Who can resist gluten free Focaccia with lentil flour? At home, it finishes right away because it is good, soft, fragrant and more blood sugar-friendly than classic Focaccia. Watch how to prepare it!
I love focaccia because it is easy to cut into portions, freeze and stuff quickly in the morning before school even just out of the freezer: that way, by break time, it will be perfect to be enjoyed.
The addition of lentil flour helps reduce the glycaemic index of the focaccia and gives it a golden, slightly orange colour that is very pleasing to the eye. Serve it stuffed with whatever you like or enjoy it plain: whatever solution you choose, it will not disappoint you!
If you love focaccia, also try Gluten-free Buckwheat and corn focaccia.
Focaccia with Lentil Flour
43g carbohydrates per 100g
- 400g water
- 250g gluten free bread flour mix, brand Schär Mix B**
- 250g gluten free bread flour mix, brand Fibreban Farmo**
- 200g milk
- 100g lentil flour*
- 30g extra virgin olive oil
- 17g brewer’s yeast
- 10g salt
- extra virgin olive oil for spreading the focaccia and for the emulsion
- coarse salt
- water for the emulsion
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Pour water and milk into a food processor or thermomix and dissolve the brewer’s yeast in it.
- Pour the flours into the processor with the liquids and mix, adding oil and salt until a smooth, creamy dough is obtained.
- Pour the mixture 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. Sprinkle with a grinding of coarse salt and dried oregano.
- Bake for about 25 minutes in a convection oven preheated to 200°C.
- Let the focaccia cool and brush the surface with an emulsion of water and a few tablespoons of extra virgin olive oil.
Version with gluten of Focaccia with lentil flour
Replace the gluten free flour with 500g wheat flour and reduce the total amount of liquid (water and milk) to 420g instead of 600g.
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