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Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree

March 16, 2012 By Richa 41 Comments

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Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree

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Zucchini Basil focaccia. Gluten free Gum free focaccia Bread Recipe | Vegan Richa

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!
 
Head on over to Cara’s for the Recipe, or see below.
 
 
 
A loaf of Gluten-free Zucchini Basil Focaccia on a cutting board with slices of zucchini next to it
Print Recipe

Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree

Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree
Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
Course: Bread
Cuisine: American
Servings: 4
Calories: 244kcal
Author: Vegan Richa

Ingredients

  • 7 Tablespoons gf Oats ground fine( a bit less than 1/2 cup)
  • 1/4 cup (39.5 g) brown rice flour
  • 4.5 Tablespoons potato starch
  • 1.5 Tablespoons tapioca starch
  • 1/4 cup (62.5 ml) 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 (0.33 teaspoon) salt
  • 1/2 teaspoon (0.5 teaspoon) minced garlic roasted or raw, I added roasted
  • 1/4 teaspoon (0.25 teaspoon) dried basil or rosemary

To add on top

  • 1-2 teaspoons (1 teaspoons) evoo
  • 1/4 teaspoon (0.25 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

Nutrition Facts
Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree
Amount Per Serving
Calories 244 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 284mg12%
Potassium 389mg11%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
Vitamin A 100IU2%
Vitamin C 10.4mg13%
Calcium 40mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
 
Zucchini Basil focaccia. Gluten free Gum free focaccia Bread Recipe | Vegan Richa
 
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.

Read more: Spherical Underwater Fish Tower Skyscraper Recycles Debris from the Great Pacific Garbage Patch | Inhabitat – Green Design Will Save the World

 
 
Zucchini Basil focaccia. Gluten free Gum free focaccia Bread Recipe | Vegan Richa

Filed Under: gluten free, Gluten Free Baking, Gluten-free Bread, gum-free, Vegan Bread Recipes Tagged With: vegan, yeast



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Caitlin says

    March 16, 2012 at 5:36 pm

    i LOVED your guest post, richa!!

    Reply
    • Richa says

      March 16, 2012 at 7:06 pm

      Thank you Caitlin! you are too kind! a tight hug to ya! Let me know when you try the bread!

      Reply
  2. Aarthi says

    March 16, 2012 at 5:37 pm

    awesome focaccia bread

    Reply
    • Richa says

      March 16, 2012 at 7:06 pm

      Thank you Aarthi!

      Reply
  3. Ann from Sumptuous Spoonfuls says

    March 16, 2012 at 6:52 pm

    This looks SO delicious and your photos are just gorgeous! I had to pin it to the BEST food bloggers board on Pinterest! 🙂

    http://pinterest.com/bachelorsgrill/best-food-blogger-recipes/

    Reply
    • Richa says

      March 16, 2012 at 7:03 pm

      Thank you Ann! Thank you for the share on fb and the pin!!:)

      Reply
  4. GiGi says

    March 16, 2012 at 7:03 pm

    Came over to say hey. Just read your fantastic post over at F and B.
    and that is awesome news!

    Reply
    • Richa says

      March 16, 2012 at 7:05 pm

      Thank you for dropping by Gigi! I know right.. we have some brilliant brains around!

      Reply
  5. Sudha says

    March 16, 2012 at 7:30 pm

    you are awesome..u won me over with the mention of the recycling project! :)..glad u shared it

    Reply
    • Richa says

      March 16, 2012 at 10:23 pm

      I just saw it today morning..had to put it in.. its so cool!

      Reply
  6. Vicky says

    March 16, 2012 at 8:58 pm

    I will definitely try your GF bread soon …I know I keep promising to myself to make it but work and other stuff takes over! I think it would be awesome as a pizza base..

    Reply
    • Richa says

      March 16, 2012 at 10:23 pm

      no worries..:) try it whenever you can:)

      Reply
  7. Laura @ Sprint 2 the Table says

    March 17, 2012 at 4:20 am

    This is such a neat St. Patricks’ Day dish! I love focaccia and zucchini. Gorgeous, colorful dish!

    Reply
  8. Hannah says

    March 17, 2012 at 4:42 am

    I’ve never been a big bread eater but I used to love focaccia every now and again, particularly with rosemary, so I’m sure this would be lovely!

    Reply
    • Richa says

      March 17, 2012 at 7:01 pm

      Thanks Hannah! I live and breathe bread.. i dont know what i would do without some:)

      Reply
  9. Harini says

    March 17, 2012 at 5:06 pm

    Very delish looking! You are really a gluten free innovator now,Richa.:)

    Reply
    • Richa says

      March 17, 2012 at 7:02 pm

      Thanks Harini! you can replace the oats with sorghum, but then steam it, coz sorghum has no holding power:)

      Reply
  10. Anonymous says

    March 17, 2012 at 6:24 pm

    omg yum!!!!

    Reply
    • Richa says

      March 17, 2012 at 7:02 pm

      Thank you!

      Reply
  11. laurelvb says

    March 17, 2012 at 9:35 pm

    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.

    Reply
    • Richa says

      March 18, 2012 at 8:13 pm

      Thank you Laurel! Let me know when you try anything out! I would love to hear about it!:)

      Reply
    • laurelvb says

      March 19, 2012 at 2:35 pm

      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.

      Reply
    • Richa says

      March 20, 2012 at 2:59 am

      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:)

      Reply
  12. Amber says

    March 18, 2012 at 3:32 am

    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

    Reply
    • Richa says

      March 18, 2012 at 8:13 pm

      Thank you Amber! you too have a great weekend!

      Reply
  13. Terra says

    March 18, 2012 at 4:12 am

    Oh your bread looks so moist and delicious! I love the flavor combinations:-) Hugs, Terra

    Reply
    • Richa says

      March 18, 2012 at 8:13 pm

      Thank you Terra! Hugs back to ya!

      Reply
  14. Junia says

    March 19, 2012 at 4:00 pm

    i love focaccia! you’ve been on an amazing GF baking streak. i love it richa!

    Reply
    • Richa says

      March 20, 2012 at 2:59 am

      Thanks Junia!

      Reply
  15. Hannah says

    March 19, 2012 at 7:52 pm

    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.

    Reply
    • Richa says

      March 20, 2012 at 3:00 am

      Thank you Hannah!

      Reply
  16. Soni says

    March 20, 2012 at 7:31 pm

    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 🙂

    Reply
  17. Lisa Natcharian says

    March 23, 2012 at 10:59 am

    Hi! Just wanted to let you know I featured your focaccia on today’s Allergy Friendly Lunchbox Love 🙂

    http://allergyfreecookery.blogspot.com/2012/03/allergy-friendly-lunchbox-love-32312.html

    Lisa @ Allergy Free Vintage Cookery

    Reply
  18. Mary Hudak-Collins says

    June 5, 2012 at 5:37 pm

    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!

    Reply
  19. Lindsey says

    December 11, 2013 at 5:41 am

    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?

    Reply
    • Richa says

      December 11, 2013 at 7:21 am

      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

      Reply
  20. aanrechtblad says

    June 11, 2015 at 9:17 am

    I need this article to complete my assignment in the college, and it has same topic with your article. Thanks, great share.

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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