Focaccia with Almond Flour, a delicious gluten-free and low carb bread. You’ll be amazed at how light and fluffy this is.
I have been experimenting with gluten-free recipes lately and have had numerous failures which accounts for the decrease in my posts lately. Generally I have a pretty good idea if something is going to turn out or not and after a few additions here or there can come up with a recipe I like. However, this has not been true with gluten-free baked goods. I’m still trying to come up with a good combination of flours and thickeners to get the best consistency. Once I get the ingredient ratio I like, I still have to make things multiple times to figure out the best technique. It has been challenging and I have finally given up on a few things. This recipe for focaccia is not one of the failures, although I have made it five times now working out the best combination and technique to make this truly amazing. Hopefully you can avoid my mistakes and make it perfect the first time.
For this recipe I decided almond flour was the best. I tried using a combination of almond and flaxseed meal but didn’t care for the texture or flavor. The almond flour alone was perfect for me. It adds a great flavor that you don’t get with white flour without being bitter. You really do need xanthan gum when not using wheat flour. You can find this in most grocery stores, mine is made by Bob’s Red Mill and a bag will last you a very long time. Most recipes only call for 1/2 teaspoon. The texture of the dough will be sticky and won’t feel like a yeast dough at all. When you poke your fingers in the top to give it the signature dimples, it won’t spring back like other dough. My tip to get it as light as possible is to very gently fold in the egg whites. Mine turned out a little better using a glass baking dish versus a metal one, but both tasted good.
I also tried using a basil mixture instead of rosemary and we liked both equally. I tried cheese on top and I thought that just covered up the great taste of the bread. My last goal was to try to make this dairy free for my Paleo friends, so I substituted almond milk for the regular milk, and it was a success. I stored the leftovers in the fridge and warmed them up in the toaster oven. While best right out of the oven, leftovers were almost as good.
I think what I have learned from my experiments is that this type of baking is so different than what I am used to that I’m out of my comfort zone. Generally, everything I try is not what my family calls “blog worthy”, but it’s still pretty good. However with these type of recipes, I end up throwing things in the trash about 50% of the time. I will definitely try more recipes in this cookbook and hopefully will have the success I had with this recipe. Practice makes perfect!
Adapted slightly from The Joy of Gluten-Free, Sugar-Free Baking
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|Amount Per Serving|
|% Daily Value*|
|Total Fat 9.4g||14%|
|Total Carbohydrate 3.4g||1%|
|Dietary Fiber 1.6g||6%|
Focaccia with Almond Flour
Focaccia with Almond Flour, a delicious gluten-free and low carb bread. You’ll be amazed at how light fluffy this is.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 1x
- Category: Bread
- Preheat oven to 400º. Line a 9 x 13 glass baking pan with parchment paper and spray with olive oil cooking spray.
- Combine the oil, rosemary and salt and pepper and set aside.
- In a large bowl, whisk together the almond flour, baking powder, xanthan gum and salt.
- In a separate bowl, beat egg whites until stiff peaks form.
- Add milk to flour mixture and stir to make a smooth batter, Gently fold in the egg whites, trying to keep it as light and fluffy as possible. The dough will be sticky.
- Place the dough in the prepared pan and smooth the surface. Dip your fingers into the olive oil mixture and make dimples in the dough. Pour the remaining olive oil over the dough.
- Bake for 20-25 minutes until golden brown. Let cool for 5 minutes before serving.
- You can add 2 tablespoons of cut fresh basil and 1 tablespoon of dried basil to the olive oil instead of rosemary.