Wednesday, January 16, 2013

Gluten-free Foccacio Bread - Delish recipe.

It is my son's birthday. It is also my father's birthday. It is also my nephew's son's birthday. It is also the anniversary for my stepson and his lovely wife.

This is a fabulous day for me and my family!!  Hard to forget.

So many wonderful memories! So many more to come.

None of the above has anything to do with today's post. I know for the past few weeks, I  have been inundating you with Brie recipes. All things Brie.
It's a delicious cheese, but woman cannot live on cheese alone.

Bread. I need bread. I may eat gluten-free, but I need my bread. Morning sweet cakes, etc. Bread!

Really good bread is hard to find and make. Really good Gluten-free bread is even harder.

Well, let me share with you one of my greatest finds.

Gluten Free Girl has a cookbook. Her husband is a chef. They've worked recipes together. They've made videos. They are cute.

She made this foccacio and the picture in the cookbook was so wonderful I had to try.

Except, lo and behold, she didn't include a few steps in the recipe. Yipes! I wrote her and she didn't respond (sigh). But I figured it out. I am, after all, a mystery writer and a cook, and I can figure these things out.

Problem solved.

Gluten-free Focaccia Bread
ala Gluten-free Girl


1 large Yukon Gold potato, peeled and quartered
1  envelope (or 2 ¼ teaspoons) active dry yeast
1 tablespoon sugar
1 cup warm water (warm to your wrist, not boiling)
1 cup tapioca flour
¾ cup sorghum flour
½ cup potato starch
½ cup sweet rice flour
1 teaspoon xanthan gum
½ teaspoon guar gum
2 teaspoons kosher salt (plus extra to coat bread)
1 large egg, separated
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
½ cup {in addition to above} warm water
1 extra tablespoon salt for boiling water
extra oil for parchment paper *


Fill a 6 quart saucepan ¾ full with water. Add 1 tablespoon salt. Bring to a boil. Add the potatoes. Cook over medium-high heat until fork inserted in potato slips out, about 20 minutes. Drain and set aside to cool.  When the potatoes are cool, mash with a large spoon (or meat tenderizer).

Meanwhile, proof the yeast. Combine the yeast and sugar in a small bowl. Add the warm water (should feel warm to your wrist but not boiling). Stir in gently. Give the mixture about 10 minutes to proof. (It’s okay if it sits longer.)

Combine the tapioca flour, sorghum flour, potato starch, and sweet rice flour in a large mixing bowl. Stir in the xanthan and guar gums and salt.

Add the egg yolk, oil, yeasty water, and rosemary to the dry mixture. Run the mixer on medium until the dough comes together, about five minutes. Now add the mashed potato and an extra half-cup of warm water. The dough will be stiff and thicker than cake batter.

To finish, beat the egg white until stiff. Fold it into the dough. Set the bowl in a warm place and allow the dough to rise until doubled (about 1 hour).

To bake:

Preheat the oven to 450 degrees. Cut a piece of parchment paper about 12 x 12 inches. Grease both sides and set the parchment in a 9-inch pie pan.

Push the dough into the pie pan and smooth the top with a spatula (that is wet with hot water) or clean, wet fingers.  Sprinkle with olive oil and more salt. Put the focaccia in the oven and set a jelly roll-sized pan filled with ice cubes beneath it.  [This adds moisture.]  Bake until the top is browned, about 25-35 minutes. Tip: You can use a meat thermometer to test the inside temperature of the bread. It should be at least 180 degrees. Better if it’s closer to 190. Slip this into the bread at the 25 minute mark.

Cool the focaccia in the pan (in the oven, turned off) for at least 10 minutes. Then remove from oven, remove the focaccia (with parchment paper) from the pie pan and set on a wire rack to cool thoroughly!!  (About 30 minutes).

* * * * * * *

The 4th in A Cheese Shop Mystery series: 
coming February 2013.

You can pre-order the book HERE. 

Click this link to watch the TRAILER

Click this link to read an EXCERPT.

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DARYL WOOD GERBER...and her new series
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"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!



  1. Don't you just love Capricorns Avery? (More on this tomorrow:). The bread looks gorgeous--would go perfectly with a piece of brie!

    1. Yes, this bread would go well with Brie. :)

      And yes, I adore Capricorns. Personalities are strong, forthright, creative. Very enjoyable.


      Daryl / Avey

  2. With more and more people going the GF route, it's good to have people working out how to make yummies that are "safe"
    Disappointing and odd that gluten free girl 1-didn't give a complete recipe and 2-did not respond. Minus points for her!
    Thank you for putting on your chef's deer-hunter hat and figuring it out!

    1. Libby, yes, I was a little disappointed. I figure she's a big outfit and has people that would respond, but perhaps not. Oh, well. Little old me likes to experiment!

      Avery / Daryl

  3. Sounds like a birthday bonanza, Avery/Daryl, congrats to your family and kudos to you for jumping in an figuring out how to execute the GF focaccia bread. It looks delicious, by the way, pass me the olive oil (and Brie)!

    ~ Cleo

    1. Cleo, it really is delicious. This will be a standard once a month treat for me. So nice to have light, squishy bread. Now if I could figure out how to get the sour & pull in a GF sourdough. It really does take wheat. I've tried so many versions. But I keep trying.

      Avery / Daryl

  4. Happy celebrations, Daryl! You know, it never occurred to me (not that I ever gave it much thought) that focaccia would get its shape from a pie plate. Very clever. It looks wonderful!

    ~ Krista

    1. I would never have thought of the pie plate either. So easy!