Scd Gluten Free Focaccia Recipes

GLUTEN FREE FOCACCIA (DAIRY FREE, VEGAN)

Steps:

• Place the warm water in a jug (it should be around skin-temperature) and stir in the caster sugar until dissolved. Add the yeast, stir and then cover with a tea towel and leave in a warm spot for 7-10 minutes. It should form a head like on beer - when it does it's ready to use.
• Add the gluten free flour, xanthan gum and 1 tsp salt to a large mixing bowl and stir.
• When the yeast mixture is ready, form a well in the centre of the flour mix and pour in. Mix together with a wooden spoon until it forms a thick batter.
• Add 3 tbsp olive oil to the mixture and fold in with the wooden spoon until mixed well.
• Use 1 tbsp olive oil to generously grease a 20cm-diameter round tin. Pour the bread mixture in and use oiled fingers to spread it out evenly in a flat layer. Cover loosely with oiled clingfilm and place in a warm, draft-free spot for around an hour to prove.
• Once the dough has proved, it should have expanded in size. Heat the oven to 220'C / Fan 200'C / Gas Mark 8. Use an oiled thumb or finger to poke dimples into the top of the focaccia dough and press sprigs of rosemary into these at random.
• Drizzle with extra oil (around 1 tbsp) and bake in the oven for 20-25 minutes. The focaccia should be golden and crisp on top and sound hollow when tapped.
• Remove from the oven and sprinkle with the sea salt flakes. Allow to cool for 10-15 minutes before turning out of the tin and slicing up to serve.

AWESOME GLUTEN FREE FOCACCIA BREAD!

Steps:

• In medium mixer bowl using regular beaters, combine warm water, sugar, eggs, oil and vinegar until smooth.
• Add yeast, flours, gelatin, xanthan gum, rosemary, onion powder and salt.
• Beat for 2 minutes; dough will be soft and sticky.
• Grease 11x7-inch nonstick baking pan (I used glass dish). Transfer dough to pan, cover with foil, and let rise in warm place for 30 minutes, or until dough is level with top of pan (this took quite a bit longer for me).
• Preheat oven to 400°F Sprinkle focaccia with topping ingredients (except for Parmesan cheese). Bake for 20-25 minutes, until golden brown.
• Sprinkle Parmesan cheese on top, cut and serve.
• Optional Toppings:.
• Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
• Sun-dried Tomato & Olive Topping: Saute 1/4 C minced sun-dried tomatoes, 1/4 C sliced black olives, and 1/4 C chopped onion in 1 tsp olive oil.
• Pesto Topping: Puree in food processor just until smooth, leaving a bit of texture: 1 C fresh basil leaves, 1 garlic clove, 1/2 C pine nuts. With motor running, slowly add 1/4 C olive oil through feed tube. Add 1/4 C grated Parmesan cheese and dash of black pepper.
• Caramelized Onion Topping: Sprinkle focaccia dough with 1 to 2 teaspoons dried oregano, thyme, or herb of choice. Then top with 2 C of chopped, sauteed onions that have been tossed with 1 T olive oil. Bake as directed.

SCD GLUTEN FREE SHEPHERDS PIE

Steps:

• Preheat oven 170 C (325 F), grease an oven proof baking dish.
• Steam cauliflower until tender, about 15 minutes.
• Saute beef until brown, add cumin, salt and pepper and stir until beef is cooked, about 20 minutes.
• Add onions and cook.
• Remove pan from stove, add lemon juice and transfer to oven proof baking dish.
• Mash cauliflower with butter then spread over top of baking dish.
• Add grated cheese to top and bake for 15-20 minutes.

SCD GLUTEN FREE VEGETABLE FRITTATA

Steps:

• Heat griller.
• Fry bacon.
• Add broccoli, onion, bell pepper, and spinach, stir until soft.
• Add butter. Whisk eggs and pour over vegetables - Do not stir. Allow bottom section to cook.
• Place cheese slices over the top of the eggs and place under grill until egg is set and cheese has melted.

SCD GLUTEN FREE BEEF AND BROCCOLI CHINESE STYLE

Steps:

• Cook rice.
• Steam broccoli for 10 minutes.
• Saute garlic for 3 minutes in half of the sesame oil, add beef, salt and pepper and stir for 20 minutes.
• Increase heat to high and add broccoli, continue stir frying for 2 minutes.
• Serve over rice.
• Place remaining sesame oil into pan and saute sesame seeds for up to 1 minute. Sprinkle this over the dishes and serve immediately.

SCD GLUTEN FREE SULTANA RASPBERRY MUFFINS

Steps:

• Heat oven to 180 C (350 F).
• Using a hand held blender, thoroughly mix together all ingredients other than fruit.
• Gently fold in fruit.
• Drop batter into muffin cases. Bake for 15 minutes. When done the edges will be a little brown and the knife inserted into them will come out clean.