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    Scott Adams

    Focaccia Bread with Caramelized Onions (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    Ingredients:
    2 ½ cups Michelles flour mix*** (see below)
    1 tablespoon xanthan gum
    1 teaspoon salt
    ¾ teaspoon pepper
    1 teaspoon crushed rosemary
    1 teaspoon oregano
    2 tablespoons sugar
    1 ½ cups warm water
    2 tablespoons yeast
    1 teaspoon sugar
    2 tablespoons olive oil
    2 eggs

    Directions:
    Combine the first 7 dry ingredients in a bowl and set aside.



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    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.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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