Gluten Free Fluffy FocacciaPrint Recipe
- 1/4 cup plus 2 tbsp arrowroot powder
- 3/4 cup tapioca flour
- 2 tbsp dried organic chives
- 1 tbsp dried parsley
- salt and pepper to taste
- 1 tsp baking powder
- 1/4 cup extra virgin olive oil
- 1 tbsp Apple Cider Vinegar
- 1/2 cup and 2 tbsp whole milk yogurt
Preheat the oven to 350 F and grease a 8x8 pan.
In a large mixing bowl place in all the dry ingredients and use a fork to blend well. Season with salt and pepper to your typical liking.
Make a large well in the middle of the dry ingredients and place in the oil, yogurt, and apple cider vinegar. Use a whisk to blend the wet and dry ingredients until it forms a smooth shiny batter similar to consistency of a cake batter.
Place into the greased pan and cook for 15 minutes. When 15 minutes is up, brush the top of the focaccia with extra virgin oil and let cool down for 10 minutes in the closed oven before slicing.
You can store the sliced pieces of bread in a container and nuke it in the microwave for 10 seconds to re heat.
I was surprised with the random concoction that I put together of two gluten free mixes consisting of arrowroot powder and tapioca starch that was able to infuse a good amount of air bubbles. Not so surprised on the massive flavor bomb front that is incorporated into the focaccia, thats kind of my thing. When making the bread dough, I was pretty sure I would end up with some sort of savory cake and thought about how to “re-word” it when serving it to guests. Side note, in a blind taste test as study, how you word things affects the taste. It was proven when subjects were given 5 vanilla flavors and told some where chocolate, strawberry or pistachio they thought the ice cream tasted similar to the flavors they were told it was though they were tasting the same vanilla flavor.
Now back to the focaccia, the dough is more liquid and fluid than a typical wheat based bread and without yeast, I wasn’t quite sure how it would rise or even resemble the airy, oil basted, herb infused bread I was anticipating. As soon as those 15 cliff hanging minutes where over and I was able to look at the bread, I saw a golden smooth cover that had naturally separated from the baking soda and it looked really promising, but the ultimate test was still to come, how does it taste? Well, the entire loaf was consumed in a few hours. The bits of peppery extra virgin olive oil dance throughout the bread and when least expected you get hints of parsley and chive which gets kicked back with herbed salt and pepper. Its airy, light, and at great for topping with prosciutto, dipping into a herbed tahini sauce, but best eaten plain. The entire experience of cooking this is akin to Vivaldi’s Four Seasons Summer Presto ( You Tube it guys). Your not sure what around the next line, but your throughly pleased with the end result.