Focaccia Bread
While searching for the perfect sandwich bread, I ran across a recipe at Book of Yum. My version is corn, seed & potato free.
Ingredients:
3/4 cup brown rice flour
1/2 cup white rice flour
1 1/4 cup tapioca flour
1/4 cup quinoa flour
1/4 cup arrowroot
1 tsp non-iodized salt
3 tbsp extra light olive oil
1 tbsp honey/maple syrup/agave
1 1/4 cup warm water
1 tbsp yeast (1 pkt)
Topping: olive oil, salt & pepper Directions:
Line a square cake pan with parchment paper and baste sides with olive oil or other preferred oil. Preheat oven to 375°F. Mix together dry ingredients in your mixer. Put the tablespoon of liquid sweetener (agave, maple syrup etc) in a small bowl. Add warm water and yeast. Combine gently and wait for it to foam. Add to dry ingredients along with olive oil. Mix with the paddle for a few minutes, and then pour into prepared pan. Baste top with a little olive oil. Sprinkle with salt & pepper. Bake for 25 minutes or until a toothpick comes out clean. Serve and enjoy! Notes: Best if eaten same day. The bread drys out quickly. Leftovers are great for bread crumbs, french toast or cheesy toast.