If there is one thing I miss in my gluten free life,its the texture of fresh soft spongy bread. I don’t like the taste or cost of shop bought gluten free bread and am always looking for ways to experiment with recipes for tasty alternatives.
This is a modification of my Chili, Chia seed and Onion bread but I used a blend of gram flour (Chickpea flour) and buckwheat flour instead.
I wasn’t sure how using the gram flour would affect the density of the bread, but I was pleasantly surprised.
The focaccia came out light and bouncy and tasted so good. I’m looking forward to experimenting with toppings….tomato, parmesan, rosemary…..Yum!
Onion and Leek Focaccia (Gluten free)
- 2 tbs olive oil
- 80g buckwheat flour
- 80g gram flour, sifted
- 1 red onion, finely sliced
- 1 leek, thinly sliced
- 1 tsp garlic
- 4 eggs, separated
- 2 tbs natural probiotic yoghurt
- 1/2 teaspoon salt
- 1 tsp baking soda
- 1/2 tsp paprika
- 2 tsp dried Italian herbs (oregano,basil, rosemary, thyme)
- Freshly ground black pepper to season
- Heat 1 tablespoon of olive oil in a pan and sauté the leek and onion until softened
- Stir in the garlic and set aside.
- Preheat oven to 170 C.
- Line a baking tray with baking paper and spray or brush with oil
- Combine the flours, baking powder, 1 tsp of herbs, the paprika and salt.
- In a medium bowl, whisk the egg whites to soft peaks
- In another bowl, whisk egg yolk and yoghurt together
- Mix together the flour mix and the egg yoke mix.
- Fold the egg and flour mixture into the egg whites until just combined.
- Mix in half the cooked leek and onion mixture
- Spread the batter over the prepared baking pan and bake for 10 minutes.
- Remove the baking pan from oven and scatter the rest of the leek and onion mixture, the rest of the herbs, the black pepper and drizzle over some olive oil
- Return to the oven and bake bread for another 10-15 minutes, until golden brown
- Cool, on a wire rack
- Slice and enjoy!