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    Scott Adams
    Scott Adams

    Focaccia Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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, 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.


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  • About Me

    Scott Adams

    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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