 teaspoon vinegar
1 1/2 teaspoons active dry yeast
1 1/2 cups gluten-free flour (see Gluten Free Flour Blend)
1 teaspoon unflavord gelatin powder
2 teaspoons xanthan gum or 2 teaspoons guar gum
1 teaspoon dried rosemary
1/2 teaspoon onion powder
3/4 teaspoon salt
1 1/4 teaspoons italian seasoning
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon grated parmesan cheese, for garnish (cow, rice or soy)

Steps:

  • In medium mixer bowl using regular beaters, combine warm water, sugar, eggs, oil and vinegar until smooth.
  • Add yeast, flours, gelatin, xanthan gum, rosemary, onion powder and salt.
  • Beat for 2 minutes; dough will be soft and sticky.
  • Grease 11x7-inch nonstick baking pan (I used glass dish). Transfer dough to pan, cover with foil, and let rise in warm place for 30 minutes, or until dough is level with top of pan (this took quite a bit longer for me).
  • Preheat oven to 400°F Sprinkle focaccia with topping ingredients (except for Parmesan cheese). Bake for 20-25 minutes, until golden brown.
  • Sprinkle Parmesan cheese on top, cut and serve.
  • Optional Toppings:.
  • Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
  • Sun-dried Tomato & Olive Topping: Saute 1/4 C minced sun-dried tomatoes, 1/4 C sliced black olives, and 1/4 C chopped onion in 1 tsp olive oil.
  • Pesto Topping: Puree in food processor just until smooth, leaving a bit of texture: 1 C fresh basil leaves, 1 garlic clove, 1/2 C pine nuts. With motor running, slowly add 1/4 C olive oil through feed tube. Add 1/4 C grated Parmesan cheese and dash of black pepper.
  • Caramelized Onion Topping: Sprinkle focaccia dough with 1 to 2 teaspoons dried oregano, thyme, or herb of choice. Then top with 2 C of chopped, sauteed onions that have been tossed with 1 T olive oil. Bake as directed.

AWESOME GLUTEN FREE BREAD!!!



Awesome Gluten Free Bread!!! image

I combined the best aspects of different recipes I've tried, and this outshines them all. With a french bread kind of flavor and dense chewiness, like sourdough, this bread would be great for just about anything. I even used the dough to make pizza crust for my father-in-law, he just about cried.

Provided by thejoybird

Categories     Yeast Breads

Time 46m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14

1 1/4 cups cornstarch
1/2 cup potato starch
1/2 cup sorghum flour
1/4 cup flax seed meal
2 teaspoons xanthan gum
2 tablespoons psyllium husks (powder)
2 1/4 teaspoons instant yeast
1 teaspoon salt
2 eggs (or egg substitute)
2 egg whites
1 cup water
2 tablespoons oil (I used veggie oil)
2 tablespoons honey
2 teaspoons vinegar (I used apple cider)

Steps:

  • Combine ALL dry ingredients.
  • In the mixer, combine wet ingredients,.
  • Add the dry ingredients.
  • Scrape the sides, and mix on medium for 4-5 minutes.
  • Pour into 9x5 pan, using oiled fingers, smooth out top of dough.
  • Let rise (took about 80 minutes). I let it rise in a turned off oven.
  • Bake at 350F for about 40 minutes.
  • Remove from pan, cool, and slice. (I didn't wait for it to cool and it turned out fine).

Nutrition Facts : Calories 135.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 35.2, Sodium 221.1, Carbohydrate 21.7, Fiber 1.3, Sugar 3.2, Protein 2.9

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