Gluten Free Focaccia Bread Recipe
Gluten free focaccia bread recipe for a soft open crumb and a golden crust. This recipe is surprisingly easy to make in very little time.
Prep Time 10 minutes mins
Cook Time 16 minutes mins
30 minutes mins
Total Time 56 minutes mins
Course Appetizer, bread, Side Dish, Snack
Cuisine gluten free
- 65 g millet flour
- 50 g tapioca starch
- 90 g sorghum flour
- 30 g oat flour
- 8 g psyllium husk powder
- 1 tsp fast rise yeast
- 1 tsp baking powder
- 1 tsp salt
- 1/8 tsp pepper
- 310 g warm water
- 1 tbsp crispy chilli oil
- 2 medium green onions finally chopped
- 1 tbsp crispy chilli oil
- 1-2 tbsp olive oil to dimple the dough
Preheat the oven to 400°F and line an 8x8 pan with parchment paper.
In a large bowl sift the millet flour, tapioca starch, sorghum flour, oat flour, psyllium husk, yeast, baking powder, salt and pepper.
Add the warm water to the flour blend and mix well, before stirring in the chilli oil and green onion.
Evenly spread the dough into the pan and leave it to rise for about 30 minutes in a warm place.
Drizzle the chilli oil and olive oil over the top of the dough and use your fingers to poke holes over the surface of the dough. Add more chilli oil of you like. Leave the dough to rest for 5 to 10 minutes before baking.
Bake at 400°F for 8 minutes then reduce the heat to 350℉ and bake for another 8 minutes.
Keyword Focaccia Bread, Gluten free focaccia bread recipe