I tend to label recipes I've tried with the date and some brief reminder of how it "went over" with the family. This one says simply phenomenal! Admittedly some of the ingredients may require searching out, but this one is worth it! I use this along with meals and then enjoy the leftovers for sandwiches. It is a wonderful recipe for those of us who cannot indulge in too much wheat flour bread (causing for me the dreaded "c"...ARG!). Anyhow...
Focaccia (Original recipe from Bette Hagman, the Gluten Free Gourmet, all modifications thanks to these boards )
1c. lukewarm water
2 1/4 t. yeast (or 1 pkt.)
1c. rice flour
1/2 c. tapioca flour
1 1/2 t. xanthan gum
1T. minced onion
1 t. fennel seed
1/2 t. salt
2 egg whites
1 T. olive oil, plus additional to "drizzle"
onion salt or powder
2T. "safe" Parmesan cheese substitute (or omit)
Optional: thinly sliced sundried tomatoes, roasted red bell peppers, onions, olives or any ole thing your heart desires.
1. Spray 10x15 or 9x13 pan with non-stick spray.
2. Mix sugar in water, add yeast, set aside.
3. Whisk together rice & tapioca flours and xanthan gum, minced onion, fennel and salt, set aside.
4. In med. size mixing bowl, blend egg whites, 1T. oil and yeast mixture. Add the flour mixture and beat or mix vigourously for 2 min.
5. Pour the thin dough (yes, this is right) into prepared pan and spread to cover.
6. Dribble top with oil (the original recipe calls for 2T. for this purpose, I use 1). Sprinkle with dash of onion salt or powder and any optional very thinly sliced veggies.
7. Cover and let rise 20-25 min for rapid yeast, 40-45 min. for regular yeast.
8. Preheat oven to 400, Bake 20-25 min or until slightly browned. Cut in squares to serve. Makes ~12 slices (unless of course you like your pieces nice and big Enjoy, Diane
This bread is best fresh, therefore I like leftovers lightly warmed in the toaster or toaster oven, the micro will make it tough and unpleasant.