No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Focaccia Bread (Gluten-Free)

This recipe comes to us from Dawn Baumgartner.

  • Prepare the following: Put sugar in water and add yeast, set aside:
    • 2 teaspoons sugar
    • 1 cup lukewarm water
    • 2 ¼ teaspoons Red Star rapid rising dry yeast (1 packet)
  • Prepare the following: Whisk 6 ingredients below together and set aside:
    • 1 cup rice flour
    • ½ cup tapioca flour
    • 1 ½ teaspoons xanthan gum
    • 1 tablespoon minced onion
    • 1 teaspoon fennel seed
    • ½ teaspoon salt
  • Mix egg and olive oil together (below) and then add the sugar,
    Ads by Google:

    yeast water mixture from above:
    • 1 egg
    • 1 tablespoon olive oil
  • Add the flour mix and beat on high for 2 minutes.
  • Grease a 10 by 15 jelly roll an or a 9 by 15 flat cake pan with vegetable oil spray.
  • Pour the dough into pan and spread (it doesnt really pour - just so you know--get out your favorite Pampered Chef spatula or one that doesnt stick to everything).
  • Pour 2 tablespoons olive oil over dough and a dash of onion salt (optional) and the 2 tablespoons parmesan cheese (I generally use more than 2 tablespoons parmesan cheese).
  • Cover and let rise 20-25 minutes - Heat oven to 400F - bake for 20-25 minutes.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I feel the same. Every so often, someone will roll their eyes. I try not to discuss it unless I have to, only because I don't love having the topic of conversation become me, but others seem genuinely curious. Every so often I have a pity party over not being able to just pick up a sandwich a...

I can't remember, but it was a few years ago and maybe it had Maltodextrin in it, or maybe it was the 'flavorings' - which I never eat unless it's from a company like Kraft or McCormick that labels clearly. But given that you eat it safely, maybe I'll contact the company for a clear answer.

So the simple explanation is - You eat gluten. It travels along and gets to your small intestine. For some reason, your small intestine feels it is an invader. but instead of making antibodies that "attack" the gluten, the small intestine cells make antibodies that attack itself. Sort of misg...

Hi - I think some of the issue here may be stemming from confusion about the word "exposed" and the two things in bold above -- while you are very strict about eating gluten, am I right that you've been accidentally eating some and for the past month have accidentally been not-gluten-free? If so...

my thinking was that if I ate gluten tonight again , then the reaction would be there tomorrow not that there would be gluten for them to find exactly. So from what your saying It would make sense - i.e. if my body was going to react to gluten with antibodies then by eating gluten say tonight it ...