Grain Free Gluten Free Focaccia Flatbread
In this post you will learn how to make a delicious, grain free gluten free focaccia flatbread. You will probably know by now that we are not great fans of grains, and this means ALL grains, even the so-called gluten free grains that many people believe to be “safe” to use as a substitute for the known problematic gluten in wheat, rye, barley and oats.
These four grains are what the majority of manufacturers, bakers, chefs, patisserie makers and the general public (including many who are gluten sensitive or have celiac disease) consider to be the “problem” gluten. While the other lesser known forms of grain are considered to be acceptable on a gluten free diet and frequently appear as ingredients in a whole host of processed so-called ”gluten free” products. These other grains include quinoa, amaranth, teff, buck wheat, millet, sorghum, rice and corn, but guess what – they all contain gluten as well.
Gluten is simply the umbrella term given to a family of proteins occurring in all grains. Each one contains a different member of the gluten family.
As soon as one says grain free, it is amazing the amount of alarm this can generate for the average person as they try to imagine a world and life without their beloved bread. The Bible has a good deal to answer for in our minds for calling bread the “staff of life,” when for many people today it is quite the opposite.
Not only does it fuel the almost universal sugar addiction unfortunately so prevalent today, but it can also be extremely inflammatory on the lining of most people’s intestinal tract due to the action of the gluten proteins on our system. This in turn leads to “leaky” gut and a host of food sensitivities and other issues. But that is for another blog.
Now, we want to give you the good news that you can easily and quickly make delicious breads using substitute ingredients that are totally grain and gluten free.
General Grain Free Gluten Free Baking Mix
Makes 5 cups, preparation time 5 minutes
This simple mixture can be used for many different breads and your other baking needs. Prepare a supply of this and use it in the delicious focaccia flatbread recipe below and the various grain free recipes that we will be posting from time to time.
- 4 cups almond meal/flour
- 1 cup golden flaxseeds (ground)
- ¼ cup coconut flour
- 2 teaspoons baking soda
- 1 teaspoon ground psyllium seed (optional)
Put all ingredients into a large bowl and mix together well. Store this mixture in a suitable container and label it for future use. This can be refrigerated.
Nutritional content per tablespoon: 40 calories, 2 g protein, 2 g carbohydrates, 3 g total fat, 0 g saturated fat, 1 g fibre, 33 mg sodium
Basic Focaccia Flatbread
Makes 6 servings. Preparation time: 5 minutes. Total time: 25 minutes.
This basic focaccia recipe can be simply altered to serve up several different styles. For an Italian style focaccia, add 2 teaspoons ground or crushed rosemary, 1 teaspoon dried oregano, and 1 teaspoon dried garlic. Alternatively, or in addition, after removing from the oven, brush the top with extra-virgin olive oil and sprinkle with grated Parmesan cheese. You can experiment with different herbs and toppings of your choice.
One of the problems of using baking soda with eggs can be a reaction between the two which creates an ammonia smell. It is very important to follow the order of adding the ingredients below, because the ascetic acid in the vinegar, when added first, will prevent the unwanted reaction with the raw eggs.
- 2 cups General Grain Free Baking Mix (see above)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons vinegar
- ¼ cup water
- 1 teaspoon xanthan gum (optional)
- ½ teaspoon sea salt
- 3 eggs, whisked
- Preheat oven to 190C or 375F. Grease, or line with baking paper, a large rimmed baking tray (approx. 20 cm x 30 cm or 8 in x 12 in).
- Put the general baking mix in a large bowl.
- Add all the other ingredients EXCEPT the eggs to a small bowl or mug, stir together and add this to the general baking mix in the large bowl and stir together quickly.
- Let this stand for a minute while you whisk the eggs in another bowl.
- Then add the whisked eggs to the large bowl and stir thoroughly.
- Moisten your hands and place the dough in the baking tray and firm into a rectangle with hands or a wet spatula.
- Put in the oven and bake for 15 minutes, or until lightly browned.
- When baked, remove from oven and cut into 6 x 7.5 cm x 10 cm (3 in × 4 in) pieces.
- Enjoy the hot freshly baked focaccia and store the remainder in the refrigerator.
Nutritional content per serving: 289 calories, 11 g protein, 10 g carbohydrates, 25 g total fat, 3 g saturated fat, 6 g fibre, 415 mg sodium.
There you have it. A delicious grain free gluten free focaccia bread you can bake while you are preparing the rest of your meal. Fast food doesn’t get any better! Please try this recipe which comes from Dr William Davis the author of “Wheat Belly” and let us know what you think.
Loving our grain free breads, Edith and Tim at CoolWellbeing Foundation
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