You know what it’s like to not be able to have bread or pizza or focaccia. My family does, too. For the past five years, I’ve been trying off-and-on to replicate the chew, the bounce and the bend that occurs naturally in a gluten-full bread. I’ve made batches and batches of doughs—all failures. But, those failures have led me to the biggest bread success I’ve ever had. And I’m happy to share it with you.
The best part is that you can shape the dough—with your hands. This is no batter bread dough. Confession: I was honestly never a fan. Instead, you combine the dough, let it sit and minutes later you have a dough that you can knead and shape. Unbelievable.
Do you see that crumb?
The dough is very flexible. Twist it—or not—and you have yourself some puffy breadsticks!
My friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally. What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. This month’s assignment: focaccia. Thanks, Heather, from Discovering the Extraordinary, for being our host! Please check Heather’s site for the complete list of bloggers with links to their focaccia recipes.
Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. It’s easy to remember, too. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.
1 part dry
1 part liquid
1½ cups (210 g) cornstarch
¾ cup (120 g) potato starch
¾ cup (105 g) white rice flour
½ cup (70 g) millet flour or sorghum flour
1½ teaspoons (5 g) sugar
3 tablespoons (27 g) psyllium husk powder
2½ teaspoons (10 g) salt
One ¼-ounce packet active dry yeast
1 teaspoon xanthan gum, optional
1 teaspoon probiotics powder, optional
2½ cups (583 g) water
3 tablespoons (42 g) olive oil, plus more for drizzling
40 (100 g) black pitted olives, chopped
10 (25 g) sun-dried tomatoes, chopped
Flaked sea salt, for sprinkling
Dried rosemary or Italian herb blend, for sprinkling
- In a large bowl, whisk together the cornstarch, potato starch, rice flour millet flour, sugar, psyllium husk powder, salt, yeast, xanthan gum and probiotics, if using. Add the oil, water, olives and sun-dried tomatoes; let sit until thickened, about 8 minutes.
- Scoop the dough out onto a parchment paper-lined work surface sprinkled lightly with Silvana's Kitchen Gluten-Free All-Purpose Flour. Generously coat a baking sheet with olive oil, place the dough on top and flatten the dough to fit the baking sheet. Cover with plastic wrap and let rise at room temperature until puffy, about 30 minutes.
- Position a rack in the bottom of the oven, place a baking stone on top and preheat to 425°. Sprinkle the dough with the flaked salt and dried rosemary and drizzle with olive oil. Bake for 10 minutes, then reduce the temperature to 400° and bake on the bottom rack until golden brown, 30 to 35 minutes. Let cool on a wire rack.