Gluten Free Vegan Focaccia (My Favorite Gluten Free Bread) – a delicious recipe with millet flour, sorghum flour, potato starch, cornstarch, tapioca starch, guar gum. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Grease and flour a 8-8'' pan, use rice flour for this. I also put parchment paper on the bottom.
2
Mix dry ingredients together.
3
Put the yeast in warm water with a pinch of sugar and let sit for 5 minutes or so. Then add the oil and add the wet ingredients to the dry, mix just until blended.
4
Then mix with mixer on high for 2 minutes.
5
Spoon dough into pan. Cover and let double in size, about 40-60 minutes.
6
Preheat oven to 400 with rack in lower third of oven (i have forgotten to position the oven racks before and it still turned out fine).
7
When dough has doubled in size, sprinkle with olive oil and brush across dough. Sprinkle with rosemerry and sea salt.
8
Bake 20 minutes, should be light brown. Cool in pan 15 minutes and then enjoy.
149
kcal
Calories
1
g
Fat
31
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup millet flour, 1/4 cup sorghum flour, 1/4 cup potato starch, 1/4 cup cornstarch, and more.
Yes, Gluten Free Vegan Focaccia (My Favorite Gluten Free Bread) falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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