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Foccacia IS rather flat and doughier than regular bread - when sliced and toasted in the oven with toppings it is superb. If you want more colour on the top, use a whole egg wash on top. Wonderful recipe and I will be passing it on to my coeliac daughter and son - both good cooks.
I can give this five stars because it is a fantastic recipe IF you have a suitable gluten free flour blend and like Italian seasoning. So before you attempt to make this, please consider whether you like the seasoning and your flour qualifies as suitable. Which means that the flour blend must have thickeners like xanthan in it. I used Schaer Brot Mix B which contains xanthan, psyllium husks and methyl cellulose so the flour is nearly as sticky as normal wheat flour. This will not work if you just use a plain mix of rice flour and cornstarch!! If you make your own flour blend, please add xanthan or guar gum and ground chia seeds or psyllium husks to it, otherwise it will not work without egg.
I had no roll pans so just used muffin tins which worked great. The amounts of flour and water worked perfectly with my flour blend, only I had to remove the rolls from the tins after 15 minutes and bake them for another 10 minutes without tins.
Taste and texture are fantastic. Soft and very flavourful, I barely could stop eating them. This will be a keeper! Thanks for posting!
Made for Spring into Spring with Garlic and Soy of the Diabetic Forum.
These did not turn out for me. The rolls were very doughy and I did not like the taste of the Italian seasoning. Made for Healthy Choices ABC Tag.
made this bread it is moist and has good flavor. I was worried at first because the dough is very runny, but it cooked well. I will make this again.
These turned out just like a wheat containing focaccia! Lovely texture and flavor, though I will personally leave out the Italian seasoning next time, since I'm not a huge fan of rosemary. Thanks for sharing katti! Made for PAC Spring 2009
I have tried this recipe twice now and each time it has turned out flat and doughy. I wonder if it is supposed to have yeast or eggs in it?
Since it hasn't been rated yet, I wanted to post something since I did attempt this recipe. I inadvertently added all the salts to the dough...I knew better...I failed to fully read the recipe before starting, then it was too late. WAY too much salt in the dough, it's a brick. Oh well! Will have to try again some other time. But I did try! :)