Hello my sweeties, how have you been doing!
How was your summer? I hope it’s been awesome and that you had the chance to take some days off and leave the daily life madness behind!
My sweetheart and I gifted ourselves with a last minute getaway to nothern Tuscany, on the hills, not too far from Vinci, Leonardo’s hometown. And I can only warmly recommend to visit there if you can: beautiful lanscapes, great food and always such a warm hospitality!
It was a restoring getaway, the heat in town was unbearable, which in fact added to my work related weariness, left me all summer with little energy for testing new recipes and writing down new blog posts. SO sorry!
Which is why, as soon as the air got finally cooler in town, with that lovely Fall vibe, I finally switched the oven on again to bake this gluten free yeast free sage focaccia, made with a homemade gluten free flour blend.
The idea for this gluten free focaccia comes from a recipe from my childhood: I still remember my grandma taking that sage focaccia out of the oven, the herb scent mixed with that of the freshly baked bread filling the kitchen and the whole house! Mmmmm!
And making this gluten free version is easy, quick and you will get a soft and savory focaccia in less than an hour!
It is perfect when still warm and great cut into small pieces and served for a happy hour!
This gluten free focaccia will last soft 2-3 days, if kept in a well sealed container and in case by then you still have some left and it’s getting a bit dry, you can still make breadcrumbs and croutons with it!
So, I hope you will enjoy this recipe, please let me know what you think of it and don’t forget to tag me @sweetsensitivefree on Instragram if you make this or any of my recipes!
Ciao!
Sonia
Inspired by an old, traditional Italian recipe, this gluten free yeast free sage focaccia is savory, comfortin, quick and easy to make!
- 3 tbsp ground flax seeds + 10 tbsp water
- 200 gr gluten free sorghum flour
- 180 gr gluten free brown rice flour
- 120 gr potato or other gluten free starch
- 1.5 tsp salt
- 1.5 tsp baking soda
- 3 tsp cream of tartar
- 2 tbsp olive oil
- 420 gr water
- 10 leaves of fresh sage + more for decoration (optional)
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Pre-heat the oven at 180° C / 360 F
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Mix the ground flax seeds with 10 tbsp of water and let sit in the fridge for 10 minutes or until it becomes gel-ish
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Meanwhile in a bowl mix well: flours, baking soda, cream of tartar, salt and ground fresh sage
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Add the water and the oil and carefully incorporate all the ingredients
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Add the flaxseed gel, incorporating it to the batter with a spatula
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Pour the batter into a baking pan (either greased with oil or covered in parchement paper), until it's evenly coated, more or less an inch thick
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Sprinkle the top of the batter with olive oil and decorate with ground or whole sage leaves (optional)
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Bake for 30-35 minutes, checking it's cooked with a toothpick: when it comes out dry the focaccia is ready
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Let cool down for 10 minutes and enjoy still warm!
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
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150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net&_nc_cat=107 "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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