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gluten free focaccia
In a partnership with
@pangeia🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
15 servings
Vanessa Müller
@nutrindo.vidas- Ingredients
- Recipe
- Demerara sugar1 tablespoon
- Dry yeast1 tablespoon
- Warm water100 ml
- Rice Flour200 g
- Sweet Sprinkle95 g
- Corn Starch55 g
- Xanthan Gum1 teaspoon
- Salt1 teaspoon
- Chemical Yeast1 coffee spoon
- Olive oil4 tablespoon
- Organic Apple Cider Vinegar1 tablespoon
- Eggs2 unit(s)
- Water at room temperature150 ml
- Cherry tomato to taste
- Rosemary to taste
- Coarse salt to taste
- In a bowl, place the demerara sugar, the dry biological yeast and 100ml of warm water. Mix well, place a cloth over it and leave it in a closed place. Water needs to be lukewarm, if it's too hot, fermentation won't happen.
- In another bowl, mix the rice flour, sweet sprinkles, corn starch, xanthan gum, salt and baking powder. Mix well and book.
- Beat the eggs, olive oil, vinegar and 150 ml of water at room temperature.
- Mix the pre-fermentation dry ingredients together with the egg mixture. Mix it up. (You can mix it in the mixer too, I mixed it with a spatula).
- Unite a shape and put the dough, wet your fingertips and make holes in the dough. Add the cherry tomatoes, rosemary, thick salt and lastly olive oil on top.
- Book in the oven off for approximately 45 minutes, to grow.
- After that time, bake in the preheated oven at 200 degrees for approximately 40 minutes or until golden on top.
- Take it out of the oven, wait about 10 minutes and unmould it to get a crispy crust.
- I made this recipe in GrowPack packages that are 100% compostable, but you can use any shape you like.
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