This post contains affiliate links. Please see our disclosure policy.
Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree
This is a Glutenfree, gum free, soy free, dairy free, egg free Focaccia Bread. Oh wait, I can just say what it does have instead. Oats and brown rice flour, potato and tapioca starch, oil, non dairy yogurt, and water! Luckily for me, I topped it with some Zukes… so it fits in well with the upcoming St Pat’s celebration. You can add some spinach puree instead of water to greenify the bread.
This pretty Focaccia is being guest hosted at Cara’s blog! If you havent seen what that superwoman can do.. Now is the time!
Checkout her amazing vegan and glutenfree Halloween Series for starters and then go green with envy at her St Paddy’s creations!
Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree
Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree
Ingredients
- 7 Tablespoons gf Oats, ground fine( a bit less than 1/2 cup)
- 1/4 cup brown rice flour
- 4.5 Tablespoons potato starch
- 1.5 Tablespoons tapioca starch
- 1/4 cup water
- 2 Tablespoons non dairy Yogurt, I used SoDelicious plain coconut milk yogurt
- 2 Tablespoons Extra virgin olive oil
- 1 teaspoon active dry yeast, I used red star
- 1 teaspoon raw sugar
- 1/3 teaspoon salt
- 1/2 teaspoon minced garlic, roasted or raw, I added roasted
- 1/4 teaspoon dried basil or rosemary
To add on top
- 1-2 teaspoons evoo
- 1/4 teaspoon herbs of choice
- Thin zucchini slices
- granulated salt, sea salt or kosher
Instructions
- In a bowl. add warm water, yeast and sugar, Mix well and let sit until frothy(10 minutes)
- In another bowl, whisk all the dry ingredients well.
- Add the dry ingredients, yogurt and oil into the yeast mixture and mix for 2 minutes until a slightly stiff battery dough is formed. See picture.
- Cover the bowl and let sit in a warm place for 1.5 hours or until doubled.
- Mix the batter with a spoon and if too wet, add a teaspoon or so Oats flour. The mixture after the first rise, will be like a sticky dough.(The dough should not be a flowy cake batter or a stiff bread dough. Anything in between and it should bake fine.)
- Drop this dough into a parchment lined pan. Oil your hands and pat it down to the required thickness.
- Cover and let rise for 35-40 minutes in a warm place.
- Make some dimples on the dough lightly(you can skip the dimples since the dough is sticky andwill collapse completely under too much pressure. just make a few dents with an oiled finger if possible)
- Drizzle EVOO on the dimples or just generally on the top.
- Sprinkle dried herbs of choice, black pepper and salt. Place some zucchini slices(optional)
- Spray water on top. Cover the pan with aluminium foil. Make 1 or 2 holes in the foil, to let excess steam escape.
- (If using bread pan like me, double it up to reduce browning of the crust). Or use ceramic/stoneware for less browning.
- Bake at 390 degrees F / 200ºc for 20 minutes.
- Remove foil, remove doubled pan if using and rotate the bread.
- Bake for another 12-15 minutes until required crust color is achieved.
- Take bread out carefully and let cool for 10 minutes.
- Best served warm. Re warm in the oven or in toaster.
Notes
Nutritional values based on one of four servings
Nutrition
Calories: 244kcal, Carbohydrates: 35g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Sodium: 284mg, Potassium: 389mg, Fiber: 3g, Sugar: 3g, Vitamin A: 100IU, Vitamin C: 10.4mg, Calcium: 40mg, Iron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
If this is first time you are trying a gf bread, I recommend starting with GF Naan flatbread. Tried and tested, less ingredients and a great steamed texture. Also, if you want to replace the Oats in any of the gf breads with other flours like sorghum, stick to steaming to keep the bread less crumbly.
Find all gf and vegan yeast Breads collection here. And all Vegan Yeast Breads/Sandwich Loafs/ Rolls Collection here.
And in some Amazing news today. A fish tower Skyscraper which recycles the Debris from the Great Garbage Patch! How cool is that!
Of course, that doesnt mean we can recklessly keep using plastic. That cool thing might just implode with our current dumpage into the ocean.
The Plastic Fish Tower is an underwater structure that would float and bob on the surface of the ocean, navigating through the GPGP. The patch is made up of mostly of plastic, which getsbroken down by the sun and elements into tiny pelletsthat harm birds, sea mammals and fish. The tower, which is really more of an orb, would be encircled with a mesh sphere that is 3,280 feet in diameter. As it floats through the garbage patch, it would suck in and trap theplastic pelletsthat it came in contact with.
Inside the structure, the pellets would be recycled into small sheets of plastic, which would later be used to help build fish farms. The Plastic Fish Tower would not only recycle and remove plastic pollution from the world’s waters, it would use the same pollutants to help rebuild the fragile ecosystem beneath the GPGP as the plastic could also help keep the structure buoyant.
This looks sooooo good! Only issue for me is that I’m allergic to potatoes. Would using all tapioca starch be a horrible idea? Or is there some other swap you’d suggest?
Hi Lindsey, you can sub half of the potato starch with tapioca and another half with arrowroot or corn starch. all tapioca might make it a bit gummy
Great recipe and I love the zucchini addition on top! I would like to extend and invitation to share you recipe in our recipe hop. It is a weekly event beginning on Sundays at 7pm and running throughout midnight Wed. Hope to see you there!
Hi! Just wanted to let you know I featured your focaccia on today’s Allergy Friendly Lunchbox Love 🙂
https://allergyfreecookery.blogspot.com/2012/03/allergy-friendly-lunchbox-love-32312.html
Lisa @ Allergy Free Vintage Cookery
Beautiful Focaccia!These Zucchinis in there make it look absolutely delicious and so healthy!Very very creative recipe!You sure are into making all kinds of breads,I have to try some of your awesome creations!Thanks Richa for sharing 🙂
Incredible! You really are the master of all things yeasted. I’ve never attempted a real gluten-free bread like this… But now I really want to try! Very impressive, I never would have guessed it wasn’t made with wheat flour.
Thank you Hannah!
i love focaccia! you’ve been on an amazing GF baking streak. i love it richa!
Thanks Junia!
Oh your bread looks so moist and delicious! I love the flavor combinations:-) Hugs, Terra
Thank you Terra! Hugs back to ya!
WOW! This looks amazing!
Thank you for sharing your recipe with us this week on AFW! Be sure to check back next week for reader favorites and hostess picks. Have a great week!
Be Well,
–AFW Hostesses
Thank you Amber! you too have a great weekend!
Wonderful guest post, but now I’ve looked at all the recipes I don’t know what to try first. O me, O my. I love your gum free steaming method. I love all the Indian recipes. I guess I’m just in love.
Thank you Laurel! Let me know when you try anything out! I would love to hear about it!:)
I’m so glad you mentioned steaming sorghum as I can’t eat oats. I probably would go with that or millet. Actually, millet sounds pretty good. So does focaccia covered with veggies and Daiya. Thank you wonderful lady.
Oats help the bread stay together, which wont work with sorghum or millet. Steaming will work well with all other flours. I used similar dough to make some pizza today.. hubbs couldnt guess that it was gf:)