Guest guest Posted March 8, 2002 Report Share Posted March 8, 2002 Gluten-Free FocacciaThis bread is so versatile! Slice it in narrow wedges and serve with extra-virgin olive oil for dipping--just like in Italian restaurants. Or, slice it horizontally for sandwiches. It also makes great sandwiches for afternoon tea. 3/4 cup warm water (110º)1 teaspoon sugar 2 large eggs2 tablespoons olive oil1/2 teaspoon cider vinegar1 1/2 teaspoons dry yeast1 cup brown rice flour or sorghum flour*1/2 cup tapioca flour*1 teaspoon unflavored gelatin powder1 1/2 teaspoons xanthan gum1 teaspoon dried rosemary leaves1/2 teaspoon onion powder 3/4 teaspoon saltTopping1 1/4 teaspoons Italian Seasoning 1/4 teaspoon salt 1 tablespoon olive oil*Available at natural food stores or on-line at www.bobsredmill.com, www.glutensolutions.com, or www.missroben.com 1. Combine all bread ingredients in medium mixer bowl. Beat with electric mixer (regular beaters, not dough hooks) for 2 minutes. Dough will be soft and sticky.2. Transfer dough to greased 11 x 7-inch nonstick pan. Cover with aluminum foil and let rise in warm place for 30 minutes or until desired height. 2. Preheat oven to 400°. Sprinkle with topping ingredients. Bake 15 minutes or until golden brown. (A sprinkle of Parmesan cheese is optional.) Makes 11 x 7-inch loaf. Serves 6.***********My Thought To You:Love Is The Balm That Brings Healing To The Soul. --Thomas S. Monson Try FREE Mail - the world's greatest free email! Quote Link to comment Share on other sites More sharing options...
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