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Gluten-Free Focaccia Bread

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Introduction

Discover the joy of baking with our Gluten-Free Focaccia Bread, a delightful alternative that caters to gluten sensitivities without compromising on taste and texture. This recipe promises a harmonious blend of traditional Italian flavors with modern dietary needs in mind.

Tips for this Recipe

To ensure the best results, preheat your oven before mixing ingredients. Mixing wet and dry ingredients separately helps prevent clumping of gluten-free flour mixtures. Allow dough to rise fully in a warm environment for maximum airiness.

Why You Will Love This Recipe

This Gluten-Free Focaccia Bread recipe is not just about accommodating dietary restrictions but enhancing your bread experience. Its unique blend of flours creates a texture that rivals traditional focaccia while offering the satisfaction of a delicious gluten-free option.

Ingredients

  • 1 large Yukon gold potato, peeled and quartered
  • 1 envelope (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon sugar
  • 1 cup warm water (about 110°F)
  • 1 cup (120g/4.2oz) tapioca flour
  • 3/4 cup (95g/3.4oz) sorghum flour
  • 2/3 cup (129g/4.5oz) potato starch
  • 1/2 (102g/2.2oz) cup sweet rice flour
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon guar gum
  • 2 teaspoons fine sea salt, plus extra for sprinkling
  • 1 large egg, separated
  • 3 tablespoons olive oil, plus extra for greasing pan and sprinkling

Adviced Equipment

Stand Mixer with Dough Hooks: For mixing ingredients efficiently.

Silicone Baking Mat: To prevent sticking when rolling out dough.

Parchment Paper Sheets: Useful for lining baking sheets and easy removal.

Oven Thermometer: Ensures precise oven temperature, crucial for gluten-free breads.

Digital Kitchen Scale: For accurate measuring of ingredients.

Dutch Oven or Bread Baker with Lid: For optimal heat distribution and crust formation.

Nonstick Focaccia Pan: Alternative to baking directly on a sheet, helps in focusing dough into the shape.

Gluten-Free Flour Sifter: Ensures an even flour mixture without clumps.

Ruler or Measuring Tape: To measure ingredients accurately and space out rolls of dough on baking sheet.

Cooling Rack Set: For cooling the focaccia bread properly after baking to achieve the best texture.

History of the Recipe

The history of gluten-free cooking stretches back centuries, but its modern iteration as a solution for those with celiac disease has gained prominence in recent decades. Gluten-Free Focaccia Bread brings together traditional Italian culinary techniques and contemporary dietary needs, offering both authenticity and innovation.

Fun Facts About This Recipe

Did you know that the practice of baking focaccia bread dates back to ancient Rome? Today’s version caters to gluten-free diets but maintains its roots in tradition. The use of tapioca flour and sorghum as staples instead of wheat brings a novel twist, ensuring that every bite is both inclusive and scrumptious.

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Gluten-Free Focaccia Bread

Gluten-Free Focaccia Bread

amanda

Equipment

  • - Stand Mixer with Dough Hooks (For mixing ingredients efficiently)

  • - Silicone Baking Mat (To prevent sticking when rolling out dough)

  • - Parchment Paper Sheets (Useful for lining baking sheets and easy removal)

  • - Oven Thermometer (Ensures precise oven temperature, crucial for gluten-free breads)

  • - Digital Kitchen Scale (For accurate measuring of ingredients)

  • - Dutch Oven or Bread Baker with Lid (For optimal heat distribution and crust formation)

  • - Nonstick Focaccia Pan (Alternative to baking directly on a sheet, helps in focusing dough into the shape)

  • - Gluten-Free Flour Sifter (Ensures an even flour mixture without clumps)

  • - Ruler or Measuring Tape (To measure ingredients accurately and space out rolls of dough on baking sheet)

  • - Cooling Rack Set (For cooling the focaccia bread properly after baking to achieve the best texture)

Ingredients

  • 1 large Yukon gold potato, peeled and quartered

  • 1 envelope (2 1/4 teaspoons) active dry yeast

  • 1 tablespoon sugar

  • 1 cup warm water (about 110°F)

  • 1 cup (120g/4.2oz) tapioca flour

  • 3/4 cup (95g/3.4oz) sorghum flour

  • 2/3 cup (129g/4.5oz) potato starch

  • 1/2 (102g/2.2oz) cup sweet rice flour

  • 1 teaspoon xanthan gum

  • 1/2 teaspoon guar gum

  • 2 teaspoons fine sea salt, plus extra for sprinkling

  • 1 large egg, separated

  • 3 tablespoons olive oil, plus extra for greasing pan and sprinkling

  • 2 teaspoons finely chopped fresh rosemary

Instructions

1

Instruction 1

Put the potato quarters into a large saucepan with cold water and enough salt to make the water taste like the ocean. Bring to a boil, then cook over medium-high heat until a knife inserted into the potato slips out easily, about 20 minutes. Drain the potato and set aside. When the potato has cooled enough for you to work with it, press it through a fine-mesh sieve, using the back of a ramekin or a large wooden spoon. (If you own a ricer, use it here.)
2

Instruction 2

Combine the yeast and sugar in a large wide-mouthed bowl. Add the warm water. (Run the water over the inside of your wrist. When it feels like the temperature of your skin, the water is ready.) Stir together gently. Give the yeast 10 to 15 minutes to proof.
3

Instruction 3

Sift the tapioca flour, sorghum flour, potato starch, and sweet rice flour through a fine-mesh sieve into the bowl of a stand mixer. Stir in the xanthan gum, guar gum, and salt.
4

Instruction 4

Add the egg yolk, oil, yeasty water, and rosemary to the dry ingredients. Run the stand mixer with a paddle attachment on medium speed until the dough comes together, about 5 minutes. When you first stop the mixer, the dough will look like a firm ball, and then it will start to slump off the paddle attachment. The dough will have the consistency of thick cake batter.
5

Instruction 5

Beat the egg white until it is stiff. Gently fold it into the dough. Set the bowl in a warm place and allow the dough to rise until it has doubled in size, about 1 hour.
6

Instruction 6

Preheat the oven to 450°F. Grease both sides of a piece of parchment paper with oil and lay it down in a 9-inch pie pan.
7

Instruction 7

Push the dough into the prepared pan and smooth the top with a rubber spatula. Sprinkle on olive oil and sea salt, if you wish. Slide the focaccia into the oven and put a large oven-safe saute pan filled with ice cubes on the rack beneath it. Bake until the top is browned and the internal temperature of the bread reaches at least 180°F, about 25 minutes.
8

Instruction 8

Allow the focaccia to cool in the pan for at least 10 minutes. Tip it onto a wire rack and cool for another 30 minutes. Enjoy.
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