Kiere’s Gluten-free Focaccia
Ingredients
- 2 cups almond flour
- 1 cup Namaste Foods Perfect Blend Flour or Bob’s Red Mill Paleo Baking Flour or Garbanzo flour
- 1/2 cup flax seed meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon pink Himalayan salt
- 1 teaspoon chili powder
- 1 1/2 cups grated Monterey Jack or cheese of your choosing
- 2 tablespoons minced fresh rosemary basil, or thyme
- 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice or vinegar
- 1 tablespoon rice vinegar
- 2 tablespoons extra-virgin olive oil
- 3 eggs
Extra Optional Topping
- 1/4 cup of your favorite cheese grated or crumbled
Instructions
- Line a baking sheet with parchment paper. Preheat oven to 400⁰ F.
- Place all dries in a large mixing bowl and blend well with a whisk.
- In a separate bowl, mix buttermilk, rice vinegar, oil, and eggs. Add to dries and mix until well-integrated.
- Pour dough out onto the prepared baking sheet and form into a circle approximately 12 inches in diameter and about 1/2 inch thick.
- Bake for 15-20 minutes or until the top becomes golden brown. Serve hot or cold. Delish either way!!!
Notes
*If you want to add extra cheese topping, sprinkle cheese on top of focaccia about halfway through the baking or at about 10 minutes.