Gluten Free Focaccia Bread

Gluten Free Focaccia Bread

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Gluten Free Focaccia Bread:
In a Measuring Cup whisk together and Proof for 5 Minutes:
1 Cup plus 2 TBL. Water 110*
3 tsp. Yeast
2 tsp. Sugar

In a Kitchenaid Bowl whisk together:
2 Cups Gluten Free Flour (***See Foot Note***)
½ Cup Gluten Free Sweet Sorghum Flour
2 tsp. Xanthan Gum
1 tsp. Salt

Pour the Yeast/Water mixture into the Flour Mixture
Add:
3 TBL Extra Virgin Olive Oil
1 tsp. Apple Cider Vinegar
2 Eggs.. Room Temperature (Slightly Beaten)

Using the Paddle turn the Kitchenaid on low speed for 1 Minute.
Scrape the Bowl
Turn the Mixer on Medium High Speed for 2 Minutes
Scrape the Bowl

Grease or Oil 1 Pizza Pan. Place dough on the Pan.
I like to make my Focaccia round if you prefer a rectangle use a cookie sheet.

Using a Wet Spatula spread the dough across the Pan. Keep wetting the Spatula so the dough does not stick. Make the dough as thick or as thin as you desire.
Brush with Olive Oil.
Cover loosely with Plastic wrap and Rise in a warm place for 45 Minutes.

Put some Extra Virgin Olive oil in a small custard bowl, dip fingers into the oil and poke holes into the dough. The Oil will keep your fingers from sticking to the Dough.

Sprinkle with Spices/Herbs of your choice to go along with your meal. I used to taste:
Rosemary
Thyme Leaves
Parsley Flakes
Crushed Fresh Black Pepper
Little bit of Sea Salt

Bake in a Preheated 425*
For 25 Minutes or until done. If you make a thicker Focaccia Bread you will need to bake it longer.

Remove from pan and cool slightly on a wire rack.
Slice your Focaccia Bread and Serve.


ENJOY!


(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/

Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


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