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GLUTEN FREE FOCACCIA | Bobs Red Mill Recipe

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This Gluten Free Focaccia recipe is from The Spruce Eats website. It uses Bobs Red Mill Gluten Free 1-to1 Baking Flour which is pretty easy to find for most people. The other ingredients are easy to find and you probably have them already if you usually bake at home. The directions are minimal and there were lots of recipe tips included. When I made the recipe, I found that it had a good taste and was nice and golden but it didn’t bake up as well as I had hoped. The bottom portion of the bread starchy and not baked through even though the bread temperature showed it was cooked. I’m not sure I would use this recipe again but we’ll see. Part of baking gluten free is always looking and trying new recipes until you find the right one!
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4) - amzn.to/3YaoJTG
Ingredients:
1 ½ Cups Warm Water (105º To 110º F)
1 Package (2 1/4 tsp.) Instant Or Quick Rise Yeast
1 Tbs. Granulated Sugar
2 ¼ Cups (350 Grams) 1:1 All Purpose Gluten Free Baking Flour with Xanthan Gum
5 Tbs. Olive Oil, Divided, More as Needed
2 ½ tsp. Baking Powder
½ tsp Fine Salt
Full Recipe: www.thespruceeats.com/gluten-...
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00:00 | Gluten Free Focaccia Intro
00:28 | Initial Recipe Notes and Tips
01:51 | Making the Focaccia Dough
06:20 | Shaping and Baking the Bread
10:59 | Finished Gluten Free Focaccia
12:10 | Tasting and Troubleshooting
15:24 | Outro
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Опубликовано:

6 авг 2024

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Комментарии : 19

@bhallmark3390 Год назад

Hi Jamie..👋 . Since we know that gf dough or batter tends to take longer to hydrate, I’m thinking that it might help to mix it 5 minutes instead of one minute. When it’s time to bake it, put it out on parchment on a cookie sheet to let it be free with no sides of a pan to hold In moisture. It may work better that way, who knows? GF baking always seems to be such a science experiment!😄

@SavorySaver Год назад

Thank you for your thoughts on the recipe correction. Yes, I often hydrate some baked items and that extra mix time may definitely have helped with the absorption. Part of what makes Focaccia the bread that it is, is baking it in Olive Oil which kind of changes what the bread is....but with it being gluten free of course the rules are rarely the same!😂

@Katherine-zk5zj Год назад

Use a wire whip to mix The liquid it will dissolve faster

@user-xp7lb8ld1l Год назад

That's what I was going to say lol

@EliteShe Год назад

Love your content, keep it up!!

@SavorySaver Год назад

Thank you so much!

@caronhoffman6820 3 месяца назад

First time watcher here. I have been baking gluten free for many years, we especially love the focaccia bread with gumbo. Mine also is still somewhat undercooked after baking but we eat it anyway. I think I will take your suggestion and bake it in a larger pan this time to see if that works. Thank you for sharing your recipe and video!

@SavorySaver 3 месяца назад

You're welcome Caron. What do you use to make your Roux for gumbo since you're gluten free? Thank you for sharing your story and watching Caron!

@caronhoffman6820 3 месяца назад

I use 1 cup of Bob’s Red Mill 1 to 1 gluten free flour and I bake the flour in the oven for about 40 minutes until nice and brown . After I’ve had my veggies and spices cooking I add my broth and shredded chicken and sausage and let it simmer for 15 minutes. I then take out a few cups of broth to mix with my browned flour and then transfer to my pot and bring back to a boil then cover and simmer 30 minutes. We love this gumbo , and browning the flour in the oven instead of standing at the stove making a roux, it was a game changer for me. If you would like the recipe I got it from a RU-vid channel called Cooking with Shotgun Red, I think. Have a wonderful day.

@SavorySaver 3 месяца назад

@@caronhoffman6820 Thank you for sharing Caron. I'm going to check out that channel. I love the idea of browning it in the oven! Such a great idea. I like Bobs red mill. it works well with lots of recipes.

@donnad57 Год назад

Thank you so much for your honest reviews. I would have used the 9x9 as well because I prefer a thicker focaccia. I might do this and try your suggestions for baking at a higher temperature for a longer time.

@SavorySaver Год назад

You’re welcome Donna. I appreciate the feedback. I try to be as transparent as possible when making my own or someone else’s recipes. Thank you sinking for commenting and watching!

@karwangamin9193 5 месяцев назад

Can u make it with out yeast.

@SavorySaver 5 месяцев назад

Unfortunately, I feel that not having the yeast in the recipe will affect it greatly. I did a quick search and maybe look at this recipe to see if it will work for you. www.food.com/recipe/gluten-free-yeast-free-garlic-focaccia-rolls-305120. It doesn't have any yeast listed in the ingredients and uses baking powder as a leavening agent. Thank you for watching.

@Katherine-zk5zj Год назад

Add 1/2 cup or less more flour it won't be so gummy

@SavorySaver Год назад

Thank you for sharing your tips Katherine! I appreciate it ❤️

@pazu8728 2 месяца назад

May be the tapioca flour makes it gummy.

@SavorySaver 2 месяца назад

Yes, tapicoa can do that in some recipes without a doubt!

@pazu8728 2 месяца назад

@@SavorySaver I just made bread using RM 1to1 and they are more cake like than bread. I suspect it is the tapioca flour because King Author's Bread Flour does not have bread flour.