Learn how to make delicious gluten-free focaccia with this review and taste test. Perfect for those with dietary restrictions or looking for a healthier option.
Baking a Delicious Gluten-Free Focaccia: A Review and Taste Test
Today we are going to explore a delicious gluten-free focaccia recipe that is perfect for those with dietary restrictions. This recipe offers a great alternative for those looking to enjoy bread without gluten. The original recipe provides clear and easy-to-follow instructions so anyone can try their hand at making this savory treat.
The gluten-free focaccia is a great option for anyone looking to experiment in the kitchen and try something new. With basic cooking and baking skills, you can create a tasty bread that is sure to impress. Whether you are gluten intolerant or simply looking to switch up your usual bread routine, this recipe is a must-try.
Perfecting the Art of Gluten-Free Focaccia: A Delicious Taste Test
hey it’s gray welcome back to my Channel today we’ll be making a glutenfree fcha Yes you heard that right I have been seeing a recipe fly around Instagram this week and I have a craving for a like a loaded faka sandwich for dinner so the recipe that I saw uh is modified by um Violet Cooks things really really.
Enjoy her Instagram and her recipes I’ve reviewed a couple as well so be sure to check them out as well but this particular recipe for gluten-free faka is by uh a very hungry Celiac and of course I’ll have their uh handle below as well let’s get started what you’ll need for this recipe is glutenfree flour specifically the Caputo gluten-free.
Flour kosher salt baking powder active dry yeast make sure it’s labeled glutenfree lukewarm water honey apple cider vinegar extra virgin olive oil and some flaky salt and some seasoning of your choice let’s get to it if you are lucky you may find this in stores but we actually ended up having to order this.
Online we have made or rather my husband made me a Detroit style pizza using this flower and it was incredible honestly I think I ate uh 75% of that pizza um cuz he was full but hey it’s not every day you get your husband to make you gluten-free pizza okay it’s delicious so I’m I have high hop for this The Moment I Saw The Recipe call for this flower I.
Was like okay let’s do it so let’s get our hair up and we’ll make somea okay hair up apron’s on let’s get Bon so I’m going based off of Violet’s measurements it looks like she doubled the original measurements from the um original recipe so I’m going to follow that because I really like the size of her faka and I’m definitely looking to make a monster.
Sandwich so we’re going to grab our food food scale get it turned on we make sure you are set to grams zero that out okay we’re looking to measure out 500 G of this beautiful flour the first thing we’re doing is including all the ingredients together.
With the exception of the olive oil so I’m going to uh get some warm water right now cuz we’ll need that ready next two teaspoon of kosher salt you got a teaspoon two teaspoon half a teaspoon of baking powder I use Bob’s Red milk half teaspoon baking.
Powder three t 3 taspo active dry East active dry East it is labeled gluten-free which is like the craziest thing foro that yeasty all right three teaspoons we got one we got two and three.
Then the water is warming up we want it to be between 110 F and 115 for it to be lukewarm then two teaspoons of Honey 1 teaspoon apple cider and we’ll combine everything and then add in the olive oil okay before we get the water in we’ll get our honey and 2 taspo honey one one teaspoon apple.
Cider because Honey’s a bit thicker we’re just going to do this one first so one teaspoon one teaspoon of apple cider vinegar two tpoon of Honey feeding that yeast okay and then I’m going to add in the.
Water as well so 480 G warm water I’m going to grab my handy dandy spoon here so we’re going to start mixing cuz the yeast is already buzzing so you want to combine this and it is going to be like a thick paste but we want to make sure that we incorporate all the flour so we don’t get any chunks.
We are definitely combined and we are sticky again just making sure we’re totally Incorporated I love seeing that next we are giving two generous tablespoons of extra virgin olive oil some of which I’m going to spread on the form there too one gug glug.
Gug two glug glug glug keep that one in here then we’re going to mix This Together incorporate it you want you want it to be slippy you definitely want it to be slippy right now I it’s going to be time to proof so this is going to proof in this form that it is going to be baked.
In it’s going to take about 45 minutes we’re going to make sure our hands are nice and clean we’re going to put the faka dough in here I’m going to take off my rings and we’re going to press it in with our fingers right now the water boiling is going to go into another tray that’s.
Going to be on the lower the lowest rack so it’s going to be a warm environment with no drafts this is going to proof covered with plastic wrap for 45 minutes after 45 we’ll take the plastic wrap off with our olive oil fingers press press press put on our flaky salt and seasoning and then we’ll bake it and I believe 220 Celsius which I have it.
Written down is between based off of what Violet used 425 to 450 F for about 32 to 34 minutes so let me wash my hands um or rather let me just get this in here first wash my hands and then we’ll we rock and roll so what inspired me to make this is violet posted this amazing monster.
Sandwich this amazing looking Pacha sandwich that had like four kinds of meat and cheese and Bara which I’ve been obsessed with um and oh this is nice and warm and I said I want to make that so I asked my I’m polish so I feel like I’ve had sandwiches for every meal of the day be because they’re delicious let me.
Move this out of the way so you can see because they they really are just so stinking good okay so I am this is definitely oiled up nice and this fits perfectly I am so excited if this turns out dinner is going to be incredible Apple tonight fantastic okay hands washed we’re going to put some plastic wrap.
On I’m not too worried about um how things are positioned right now aside from it being even cuz we’re going to press our little olive oil fingers into this again before we bake that so no seasoning is going on on this um like oregano or any of that sort we’re going to be be getting ready for approve right now.
Water is boiling we’re going to get this into the oven with some boiling water uh to proof for 45 minutes no baking all right we have our faka proofing in the oven right now so before I get cleaning up if you are totally new here I am gray I do loads of reviews from products recipes subscriptions books all of that good stuff if this is.
Up your alley don’t forget to like the video and subscribe to the channel I post on Wednesdays and Fridays and on my blog every Monday at 10:00 a.m. Central if there’s anything you’re ever curious about or want me to give a try don’t forget to leave a comment email me all that information is on my page as well I’ll be more than happy to speak to you.
And perhaps we can work together as well so let me get this cleaned up and I’ll see you in about 45 minutes hi we’re back oh my God look at this monster look proofing for 45 minutes next what we need to do is we’re going to wash our hands again get this the Rings off we’re going to put some olive oil on our hands.
Here we’re going to squish the bubbles down we’re going to put down some flaky salt some Italian seasoning and then then I’m going to preheat the oven to so I have it written down 220 cus is 428 F Violet used 425 between 425 and 450 for 32 to to 34 minutes I’m going to go 430 440 and we’re going to keep watch so let.
Me oh my God I’m so excited I’m just thinking about dinner right now these sandwiches are going to be incredible when I tell you I’ve been looking forward to this all week I’m not even kidding oh my God I have never even before going glutenfree and made Pacha.
Before I’m I feel I’m so excited holy crap this feels incredible I was telling my husband when I was in high school my dad used to make sandwiches for me to to bring to school for lunch and he used to make we used to buy Fuko um this was back before I was gluten-free.
Obviously fuka with like sundried tomatoes and he would make a sandwich out of it with some like ham and cheese and tomato l oh man and I was thinking about that like man I really really really missed that so I’m excited and very I’m hopeful I’ll light a candle or something but this looks.
Beautiful and if this works out I’m going to I I’m going to go outside and I’m going to cheer because yeah I’m just imagining the sandwich right now it’s going to be it’s going to be so good so freaking good you guys aren’t ready ladies and gentlemen I give you f gotcha.
Wow wow I am I I really don’t remember the last time I have for gotcha we’re going to let this rest for about 30 minutes before I take it out I can’t wait to cut into this I mean I can wait I will wait but it smells so good Moment of Truth this has been resting for 30.
Minutes look at that freaking bottom oh make sure I don’t ruin this you guys are you kidding me yeah I am so pumped I’m I’m going to.
Cry I look at this listen to anyone who tells you or pies you for for being glutenfree you can tell them want to keep their opinions to themselves I I need to take a moment I’m always so in awe of these.
Wonderful chefs recipe developers who share their discoveries in this baking so I’m going to cut into this I my husband’s on his way home so I’ll have sandwiches ready but I want to give this a try I want to I just I can’t oh wow hold hold hold on you need.
To see this and hear this hold on hold on hold the get out what welcome to the most animated gray eyes reviews video because holy crap this is a winner I can’t I can’t this is incredible I.
Know I’m going to have a big ass sandwich but look at this for anyone taking notes and please keep in mind every oven will be different I’m I’m just so flat I’m so in awe God this smells like heaven it smells like bread um 44 40° is what I did for 34.
Minutes I doubled the recipe I went off of what um Violet um Cooks things made but I’m I’m sorry I’m salivating I need to try this for you guys and for me I was concerned with the top being too crispy too hard I was like oh God I kept the temperature too high and I was worried that the inside was just going to be like a cracker or something this.
Is soft So Soft the the crust both the bottom and the top are so like are crisp oh my God out of this world oh my God if you’re gluten-free pick up that Caputo flour make this faka make yourself a monster sandwich you are not going to want to.
Miss out on this I need to push this away before I eat the whole thing but I sincerely hoped you enjoyed today’s review of this beautiful gluten-free faka I am I’m probably going to turn off the c c I’m probably going to turn off the camera and cry for a little bit because this is the reaction I have when stuff I bake turns out I am just like.
You I prefer cooking to baking but the real test with glutenfree for me is baked goods and bread I miss I miss like crispy fluffy big bread guys thank you so much for watching if you like this uh type of content like subscribe share I will continue sharing my reviews uh centered around gluten-free things product reviews book reviews I am so.
Happy to have you all here I’m having a great day I’ll see you in the next video take care and as always stay gry amazing bye
