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Gluten-free Focaccia with lentil flour

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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

 Ingredients

  • 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
  • oregano
  • water for the emulsion

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Pour water and milk into a food processor or thermomix and dissolve the brewer’s yeast in it.
  2. Pour the flours into the processor with the liquids and mix, adding oil and salt until a smooth, creamy dough is obtained.
  3. 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.
  4. Let rise for about 2 hours or until the dough has doubled in volume. Sprinkle with a grinding of coarse salt and dried oregano.
  5. Bake for about 25 minutes in a convection oven preheated to 200°C.
  6. Let the focaccia cool and brush the surface with an emulsion of water and a few tablespoons of extra virgin olive oil.

focaccia con farina di lenticchie

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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Buckwheat and rice focaccia

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

Ingredients

  • 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)

 Preparation

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.

Focaccia-senza-glutine-al-grano-saraceno-e-mais-uno-chef-per-gaia

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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Gluten-free Apulian focaccia: soft and fragrant

Who can resist a soft and fragrant freshly baked Apulian focaccia ? Indeed, it is one of those treats that it is good to indulge in from time to time.

So prepare the ingredients to reproduce this recipe from the traditional cuisine of an area with genuine and simple flavours, but which is always a great success.

Needless to say, this is a strictly gluten free preparation. To make it, we decided not to add sugar, as the original recipe calls for, so you simply have to be a little more patient to let it rise.

Gluten-free Apulian focaccia 

40.60g carbohydrates per 100g

Ingredients

  • 450g flour mix for bread, brand Nutrifree**
  • 450g water
  • 250g potatoes (weight of cooked and peeled potatoes)
  • 250g cherry tomatoes
  • 50g buckwheat flour*
  • 50g wholemeal rice flour*
  • 20g brewer’s yeast
  • extra virgin olive oil, fine and coarse salt, oregano

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Take the flours, put them in a bowl or planetary mixer and mix with water in which you have dissolved the yeast. Knead, then add fine salt and 4 tablespoons of extra virgin olive oil. Once everything is mixed together, put it to rise for 1.5 hours inside the mixing bowl.
  2. Meanwhile, boil the potatoes and, once cooked, peel, mash and let them cool.
  3. Take the risen dough, add the mashed potatoes and mix until the potatoes are completely incorporated.
  4. Pour the soft dough into a large baking tin covered with lightly greased parchment paper. Oil your hands well and flatten the dough, forming the typical holes with your fingers, then leave to rise for at least 1 hour.

Uno_Chef_per_Gaia_preparazione focaccia pugliese

Preparing Apulian focaccia

  1. Now cut the cherry tomatoes in half and let them sink slightly into the focaccia from the cut side. Finish the preparation with coarse salt, extra virgin olive oil and oregano.
Uno_Chef_per_Gaia_focaccia gluten free

Focaccia ready to be baked

  1. Bake in a hot oven at 200°C for about 40-45 minutes, then let it cool before serving.
Uno_Chef_per_Gaia_focaccia pugliese senza glutine

Apulian focaccia

Version with gluten of Apulian focaccia

Just replace the Nutrifree flour with 500g wheat flour and mix with 300g water.

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