This gluten free focaccia bread is soft and chewy with a perfectly crisp crust. Easy to make customizable, and delicious dipped in olive oil and balsamic vinegar or used as a gluten free sandwich bread alternative.

The hardest part of needing to eat gluten free is missing out on really great bread products. We have a local restaurant that serves housemaid gluten free focaccia, and it is always such a treat. I have been wanting to experiment with it for some time, and somehow on my first try this turned out perfect – a rarity in the case of gluten free bread.

This focaccia recipe is perfectly soft and chewy with a crisp crust and will be enjoyed just as much by gluten eaters as those that need to avoid it. It is incredible on its own, dipped into olive oil and balsamic vinegar, or used in place of sandwich bread.

Ingredients Needed For Gluten Free Focaccia

Psyllium husk powder. Also called ground psyllium husk. Psyllium husk acts as a binder and helps give gluten free dough a bit of stretch the way gluten does.

Water. Needed to activate the yeast. The amount used in this recipe makes it a high hydration dough.

Active Dry Yeast. Acts as the leavening agent to give the focaccia a nice rise and airy texture.

Honey. Feeds and helps activate the yeast and adds just a touch of sweetness.

Olive Oil. Provides that crisp crust we love in focaccia.

Apple Cider Vinegar. Helps create a tender crumb.

Millet Flour. You can also use sorghum flour in place of millet flour with a very similar result.

Tapioca Starch. This is them same as tapioca flour. Helps with binding and texture in gluten free breads.

Brown Rice Flour. In conjunction with the millet flour and tapioca starch, brown rice flour helps create a focaccia dough that is high hydration without being gummy or too sticky.

Salt. Salt is used in the dough to enhance flavor.

Coarse Salt. The focaccia is topped generously with coarse salt for crunch and flavor.

Dried Rosemary. To top the focaccia with for plenty of flavor. Fresh works well, or experiment with other toppings. Garlic, fresh rosemary, olive and sun-dried tomatoes are all options.

Tips For Making Focaccia

Use a light colored pan. It is best to use a light colored pan. A dark colored pan may cause the crust of the focaccia to brown too quickly while baking. A glass pan may not provide that perfect crisp crust we love in focaccia.

Grease the pan well. This recipe calls for greasing the pan with 2 tablespoons of olive oil. Use an additional tablespoon if you think it is needed to avoid the crust sticking.

Measure the psyllium husk separately. I like to measure the psyllium husk into a small bowl before adding it to the wet mixture. Psyllium husk absorbs liquid super quickly, so whisk or use a hand mixer while adding it tot the wet mixture to avoid it clumping. Any clumps can be really hard to dissolve once they are formed. If they do form, you can try to scoop them out before adding the wet mixture to the dry to avoid any clumps in the final dough.

Cool the focaccia completely. Cutting the focaccia while still hot may result in dough that is slightly gummy, so best to cool completely before slicing.

How To Make Gluten Free Focaccia

Add warm water (about 110 F) to a small bowl. Mix in honey and active dry yeast and set aside for 10 minutes until puffy.

In a large bowl, stir together millet flour, tapioca starch, brown rice flour, and salt.

Once yeast mixture is puffy, stir in honey, 1 tablespoon of olive oil and apple cider vinegar.

While mixing with a hand mixer or whisking quickly, mix in psyllium husk. Do this quickly to avoid lumps in the dough, the psyllium husk will absorb liquid quickly. I like to measure it out separately before adding to the yeast mixture. Set aside until it gels, about 3 minutes.

Stir yeast mixture into the dry ingredients until a wet dough forms.

Grease a light colored 9×13 pan with 2 tablespoons of olive oil and transfer dough to pan. With wet hands spread dough out in the pan.

Cover pan with wet dish towel and set aside for an hour to rise.

Preheat oven to 425.

Uncover the pan and drizzle 1 tablespoon of olive oil over dough. Use fingers to dimple the top of the dough. Sprinkle with coarse salt and dried rosemary.

Bake on bottom rack of the oven for 40 minutes.

Remove from oven and immediately transfer focaccia to a cooling rack.

Cool completely before slicing.

Gluten Free Focaccia Bread

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This gluten free focaccia is soft and chewy with a perfectly crisp crust. Easy to make customizable, and delicious dipped in olive oil and balsamic vinegar or used as a gluten free sandwich bread alternative.

Ingredients

• 2 tbsp psyllium husk powder
• 2 1/4 cup water (110 F)
• 4 tsp active dry yeast
• 1 tbsp honey
• 1 tbsp olive oil
• 2 tsp apple cider vinegar
• 1 1/4 cup millet flour
• 1 1/3 cup tapioca starch
• 3/4 cup brown rice flour
• 1 1/2 tsp salt
• 3 tbsp olive oil
• 1 tsp coarse salt
• 1/2 tsp dried rosemary

Instructions

1. Add warm water (about 110 degrees) to a small bowl. Mix in honey and active dry yeast and set aside for 10 minutes until puffy.

2. In a large bowl, stir together millet flour, tapioca starch, brown rice flour, and salt.

3. Once yeast mixture is puffy, stir in honey, 1 tablespoon of olive oil and apple cider vinegar.

4. While mixing with a hand mixer or whisking quickly, mix in psyllium husk. Do this quickly to avoid lumps in the dough, the psyllium husk will absorb liquid quickly. I like to measure it out separately before adding to the yeast mixture. Set aside until it gels, about 3 minutes.

5. Stir yeast mixture into the dry ingredients until a wet dough forms.

6. Grease a light colored 9x13 pan with 2 tablespoons of olive oil and transfer dough to pan. With wet hands spread dough out in the pan.

7. Cover pan with wet dish towel and set aside for an hour to rise.

8. Preheat oven to 425.

9. Uncover the pan and drizzle 1 tablespoon of olive oil over dough. Use fingers to dimple the top of the dough. Sprinkle with coarse salt and dried rosemary.

10. Bake on bottom rack of the oven for 40 minutes.

11. Remove from oven and immediately transfer focaccia to a cooling rack.

12. Cool completely before slicing.

13. Store on the counter for up to 3 days, or in the freezer.

Notes

Customize the toppings. Fresh rosemary, olives and sundried tomatoes are all great options.

More Gluten Free Bread Recipes

Oat Flour Sandwich Bread

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Zuppa Toscana is a comforting soup filled with pork sausage, potatoes and kale for a hearty and delicious meal, and with a couple adjustments it can be pressure canned at home for a quick and easy shelf stable meal.

Winter weather means lots of soups in our home, and this year I have been focusing on canning up plenty of soup to stock our pantry with for quick meals whenever we need them. It is the ultimate convenience food without sacrificing on flavor or nutrition.

Zuppa Toscana is a soup filled with nutrient dense ingredients like ground pork, potatoes, kale, onions, garlic, bone broth and plenty of herbs and spices. Typically it also contains dairy to make for a creamy soup, but to keep this recipe safe for pressure canning at home, I omit the dairy to easily add in at the time of serving. Or, to keep it dairy free feel free to opt out of the dairy all together. This soup is delicious as is.

How To Can Zuppa Toscana

Start by washing, peeling and cubing the potatoes. Transfer to a bowl and top off with cold water to help pull out some of the starch while preparing the other ingredients.

Dice the yellow onion and mince the garlic. Wash and chop the kale, removing the rib.

To a large dutch oven, add the cooking fat and ground pork. Begin to cook the pork, breaking it up with a spoon as it cooks.

Stir in brown sugar, salt, pepper, ground sage, chili flakes, and ground cloves. Continue cooking until ground pork is cooked half way through.

Stir in garlic, onions, potatoes, kale and broth.

Simmer for a few minutes, then remove from heat.

Ladle soup evenly into clean and hot pint or quart sized canning jars to 1 inch of head space.

Debubble jars and adjust headspace if needed. Wipe rims, apply canning lids and rings to finger tip tight.

Prepare pressure canner according to the manual, and process pints for 75 minutes and quarts for 90 minutes. Process at 10 pounds of pressure if using a weighted gauge pressure canner, or 11 pounds of pressure if using a dial gauge pressure canner, adjusting if above 1000 feet elevation.

After processing, allow pressure to come down to 0. Crack the lid of the pressure canner and allow the jars to cool in the canner for a few minutes before removing. Remove jars from the canner and allow to cool on the counter overnight.

Remove rings, wash and label jars for storage.

To serve, open jar and heat soup. Stir in 2 tablespoons of heavy cream, or to taste and top with parmesan cheese.

Is It Safe To Pressure Can Zuppa Toscana?

While this soup is not a tested and approved recipe for canning, all of the ingredients included are considered safe for pressure canning. I specifically omit the dairy that zuppa toscana recipes call for as dairy is not considered safe for canning and can easily be mixed in at serving.

This recipe should not be waterbath canned. Guidelines for canning your own homemade soups provides a shorter processing time, given that the recommendation is to fill jars no more than half way with solids. Because I fill the jars more than half way with solids for this soup recipe, to play it safe I process for the longer recommended processing time for meat.

How Long Is Home Canned Soup Good For?

Home canned soup is best consumed within 1 year of canning.

Tools Needed To Can Soup

Presto 23 Quart Pressure Canner

Canning Rack

Jar Lifter

Canning Lids Use code ABBEY10 to save 10%

Dutch Oven

Yield: 12

Home Canned Zuppa Toscana

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Zuppa Toscana is a comforting soup filled with pork sausage, potatoes and kale for a hearty and delicious meal, and with a couple adjustments it can be pressure canned at home for a quick and easy shelf stable meal.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 2 lbs ground pork
• 3 lbs potatoes, cut into 1/2-1 inch cubes
• 1 head of kale, destemmed and chopped
• 1 yellow onion, diced
• 12 cloves garlic, minced
• 10 cups chicken broth (unsalted or reduce amount of salt)
• 1 tsp olive oil or lard
• 1 tbsp brown sugar
• 2 tsp ground sage
• 1 tbsp sea salt
• 1 tsp black pepper
• 1/2 tsp chili flakes
• pinch of ground cloves

Instructions

1. Add potatoes to a bowl and cover with cold water.
2. Heat a large dutch oven over medium and add olive oil or lard.
3. Add ground pork and begin to brown.
4. Add brown sugar, ground sage, salt, black pepper, chili flakes and cloves. Continue cooking until pork is cooked half way through.
5. Stir in onions, garlic, drained potatoes, kale and broth.
6. Bring to a simmer for a few minutes.
7. Ladle soup evenly into clean and hot pint or quart sized jars to 1 inch of headspace.
8. Debubble jars, adjust headspace, clean rims well and apply canning lids and rings to finger tip tight.
9. Process in a pressure canner for 75 minutes for pints or 90 minutes for quarts.
10. To serve, empty jar into a pot and heat through. Stir in 2 tbsp of heavy cream per pint, and top with freshly grated parmesan cheese.

Notes

Store bought pork sausage can be used in place of the ground pork. I recommend checking the ingredients to confirm they are safe for home canning. If using store bought sausgage, omit the brown sugar, ground sage, chili flakes, and ground cloves. Reduce the salt to 1 tsp and balck pepper to 1/2 tsp.

Other Recipes You May Like

Home Canned Beef & Vegetable Soup

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These high protein breakfast biscuits make for a quick and easy grab and go breakfast option, perfect for meal prep and packed with protein. Gluten free and easy to customize with whatever meat, veggies and cheese you like!

I am always looking for high protein breakfast options, especially those that are easy to meal prep and can act as a grab and go option on early mornings. Often times our high protein breakfasts look like eggs, some sort of meat and vegetables. While that isn’t super time consuming or complicated, it’s nice to have an option on hand that requires no prep.

These high protein breakfast biscuits came out of my desire to fill in a gap in my meal prep. Filled with oats, ground flax, meat, vegetables and cheese, not only are these filling but also delicious and nutritious. They have become a meal prep staple in our home, and there is no shortage of combinations of meat, vegetables and cheese you can use to change them up.

Ingredients

Greek Yogurt. I use greek yogurt in the dough of these biscuits to help increase the protein content.

Eggs. Eggs help to bind the dough and increase protein while adding healthy fats.

Oat Flour. I use oat flour to keep these gluten free. Easy to make at home, simply grind rolled oats in a high speed blender until a fine flour forms.

Ground Flaxseed. Flaxseed helps to bind the biscuits, and increases the fibre content.

Spices. Add a ton of flavor to these biscuits with garlic powder, chili flakes, or whatever spices and herbs you prefer. These are also great with some smoked paprika.

Baking Powder. Crucial to give these biscuits rise.

Vegetables. I like to pack plenty of vegetables in to increase the fibre content and nutrition, and make these more of a complete meal.

Cheese. Cheese adds protein, healthy fats, and plenty of flavor to these high protein biscuits.

Meat. Use whatever meat you like! Bacon, ham, or breakfast sausage are some favorites of ours.

Variations

Use whatever you have on hand! I’ve made these protein biscuits countless ways and they always turn out great. Substitute whatever meat, cheese, and vegetables you’d like. Below are some of our favorites.

Ham, broccoli and cheddar cheese.

Sausage, peppers and cheddar cheese.

Bacon, kale and green onion.

Turkey, spinach and Swiss cheese.

How To Make High Protein Breakfast Biscuits

Preheat oven to 375 F.

In a large bowl, whisk together greek yogurt and eggs.

Whisk in ground flax seed, garlic powder, chili flakes, baking powder, and salt.

Stir in oat flour.

Mix in chopped vegetables, onion, meat and shredded cheese.

Sprinkle flour over counter and turn out biscuit dough. It will be quite wet. Sprinkle flour overtop and press out to 1 inch thick.

Cut dough into 6 pieces and transfer to baking sheet. Alternatively, use an ice cream scoop to portion onto baking sheet.

Bake 22-25 minutes until lightly golden brown.

Yield: 6

High Protein Breakfast Biscuits

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These high protein breakfast biscuits make for a quick and easy grab and go breakfast option, perfect for meal prep and packed with protein. Gluten free and easy to customize with whatever meat, veggies and cheese you like!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 3/4 cup greek yogurt
• 2 eggs
• 1 1/4 cup oat flour
• 2 tbsp ground flaxseed
• 1 tsp garlic powder
• 1/2 tsp chili flakes
• 1 tbsp baking powder
• 1 tsp sea salt
• 3/4 cup chopped vegetables (spinach, kale, peppers, broccoli etc)
• 1/4 cup diced onion
• 1 cup cooked meat (sausage, bacon, ham etc)
• 3/4 cup shredded cheese

Instructions

1. Preheat oven to 375 F.
2. In a large bowl, whisk together greek yogurt and eggs.
3. Whisk in flaxseed, garlic powder, chili flakes, baking powder and salt.
4. Stir in oat flour.
5. Mix in chopped vegetables, meat and shredded cheese.
6. Sprinkle oat flour over the counter and transfer out the dough, it will be wet. Sprinkle oat flour over top.
7. Press dough out to 1 inch thick and cut into 6 pieces. Alternatively, portion out using an ice cream scoop.
8. Place on a parchment lined baking sheet and bake 22-25 minutes.

Notes

Use whatever meat and vegetables you have on hand. These are very versatile!

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