Ingredients


1 ⅓ cups & ¼ cup warm water (400ml)

2 cups maize corn flour (290g)

⅔ cup rice flour (110g)

⅓ cup Orgran GFG (50g)

2 tbs. raw sugar (24g)

1 tsp. salt (4g)

½ cup lactose free milk 1 sachet (7 g) dry yeast

3 tbs. vegetable oil

rosemary






Method


Preheat the oven to 180°C (355ºF).

Place all dry ingredients into a large bowl.

Pour in 3 tablespoons of vegetable oil and water.

Mix well to form soft dough.

Knead until smooth and elastic.

Shape into a ball and slap onto a greased baking tray, and then roll it out (or push it out with your hands) to about 20 cm in diameter and 2 cm thick.

Cover loosely with a clean tea towel, tuck the ends under the tray, and leave in a warm place for about 20 minutes or until doubled in thickness.

Uncover the dough.

Pour warm water into a cup, (make sure the water is not too warm that it will burn your hands) then dip your fingers into the water and press into the risen dough to make deep dents all over the top; wet your fingers each time, to leave the top of the loaf moist.

Brush the remaining oil over the bread and sprinkle with rosemary and sea salt.

Bake for approximately 15 minutes or until lightly brown.

Cool for 15 minutes, and then wrap  in a clean tea towel to soften the crust.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Focaccia
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