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Gluten Free Focaccia

For all my gluten free friends, and those who are just trying to eat a bit healthier. I love to toast or grill this bread for breakfast dishes.

Scale

Ingredients

2 cups almond flour

1/3 cup arrowroot starch

1/4 cup golden flaxseed meal

2 tablespoons tapioca starch

¾ teaspoon sea salt

¾ teaspoon baking soda

4 tablespoons butter or coconut oil melted and cooled slightly

4 large eggs lightly beaten

½ cup milk (or unsweetened almond milk)

1½ teaspoons apple cider vinegar

Everything bagel seasoning

Instructions

Preheat oven to 350F; generously grease an 8 inch round cake pan.

Whisk together the almond meal, arrowroot starch, flaxseed meal, tapioca starch, salt, and baking soda in a large bowl.

Whisk together the slightly cooled butter or coconut oil, eggs, milk, and vinegar in a medium bowl.

Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix.

Immediately pour the batter into the prepared pan. Sprinkle with everything bagel seasoning, or fresh rosemary and sea salt.  Bake until a toothpick inserted into the center comes out clean, about 35 to 40 minutes

Cool on a wire rack before slicing and serving, and store any leftovers wrapped in the fridge for up to 5 days.