• Heleri Rande

Gluten Free Focaccia with Jane Devonshire


7gm Gluten Free Quick Yeast

1.5 Teaspoon Castor Sugar

130ml Warm Water

200gm Plain White Gluten Free Flour

1 Teaspoon Sea Salt (plus extra for sprinkling if you want)

1 Teaspoon Xanthan Gum

2 Large Eggs Separated

3 Tablespoons Olive Oil plus extra for oiling tin

1 Teaspoon White/Cider Vinegar

Small sprigs of Rosemary if you have I didn’t so sprinkled mine with some fresh Thyme (optional)


Lightly oil and line  23cm springform tin and set aside,  you can put a little oil in the bottom too to give you a lovely golden crust 

Preheat oven to 190C/170Fan/Gas Mark 5

Add the yeast and sugar to the warm water and leave to stand in a warm place for about 7-8 minutes.  It should form a head like a pint of beer

If it doesn’t work leave a bit longer, if still not working you will need to discard your yeast and start again with some new yeast

Meanwhile, sift the flour into a bowl, add the salt and xanthan gum and stir to combine

Add the egg yolk, olive oil and vinegar and the active yeast mixture and mix to form a soft dough.

In a separate bowl whisk the x2 egg whites to glossy stiff peaks

Add a tablespoon of the dough mixture to the egg whites and whisk in. Keep going until all of the egg whites combines to make a light batter.  Put into your lined greased tin sprinkle with a little sea salt and herbs if you want and  leave to rise for an hour in a warm place

This is quite fragile a lot wetter than normal bread so be careful to not knock out the lovely air pockets

You can egg wash the top carefully with the remaining egg yolk for a lovely golden brown finish if you want but I  have been using them in egg fried rice and other recipes, its up to you but please don’t throw it away

Once proved place in the preheated oven for 20-25 minutes until its light and golden.

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