No Wheat Focaccia – a delicious recipe with almond flour, garbanzo flour, flax seed, baking powder, salt, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400 degrees.
2
Line 13x9 pan with greased parchment paper.
3
Combine dry ingredients in a bowl.
4
Add yeast to buttermilk in another bowl and let dissolve.
5
In a separate bowl, whip egg whites to the stiff peak stage.
6
Add buttermilk mixture to flour mixture and stir until a rough ball forms.
7
Fold in egg whites.
8
Spread on parchment paper in pan.
9
Use a second sheet of greased parchment paper to smooth dough out, then remove the second sheet.
10
Poke depressions into dough with your finger.
11
Pour olive oil over dough, letting it pool in depressions.
12
Add whatever herb, garlic, and/or cheese toppings you would like.
13
Bake for 20 minutes.
14
Serve warm.
1583
kcal
Calories
136
g
Fat
61
g
Carbs
47
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 cups almond flour, 1 cup garbanzo flour, ½ cup milled flax seed, 2 teaspoons baking powder, and more.
Yes, No Wheat Focaccia falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
