This gluten free focaccia bread is commercial yeast-free. If you are allergic to yeast you may try substituting the apple cider vinegar with a bit of 1/4 teaspoon of cream of tartar. I haven’t tried it myself, but any high acidic ingredient will do, lemon juice, etc. This is a hearty recipe, much like regular focaccia. If you’re looking for something lighter, which contains yeast, try my newest Gluten Free Focaccia Bread Recipe. Meanwhile, enjoy!
Yeast-Free Gluten Free Focaccia Bread
A yeast-free, gluten free focaccia bread recipe with a great texture used as a pizza crust, appetizer, grilled sandwiches, etc.
- 1/2 cup white rice flour
- 1/2 cup millet flour
- 1/4 cup sorghum flour
- 1/4 cup potato starch
- 3/4 cup tapioca flour/starch + more for dusting
- 1 teaspoon xanthan gum(or guar gum, if corn intolerant)
- 1 teaspoon gluten free baking powder (Rumford's, Bob's Red Mill, or Featherweight brand, if corn-intolerant)
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 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 large egg
- 1-1/2 teaspoons apple cider vinegar (it’s yeast-free)
- 1-1/2 Tablespoons extra virgin olive oil
- 1 egg, egg white or olive oil for brushing
- Your favorite toppings (see suggestions below)
- Preheat oven to 400°F.
- Grease a baking pan with olive oil. I use olive oil spray.
- In a large bowl, whisk all dry ingredients together except the salt; sift and whisk again.
- In a cup add milk and salt; stir; set aside.
- Beat egg in a separate bowl; add olive oil, milk mixture and vinegar.
- Make a well in the dry ingredients and pour in the wet ingredients.
- Fold together with a spatula.
- Generously dust flat surface with tapioca flour; and pour dough onto flour. Add more flour on top and sides.
- Pick up dough and gently place it in the center of the baking pan. Spread in the shape of a rectangle with rounded corners, about 14" x 8".
- Generously brush the top and sides with egg, egg white or olive, whole egg or olive oil until you no longer see any starch.
- Add your favorite toppings and push them into dough slightly.
- Bake for about 25 minutes or until golden brown.
Traditionally focaccia bread is topped with olive oil, fresh herbs and olives.
Fresh herbs and cheese.
Fresh herbs and gluten-free pizza sauce
Fresh garlic, herbs and cheese.
Sauteed onion, green bell peppers, etc.
Pesto sauce with or without cheese
Though this recipe is free of commercial yeast, those with yeast allergies should avoid vinegar, which this recipe contains. If you avoid commercial yeast to prevent or treat yeast infections apple cider vinegar is often suggested in the diet.
I used egg white for brushing. For a darker crust you can either use a whole beaten egg (with or without a little water - without makes it darker) or olive oil. Olive oil would add more flavor.
Add 1 teaspoon of sugar, if desired. If you use white sugar you will not need to adjust the recipe in anyway. I plan on using agave syrup next time. If you use agave just replace one teaspoon of the milk with the agave.
The traditional way of making focaccia bread is to poke poles in the dough to lock in moisture. This is not needed or desired in this gluten free recipe.
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