Fluffy Gluten-Free Focaccia Bread

Spectacular! I made this as written and my family devoured it! I only had to cook for 45 min and it was done to perfection. Thank you for sharing this really exceptional gluten free focaccia – such a great option for those of us who can’t have gluten! We will definitely be making this one over and over again!

I don’t like gf bread! I’m very glad I don’t have fo be gf, but I feel for those who do. I was trying to cut down on wheat as I prob eat way too much. So I was searching for a decent gf bread. The ones in the supermarket are just terrible or have eggs and also overpriced. To my surprise this was a decent recipe (not sure why as I’ve mostly had success with mb’s recipes). Do let this cool the full hour as it needs it! I cut into this 30 min early and it did have a gummy texture, but taste was still good and texture was still better than most store bought gf breads. Then I waited the full hour and it really needs that like most breads gf or not. The color was darker than the ones in the pics but I didn’t mind. I did have to lightly add aluminum foil to the top at around 30 min in (as the top was getting dark) and I did pull this in 50 mins. As long as you have everything, this was quick and pretty simple recipe. I make sourdough breads and that can take from 6 hours to 32 hours, so hour 30 is nothing. I do recommend this recipe. Best

This bread is great and easy ! I made 2 loaves for neighborhood soup night and they were devoured! No one even knows they are gluten free !

Delicious and 5 stars!!

Very easy to make and it turned out beautifully!! Made it for two friends and we all loved it!

This bread is delicious. I made with the exact recipe but mine has a purple tint and much thicker bread than the picture?!

This was my second attempt at a GF focaccia bread and it was actually successful with this recipe. I did not make it vegan, so I used greek yogurt instead of the coconut yogurt but it still turned out well. I only wish it made a bigger batch but I still consider this a successful recipe worth trying and repeating!!!

Most of the time when I try baking GF, it is a big fail, but not this time! This is the best GF bread I’ve ever had! You know how most GF products just disintegrate and get stuck in your teeth so bad? Not this bread! Thanks so much for the great recipe! I used oat flour instead of sorghum. I also used psylium powder instead of whole husks. I will buy the husks for next time because I think it’ll be a little less dense with the husks. But in spite of the fact that I didn’t follow the recipe exactly, it was so good!

Wow, we loved this! Excellent!

This is a keeper! I was short on sorghum flour and made up the difference with oat flour. I think my dough was a little thicker, but the flavor was good. I checked mine at 45 minutes and it as already done….slightly overdone. Might be my oven. Or the fact that I used an oddly sized pan that made for somewhat thinner focaccia. I used it for an open-faced grilled veggie sandwich. Yum! I tried some without all the toppings and was also impressed with it plain. Will be making again. Thanks!

Amazing texture, the inside is chewy and the outside is crusty. So easy to make!

I should have known not to bake this a day ahead because we ate it all as soon as it came out of the oven! haha Will have to bake another tomorrow! It’s phenomenal!

Made this today, it was lovely! I haven’t had these flavors in such a long time, and I relished multiple pieces with some nice, warm soup.

I experimented and did make substitutions. I can’t have sorghum or oat flours because of crossover reaction from wheat allergy. I also sometimes have sensitivity to some starches.

I substituted the sorghum flour for more brown rice flour and the potato starch with white rice flour. These are more absorbant apparently, so I did need to increase the amount of warm water by about 3/4 cup more or less.

I subbed za’tar for the rosemary because I was in a za’tar frame of mind today. I also allowed more time for the 2nd rise until it was about double. I think it was about 30 min. I used a 9×13 because it was quite massive from the first rise and extra water.

Everything else was exactly the same.

I did the first rise in the oven at 100F because the house was on the cooler side. I did cover with plastic wrap instead of a towel because it’s my understanding rice flour bread does better with more moisture retention. I also covered the baking dish with foil for the first 45 min to help keep moisture in while baking, and then uncovered for the rest.

Next time I would like to try doing just one rise directly in the baking dish until double and then putting it straight into the oven. I definitely want to play around more with it, because I think it could use some fine tuning with the substitutions.

But it really did come out pretty nice for a 1st attempt with changing major ingredients. Thank you for the inspiration!

I just made this and it turned out beautifully! First time making foccacia, let alone gluten free! I was a bit sceptical as it didn’t rise a lot in the bowl, but it rose nicely in the oven. Took it out after about 42 minutes which seemed perfect. I’ll be making it again for sure, thanks!

I couldn’t find sorghum flour so I used oat flour as suggested and that worked well. I had an issue with baking time/temperature. I baked it for about 60 minutes. The bread was really brown on the outside but still slightly under baked on the inside. I was afraid to leave it in longer because I didn’t want it to burn.

I also had trouble properly blooming the yeast. After 3 attempts, I ended up with a foam on top but the yeast never got bubbly or fizzy. I used the third attempt because I was out of yeast at that point. So, my bread was kind of flat and didn’t rise very much.

Despite above issues, the bread was still tasty and soft. I am a novice and this was my first time making a recipe with yeast. I will definitely try this recipe again!

My daughter and I have been mostly “bread free” since going GF 10 years ago, because most GF bread is “meh” at best. She recently got married, and when she said she was coming over last night and would absolutely love it if I would make bread, I had to try. Pressure on, I decided to try out this focaccia. I’d ordered the Psyllium Husks online, but of course they didn’t arrive in time, and I didn’t have any yogurt or even flour. Undaunted, I substituted about 5 teaspoons of Psyllium Husk Powder and used 1/3 cup coconut almond milk for the yogurt. I ground whole organic sorghum and brown rice into flour in my VitaMix. And I subbed date syrup for the sugar.
Also, my house is 50 degrees, so I set the covered dough on my hearth, hoping the crackling fire would encourage it to raise. Even with those substitutions and challenges, it came out PERFECTLY, and of course we couldn’t wait an hour for it to cool before cutting into it. Focaccia Bliss! The texture did improve as it cooled, but it was still incredibly good while piping hot.

At my daughter’s request, I will be making it again for her this weekend, but I will lightly salt the oiled pan before I scoop in the soft dough, in addition to salting the top of the loaf. That coarse kosher sea salt and rosemary crust is absolute perfection. I am so very grateful for this recipe, and it looks like I will be using it often, by popular request. THANK YOU!

I LOVE this focaccia bread! It is seriously the most delicious bread I have had since going GF/Vegan 14 years ago. I double the recipe and use Forager’s plain cashew yogurt since I can’t find Culina where I live. This is the 3rd time I have made it since MB published this new recipe and it is amazing every time (and doesn’t last very long in our house either). The 2nd time I had to sub in some oat flour for the sorghum b/c I had run out, and I didn’t notice much of a difference (since I double the recipe, I used 1 2/3 cups of sorghum and 1/3 of oat but I think it would be pretty close if I had just used all oat flour). Make this, you will wonder how you lived this long without it!

I didn’t have sorghum flour so I used oat as you suggested. I also didn’t have psyllium husk so I used Bob’s Red Mill egg replacer, which contains psyllium husk, and it actually worked quite well! The cooking time was too long for my oven, so it got a little crispy, but I ended up converting it to foccacia pizza after the fact and it was delicious! Dana, would love a foccacia pizza recipe from you at some point! <3

Thank you for this recipe!

I used it as a deep-dish pizza crust. Divided the dough into two 8inch square pans, topped with toppings, and baked for 35 minutes at 425. I did let it rest for 15 minutes before removing from the pan to cut. Turned out great

Excellent recipe and since I’m baking at altitude – 5280 ft – I’m surprised it came out as well as it did. Followed recipe as listed but added about a tsp of granulated garlic cause we like it! Great texture. Didn’t quite work as a hamburger bun substitute but next time will bake in 9 x 13 pan to see it that works for thinner slices. Thanks for your creativity and patience with creating easy to bake recipes.

This was hands down the best bread I have ever attempted and more importantly, succeeded in making. I have tried many including low carb with varying success. But this, wow. Everything you promised it would be and aside from the time/patience to make it, so easy and simple. Definitely a keeper! Thank you for a wonderful recipe.

This was the most delicious GF and vegan focaccia! And really easy, too. I can’t wait to make this for Thanksgiving for our celiac family members!

Excellent recipe!
Made it in a 9x13in pan, with regular plain yogurt. It was done in 50 minutes; I let the bread cool with a towel cover, stayed perfectly chewy. Great texture, still good the next day. My reluctant boyfriend went back for seconds!

This is the BEST Gf bread recipe I’ve made since making the switch just over a year ago.
Turned out amazing. I didn’t have any fresh rosemary so I subbed for olives. Thanks for this great recipe!

I just made this bread today and it was totally delicious! We used it for our Sabbath celebration and it really made it special :) Thanks for another delicious recipe!

Fantastic recipe! The rise was incredible and it didn’t deflate after baking. It smelled amazing even when it was proofing. Mine was quite brown at 55 minutes and my oven usually isn’t too hot. I got distracted but in the end the inside was perfect and the crust was crunchy which I loved. Next time I’ll keep a better eye on it. Thank you!!!!