Bread is arguably one of the most comforting foods available. For those that suffer from corn or gluten allergies (or intolerances), bread can be no more than a big disappointment.
As a vegetarian for the last 20 years, or rather a pescatarian (a vegetarian who consumes fish), my diet has always been a little limited. In my twenties, my body went through a shift and I became severely lactose intolerant, limiting my diet even further. Since then, through a series of personal trials, I've also discovered that I have an intolerance to corn. I used to joke that if ever I became gluten intolerant, there would be nothing left for me to eat.
Having suffered through and tolerated an unhappy stomach almost every day for months on end, I began to consider the possibility of a gluten intolerance or allergy. As the new year began, so did my avoidance of all things gluten. The first week was absolute torture; not only were my choices limited, but the gluten-free foods available for purchase were beyond expensive. To my dismay, I discovered that most of the soy-based products I loved contained wheat gluten and most of the gluten-free selections available substituted corn products in place of wheat; so they all needed to be eliminated. Both my body and wallet went into detox.
I think the biggest disappointment came from the baker in me that was so accustomed to purchasing flour in 10KG bags and baking fresh bread on a whim. I purchased a loaf of gluten-free sliced bread and was satisfied with the taste, impressed with the light texture, but cringed at the price. I decided it was best to put the baker's hat back on and test out some recipes. Most of the "all purpose" gluten-free flour available contained either corn starch or corn flour, so they needed to be avoided.
Gluten-free sliced bread tends to have a light spongy texture, which is similar to the texture of focaccia. After some trial and error, I settled on a simple focaccia recipe made from quinoa flour, olive oil and fresh rosemary. The result was a crispy exterior, a light interior with a savoury-salty coating.
Gluten & Corn Free Rosemary Focaccia Bread
Makes 1 small loaf
Items you'll need:
- 2 cups of quinoa flour
- 1/4 cup of olive oil
- 1 cup of warm water
- 1 tbsp of yeast
- A few sprigs of fresh rosemary
- 2 tsps of salt
What you'll need to do:
1. Place the flour and 1 tsp of salt in a large bowl and mix well. With your fingers, dig a small well in the center of the mixture. Add the yeast to the center of the well and pour the water on top of it. Let the mixture sit for 10 minutes (at least until the yeast begins to expand and bubble).
2. Add the olive oil and most of the rosemary (torn into pieces) and mix well. If the mixture doesn't completely stick together, add more water (only a teaspoon at a time) until it does.
3. Oil a small rectangular baking pan and add the mixture. Sprinkle the top with a little bit of olive oil and the remaining salt and rosemary. Cover the baking pan with a dry cloth and place in a warm location for one to two hours (or until the dough has risen to the top of the baking pan). It is important that the mixture is kept warm in order to activate the yeast (I kept my baking pan on top of a warm radiator) for approximately an hour and a half).
4. Once the dough has risen, gently remove the cloth and place the baking pan on the middle rack of an oven preheated to 350 degrees. Bake for 30 minutes, or until the top begins to brown and the dough is bouncy to the touch.
5. Remove the bread from the oven, carefully remove it from the baking pan and place it on a flat baking tray. Increase the heat to 450 degrees and broil the bread for at least 10 minutes, or until all the sides reach the desired crunchiness.
This focaccia is delicious served warm with a side of olive oil for dipping or even better toasted (after it has cooled) and coated in your favourite spread.
Buon Apetito!
Debora Marino - Debora is a freelance writer (and aspiring novelist) whose passions include travel, delicious cuisine, fine wine and the written word.
