© 2014 mathewguiver

Gluten free corn focaccia

Served with caramelized onion jam in the photo above.

This past weekend my mom, Brenda Guiver, was in town for a gluten free expo. As those of you who read my blog frequently already know, my mother has a gluten allergy, and is the main reason I put effort into gluten free baking. So while she was in the Bay Area, I decided to bake up a few treats for her to enjoy. On Friday night I made sandwiches with my plantain flatbreads, then on Saturday I was determined to create a gluten free focaccia for my mom to enjoy.

I find savory gluten free dishes to be much more difficult than baked deserts. Since yeast breads traditionally rely on the yeast and gluten from the flour for flavor, I often struggle to come up with breads that are gluten free, but still taste good. Luckily, that was not a problem with this gluten free corn focaccia.

Focaccia actually gets most of it’s flavor from the olive oil that you use. So by using plenty of olive oil, and a dry ingredient mixture made with primarily corn and potato flours, I was able to come up with a gluten free focaccia that is flavorful, and has a great bread like texture.

Ingredients:

1/8 c flax seeds
1/4 c water
1 1/8 c warm water
1/2 tsp salt
1 tsp sugar
1/2 Tbsp yeast
1/4 c olive oil
3/4 c corn flour
1/4 c potato flour
1/4 c quinoa flour
1/4 c coconut flour
1/4 c potato starch
1/8 c cornmeal
2 Tbsp nutritional yeast
1 Tbsp xanthan gum
1 tsp baking powder
1 tsp baking soda
Additional olive oil

1. Start by grinding flax seeds in a bullet blender or spice grinder. Add warm water, mix, then let set to create your flax egg.

2. Add sugar and salt to warm water, mix, then add yeast and let sit. Once frothy, add olive oil and flax egg. Whisk until ingredients are incorporated.

3. Combine remaining dry ingredients in a separate bowl.

4. Add liquid ingredients, then mix with a fork until the dough begins sticking together. Work the dough with your hands on a surface lightly dusted with corn flour. You won’t really need to knead the dough since it doesn’t contain gluten, but you’ll want to work it for a few minutes until smooth.

5. Divide the dough into 6 equal portions. Roll them into balls, then flatten them on a baking sheet that’s been heavily brushed with olive oil. Press down into the dough with your fingers to create holes that will mimic the surface of a traditional yeast focaccia.

6. Drizzle each roll with olive oil, then work the oil into the surface of the dough. Flip, then repeat the step on the opposite side.

7. Cover with a towel, and let rise in a warm place for 40 minutes to an hour. Note, you won’t notice much difference in the dough after rising, it will be very subtle.

8. Bake at 360 convection for 10 minutes, then 320 for an additional 10 to 15 minutes or until the focaccia rolls are nicely browned.

9. Let cool on a rack for at least a half an hour.

10. Serve with butter, or caramelized onion jam for any friends that can’t have dairy.

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