When I gave up gluten the one thing I got asked the most was how do you not eat bread? I think it’s one of the hardest things for people to go without. Because I felt so much lighter and happier not eating it, giving it up wasn’t a problem for me.
There are so many options available today that weren’t available when we first went gluten free fifteen years ago. This is super exciting. Not just because of the plethora of choices but also because it means more people are eating like us, yay!
Over the years, I’ve made a few recipes, but none were as delicious as this focaccia recipe from The Joy of Gluten Free Sugar Free Baking by Peter Reinhart and Denene Wallace. It’s dense but not filling. My husband loved it too, and he’s not even gluten free! Making bread is somewhat of a labor of love, but this recipe is worth the time! What’s your favorite gluten or grain free bread?
Rosemary Herbed Oil
1/4 cup extra virgin olive oil
1/2 teaspoon coarse sea salt
2 teaspoons fresh minced rosemary
1/4 teaspoon fresh ground pepper
3 cups blanched almond flour
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
4 egg whites, at room temperature
1 cup unsweetened almond or other milk
Preheat oven to 400. Line a 9×13 inch baking dish with parchment paper or a silicone mat. Mist the bottom and sides with cooking oil spray (I use coconut or grape seed oil spray).
Make herbed oil by combining all the ingredients in a small bowl, whisking to combine. Set aside.
Mix together almond flour, baking powder, xanthan gum, and salt in one bowl. In a separate bowl, with an electric mixer, beat the egg whites for three to five minutes or until they start to form stiff peaks. Add milk to flour mixture and stir until batter is smooth. Gently fold in the egg whites with a spatula, being careful not to deflate the egg whites so dough stays slightly fluffy.
Transfer dough to pan and gently spread it into an even layer using the spatula. Dip you fingers into the herbed oil then with your fingers dimple the top of the dough. Drizzle the herbed oil over the surface of the dough.
Bake for twenty five minutes. Rotate and bake for another twenty minutes until golden brown and springy when pressed in the center. Let cool before cutting. Store in the refrigerator in an air tight container or bag.