L C Gluten Free Basic Flax Meal Focaccia Bread Recipes

Steps:

• Preheat oven to 350º F.
• Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat.
• Mix dry ingredients well - a whisk works well.
• Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
• Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.).
• Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
• Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
• Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.
• At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber.

Steps:

• In medium mixer bowl using regular beaters, combine warm water, sugar, eggs, oil and vinegar until smooth.
• Add yeast, flours, gelatin, xanthan gum, rosemary, onion powder and salt.
• Beat for 2 minutes; dough will be soft and sticky.
• Grease 11x7-inch nonstick baking pan (I used glass dish). Transfer dough to pan, cover with foil, and let rise in warm place for 30 minutes, or until dough is level with top of pan (this took quite a bit longer for me).
• Preheat oven to 400°F Sprinkle focaccia with topping ingredients (except for Parmesan cheese). Bake for 20-25 minutes, until golden brown.
• Sprinkle Parmesan cheese on top, cut and serve.
• Optional Toppings:.
• Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
• Sun-dried Tomato & Olive Topping: Saute 1/4 C minced sun-dried tomatoes, 1/4 C sliced black olives, and 1/4 C chopped onion in 1 tsp olive oil.
• Pesto Topping: Puree in food processor just until smooth, leaving a bit of texture: 1 C fresh basil leaves, 1 garlic clove, 1/2 C pine nuts. With motor running, slowly add 1/4 C olive oil through feed tube. Add 1/4 C grated Parmesan cheese and dash of black pepper.
• Caramelized Onion Topping: Sprinkle focaccia dough with 1 to 2 teaspoons dried oregano, thyme, or herb of choice. Then top with 2 C of chopped, sauteed onions that have been tossed with 1 T olive oil. Bake as directed.