All was forgiven
Focaccia with onion and feta
Spurred forward by Josephs’s amazing success with the strawberry tart, I thought I’d dive into some baking myself today. Baking is not as easy for me as cooking, and the gluten-free factor leaves for the possibility of doom. Most of my cooking is improvisation from an inspiration. This does not translate well for baking. Today was a perfect example of that. I get distracted, I leave out one little ingredient because I lost track of the yeast packet on the table…. But I got lucky and the focaccia was fairly forgiving.
The most interesting part of this baking project is that I used *no* rice flour! Rice flour is almost a given in gluten-free baking, but this bread flour recipe left it out. Instead it uses sorghum flour, millet flour, cornstarch, potato starch flour and tapioca flour. The resulting flavor was rich and had depth. It was the closest thing to wheat flour I’ve had in a while.
Next time I’ll use a little less sea salt on top, but the rosemary, onions and feta (from Lively Run Goat Dairy) are keepers. And perhaps I’ll follow the directions a little better.
DandyID
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Ever tried coconut flour? It’s expensive, but good. Lots of protein & fiber too.
I haven’t tried coconut flour. How have you used it?
I’ve used it in muffins, often as a combo with rye, buckwheat and/or millet flour. I first heard of it here: http://www.elanaspantry.com/coconut-flour/. Check out the rest of her site for more gluten-free recipes. She also uses almond flour in many of her baking recipes.
p.s. Sorry if I haven’t answered previous comments. I haven’t thought to look for responses. I saw this one incidentally….
Looks lovely, sounds very good, send the recipe!