In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Combine the first 7 dry ingredients in a bowl and set aside.
In a mixing bowl combine half of the warm water (¾ cup), the yeast, and 1 teaspoon sugar. Allow the yeast to proof until foamy. Add the remaining ¾ cup water, olive oil, and eggs.
Using the flat beater attachment, mix the yeast mixture on low and add the reserved flour mixture all at once. Mix on low speed until no lumps remain and the dough resembles a thick batter.
Grease a 12-inch pizza pan and press the dough evenly to form a thick crust. Allow it to rise uncovered in a warm place, until doubled in bulk (You can warm your oven to 200F, turn it off, open the door for a minute, then put the Focaccia in).
Remove the Focaccia from the oven. Preheat the oven 425F.
Just before putting the Focaccia in the oven, top it with caramelized onion (see below**). Bake for 25-30 minutes until it is golden brown. Makes 8 servings.
*** Michelles Flour Mix:
5 lbs. white rice flour
30 ounces potato starch (NOT the same as potato flour)
**Easy Caramelized Onions
½ stick butter
2 large sweet onions, sliced
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
Salt and pepper to taste.
In a large, heavy-bottomed pan, melt the butter. Add the onions and sauté over medium heat until the onions begin to brown. Add the sugar and increase the heat until the onions begin to caramelize. Add the vinegar and cook for another 2 minutes. Add salt and pepper to taste.