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Gluten-Free Recipe: Focaccia Mini-Loaves!

gluten-free-claire-harrison

The best news about these mini-loaves, besides the fact that they’re delicious, is that they don’t require yeast! These are a quick bread with yeast bread flavour, and are a great addition to a soup or salad.

These loaves include white bean flour, which is low in calories and high in protein, millet flour, which adds a lovely underlying sweetness to breads, and the usual starches—tapioca and potato—to help provide lift. For those who are dieting, each loaf is roughly 700 calories.

Makes 2 mini-loafs

Ingredients

Topping Ingredients

  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ½ tsp. dried rosemary
  • Pinch of salt
  • 2 tbsps. olive oil
  • 2 tbsps. parmesan, grated

Loaf Ingredients
  • ½ cup white bean flour
  • ½ cup millet flour
  • 1/3 cup tapioca starch/flour
  • ¼ cup potato starch
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • 1 tsp. xanthan gum
  • ½ tsp. salt
  • ½ cup liquid egg substitute (2 eggs)
  • ½ cup goat or sheep’s milk yogurt
  • 2 tbsps. applesauce, unsweetened
  • 2 tbsps. water
  • 1 tbsp. apple cider vinegar


Directions

1. Set out a cookie sheet and cover it with parchment paper. Set aside.

2. In a small bowl, mix together the topping ingredients, except for the cheese. Set aside.

3. In a medium bowl, whisk together first eight ingredients: flours, starches, baking powder, baking soda, xanthan gum, and salt.

4. In a large bowl, whisk together liquid ingredients: egg substitute, applesauce, yogurt, water, and vinegar.

5. Add dry ingredients into liquid ones in batches, mixing well as you add. Batter will be thick.

6. Wet your hands in order to handle the dough.

7. Separate the batter and form into two equal-size mounds.

8. Place the mounds onto the parchment-paper-covered cookie sheet.

9. With wet hands, pat the mounds down until they are round and flat.

10. Using a brush, apply the topping to the dough.

11. Sprinkle on cheese. (I used hand-grated cheese, but next time I’ll use store-grated cheese which is finer. Some of my pieces of cheese fell off when I cut the loaves after baking.)

12. Bake in 375° F oven for 20-25 minutes. Bread is done when a knife inserted in the centre comes out clear.

13. Cool on a rack.

Note: This recipe is adapted from Italian Flatbread on the the Gluten Free Zen blog. To make the bread lower in calories, I changed the flours, altered the ratio of flours to starches, and cut the oils as far back as I could.

 

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Author Information: Claire Harrison, Ottawa, Canada

By Claire Harrison: Claire writes The Food Refashionista blog about food and recipes for people who are gluten-sensitive, lactose-intolerant, and watching the weight for health reasons. (www.foodrefashionista.wordpress.com)

 

About Claire Harrison

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