The Warm Kitchen: Gluten Free Recipes Anyone Can Make and Everyone Will Love from Amy Fothergill of The Family Chef is a wonderful resource for the gluten free cook. Full of wonderful recipes with detailed step-by-step instructions, The Warm Kitchen is perfect for a seasoned gluten free cook or a beginner. Start your day with Amy’s gorgeous cinnamon rolls, then try her Thai peanut noodle salad for lunch and enjoy her drool-worthy chicken pot pie for dinner, but don’t forget dessert- Amy’s banana cupcakes are just the ticket! Each recipe is accompanied by beautiful photos and many helpful hints and tips for recreating what you see on the page. Plus, she has substitutions for making each recipe free from dairy and eggs, as well!
Honestly, I’m incredibly intimidated by baking focaccia, but Amy’s instructions are so well done that I would feel comfortable taking on this recipe. All of her recipes are like this. Clearly written with good explanations of what to expect. Amy has a background in the culinary arts and teaches cooking classes, so she knows how to get her point across so that you can produce delicious dishes that everyone in your family will enjoy.
Amy was kind enough to provide us with a signed copy of The Warm Kitchen to giveaway. We are going to pair the book with a package of each of the flours you will need to make her flour blend- Brown Rice Flour, Sorghum Flour, Tapioca Flour, Potato Starch and Millet Flour. Follow the prompts below to enter. We’ll select a winner at random from all who enter by 11:59 pm on 8/8/14. If you just can’t wait and want to purchase the book now, Amy has generously offered us this link where you can purchase a signed copy of the book for just $25.
Rosemary and Sea Salt Gluten-Free Focaccia
by Amy Fothergill, recipe from The Warm Kitchen cookbook
This is one of my favorite recipes for a delicious focaccia that tastes like the real thing. It’s also naturally casein-free. Make sure to read through the recipe first; the method depends upon the type of yeast which is used. It’s not hard but you do have to allow time for rising.
I personally like to use my flour blend to make this recipe (see how to make the mix below). If you have a pre-made flour blend that includes xanthan gum, you might need to add between ½ – 1 teaspoon additional gum.
For more detailed information on how to make gluten-free yeast products like bread, focaccia, and pizza, take a look at The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.
Makes a 13″ × 9″ pan
- 2 large Eggs, at room temperature
- ¼ cup Olive Oil
- ½ teaspoon Apple Cider or White Vinegar
- 1 tablespoon Honey or Agave Nectar
Regular Yeast Ingredients
- 3⁄4 cup warm Water, heated to 105°F-115°F
- 2 ¼ teaspoons regular Active Dry Yeast (1 packet)
- 1 teaspoon Sugar for proofing yeast
Quick Rising Yeast Ingredients (do not add these together)
- 2 ¼ teaspoons Quick Rising Yeast (1 packet)
- 3/4 cup hot Water, heated to 120°F-130°F
- 2 cups Amy’s Gluten-Free Flour Blend (see below)
- ½ cup Sorghum Flour
- 1 ½ tablespoons Sugar
- 2 teaspoons Xanthan Gum
- 1 ½ teaspoons Sea or Kosher Salt
- 1 tablespoon of Olive Oil
- 2 tablespoons chopped, fresh Rosemary or 1 tablespoon dried
- 1 teaspoon Coarse Sea Salt
- Optional: thinly sliced Red Onion (about ¼ of a medium onion)
- Heat the oven to 200°F to get the oven warm. Turn the oven off after 5 minutes.
- Mix the liquid ingredients in a small bowl. Set aside.
- Regular Yeast: To proof the yeast, place the warm water in a glass measuring cup. Add yeast and sugar; stir. Let it sit for 5 minutes until it’s foamy and fragrant. While the yeast proofs, add the dry ingredients to a bowl of a stand mixer fitted with the paddle (not the dough hook). Using a whisk, mix the dry ingredients in the bowl or mix with the paddle. Turn the stand mixer on and add the liquid ingredients to the dry ingredients and give it a few twirls. Add the yeast and water mixture. Proceed to step 4.
Quick Rising Yeast: Add the dry ingredients, including the quick rising yeast, to a bowl of a stand mixer fitted with the paddle (not the dough hook). Using a whisk, mix the dry ingredients in the bowl. Turn the stand mixer on and add the liquid ingredients to the dry ingredients and give it a few twirls. Add the hot water. Proceed to step 4.
- Raise speed to medium and mix for 2-3 minutes. You want the dough to look like stiff cake batter. It should spread to the sides of the bowl of the mixer and will be very sticky.
- Grease a 13″ × 9″ pan with olive oil.
- With a greased scoop or spatula, place dough into the pan. With either oiled hands or a spatula, spread the dough so it’s even. With your fingertips, make indentations over the dough.
- Place in the warm oven for 60 minutes for regular yeast or 20 minutes for quick rising yeast then remove. Preheat the oven to 425°F.
- After the focaccia has risen, brush the top with olive oil. Top with fresh or dried rosemary and sprinkle with salt. Optionally add red onion.
- Place the focaccia in the oven and bake for about 18-22 minutes or until top begins to brown.
- Cut into pieces and enjoy.
Amy’s Gluten-Free Flour Blend
This is the flour blend that will hopefully change your life. It’s easy to mix, versatile, and can be a substitute for flour in almost any recipe. For baking, I do suggest you use a gum such as xanthan or guar. These can be found in most health or natural food stores.
Mix together and keep in an air-tight container: