If a Recipe does not yet include the full ingredients and/or instructions text, it will be updated in the near future — please watch our Gluten-Free Blog for Recipe-Release Announcements.
Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Focaccia Bread & Croutons Recipe
GF Recipe Summary
Gluten-Free Focaccia Bread & Croutons: Loaded with flavor to say the least... red onions, and all sorts of delicious herbs. Fantastic!
This recipe will produce some wonderfully crunchy and hearty dairy-free and glutenfree croutons. The focaccia bread on its own is rather good, and really makes for a great crouton formula. The bread itself, even without added dairy or gums, has a crunchy crust and a nice spongy texture to it.
Gluten-Free Recipe Card and Pictures
8 Ounces (½ pound) Thinly Sliced Red Onion (about one medium onion) 2 Tablespoons Vegetable Oil 1 Tablespoon Honey Note: Caramelized onions will be divided (half are added to dough, half reserved for on top of dough)
1½ Cups Warm Water (110-115 °F), divided 1 Teaspoon Sugar 1 Envelope Active Dry Yeast ½ Cup Sorghum Flour ½ Cup Quinoa Flour ½ Cup Glutinous White Rice Flour ½ Cup Tapioca Flour 2 Cups White Rice Flour ½ Teaspoon Ground Black Pepper ½ Teaspoon Salt ½ Teaspoon Garlic Powder 2 Tablespoons Vegetable Oil 1 Egg 1 Teaspoon Hot Pepper Sauce 1 Teaspoon Rosemary (reserve)
In large skillet on stove top, combine oil and honey; stir together. Add sliced onions and cook on medium heat, stirring occasionally, for approximately 10 minutes or until golden brown. Allow to cool. Set aside.
In small bowl, combine sugar, yeast and ½ cup of the warm water. Stir until yeast is dissolved and allow to sit until foamy (approximately 10 minutes).
In large mixing bowl, add flours, pepper, salt, garlic powder, vegetable oil, egg, hot pepper sauce, half of the caramelized onions, the remaining 1 cup warm water, and the yeast mixture you prepared earlier. Mix until smooth.
Pour dough into greased 7.5 x 11 x 2 inch Pyrex dish (or similar). Top with remaining caramelized onions. Sprinkle a teaspoon of Rosemary on top. Spray top of dough with cooking spray and cover with plastic wrap.
Allow to rise for one hour (dough should rise to within ¼ inch of top of baking dish). It should look something like this when ready:
Bake at 375°F for 35 minutes. Allow to cool. Your finished bread should resemble the following:
To make croutons, allow bread to cool completely. Cut ½ inch strips and cut into small cubes. Place on a cookie sheet. Spray top croutons lightly with cooking spray, flip croutons over and repeat. Place in 400°F oven for 15-18 minutes (or until crispy). Allow to cool.
The final product should look like this: