Thank you to our friend Alison Smith for sharing her DELICIOUS gluten free sourdough focaccia recipe! Ali is featured in this month’s edition of Community Connections. We’ll let Ali take it from here:
I can live without a lot of things, but not bread.
When we discovered that I had a gluten sensitivity, this was the first thing I thought about. After trying all the gluten-free options, I rolled up my sleeves and became a baker.
I’ve always loved cooking but felt intimidated by the weighing and measuring of baking. I mention that for those of you who feel the same way. This focaccia is a great place to start. It’s relatively simple, no complex time tables, and most importantly, delicious.
I owe my baking skills and sourdough knowledge to Rachel Conners of Bakerita.
She has everything you need to know about starting a sourdough culture HERE.
And this focaccia recipe is a play off her version HERE.
Gluten Free Sourdough Focaccia Bread
- 20 g psyllium husk
- 450 g water
- 225 g gluten free sourdough starter
- 60 g potato starch
- 60 g arrowroot starch
- 40 g quinoa flour
- 60 g brown rice flour
- 115 g sorghum flour
- 18 g sea salt
- Olive Oil To drizzle over the top before putting in the oven. (I often add fresh rosemary and another sprinkle of sea salt).
Lightly oil a 9×9 square baking pan (I use avocado oil).
Mix the psyllium husk and water. Let this mixture thicken while you combine the dry ingredients.
In a separate bowl, mix the starches, flours, and salt.
Add the sourdough starter to the psyllium husk and water mixture. Whisk to combine.
Add the wet dough (psyllium, water, sourdough starter) to the flour mixture.
Mix into dough. I use a dough whisk. You can use a large spoon or a stand mixer.
Press into the 9×9 baking pan.
Let rise for 3-5 hours.
Preheat the oven to 425F about an hour before baking.
Before putting the dough into the oven, drizzle with olive oil, a sprinkle of sea salt, and any herbs you enjoy like rosemary.
Bake for 40-45 minutes.
Let cool for 20-30 minutes. Enjoy immediately or place on a wire baking rack to cool completely.
The focaccia will keep at room temperature for a few days. I prefer to slice and freeze in an airtight container. It toasts perfectly from frozen.