One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Focaccia Bread
– Gluten-Free & Dairy-Free –
This flat-bread — that can be decorated with olives,
sun-dried tomatoes, or za’atar — is perfect to accompany
a before-dinner drink (with or without alcohol)!
Ingredients
3 tsp dry active yeast
1 tsp sugar
250ml lukewarm water
120g rice flour
120g buckwheat flour
160g tapioca starch
40g quinoa flour (or almond powder)
1 tsp sea salt
1 tsp xanthan gum (optional)
4 eggs
2 tsp apple cider vinegar
6 Tbsp olive oil
- In a first small bowl, dissolve the sugar into lukewarm water and sprinkle yeast onto the surface. Set aside 5-10 minutes.
- In the bowl of your mixer, combine all dry ingredients.
- In a third, small bowl, combine eggs, vinegar, and olive oil. Whisk to combine.
- Pour both liquid mixtures into your mixing bowl. Mix at medium speed for 2 minutes.
- Pour batter onto a lined cookie sheet and let rise undisturbed for approximately one hour.
- Pre-heat oven to 400*F.
- Decorate surface as desired (or sprinkle with a flavouring), and bake 10-12 minutes or until golden-brown.
- Enjoy warm with your favourite dip.
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »