Not to be confused with my most recent sourdough focaccia, many of you have asked for a gluten free version. This is a repost of the best ever gluten free focaccia. 

Please don’t let the gluten free description put you off. This focaccia is amazing. It disappears within minutes of coming out of the oven, and once you make it, you’ll make it again tomorrow. I promise.

You all know me by now. I will not put out a gluten free baking recipe I haven’t tested and retested. This went through the Spinach Tiger test kitchen six times.

This amazing gluten free focaccia bread recipe was the result of a beautiful accident.

I was making this amazing gluten free french bread recipe. I accidentally added in some olive oil and I changed baking vessels.

The bottom became crunchy and golden, the top remained not as crunchy and the bread was bouncy. Bouncy like focaccia.

I put it in my oval dutch oven and put the lid on for the first 15 minutes. I believe it’s the cover that keeps the steam in and gives it the bounce it deserves.

This is one of the few gluten free products that is best served right out of the oven, because it’s not gummy and doesn’t need that usual cooling off period.

It’s not dense like this gluten free artisan bread.  It’s, fluffy, bouncy, more like a focaccia bread or deep dish pizza.

You can go ahead and bake it until the top is very crisp if you’re in the mood for that. I’ve made this many ways. It’s something you can make your very own, adding any kinds of toppings you like.

If you don’t have a dutch oven with a lid that’s okay. You can steam by using tin foil. I keep the foil on for the first 15 minutes and then bake at least another 25 minutes.

You can Vary your Ingredients with a Gluten Free Focaccia

I have baked this many ways taking in and taking out various ingredients to see what would happen.



Here’s the good news with this recipe. No matter what I did, I got a great result that was eaten quickly. The texture may have varied, but none of the textures were bad, just different, ranging from springy to flatbread when I used a rectangular baking stone.

If you’re used to the gluten free grocery store choices, you’ll be singing and dancing around the kitchen once you eat a hunk of this bread. You’re only problem is going to be stopping!

How to Season the Gluten Free Focaccia

Our preference is simply fresh rosemary and a little sea salt. Add some chopped rosemary to the flour, and reserve some to use when it comes out of the oven.

We also played around with adding cherry tomatoes.  Roast them first and add them in once the bread starts forming (about half-way).  In one version, I added mozzarella during the last ten minutes of baking.

We also discovered that this gluten free focaccia recipe is useful for making something similar to a deep dish pizza. You have to bake it all the way first, then do the toppings and bake until the cheese is melted, placing it on the top oven rack.

If you love this, you’ll love the gluten free french bread.

More Gluten Free Recipes from Spinach Tiger

More Italian Recipes from Spinach Tiger

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The Disappearing Focaccia Bread Recipe, (Gluten Free)

Italian Gluten Free Focaccia, a spring bread made from rice flour and tapioca flour, topped with olive oil and fresh rosemary.

Course Bread

Cuisine Italian

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 2 cups white rice flour
• 1 cup tapioca flour
• 3 tablespoons non-fat dry milk
• 2 tablespoons golden flax meal optional
• 3 tablespoons freshly chopped rosemary divided
• 1 tablespoon xanthan gum
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 1 1/2 cups lukewarm water 110 degrees F.
• 2 tablespoons rapid rising yeast
• 1 tablespoons softened butter
• 2 tablespoons olive oil divided
• 3 egg whites beaten slightly
• 1 teaspoon rice vinegar
• sea salt for garnish
• cherry tomatoes optional topping
• fresh mozzarella optional topping

Instructions

• Mix together flour, non-fat dry milk, golden flax meal, xantham gum, 1 tablespoon fresh rosemary salt in a mixer fitted with a paddle.
• Warm water to 110 degrees F.
• Add yeast and sugar.
• Once the yeast mixture is bubbly, add to flour mixture.
• Mix until incorporated.
• Add vinegar to egg whites.
• Add egg whites mixture, butter.
• Mixture will be very sticky. That's okay.
• Place batter into vessel you will be using. It is recommended that you use parchment paper that has been lightly greased on both sides.
• Poke holes with finger all over.
• Preheat oven to 400 degrees.
• Allow to rise for 25 minutes.
• Before baking, you can brush with egg wash or melted butter if you desire.
• Bake for 35-40 minutes or until golden brown. This will depend on your baking vessel.
• Cover for the first 15 minutes with lid or foil.
• Allow to cool for at least ten minutes before cutting.
• Brush with olive oil.
• If you are using cherry tomatoes, roast those separately, and add during last 10 minutes.
• If you are adding fresh mozzarella, add at the last 10 minutes.

The post The Disappearing Gluten Free Focaccia Bread Recipe appeared first on Spinach Tiger.

If you know me for my gluten free biscuits (which are wildly loved by my readers) and popular with google, you will know I take my gluten free recipes seriously. I tested those ten times before I was happy.

This recipe has almost been through as many rigorous tests.  I started with the basics of a  recipe I saw on line. I liked it, but it didn’t rise enough for me and I knew I could improve it. The crust was too a little too hard and it spread out so flat.

Here is a video to make it easy for you.

I love crust, so I’m not really complaining. I’m that person who takes the inside of the bread out and mostly eats the crusty outside.

I tried a couple ways to solve the problem, and finally ordered this  this French bread baking pan,. I  played a little more with my recipe. I decided to do four smaller loaves instead of two larger loaves. this was a good call, because they also make great sandwich loaves and you can freeze them easily.

This pan is perforated and is the very best way to bake this bread. It will not stick. You don’t need spray or corn meal. You will need to spread the loaves out with an offset spatula but not all the way to the end.

You are supposed to use a bread lame to score the bread.  I use my sharpest boning knife, and cut from beginning to end, wiping off the dough/batter each time. Since this is a very “batter” type dough, it’s not easy.  The scoring lets out steam and the bread has less risk of being gooey, often a problem with gluten free bread.

I’ve made this gluten free French Bread at least ten times now, testing various ingredients including non-fat dry milk, golden flax meal, and psillium husk, ingredients I’ve used in this gluten free artisan bread.  The bread that tested best for flavor and texture was the bread with the non-fat dry milk and golden flax.

This recipe can be used to make an Italian Gluten Free Bread.

The addition of one egg yolk and sesame seeds makes this bread seem similar to an Italian bread from Sicily.

This gluten free bread can be baked in cast iron pans, and dutch ovens or baked like a flat bread.

You may be scared away by the dough that is not really dough but more of a batter or think you’ve done something wrong. You will pour it into the bread molds. It will rise, but it will also spread out a bit.  It will bake beautifully and taste great.

You can also play around with vessels. You can bake this in a cast iron frying pan, but you will need to use parchment paper that has been buttered or oiled.

Gluten Free French Bread is Great for Sandwiches

I was excited to finally sink my teeth into a big fat BLT with Avocado with this bread. I’ve also made cheese steaks and Italian subs, something I didn’t think I would be eating again.

This  gluten free French Bread recipe is a “go to” recipe for us. I can tell you that it’s gone the hour it’s made, unless we get it into the freezer. The best thing about this recipe is that its easy and versatile. I use this basic recipe to make focaccia, which has the bounce I didn’t think I could get.

I also used it to flat bread pizza and deep dish pizza, so please so you won’t miss these recipes then when post.

More Gluten Free Baking from Spinach Tiger

Gluten Free Southern Biscuits

Gluten Free Pizza Crust

Gluten Free Tart Crust

Gluten Free Focaccia

Grain Free Gluten Free Tortillas

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Best Tasting Gluten Free French Bread

Gluten free french bread that is crispy on outside and airy on the inside.

Course Bread, Gluten Free

Cuisine French

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 small loaves

Author Angela Roberts

Ingredients

• 2 cups white rice flour Order Here
• 1 cup tapioca flour Order Here
• 3 tablespoons non-fat dry milk
• 2 tablespoons golden flax meal optional
• 1 tablespoon xanthan gum
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 1 1/2 cups lukewarm water 110 degrees F.
• 2 tablespoons rapid rising yeast
• 2 tablespoons softened butter
• 3 egg whites beaten slightly (see notes)
• 1 teaspoon rice vinegar
• 2 teaspoons sesame seeds optional

Instructions

• Warm water to 110 degrees F.
• Add yeast and sugar to the warm water.
• Mix together flour, non-fat dry milk, golden flax meal, xanthan gum, salt in a mixer fitted with a paddle.
• Once the yeast mixture is bubbly, add to flour mixture.
• Mix until incorporated.
• Add vinegar to egg whites.
• Add egg whites mixture, butter.
• Mixture will be very sticky. That's okay.
• I use this french bread pan and the bread does not stick. If you don't have this, make sure you use parchment paper.
• Place batter into vessel you will be using. It is recommended that you use parchment paper that has been lightly greased on both sides, unless you use the perforated french bread pan I recommend above.
• Top with sesame seeds if you are using at this time.
• Using a lamè or very sharp knife, make diagonal slashes. Go from beginning to end and wipe batter off each time.
• Preheat oven to 400 degrees.
• Allow to rise for 25 minutes.
• Before baking, you can brush with egg wash or melted butter if you desire.
• Bake for 25 -30 minutes or until golden brown. If you make one large loaf in a cast iron pan or you make two loaves, you will have a longer baking time.
• Allow to cool for at least ten minutes before cutting.

Video

Notes

If you are using a gluten free flour that does not have xantham gum added in already, add 3 teaspoons.

The post Gluten Free French Bread from Scratch in Sixty Minutes appeared first on Spinach Tiger.

I can’t say enough kind words about America’s Test Kitchen. I purchased their gluten free baking book and let it sit around for a very long time, which is unfortunate. The recipes work well, but I especially like this shortbread tart crust.

Gluten Free Flour Mix

I usually use a store bought gluten free flour mix and I make sure it has xanthan gum, which is important. 

You can get the ATK gluten free flour mix here. 

Gluten Free Lemon Tart

Mr. Spinach Tiger says, “this isn’t just good for gluten free. It’s good compared to any tart crust and stands alone.”

I have to agree. The only adaptation I made was reducing the amount of brown sugar suggested.

If you want to use their recommended flour mix, I posted that recipe here. However I made the tarts, with both their recipe and with a store bought gluten free flour and both flour blends worked equally well. 

Here are a few tips when making this gluten free tart crust recipe.

• Use a food processor or kitchen aid type mixer.
• Freeze the butter for 15 minutes.
• Refrigerate dough for about 15 minutes or longer before rolling out.
• Roll out between plastic wrap or parchment paper.
• Once place inside the tart pans equipped with removable bottoms, use scraps as needed to make sure there is a half inch of dough on the rims.
• Use a fork to make steam holes on bottom.
• Freeze tart crust. At this point, you can save for a later time, or bake frozen.

My Recommended Baking Supplies Here (amazon)

There are two ways to make a fruit tart with the gluten free tart crust recipe.

• You can pre-bake tart crust and then fill with fresh fruit as I did with the below strawberry tart.
• You can make baked fruit tarts, (much like little pies), as seen here with the cherry berry tart.

Old Fashioned Strawberry Pie/Tart

Use this gluten free tart crust recipe for any of your favorite tarts.

More Tart and Pie Recipes from Spinach Tiger

Gluten Free Baking Recipes from Spinach Tiger

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America’s Test Kitchen Gluten Free Tart Crust Recipe

Gluten Free Tart Crust that is sweet and will stand up to any filling. Varied baking times.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 7 ounces Gluten Free Flour blend Recipe Here
• 1/4 teaspoon salt
• 1/4 cup packed light brown sugar ATK uses 1/2 cup (see notes)
• 1/4 cup confectioner’s sugar
• 8 tablespoons unsalted butter frozen for 15 minutes
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 2 teaspoons ice water

Equipment

• Food Processor or Kitchen Mixer
• Plastic Wrap
• Rolling Pin
• 9 inch Tart Pan with Removable Bottom
• Parchment Paper and Pie Weights if baking unfrozen
• 1/2 teaspoon xanthan gum

Instructions

• Mix together flour, xanthan gum, salt, sugars in food processor or mixer.
• Add butter pieces and mix until incorporated. I usually pulse or mix about 10 seconds.
• Mix egg wth vanilla.
• Stream in egg mixture.
• Add cold water 1 teaspoon at a time until dough forms.
• Turn dough onto sheets of plastic.
• Flatten, wrap well in plastic and refrigerate for one hour.
• Once you are ready to roll, take out and, if necessary, let it sit out on counter to soften a little.
• Roll into a 12 inch round. Don’t worry if it’s not perfectly round.
• Put dough in tart pan and reserve scraps to press in.
• Place prepared tart pan in freezer for for about 15 minutes, prior to baking.
• Bake and fill as needed for recipes.
• If you need to bake completely without filling (for a fruit tart for example), bake for 25 minutes at 375 degrees F.
• Cover with Parchment paper that has been greased or sprayed with a baking spray.
• Fill with pie weights (or dried beans). Make sure to cover edges so they don’t burn.
• Cool completely before filling.

Notes

If the gluten free flour blend you are using does not have xanthum gum, add 1 teaspoon.

Regarding brown sugar, you can use white sugar if that’s all you have.

The post Gluten Free Tart Crust Recipe appeared first on Spinach Tiger.

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Easy Strawberry Pie with Gluten Free Option

I had a barbecue last week and along with that a very strong craving for old fashioned strawberry pie.

What I really wanted was a tart crust that could handle the strawberries and bake like a tart, only without the pastry cream that is generally associated with a fruit tart. I just wanted an amazing gluten free pastry crust and the freshest, sweetest strawberries I could find.

I got my wish and you will too. My dinner guests LOVED this pie. I call it a pie, even though I baked it like a tart, because I didn’t use pastry cream.

Making a tart is always an option, but I was looking for that old fashioned strawberry pie we all grew up with. No one knew this was a rice flour based pastry crust as opposed to a wheat flour crust.

The biggest compliments were actually for the pastry crust and Mr. Spinach Tiger said, “this is good period, not good for a gluten free dessert.” That is why I made a separate post for the gluten free tart crust which comes from America’s Test Kitchen. 

If you are eating gluten free, you will be blown away. I used the recipe from the America’s Test Kitchen, and dessert will never be the same again. I think I will use this for everything, including cobbler, so stay tuned.

Having said that, I did make their gluten free flour after ordering a LOT of various flours from Bob’s Red Mill. However, you can use the Bob’s Red Mill one to one flour and it will be just as good. The only thing I would add is tablespoon of non-fat dried milk, but that’s not totally necessary.

The tart recipe is outstanding. When I served this strawberry tart (more like an old school strawberry pie), my guests couldn’t stop talking about it. I sent home the last big piece because they liked it so much. I kept one small piece for the morning, and when placed in the refrigerator  overnight, the tart crust remained stable and actually even more delicious.

Easy Strawberry Pie Recipe

As for the strawberry filling, I didn’t add sugar or any kind of gelatin. Instead, I mixed the strawberries in a very small amount of a combination of apple jelly and strawberry preserves. As odd as this sounds, trust me; it was a magical flavor profile.

This is the dessert to make for guests when you want something a little special without a lot of time involved. You can make the tart crust in advance and keep in freezer. You can bake it that day at anytime, making sure you have enough time to have it cool off.

The strawberries can be prepared in the morning and can sit happily in the refrigerator. When it’s time to serve, it’s as simple as dumping the berries into the crust. I actually did this two hours before dinner and kept in the refrigerator.

You can always buy a pre-made crust if you need super easy, but it may not have the wow this easy strawberry pie recipe has.

We served this with ice cream, but of course whipped cream is an option. Prepare a stabilized whipped cream as I did here and refrigerate until serving time. It will be lovely.

Turn this Easy Strawberry Pie Recipe into a Tart by Adding Pastry Cream

You could also prepare a tart cream filling,  as I did in this recipe, prior to adding the fruit.

You can also make your own gluten free flour. Recipe here.

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Best Ever Gluten Free Strawberry Tart Recipe

A gluten free tart crust that works well with fresh fruits.

Course Gluten Free Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Author Angela Roberts

Ingredients

• 1 baked tart crust see Notes
• 2 pints of fresh organic strawberries
• 1/4 cup strawberry preserves or strawberry jam
• 1/4 cup apple jelly

Instructions

• Reserve 6 to 8 strawberries for the strawberry sauce.
• In a saucepan heat the preserves, jelly and strawberries. Mash strawberries as they soften.
• Heat on very low until you have a thick sauce consistency.
• Cut strawberries in half. Toss with strawberry sauce. Refrigerate.
• The sauce will be just enough to glaze each strawberry.
• An hour prior to serving, put strawberries in tart crust. Refrigerate.
• You can make the tart hours in advance if you prefer. I found that the tart crust remained stable even the next day.

Notes

Gluten Free Tart Crust (will be posting separately Tomorrow).
All Purpose Flour Tart Crust Here

The post Easy Strawberry Pie Recipe, Gluten Free Option appeared first on Spinach Tiger.