fluffy focaccia glutenfreeنان بدون گلوتن با آرد ترکیبی ذرت و برنج

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سلام دوستان ترکیب گلوتن فری از آرد برنج و آرد ذرت و نشاسته ذرت یا سیب زمینی درست شده. خمیر بدون گلوتن باید خیس و چسبنده باشه به این دلیل با همزن برقی زده بشود بهتر است . من از آرد بدون گلوتن Dr Schär استفاده میکنم همیشه خوب میشه. در ایران هم محصولات بدون گلوتن از مارک سحر، و کاله در اینترنت به فروش می‌رود.
چندین بار درست کنید قلقش تو دستتون میاد.


Gluten-Free Focaccia Recipe

Ingredients

2 ½ cups (300 g) gluten-free all-purpose flour (with xanthan gum included)

1 ½ tsp salt

2 tsp sugar or honey

2 ¼ tsp (1 packet) instant yeast

1 ½ cups (360 ml) warm water (around 40–43 °C)

3 tbsp olive oil (plus extra for topping & pan)

Fresh rosemary (optional)

Flaky sea salt (for topping)

Cherry tomatoes, olives, or caramelized onions (optional toppings)


Instructions

1. Activate Yeast

In a bowl, mix warm water with sugar (or honey) and yeast.

Let sit 5–10 minutes until foamy.

2. Make the Dough

In a large bowl, mix gluten-free flour and salt.

Add yeast mixture and olive oil.

Stir until a sticky, thick batter forms (GF dough is more like batter than regular dough).

3. First Rise

Cover the bowl with plastic wrap or a towel.

Let rise in a warm place for 45–60 minutes, until doubled.

4. Prepare Pan

Generously oil a 9×13 inch baking dish (or round cake pan for thicker bread).

Transfer dough to the pan and spread with wet or oiled hands.

5. Second Rise

Let rest 20–30 minutes.

6. Dimple & Top

Drizzle olive oil over the dough.

Use your fingers to press dimples all over the surface.

Sprinkle with rosemary, flaky salt, and add any toppings.

7. Bake

Bake at 220 °C (425 °F) for 25–30 minutes, until golden brown and crisp on edges.