Gluten Free Focaccia Bread | Gluten Free Recipes | Gluten Free Recipe Box

Gluten Free Focaccia Bread II

Over 2 years ago I created a recipe for a yeast-free gluten free focaccia bread, however, I wanted to develop a gluten free focaccia bread recipe that was made with yeast, and today I did. My father who has a very finicky appetite lately has been raving about the gluten focaccia bread he has been purchasing at a bakery in the San Francisco’s Fishermen’s Wharf area. He used to love my aunt’s Italian pizza, which was basically focaccia bread with pizza sauce and cheese. I told him I would make him a gluten free version when he came to visit. He told me, “Homemade foccacia is nothing like the one I’ve been eating.”

Well, tonight I made the focaccia bread just like my aunt used to make, but gluten free. He was pleasantly surprised, as was my husband, with this new recipe. I made it a little thinner than normal focaccia, topped it with my gluten free pizza sauce and shredded mozzarella. It turned out light in texture, yet flavorful. They both loved it, and I hope you do, as well. It’s much easier to make than my yeast-free version.

Gluten Free Focaccia Bread

Rating: 51

Yield: Serves 2 - 3.

Gluten Free Focaccia Bread

A light gluten free foccacia bread for use as an appetizer or a meal. Top with your favorite pizza or foccacia toppings.


  • 1 cup non-fat milk (or 1/4 cup half & half and 3/4 cup filtered water) (or high protein dairy-free substitute: almond, etc.)
  • 1 1/2 Tablespoons honey
  • 2 teaspoons instant dry yeast
  • 3/4 cup potato starch
  • 1/2 cup rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup millet flour
  • 1/4 cup tapioca flour/starch + more for dusting
  • 1/4 cup cornstarch (or more tapioca flour*)
  • 1 1/2 teaspoons xanthan gum (or guar gum, if corn intolerant)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1 extra large egg
  • 1 1/2 Tablespoons extra virgin olive oil
  • 3/4 teaspoon apple cider vinegar*
  • Your favorite toppings


  1. Oil a baking sheet; and set aside. (If using spray oil, ensure it is gluten free.)
  2. Add honey to warmed milk; stir until dissolved; add yeast; stir; set aside for about 5 minutes or more until it become foamy on the top, a good 1-inch or so.
  3. In a medium size bowl, add dry ingredients; and whisk together well.
  4. In the bowl of your mixer, add egg, oil, and vinegar; and beat on low just until blended.
  5. Add yeast/milk mixture; and beat on low speed just until mixed, about 10 seconds.
  6. Add flour mixture all at once; and beat on high for about 4 minutes.
  7. Add the dough to the baking sheet; sprinkle with water; and using a rubber spatula, spread to about 1/3-inch high, to fill about 3/4 of a half sheet (17 x 12-inch) baking pan.
  8. Set in a warm environment for about 35 minutes to rise to about double in height. (I preheat my oven to 170°F, turn it off, and leave the door cracked about 6-inches.)
  9. Remove from oven; preheat oven to 400°F; add your favorite sauce and/or toppings to the top of the dough; bake for 20 minutes, or until the crust is crispy enough for your tastes.


*Tapioca flour adds more chew to gluten free baked goods.

For a vegan and dairy-free cheese option, add shredded Daiya brand cheese the last 10 minutes of baking.



  1. Reply marie

    Made this recipe with sweet rice flour.came out great nice texture is bobs red mill stone ground rice flour considered a fine rice our such as what you use.

  2. Reply Rae

    Hi, just wondering if you have a sub for millet flour? I live in a small place and although I can get most flours, I can’t get millet flour (I know, blows my mind too!).

    I would love to make this!

  3. Reply Kacy

    This looks great! One problem though. When I read the ingredient list, it doesn’t show the amount of honey or yeast that I can find. Could you let me know the amounts please?

  4. Reply Roxanne

    This looks awesome! Any chance you think it would work with a chia egg-goo? Also, fyi sorghum usually is cross-contaminated with corn (too my disappointment as I loved baking with it!)

    • Reply Gluten Free Recipes

      Thanks, Roxanne.

      I haven’t ever used chai and warm water. I usually would use flax meal and warm water. I would give it a go, but add about 1/4 teaspoon of baking powder. Let us all know if it works.

      Happy New Year’s!

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