Low Carb Portuguese Focaccia (Gluten Free or Paleo)Updated: March 29, 2017Gluten Free, Grain Free, Recipes, Snacks and Treats
I’ve been puttering around in the kitchen this summer experimenting with different gluten free and grain free flours both alone and in combination.
Learning how to easily bake delicious breads, cookies and pastries with various flour combos – both grain and non-grain based – is something I am very much interested in mastering.
My reasons are mostly practical …. baking is a very easy way to successfully incorporate a variety of grains and nuts into my family’s diet. For example, one of my children won’t eat almonds but will happily eat the ginger snaps I make with sprouted almond flour.
I must admit, though, experimenting with flours is just plain fun even when a dish doesn’t turn out exactly as I had hoped!
Low carb focaccia is one recipe I recently made which my family thoroughly enjoyed. You can see the focaccia end result in the picture above paired with seasonal, organic lychee.
I prefer to make this particular focaccia recipe using almond flour and sorghum flour. While this flour pairing is gluten free and low carb, if you wish it entirely grain free you can go one step further and substitute arrowroot powder for the sorghum to make a Paleo style focaccia.
How will you make this focaccia if you decide to try it? Gluten free or entirely grain free?
Low Carb Portuguese Focaccia
1/2 cup blanched almond flour (where to find)
1/2 cup sustainable coconut sugar or sucanat (where to find)
Juice of one large orange or 2 small oranges (about 1/3 cup. If you don’t have oranges on hand, you may substitute 1/4 cup lemon juice plus 2 Tbl water plus 1 tsp orange extract)
Beat the egg yolks with the sugar until just mixed. Gently beat in the sorghum (or arrowroot) flour and then the almond flour.
Slowly mix in the orange juice or lemon juice plus orange extract.
Beat the whites of the eggs with a pinch of sea salt until stiff. Gently fold them into the batter being careful not to overmix.
Pour the focaccia batter into a glass bread pan (I like these) generously greased with butter or expeller coconut oil (where to find). The batter should be about 1 inch deep. Bake for 30 minutes at 350 F/177 C or until a knife inserted in the center comes out clean.
Serve focaccia alone as a delicious gluten free coffee cake or as a light dessert sprinkled with sucanat powderized in a food processor or ground cinnamon.
Click here for a definitive guide on how to mix and use gluten free flour.
Sarah, The Healthy Home Economist
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