Gotta admit, I had some… ok, to be totally honest… many reservations when putting this recipe together.
Not one to get on any kind of bandwagon, I am for the moment… living wheat free.
On the recommendation of my clever niece Jen, I read the book ‘Wheat Belly’. What I read was so powerful, so scary and hit so close to home, that I stopped eating wheat, before I was done the book. Never before have I been so strongly motivated to so drastically change my eating habits.
After a bit of shopping to get the necessary ingredients, which wasn’t as difficult as I thought it would be, I set out to make the All Purpose Baking Mix, in preparation for the Focaccia Bread. You can find the ingredients everywhere from your local mega-grocery store, to health food store and even little food markets.
Seems living wheat/gluten free is a big deal.
Of course those living as celiac have my deepest respect, as I could not imagine not having the choice. My steady diet over the years has included much bread, pasta, cookies, cakes…. well, if you’ve been reading this blog, you know exactly what I’ve been up to.
Wheat Belly’s Basic Focaccia Bread
While the focaccia does not come out like any you’re used to, it does have a pleasant taste and texture, which is very biscuit like. It’s enough to satisfy any bread craving, especially if wheat/gluten is not something you can have. It also tasted better than any store bought gluten free bread I’ve tried so far. What to do with any crumbs, especially if like me you went easy on greasing the baking sheet…? Save them! I have a stash in the freezer ready to try as substitute bread crumbs.
All Purpose Baking Mix
4 cups almond meal/flour
1 cup ground golden flax seeds
1/4 cup coconut flour
2 tsp baking soda
1 tsp ground psyllium seed (optional)
Basic Focaccia Flatbread
2 cups all purpose mix
2 Tbsp olive oil
2 Tbsp vinegar
1/4 cup water
1 tsp xanthan gum (optional)
1/2 tsp sea salt
3 eggs, whisked
Preheat oven to 375º, line a large rimmed baking sheet with parchment paper & grease with olive oil.
In a large bowl, place the baking mix. In a small bowl of cup, combine the oil, vinegar, water, xanthan gum and salt. Add to the baking mix and quickly mix together. Let sit for 1 min. then add the whisked eggs and mix thoroughly.
With moistened hands, place the dough into an approx 8 x 12″ rectangle. (Or make into several smaller – might be easier to remove….)
Bake for about 15 minutes, until lightly browned. Within a few minutes of taking it from the oven, cut it into pieces, let cool and store in fridge. If the bread does stick, use something flat edged to help release it from the pan.