Gluten-Free Focaccia Bread

This chewy and crunchy bread would also make an outstanding deep-dish pizza crust.

Serves: 12Hands-on: 20 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1½ cups brown rice flour
  • ½ cup sorghum flour
  • 2 cups arrowroot starch
  • ⅔ cup blanched almond flour
  • 1 Tbsp. xanthan gum
  • 2 tsp. instant yeast
  • 1 tsp. salt
  • 1½ cups water, heated to 110°F
  • 4 Tbsp. olive oil, divided
  • 4 large egg whites, room temperature
  • 1 clove garlic, peeled and finely minced

Directions

  • Line a 9" × 14" baking dish with parchment paper and grease with nonstick cooking spray or olive oil.
  • In a large bowl whisk together brown rice flour, sorghum flour, arrowroot starch, almond flour, xanthan gum, yeast, and salt. In another bowl whisk together water, 3 tablespoons olive oil, and egg whites. Pour wet ingredients into dry ingredients and stir together thoroughly into a stiff dough. Continue to mix as much as you can (it is a very stiff dough) for an additional 3–4 minutes.
  • Transfer the dough to baking dish. Drizzle the dough with a little olive oil and then evenly spread dough over the entire baking dish. Cover the dough lightly with plastic wrap and allow to rise in a warm place for about 35 minutes.
  • Preheat oven to 400°F. Gently poke the dough all over with your fingers so small wells appear in the dough. Drizzle with remaining olive oil.
  • Bake for 20 minutes until focaccia is golden-brown and crispy. Allow to cool for 10 minutes, then slice into squares and serve.

Recipe Information

Serves: 12

Ingredients

  • 1½ cups brown rice flour
  • ½ cup sorghum flour
  • 2 cups arrowroot starch
  • ⅔ cup blanched almond flour
  • 1 Tbsp. xanthan gum
  • 2 tsp. instant yeast
  • 1 tsp. salt
  • 1½ cups water, heated to 110°F
  • 4 Tbsp. olive oil, divided
  • 4 large egg whites, room temperature
  • 1 clove garlic, peeled and finely minced

Directions

  • Line a 9" × 14" baking dish with parchment paper and grease with nonstick cooking spray or olive oil.
  • In a large bowl whisk together brown rice flour, sorghum flour, arrowroot starch, almond flour, xanthan gum, yeast, and salt. In another bowl whisk together water, 3 tablespoons olive oil, and egg whites. Pour wet ingredients into dry ingredients and stir together thoroughly into a stiff dough. Continue to mix as much as you can (it is a very stiff dough) for an additional 3–4 minutes.
  • Transfer the dough to baking dish. Drizzle the dough with a little olive oil and then evenly spread dough over the entire baking dish. Cover the dough lightly with plastic wrap and allow to rise in a warm place for about 35 minutes.
  • Preheat oven to 400°F. Gently poke the dough all over with your fingers so small wells appear in the dough. Drizzle with remaining olive oil.
  • Bake for 20 minutes until focaccia is golden-brown and crispy. Allow to cool for 10 minutes, then slice into squares and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories190
Total Fat4g
Saturated Fat0g
Cholesterol0mg
Sodium210mg
Total Carbohydrate37g
Dietary Fiber3g
Sugars1g
Protein3g