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Skip the dinner rolls and. make this easy Gluten free Focaccia made with almond flour, oat flour, and potato starch. Topped with herbs, garlic, and olive oil, it makes for the perfect side for soups and salads. Gum-free & vegan.
Try this easy recipe for Gluten Free Focaccia
Try this easy recipe for gluten free focaccia topped with olive oil, garlic and rosemary. An easy Italian bread that is the perfect side along with a salad or a bowl of soup. Gum-free, dairy-free, eggless and vegan.
Traditional Italian Focaccia is both chewy and crispy in texture. The top and bottom of the bread are crispy thanks to a layer of olive oil we apply to the top, and the inside of the bread should have a squishy and airy texture. To achieve this with a gluten-free flour blend, I use a blend of oat flour, almond flour, and potato starch and not only add yeast but also some baking powder and club soda for creation.
More Gluten free bread recipes from the blog
- Gf Dinner rolls
- GF burger buns
- Yeast Free GF Lentil Sandwich Bread
- Sweet potato flatbread
- GF Pizza crust.
For regular with gluten rolls, see these 100% Whole Grain Rolls., or these white Dinner Rolls.
Gluten-Free Focaccia Bread Vegan Gumfree
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
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- the bread is made with a mix of almond flour, oat flour, and potato starch
- yeast is added for the rise – make sure it’s still active
- salt is quintessential for bread, don’t skip it
- baking powder helps with the rise and allows for a short rising time
- Italian herb blend and garlic powder lend the focaccia its Mediterranean flavor
- oil is added to enrich the dough along with some warm non-dairy milk to activate the yeast
- neutral-flavored preferably low sweet club soda helps aerate the batter before baking which is essential for Glutenfree bakes
- the focaccia is topped with extra virgin olive oil, dried or fresh rosemary, but you can also use thyme
Tips:
- Make sure your instant/rapid yeast is fresh. If your yeast expired, you will not get a good rise from the bread.
- Do not overheat the milk or you could kill the yeast.
- Make sure to rise the focaccia dough in a warm place.
- Bake the focaccia on the middle rack.
How to make Gluten free Focaccia Bread
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 to bake the almond flour lumps and mix. You can also add the ingredients through a sifter. This is especially helpful for gf baking
Add in the 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 thick batter sit for 20-30 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 15-20 minutes while you preheat the oven. Preheat the oven to 350 degrees F(180c)
Then cover the pan 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 from the pan to cool some more and then you can serve it with some vegan butter.
This bread is best on the day it is baked.
Storing Focaccia:
You can refrigerate it for up to 4 days but the texture gets slightly dense after a day or so.
This recipe is crazy good! I have been learning to bake the last four months after learning about my GF and gum sensitivities. This is by far the best savory thing I have made. I did sub King Arthur GF All-purpose Flour (without xanthum gum) for the oat flour. I doubled the recipe and poured the batter on a cookie sheet to bake. It made perfect sandwich slices. Made vegan grilled cheese! OMG!
Going to devour the rest of your site! Thank you!!!
🙂 thank you!
This recipe looks delicious and I am thrilled to try it but can I substitute the Oat Flower for a Different Gluten-Free Flour? (I’m one of the few celiacs that can’t eat oats)
sure – always handy info and substitutions in the Notes section: – “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.
Moist, lovely flavor and very good instructions for baking preparation .
Awesome! Thanks!
Made this for my neighbor and she was profusely happy!
Awesome
I’ve tried a lot of gluten free breads and this is the first one my family and I have loved. Finally! I like the ingredients too. Turned out just right, we ate it the same day.
Success!
Can you make this without the yeast and maybe it will just be more dense???
Also in a different recipe for something else (I think coffee cake) you used 1 tsp a.c.vinegar, can I replace that with lemon juice or just not use the a.c.vinegar at all???
Yes omit the yeast. Yes to lemon juice