I love the herbal salty flavor combined with olive oil! For this focaccia bread dough I used all-purpose dark gluten-free flour mix but if you want to make your own gluten-free flour, the basic rule is 40% of whole grain and 60% white flours/starches. You would also want to add some Xanthan Gum that provides binding, elasticity, and structure for baked goods that do not contain gluten as well as Psyllium Husk powder which is great source of soluble fiber and therefore absorb moisture in baking. So Psyllium Husk is not only good for the dough because of the soluble fiber but it’s also good for your intestines.
Despite the Psyllium Husk, gluten-free bread is not usually a “health food” what comes to the ingredients (potato, rice, corn flour and starches) that can make your blood sugar rise. But it’s just so nice to enjoy some oven baked bread sometimes so I see it as a treat more than an every day food. Once I make it, I fully enjoy it!
For a more healthier gluten-free bread I like to use Teff, Sorghum, Buckwheat, Oatmeal, Millet, Chickpea or Almond flour. That way I can increase the amount of protein and for example vitamin B, potassium, magnesium, iron and calcium. Almonds are especially high in protein, healthy fats and vitamin E.
Read more about gluten and how it might affect on our health here.
Garlic & Herb Oil Focaccia Bread, gluten-free, yeast-free
Combine the herb oil first and put it aside for a while.
Combine the dry ingredients into a large mixing bowl: flour mix, baking powder and salt. Add mineral water, oil and honey. Mix until thoroughly blended.
Spread the dough in a casserole on the top of the baking paper.
Use fingers to make pits on the top of the bread and spread the herb-oil mix all around. You can also tuck in some olives and tomatoes if you will.
Cook in the oven for about 20 minutes.
Let the bread cool down a bit and if you're going to enjoy it immediately sprinkle the focaccia with coarse salt. If you're going to serve it later, don't apply the salt until just prior to reheating/serving.
Store any leftovers at room temperature for a day (well wrapped) or in the freezer for a longer storage (up to a month).