Gluten free baking is about precision. We strongly recommend using the ingredients and tools listed below. We use them in our own baking and we know they produce the best results.
Please use a small digital scale to weigh your ingredients to the exact gram. The scale and time to measure are very worth the investment!
Yield: Two 8x8 pans of bread.
Feel free to halve the recipe. If you make the whole recipe, you have two options if you don’t make two loaves of bread: 1) You can put half of the dough in the freezer and when you want to defrost it, put it in the fridge for 24 hours or 2) You can put the remaining dough in the fridge for up to five days.
Put in a large mixing bowl:
257 g white rice flour
114 g sorghum flour
57 g potato starch
57 g corn starch
5 g active dry yeast
12 g salt
25 g granulated sugar
2 egg whites
400 g of lukewarm water
Use a whisk to stir up all of the ingredients until combined. Put a cloth napkin or dish towel on the top of the bowl and let the dough rise for two hours in the bowl on a counter with no excessive heat or cold
After the two hours, put a sheet of non-stick aluminum foil in a 8x8 square pan with the non-stick side facing up. Push down on the foil so it fits next to the bottom and sides of the pan.
Preheat your oven to 425 degrees.
Pour 1 tablespoon of oil on top of the foil in the pan and use a pastry brush to move the oil around so it covers the entire bottom of the pan.
Use your kitchen scale to measure out 1 lb of dough, which is half of the recipe, into the pan. Gently flatten the dough so it covers the entire bottom of the pan and has a common height across the pan.
Pull the leaves off of three long stalks of rosemary. Feel free to use more or less for your own tastes. Sprinkles the leaves on top of the dough.
Dice half of one small sweet onion. Sprinkle the diced onion on top of the dough.
Use your fingers to push the rosemary leaves and diced onion into the dough.
Then, push your fingers into the dough to make holes where there is not rosemary or onions.
Use a pastry brush to put 2 tablespoons of olive oil on the top of the dough. Make sure to let some of the oil drip into the holes you made.
Generously sprinkle course sea salt over the oiled dough.
Put the dough in the oven on your middle rack.
On the lower rack put a pan with 1 cup of water in it to steam the bread.
Bake for 20 minutes. Let cool in the pan on a wire rack.
Remove the foil with the bread from the pan and then remove the dough from the foil. It will come off easily.
Feel free to serve the focaccia warm or at room temperature.
The focaccia makes wonderful croutons for salads, a delicious snack with your favorite wine or a delicious dipper for the yolks of sunny side up eggs!
Wishing you many delicious meals with your gluten free focaccia bread!
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