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Old 04-22-2013, 12:46 PM   #1
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Gluten-Free Grain-Free Focaccia Bread

My latest bread recipe! Best one I've made since I totally stopped using even small amounts of Carbquick, which has wheat in it. This bread has a very nice elasticity to it. Tomorrow, I'm making a pizza crust out of it. Stay tuned!

I no longer eat wheat flour, after reading Dr. William Davis’ Wheat Belly. Carbquick, with its specially processed wheat ingredients, is off my shopping list and off my recipe ingredient lists. I have a number of existing Carbquick recipes here on the site using Carbquick, and will leave them on site for those who still eat Carbquick. This gluten-free, grain-free recipe I made today is VERY close to my older Carbquick Focaccia bread recipe, but this one has more chewy elasticity. I’m most pleased with this bread! It’s actually a reworked pizza crust recipe to which I added several ingredients and altered a couple others. This one has a nice elasticity, top and bottom crust, is not crumbly and has a wonderful flavor. I enjoyed a piece hot from the oven with butter and it was amazing! Scarfed down a second piece! I’m sure it will make great sandwiches, too. I will definitely explore other uses, both savory and sweet, for this batter, especially for pizza crust!

INGREDIENTS:

½ c. almond flour
¼ c. golden flax meal
¼ c. unflavored, unsweetened whey protein powder
1 tsp. baking powder
1 T. oat fiber
3 T. softened cream cheese
2 beaten large eggs
1 c. grated Monterrey Jack cheese
½ c. grated Mozzarella cheese
1 tsp. cider vinegar
1 T. heavy cream
1 T. water

Spices of your choosing sprinkled on top. I used my 8-Seed Spice Blend.

DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium mixing bowl in microwave. Beat in the eggs, cream, water, vinegar and both cheeses. Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet. Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″. Batter will be about ¼” thick. Sprinkle on spices if using any. Pop bread into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges. Cool a few minutes and cut evenly into 9 “slices. When totally cool, store in plastic bag in refrigerator.

NUTRITIONAL INFO: Makes 9 large slices, each contains:

149 calories
11.5 g fat
3.5 g carbs, 2.1 g fiber, 1.4 g NET CARBS
10.1 g protein
204 mg sodium
65 mg potassium
12% RDA Vitamin B12, 10% calcium, 18% phosphorous, 10% selenium.

8-Seed Spice Blend:

1 T. coriander seeds
1 T. black peppercorns (I use a mixture of black and red)
2 T. dehydrated onion (I used dried shallot)
1 T. sesame seeds
1 T. caraway seeds
1 T. Nigella seeds
1 T. dark whole flax seeds
1 tsp. crushed red pepper flakes
1 T. poppy seeds
2 T. dried minced garlic
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My recipe website: http://buttoni.wordpress.com/

Last edited by buttoni; 04-22-2013 at 12:49 PM..
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Old 04-22-2013, 01:01 PM   #2
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Looks amazing Peggy!! I need to get more flax, or maybe I will try it with the BTF mix since your recipe calls for whey and oat fiber.

Thanks for sharing!
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Old 04-22-2013, 02:55 PM   #3
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Looks delicious, easy and best of all.....wheat free! Adding to my list for next weekend baking.
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Old 04-22-2013, 04:18 PM   #4
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Peggy - OMG is this good! I read your recipe about an hour ago, said to myself "I've been wanting to make some focaccia bread, I'll have to try this later". Well, I read a couple other threads and couldn't get this out of my mind soooo, into the kitchen I went. I needed to make up the spice blend (improvised a bit), whipped up the bread, put in the oven and by the time it was done I had the kitchen and the dishes all cleaned up. It's cooling now, but I did already cut it up and snuck a taste - I love it! Thank you so much for posting this, I know it's a recipe I will use quite often. I'll be watching for your pizza experiment, I bet that will be gooooood!

I didn't have any monterrey jack cheese so I used shredded parmesan. Didn't have coriander seeds so used ground coriander, same with the dried minced garlic, I used garlic powder. I didn't have dark flax seeds so used golden flax seeds. A little tweaking never hurt anyone and I just had to have this bread! I'll be having a slice with dinner tonight for sure!
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Old 04-22-2013, 05:01 PM   #5
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Peggy Beautiful. I can't touch it but I wanted to tell you it looks scrumptious!
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Old 04-22-2013, 06:02 PM   #6
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That looks yummy!! Thanks for the recipe too.
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Old 04-22-2013, 06:31 PM   #7
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Thanks all. It was so good! I'm so glad you like it Tweaker! I've really missed all my good bread recipes that had combinations of Jen Eloff's GF mix with a bit of Carbquick added. All those had such nice texture and flavor. All flax, all coconut flour or all almond flour breads just don't taste so good to me. And I'm not 100% sold on lupin flour taste just yet. I eat such breads, but don't "enjoy" their taste. This one is VERY close to my older Carbquick/Eloff bread recipes, as I call them in my head.

Gina, Ouiz's mix just might work for you here. Do let us know!
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Old 04-22-2013, 06:33 PM   #8
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Yum. I just saw a foccasia bread in the store with sundried tomatoes on it and onions and jalapeños. I think I got to try this.
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Old 04-22-2013, 06:55 PM   #9
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I will give its try when I'm feeling better Peg. Stupid flu is kicking my butt right now.
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Old 04-22-2013, 07:26 PM   #10
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Gina - sorry to hear you're not feeling well - - feel better soon!

Peggy - I made a sandwich with the bread for dinner, I had some leftover salmon patties so I took 2 pieces of your bread, buttered the bottoms and heated through in a frying pan along with a salmon patty. I then put homemade tartar sauce on both slices, buttered side, then salmon patty on one, topped with sliced cucumbers then put other slice on top. The spiced sides were the top and bottom outsides so every bite was full of flavor. Oh, it was really, really good - I could get in trouble with this stuff! I was going to take a picture it looked so good, but never got to it and, sadly, then it was gone!
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Old 04-22-2013, 07:46 PM   #11
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Thanks TG!!

Your sandwich sounds scrumptious!!
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Old 04-22-2013, 09:27 PM   #12
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Feel better, Gina.

Say, Tweaker, that does sound good.

Listen folks, techincally, you need to omit the 1 T. oat fiber to make this 100% gluten/grain free. I realized right after I posted the recipe that I meant to omit that. So I went in and deleted that ingredient on my website so the bread can live up to it's name. Omitting 1 T. oat fiber won't impact the result noticeably. I just included it to enhance flavor/texture a bit. You guys know about my love affair with oat fiber. So I suppose the way I baked it (with the 1 T. oat fiber) it was only 99.9% gluten/grain free.

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Old 04-22-2013, 10:18 PM   #13
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Quote:
Originally Posted by buttoni View Post
Feel better, Gina.

Say, Tweaker, that does sound good.

Listen folks, techincally, you need to omit the 1 T. oat fiber to make this 100% gluten/grain free. I realized right after I posted the recipe that I meant to omit that. So I went in and deleted that ingredient on my website so the bread can live up to it's name. Omitting 1 T. oat fiber won't impact the result noticeably. I just included it to enhance flavor/texture a bit. You guys know about my love affair with oat fiber. So I suppose the way I baked it (with the 1 T. oat fiber) it was only 99.9% gluten/grain free.
This bread looks great, I am going to try it! I wonder if there is a gluten-free oat fiber available? I don't have a problem with the regular oat fiber so I will probably keep it in there if you think it helps the texture.
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Old 04-23-2013, 09:00 AM   #14
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I don't think oat fiber bothers all gluten-sensitive people. Apparently it's the cross-contamination from wheat in the same fields, during transportation and processing that is the issue.

Excerpted from Healthnowmedical.com:

Oat fields frequently have wheat or rye growing in them and therefore most oats, when assayed, show gluten contamination. And if the contamination doesn’t happen in the fields then it occurs in transport or at the manufacturing facility.

While we all agree that oats contains a different protein from wheat, rye and barley and is therefore not classically gluten, in practicality when a gluten intolerant person consumes “regular” oats they often react to them the same as if they were consuming gluten due to contamination.

So please only consume oats from a dedicated facility that guarantees they are gluten-free.

Fortunately there are some companies which recently started offering certified gluten-free oats. Bob’s Red Mill, Creamhill Estates and Gluten-free Oats all offer certified gluten-free oats. Bob’s Red Mill is found most easily in health food stores while the others are available on-line only at this time.

One caution with Bob’s Red Mill is that they offer gluten-free oats as well as oats that are NOT gluten-free. So ensure that the package you buy states specifically that it’s “gluten-free”.


I think it does improve flavor and texture, but I leave the inclusion/omission of that tablespoon of fiber to "the consumer" as only they know their level of sensitivity. I just deleted it formally fromt he recipe to make the recipe's name "accurate".

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Old 04-23-2013, 10:21 AM   #15
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Gina I hope you feel better soon.
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Old 04-23-2013, 05:53 PM   #16
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It made a fantastic pizza crust!! Hubby said "THE best low-carb crust to date" since my good one with Jen's GF mix and Carbquick. And you can pick it up with your hands, too. Made a 13½" crust. spread out any thinner and I don't think I could have eaten it with my hands. Browned nicely on the bottom, cooking the crust first for 20 minutes, slipped the parchment paper out so the bottom would get air flow through the holes of my pizza pan, then added sauce, cheese and toppings and cooked another 20 min. or so:



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Old 04-23-2013, 05:55 PM   #17
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Peggy thank you for another excellent recipe. I read it on my lunch break at work and made the foccasia as soon as I came home. It is delicious and I'm sure I will make it often. Every recipe of yours I have tried is YUM.
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Old 04-23-2013, 05:57 PM   #18
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Thank you, Gello5440. And I'm delighted you liked it! It sure made a great pizza tonight, too! I'll be trying other applications for this batter I think.
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Old 04-23-2013, 06:52 PM   #19
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Oh Peggy, I am drooling on my computer screen. yummmmmmmm
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Old 04-23-2013, 08:43 PM   #20
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I want pizza!!
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Old 04-23-2013, 09:09 PM   #21
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I rarely make pizza, but man when I want it, I want it to be GOOD! And this one sure was! And I didn't find the crust salty, as many of the cheesy crusts are salty to me, especially if they have any flax in them.

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Old 04-23-2013, 11:50 PM   #22
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Wow! The pizza looks great!


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Old 04-24-2013, 11:24 AM   #23
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That pizza crust looks fabulous!
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Old 04-24-2013, 12:58 PM   #24
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Thanks Martin. Andi, it was real good. I sliced a piece laterally and had my turkey sandwich on it today and this bread makes a nice sandwich. I forgot to toast it this morning, but I'll post back on the toasting results soon.
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Old 04-24-2013, 01:07 PM   #25
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Toasted a piece just now and it gets brown/crunchy around the edges, but the middle, not so much. Certainly no better than other LC breads toast, which ain't so great, to my way of thinking. But I'm convinced it is gluten that makes toast "crunchy". I have YET to have a LC bread toast "brittle/crunchy" to my satisfaction.
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Old 04-24-2013, 01:23 PM   #26
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The bread and crust both look delish!!
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Old 04-24-2013, 02:08 PM   #27
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What brand of protein powder do you like to use?

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Old 04-24-2013, 07:27 PM   #28
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Thanks MG.

Dee, I bough the Mega 10# Bag of NOW brand of plain whey protein isolate (10#) a few years ago when it was only $7.50 a pound. I store all but a small canister in my chest freezer and it keeps well for a long time there. It's not that cheap now, I can tell you and am dreading what I'll have to pay to buy my next batch. I've been pretty pleased with the baking results however. Can't complain. I don't drink smoothies too often, but it has been OK in the few I've made. I pretty much just use it in baking.

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Old 04-24-2013, 08:47 PM   #29
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Looks so good. Miss sandwiches since going grain free.
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Old 04-24-2013, 09:17 PM   #30
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Can't wait to try this!
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