Gluten-free Dairy-free Egg-free Focaccia inspired by Amy’s Kitchen

I have a little addiction. It is to the Amy’s Kitchen kid’s meal with the ziti pasta with the fake cheese and a little bit of broccoli and focaccia and the apple cobbler serving. I know, I know, I’m not a kid, but it is relatively low in calories and I just can’t get enough of it. They also just came out with a new kid’s meal with gluten-free rice mac and cheese, broccoli, and that same apple cobbler. However, those frozen kids meals are an expensive little vice for a graduate student mommy with a mortgage. I was thinking about it, and although I do love the pasta, the real draw for me is that little bread square tucked in between the pasta and the apple pie. I just love the faintly nutty, brown rice flavor of the stuff and the fluffiness of it when I rescue it from the microwave and let the rest of the meal cook.

I am thrilled by Toddler Yum’s new school, and it seems to be really good for her. She has friends, learns fun things and gets to try all sorts of new activities. She comes home literally singing, and little tidbits that she has learned leak out in between her toddler chatter. Last month she learned the days of the week in a cheery little song. Last night at the dinner table, she started belting out the months. She told me buenas noches with no prompting, out of the blue. It seems like a great environment and fit for my active little social bunny.

Unfortunately that great environment comes with a silicon valley price tag. We have her at half days, but it still gives our budget pause. Add on to that property taxes, graduate school fees, and utility bills and it ends up hurting a little bit. So, I have sworn off pricey convenience meals for a bit, and that includes those tasty Amy’s Kitchen meals. I decided that a tight budget was no reason to go without my focaccia! I peered at the back of the Amy’s kitchen box for ingredients, consulted with some favorite vegan cookbooks like Veganomicon: The Ultimate Vegan Cookbook, and started baking up a storm. I made two versions of this recipe, and this one was my favorite. It was not quite as fluffy as the Amy’s version, but it still was strangely addictive. It also passed the DH test, who said that it was yummy and gobbled it down without any resistance. I loved it plain, with earth balance margarine, and used in sandwiches with a baba ghanoush, avocado and lettuce filling. By the way, the avocado came from the tree in our backyard. I just love free avocados! And the lettuce came straight out of our winter garden. California living has its perks!

I may be fooling around with this recipe some more, but I love the flavor. Honestly, I’m a rice girl at heart. I just love the nuttiness of brown rice flour tempered by a little white rice. And the sunflower meal is a very good alternative to the ever-popular almond flour. It gives great flavor, a little punch of protein, and does some good things to the texture too. I think I’ll be using it in more of my recipes in the future. Hope you enjoy!

Dairy-free Egg-free Focaccia Bread
1/2 cup brown rice flour
1/2 cup white rice flour
1 cup tapioca starch flour
1/4 cup corn flour (can substitute millet flour, sorghum, or brown rice flour)
1/4 cup ground roasted unsalted sunflower seed meal (i made it in my spice grinder)
1/4 cup potato starch flour (can sub arrowroot or cornstarch)
1/4 cup cornstarch (can sub arrowroot or potato starch)
1 tsp. salt

3 tbsp. olive oil
1 tbsp agave/maple syrup/honey
1 1/4 cup warm water
1 tbsp. yeast

for topping:
your favorite dairy-free milk or olive oil
Bouquet garni or onion flakes/ caramelized onions
coarse salt

Line a square cake pan with parchment paper and baste sides with palm oil shortening or other preferred oil. Preheat oven to 375F.

Mix together dry ingredients in your kitchenaid mixer. Note on the sunflower seed meal- I cleaned my spice grinder by running a batch of white rice through it before I made the sunflower seed meal. You could also try using the small section of your food processor for grinding the meal.

Put your tablespoon of liquid sweetener (agave, maple syrup etc) in a small bowl. Add your warm water and your yeast. Combine gently and wait for it to foam. Add to your dry ingredients along with olive oil. Mix with the paddle for a few minutes, and then pour into your prepared pan. Baste top with a little olive oil or your favorite non-dairy plain milk. Sprinkle with bouquet garni herbs or onion topping.

Bake for 25 minutes or until a toothpick comes out clean.

Serve and enjoy!

Great for sandwiches when cut in half. Microwave individual servings for 10-15 seconds to refresh the next day.

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16 Responses to “Gluten-free Dairy-free Egg-free Focaccia inspired by Amy’s Kitchen”

  1. This looks lovely! And I’m a touch jealous of your free avocados!

  2. That baked ziti kids meal is surprisingly awesome. Well, you and I are petite enough that maybe our taste buds haven’t been forced to mature. Forever young, right? :)

    This looks amazing Sea! I’m always amazed by the recipes you create.

  3. Valerie (m.) Says:

    Could you say more about what size of cake pan to use?


  4. My sister is gonna love this. She converted to full on vegan about three months ago and is GF as well. Only thing, she’ll have to figure out a replacement for the oil, as she is oil free as well. Any suggestions would be welcome!! Nice job on the focaccia – looks delis!

  5. Hi Alta! Thank you. We’ve been having fun with our avocado tree this year. :)

    Hey Alisa, Hehe, yes, I’ll take any excuse for my preference for the kiddie meals. Thank you for the recipe love! I have a friend in the area who is egg and dairy-free, so I just may be turning out some new recipes that work well for your hubby!

    Valerie, Well, really you can use any cake pan you prefer depending on how thick you want your focaccia to be. I wanted a cornbread-type focaccia, like the Amy’s Kitchen one, so I used an 8 inch square cake pan.

    Ellen, Great! I don’t know how it would turn out without oil, but I know people often use applesauce as an fat substitute. I make no guarantees though. :)


  6. Good foccacia is fabulous! If this passed the DH test, I’m sure I’d love it, Sea. :-)


  7. That Bread looks so soft! I love your gf creations!

  8. Trish OShields Says:

    Can’t wait to try this. I’m so glad it doesn’t have any gums in it. It’s nice to find a recipe that I don’t have to do any subs and it sounds and looks wonderful.

  9. I’m excited to give this a try. Focaccia is definitely something I’ve been missing since I started eating GF.

  10. This looks so good, but, my son cannot have yeast either. Sigh…any thoughts to replace it?

  11. RaeAnn, What I would do is look at a cornbread recipe that has 3 cups of flour (probably a combo of cornmeal and regular flour) and use the same amount of baking powder/soda that they use, possibly tweaking the liquids. This recipe could easily be a quickbread rather than a yeast bread, but I’m partial to yeast and it is more standard for focaccia to have yeast rather than baking powder or soda.

    Hope this helps! Maybe some time I’ll give a yeast-free adaption a whirl and get back to you. In the meantime, let me know if you try something with positive results. Also, check out my recipes for amaranth crepes or sorghum tortillas and millet tortillas as they are blissfully yeast free!


  12. PS Feel free to tell me if you try a yeast-free version that doesn’t turn out well too, and maybe I can help troubleshoot!

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  14. I would love to try this recipe with my son. Do you know of a suitable substitution for the sunflower seed meal? I found soybean meal, but he can’t do either of those. Thanks!

  15. Hi Kris,
    The sunflower seed meal is a protein/ ground “nut” element, so it would be best to substitute another ground nut such as almond meal, peanut meal, cashew meal, pistachio meal, hazelnut meal, brazil nut meal, etc. You could grind it in a spice grinder yourself if you have one. I think almond meal and hazelnut meal are commercially available but the others would have to be made from scratch.
    If he can’t tolerate nuts, you could try grinding pumpkin seeds or sesame seeds.
    I can’t promise the texture will be the same, but if none of those will work you could try a high protein flour like chestnut, bean flour, or quinoa flour.

    I hope this helps. Keep in mind whatever ingredient you use will have an impact on the taste of the bread.

    Let me know how it works!


  16. Breaking in my new convection oven (thanks to an oven fire) with this recipe modified. I can’t wait to dig in & taste it. I’m trying it with quinoa flour since it’s what was available. Thanks for the other sub suggestions. The only other one my son could do is the sesame seeds. And I just did an olive oil, salt & pepper topping. Also had to do the corn-free version. I’d love to post this to my blog with the modifications.

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