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
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.