Gluten-Free Focaccia Bread Vegan Gumfree

5 from 5 votes

Gluten-Free Focaccia Bread Vegan Gumfree

Skip the dinner rolls and. this easy Glutenfree Focaccia made with oat flour, almond flour, and potato starch. Topped with herbs, garlic and olive oil is makes for the perfect side for soups and salads. Gum-free & vegan.

Prep Time10

Cook Time30

Rise time45

Total Time1 25

Course: Snack

Cuisine: Italian

Keyword: gluten free bread, glutenfree focaccia

Servings:

Author: Vegan Richa

Ingredients

1/2 cup superfine almond flour
1/2 cup oat flour
1/3 cup potato starch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon Italian herb blend
1/4 teaspoon garlic powder

Wet Ingredients:

2 tablespoons oil
1/4 cup + 1 tablespoon warm non-dairy milk such as almond or oat
1/2 teaspoon active yeast
1/4 cup neutral-flavored preferably unsweetened club soda

For topping:

1-2 teaspoon extra virgin olive oil
1/2 teaspoon dried rosemary or 1 tablespoon fresh rosemary or you can also use thyme
1 clove of garlic minced

US Customary - Metric

Instructions

Make the bread batter: To a bowl, add all the dry ingredients and mix well. That is the almond flour, oat flour, potato starch, salt, baking powder, herbs, and garlic powder, and mix really well. Press and mix to break the almond flour lumps. You can also add the ingredients through a sifter. This is especially helpful for gf baking
Add in tbe oil. Add in the warm non-dairy milk and yeast and mix in. Add in 2 tablespoons of the club soda and mix in as well. Let this batter sit for 25-30 minutes in a warm place, covered.
After 30 minutes, add in the remaining 2 tablespoons of club soda by gently mixing it in. Use super fresh club soda so that there's a lot of aeration in it.
Line a 9 by 5 inch loaf pan with parchment. Then transfer this batter to the pan and even it out on top.
Mix the rosemary and garlic in olive oil then drizzle all over.. Let the pan sit in a warm place for another 15 minutes while you preheat the oven. Preheat the oven to 350 degrees F(180c)
Then cover the pan lightly with another parchment and put it in the oven for baking. Bake for 28-30 minutes.
Then remove from the oven. Let the bread sit for another 5 minutes before removing it from the pan to cool some more. serve it with some vegan butter.
This bread is best on the day it is baked. You can refrigerate it for up to 4 days but the texture gets slightly dense after a day or so.

Notes

Gluten free and vegan baking is very tricky. Substitutions just don’t work equally well.
Oat flour substitute: Use almond flour. Or try your favorite gf blend. Use 1 tbsp less non dairy milk
Starches: potato starch works best. As a substitute, a mix of half tapioca and half corn/arrowroot might work.
Almond flour: cannot be substituted.

For Nutfree option try my chickpea flour bread here. Omit the Indian spices.

Nutrition

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