Categories: Bread, Gluten-Free

Ingredients

• 1 cup sorghum flour
• 1 cup potato starch (not potato flour!)
• 1/2 cup millet flour
• 2 teaspoons xanthan gum
• 1/ 1/4 teaspoon sea salt
• 1 teaspoon dried minced onion
• 1/2 teaspoon garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried basil
• 1 tablespoon active dry yeast
• 1 1/4 to 1 1/3 cup warm water (at 110 degrees F)
• A pinch of raw sugar
• 4 tablespoons extra virgin olive oil
• 1 tablespoon honey or raw agave nectar (this helps bind and keep texture moist)
• 1/2 teaspoon mild rice vinegar (or lemon juice)
• 1 free range egg, beaten, or Ener-G Egg Replacer, mixed

Directions

1. Whisk together the flours and dry ingredients in a large mixing bowl.

2. Proof the yeast in warm water and pinch of sugar.

3. When the yeast is poofy, pour the mixture into the dry ingredients. Add the olive oil, honey, vinegar, and egg or egg replacer.

4. Stir to combine. The dough should be sticky- it doesn’t really feel like typical wheat bread dough- more like a thick muffin batter.

5. Scoop the dough into a 9-inch cake pan dusted with cornmeal.

6. Using wet hands pat and shape the dough into a rounded loaf.

7. Top with sliced tomatoes and fresh garlic; sprinkle with extra herbs and a little sea salt. This is my focaccia before I put it into the oven.

8. Place the pan into the warm oven and allow it to rest and rise for 20 minutes. Turn on the oven to 375ºF.

9. Start timing the baking when the oven comes up to temperature. Once the oven is 375 degrees, put the timer on for 25 minutes. Bake until golden and firm. If you thump it it should sound hollow.

10. Remove from the pan as soons you can and cool it on a wire rack. Slice with a sharp bread knife.

11. Makes 8 wedges.

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