Today we are ready to bake something really very tasty and delicious: gluten-free Buckwheat and rice focaccia.
Soft and, at the same time, with that crunchy touch that satisfies the palate, this focaccia is perfect to be eaten plain, but also to accompany enticing aperitifs. Try also my Apulian focaccia.
Try it stuffed with grilled vegetables or with some slices of Parma Ham or Salami, and then tell us what you think.
For us who love baking, this focaccia can be addictive.
Here’s how to prepare it!
Buckwheat and rice focaccia
54.11g carbohydrates per 100g
- 450g water
- 350g flour mix for bread, brand Nutrifree**
- 80g flour mix for bread, brand Fibrepan**
- 70g buckwheat flour*
- 40g wholemeal rice flour*
- 35g rice oil
- 25g extra virgin olive oil
- 20g fine corn flour*
- 12g brewer’s yeast
- 10g salt
- extra virgin olive oil, salt and water for brushing the surface
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
In a bowl or planetary mixer, mix all the ingredients together. When the dough is even and fairly compact, pour it onto a baking tin covered with parchment paper, pour a good amount of oil on the surface to help you flatten out the dough using your hands, lightly sinking your fingers in to give it the typical focaccia appearance. Let rise for about 2 hours or until the dough has doubled in volume.
Bake for about 30 minutes in a static oven preheated to 200°C.
Let the focaccia cool and brush the surface with an emulsion of water, extra virgin olive oil and a pinch of salt.
Version with gluten of Buckwheat and rice Focaccia
Replace the Nutrifree and Fibrepan flour with equal amounts of traditional flours and reduce the water to 360g.
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