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If Anyone Has This Book Gluten Free Classics Please Help

valgal123

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valgal123 Rookie
valgal123
Posted

If anyone out there has the book Gluten Free Classics with the white cover and the picture of the layer cake and a fork on the front i would really appreciate the help. I recently got Gluten Free Classics from my library loan. I loved the focacia recipe! I ment to write it down before i returned it to the library, but i completel forgot. I have been pretty busy. This book isn't easy to check out, plus you have to pay money. I was wondering if anyone who has access to this recipe if they could post it on here including the flour mixture recipe the use for the focacia. I would REALLY appreciate it. thank you :)

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purple Community Regular
purple
Posted

I think I found a site that has a pic of the bread. It also is an amazing web site, I am going to check it out good! iamglutenfree.blogspot.com then go to breads...foccacia thanks for the puzzle. Looks like we can find some good recipes there!

dbmamaz Explorer
dbmamaz
Posted

omg, wasnt that great bread! My kids and i just LOVED it . . even tho mine fell a bit (hard to tell w foccacia). It also was not nearly as good the next day. And then i tested reactive to rice and tapioca and yeast . .. sigh . .

Hopefully this wont break any copywrite laws since you already had the recipe . .

1.5 c flour mix a (below)

1 tsp xathan

1/2 tsp salt

1 tb sugar

1 pkt yeast

1 tsp olive oil

1/4 c + 1 tb water, 110 degrees

1. spray 8-9 " pan w spray and dust w rice flour or cornmeal

2. mix dry ingredients in mixer bowl, add warn water and oil in, mix unitl just blended. Scrape bowl and beaters and beat at high for 2 minutes

3. spoon do in to pan, spread w spatula. Cover w cloth and rise about 40 minutes - double in hight

4. preheat oven to 400 w rack in lower third of oven

5. sprinkle olive oil over top and carefully spread w finger, top w rosemary and sea salt or other toppings.

6. bake about 20 minutes, or 15 for 9 inch pan. Should be light golden in color and cooked thorugh. Remove from pan and cool 15 minutes.

flour mix a (for 1.5 cups):

1/2 c millet flour

1/4 c sorghum flour

1/4 c cornstarch

1/4 c potato starch

1/4 c tapioca flour

valgal123 Rookie
valgal123
Posted
  • Author

Thank you sooooo much! Yes i loved this recipe also. Its the best gluten free bread recipe i have tried! So flavorful. Thank you

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