Gluten-Free Focaccia
Gluten-Free Bread
Crispy, olive-oil-drenched focaccia that's completely gluten-free. The same dimpled, herbed beauty — just made with alternative flours.
Prep Time
15 min
Proof Time
1h
Bake Time
25 min
Servings
10
Calories
175
Ingredients
- 1½ cups rice flour blend
- ½ cup tapioca starch
- ¼ cup potato starch
- 2¼ tsp instant yeast
- 1 tsp xanthan gum
- 1 cup warm milk
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tsp salt
- 2 large eggs
Instructions
- 1
Mix Dry
Combine rice flour, tapioca starch, potato starch, xanthan gum, yeast, and salt.
- 2
Mix Wet
Whisk warm milk, oil, honey, and eggs.
- 3
Combine
Add wet to dry and mix 3–4 minutes until a thick, sticky batter forms.
- 4
Rise
Pour into a greased pan. Cover and rise 30–45 minutes until nearly doubled.
- 5
Bake
Bake at 375°F (190°C) for 35–40 minutes until golden and internal temp reaches 200°F.
Baker's Notes
“Gluten-free bread dough is more like a thick batter than a traditional dough — that's completely normal. Don't keep adding flour trying to make it behave like wheat dough.”
— Baker Thomas Moreau
Nutrition Facts
175
cal
6g
Protein
4g
Fat
40g
Carbs
4g
Fiber
288mg
Sodium
Tips & Tricks
- •Xanthan gum replaces the binding role of gluten — don't skip it.
- •GF bread dough is more like a thick batter than a traditional dough — that's normal.
- •Toast GF bread for the best texture and flavour.
Reviews (4)
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
