I recently went to the Seashore Celiacs’ gluten free picnic with a bunch of gluten free friends, and as last year, it was absolutely incredible! There were TONS of vendors who supplied free samples of their products, including Enjoy Life, Bakery on Main, Food by George, Schär, Utz, Wegmans, and loads more. On top of that, everyone who attended brought a dish they made along with an index card with the ingredients so that no one had to be afraid of eating something they were allergic to. I was in heaven. I brought a gluten free poundcake that’s my own recipe, adjusted from PaleOMG’s recipe, and I’ll share that with you in another post.
Some people were generous enough to share their recipes with the whole gathering, printing out copies to be handed out to whoever was interested. I picked up a copy of someone’s gluten free flaxseed focaccia bread recipe, and unfortunately it didn’t give their information, so I can’t credit them here. However, if you wrote this recipe for the gluten free picnic, comment below to let me know!
Gluten Free Flaxseed Focaccia
Preheat oven to 350, prepare pan with oiled parchment paper or silicone mat (I just put oil on the pan). Mix dry ingredients with whisk or mixer, add web ingredients and combine well.
At this point you can add any ingredients to make it a sweet or savory bread. Cinnamon, nuts, or raisins can make a good bread for breakfast.
Sauteed garlic, fresh rosemary (I used 15 needles of cut-up fresh rosemary for a light taste), olives, or roasted peppers can be added to make it savory. Put roasted pepper in paper towel first to absorb excess moisture.
Pour batter into pan. Spread with wet spoon or spatula so it doesn’t stick. Spread from middle to prevent mounding.
Bake 12 to 15 minutes, check with toothpick; it’s done when then toothpick comes out dry.
Let me know if you try this recipe and what you think of it!