Gluten-free Focaccia Bread Recipe

By tinathorn

Ingredients

• For sponge:
• 1/2 1/2 64 2.2 brown rice flour / 64 grams / 2.2 ounces (we used Bob's Red Mill organic brown rice flour) (See note!)
• 2 1/4 2 1/4 1/4 teaspoons (1 packet) dry active yeast (not rapid or quick acting yeast)
• 2 2 11 teaspoons organic cane sugar ( 11 grams)
• 1/2 1/2 118 4 warm water (100 degree F) / 118 ml / 4 fluid ounces
• Dry ingredients:
• 1 1 128 4.5 brown rice flour / 128 grams / 4.5 ounces
• 1/2 1/2 74 2.6 sweet white sorghum flour / 74 grams / 2.6 ounces (Bob's Red Mill)
• 1/2 1/2 62 2.2 tapioca starch (NOW brand organic) / 62 grams / 2.2 ounces
• 1 1/2 1 1/2 10 teaspoons sea salt / 10 grams
• 3/4 3/4 3 teaspoon xanthan gum / 3 grams (NOW brand)
• 3/4 3/4 2 teaspoon guar gum / 2 grams (NOW brand)
• 1 1 9 tablespoon gluten-free herb blend / 9 grams (Simply Organic Seafood Seasoning Blend used) - Use your favorite herb blend
• Wet ingredients:
• 4 4 to to egg whites at room temperature (Cold egg whites will slow the rising process. Tip - place whole eggs in a bowl of warm water to speed the process of bringing them to room temperature before separating the yolk and whites.)
• 2 2 2 tablespoons olive oil
• 3/4 3/4 177 6 warm water (100 degrees F) / 177 ml / 6 ounces
• prepare the baking pan:
• 2 2 2 tablespoons olive oil
• Topping for focaccia bread - Add just before baking:
• 1 1 1 tablespoon olive oil
• 1 1 1 teaspoon additional gluten-free herb blend
• 1/4 1/4 1/4 teaspoon coarse sea salt or Kosher salt

Details

Adapted from glutenfreecooking.about.com

Preparation

Step 1

To prepare 9 x 9-inch baking pan (use a heavy metal pan instead of glass) - Pour 2 tablespoons of olive oil in bottom of pan and brush evenly to coat bottom and sides of pan.

Begin by preparing sponge:

Place 1/2 cup brown rice flour, sugar and active dry yeast in a 2 cup bowl. Stir in 1/2 cup of warm, not hot water. Hot water will kill the yeast. Stir just until the mixture is smooth. Set aside, uncovered while preparing the rest of the recipe.

Use a scale to measure dry ingredients. This is the BEST method to use when baking. It's also easier than measuring and will ensure consistent results each time you make the recipe!

Weigh brown rice flour, sweet white sorghum flour, tapioca starch, sea salt, xanthan gum, guar gum and herbs. Place in a bowl and use a whisk to thoroughly blend ingredients. Set aside.

Place room temperature egg whites in a mixing bowl. Use a stand mixer or electric hand mixer to beat egg whites until frothy and bubbly. Add olive oil and mix on low, just to blend. Scrape the sponge into the mixing bowl with a spatula. It should be rising and bubbling at this point. Add dry ingredients and remaining 6 ounces of warm water. Beat on low to blend all ingredients. Increase beater speed to high and mix for about 4 minutes. The batter should be smooth and thick.

Use a thin spatula to scrape the batter into prepared pan. Dip spatula in water and evenly spread batter in pan. Smooth top of focaccia batter with damp spatula or fingers. Use a damp finger to poke holes or dimples evenly in the bread batter. Cover and set in a warm place and let the batter rise until doubled in volume. This should take from 45 minutes to 1 hour depending on the temperature in your kitchen.

While bread is rising preheat oven to 375° F / 190° C.

When the batter has doubled in volume, drizzle 1 tablespoon olive oil over the top, sprinkle with 1 teaspoon gluten-free herb blend and coarse salt. Bake in preheated oven for 30 to 35 minutes, or until the top is golden brown and an instant read thermometer reads 206 degrees F.

Remove the bread from the pan, place on a cooling rack and allow to completely cool before cutting.