Can you taste the quinoa?

Naturally, the bread tastes different than if you baked it the classic way with flour. The flavor, however, is pleasantly mild and slightly nutty.

Can I replace the psyllium husks?

No, the psyllium husks are essential for the airy and moist texture of gluten-free bread like this one.

Can I also let the dough rise at room temperature for a shorter time?

That's certainly possible too; I haven't tested it myself yet. The proofing time should then reduce to about 2-3 hours. Still, I recommend the slow fermentation in the fridge for a better flavor.

How do I best store the focaccia?

It easily keeps for 5-6 days stored airtight in the fridge. To reheat, simply pop it in the microwave briefly or the air fryer (150 °C / 300 °F for 5-8 minutes).

Easy Gluten-Free Quinoa Focaccia (Flourless)

Description

This gluten-free quinoa focaccia bread is made entirely without flour, yet still delivers a wonderfully fluffy, moist crumb and a slightly crisp surface. An easy, natural gluten-free bread made from just a handful of ingredients!

Ingredients

Scale

1 cup + 2 tbps (200 g) white quinoa, uncooked
1 tbsp (8 g) psyllium husks
1/3 cup+ 1/4 cup (80 ml + 60 ml) filtered water
1 tbsp olive oil (optional)
1½ tsp (4 g) active dry yeast
½ tsp (4 g) salt

Toppings

~2/3 cup (100 g) date or cherry tomatoes
Fresh rosemary sprigs
Coarse salt

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Instructions

Preparation

Rinse the quinoa, pour hot water over it and let it soak for at least 2 hours.
Mix the psyllium husks with 1/3 cup (80 ml) water and set aside.

Blend the dough

Drain the soaking water, then rinse and drain the quinoa again. Blend it with 1/4 cup (60 ml) water, the salt and 1 tbsp oil (optional) until smooth and silky.
Add the psyllium gel and yeast and blend again.

Let the dough proof

Transfer the dough into a baking dish (approx. 10x7 inches / 26x18 cm) lined with parchment paper or greased, and smooth it out.
Let it rise overnight, about 8-10 hours, in the fridge.

Bake the focaccia

The dough should have visibly risen. Preheat the oven to 390 °F / 200 °C top/bottom heat.
Top with the halved date tomatoes and rosemary sprigs and press them in lightly.**
Bake for 35 minutes. Then switch to the grill function and bake for another 2-3 minutes (keep an eye on it so it doesn't burn!) for a slightly crisp surface.

Notes

**If you like, you can also drizzle the dough with a little olive oil before baking.