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Focaccia

Diane-in-FL

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Diane-in-FL Explorer
Diane-in-FL
Posted

In case anyone wants to try a gluten free focaccia, the recipe in Gluten Free Baking Classics by Annalise Roberts is AMAZING! It is SOOOO good. We made it today. Easy to do, too. :D

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sa1937 Community Regular
sa1937
Posted

Diane, I'm glad to hear that! I have that cookbook but haven't tried the focaccia yet. I also liked the pizza crust.

Diane-in-FL Explorer
Diane-in-FL
Posted
  • Author

Diane, I'm glad to hear that! I have that cookbook but haven't tried the focaccia yet. I also liked the pizza crust.

We've made the pizza crust too. :)

love2travel Mentor
love2travel
Posted

In case anyone wants to try a gluten free focaccia, the recipe in Gluten Free Baking Classics by Annalise Roberts is AMAZING! It is SOOOO good. We made it today. Easy to do, too. :D

It is good, especially with some tweaking. I like to add lots of fresh herbs to the dough. Her book is one of my favourites.

sa1937 Community Regular
sa1937
Posted

It is good, especially with some tweaking. I like to add lots of fresh herbs to the dough. Her book is one of my favourites.

And it's one of my favorites, too! Have you tried the Multigrain Sandwich Bread?

love2travel Mentor
love2travel
Posted

And it's one of my favorites, too! Have you tried the Multigrain Sandwich Bread?

Not yet but it is on my list! Have you? If so, how was it?

sa1937 Community Regular
sa1937
Posted

Not yet but it is on my list! Have you? If so, how was it?

I like it! Last time I made it, I only used whole flax seeds and sunflower seeds in it (skipped the sesame seeds). I love seeds!

But as is always the case (for me at least) gluten-free bread is always better the first day or then it's toast. I have yet to figure it out so I just keep experimenting.

Today I got my order from King Arthur Flour. They have a 9x4x4" loaf pan (a very heavy pan)...the theory being that gluten-free breads need structure so it should have plenty with 4" sides. I'll use that next time I bake bread. I also got another product called "Gluten-Free Cake Enhancer", which can be used for breads, too - it's supposed to "make baked goods lighter and moister and keep them fresh longer" Open Original Shared Link It's gotten pretty good reviews. Have you ever tried anything like it?

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