Updated: Feb 21, 2019
When I first discovered my food intolerances I had various failed attempts at baking bread, before developing this recipe for this delicious and simple to make gluten free focaccia bread.
450g Doves Farm gluten free white bread flour
1 sachet (7g) Allinsons dried yeast
1 tablespoon maple syrup
1/2 teaspoon pink himalayan salt
1 tablespoon chia seeds
1 tablespoon pumpkin seeds
1 teaspoon poppy seeds
4 tablespoons of water
2 teaspoons organ egg replacer
1 teaspoon white wine vinegar or cider vinegar
325ml hemp milk
6 tablespoons olive oil
Toppings for the bread - garlic and rosemary, plus red onion and thyme
Mix the dry ingredients In a bowl: gluten free bread flour, salt, yeast, chia seeds, pumpkin seeds, and poppy seeds.
Warm 4 tablespoons of water in the microwave for 15 seconds, and then stir in the egg replacer.
Meanwhile in another bowl warm the hemp milk in the microwave for 1.5 minutes, then add the white wine vinegar, and maple syrup.
Combine these wet ingredients together, make a well in the flour and stir the wet mix into the dry mix and combine to form a dough.
Stir the olive oil into the dough.
Line two six inch baking trays with baking paper, and transfer the dough mix into the two tins, and press down to fit the tins.
Top one with garlic and rosemary, and the other with red onion and thyme. Press the flavours in with your fingers to form random pockets.
Cover with cling film, and take the dough to rest in a warm place for an hour. I usually put mine in the airing cupboard.
Once the dough has risen warm your oven to 200 degrees C (400F or gas mark 6). Sprinkle a pinch of salt on the top, and then bake in the oven for 30 mins. The baking smell will be amazing.
I usually freeze any left over bread that does not get eaten on the day, and then defrost and heat to eat as and when needed. It is a good idea to slightly warm it in the microwave after it has been frozen!