And Now the End is Near

Well, it has been a busy final year of seminary with only a few weeks remaining. Life is currently full of chaos as all graduates and their families are finalizing papers, studying for finals, looking for jobs, packing, looking for new places to live, planning graduation parties and adjusting to the fact that some of the deepest friendships will soon be scattered across the globe. It is a bittersweet time, and not exactly the time in which I would have anticipated posting a new blog. But, it is my outlet, an emotional release to transform all these thoughts and feelings into words. What else do I do when I am stressed? I bake! Not exactly agreeable to the waistline, but definately satisfying to the belly and to the suppressed creative wayfarer living inside my head.

Us Gluten-free'ers don't normally get an opportunity to really "enjoy" a warm, tender, tantillizing piece of bread. It is almost an oxymoron to describe gluten-free bread as either soft or delicious, but my friends, we have hit the jackpot...the Motherload of all bread recipes! It is simple, quick and versatile. You can use it as a side dish for dipping in olive oil, making savory sandwiches, or turn it into a delicious Italian style dinner roll. Welcome to the world of Gluten-free Rosemary Focaccia!

A few tips before you start...

Always be sure to use super-fine grind brown rice flour, like Bob's Red Mill Brown Rice Flour. It doesn't say super-fine on the label, but you will know it on your tastebuds if you use something else. Can you say "sandpaper"?

Always have your eggs at room temperature.

Always measure the temperature of your liquid with a thermometer.

Tightly wrap leftovers in plastic wrap, then seal in a ziplock bag. You can store them for up to 2 weeks in the freezer, but it will dry out and get crumbly very quickly. It is best just to eat it all right away, and trust me, that should not be a problem!

Let the magic happen!


Rosemary Foccacia

1 TBs cornmeal (optional)

1 cup super-fine brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
2 tablespoon sugar
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons gluten-free instant dry yeast
1/2 teaspoon gluten-free onion powder (McCormick)
3/4 teaspoon salt
3 sprigs fresh rosemary, chopped

3 large eggs, room temperature
2 tablespoons olive oil
1 tablespoon cider vinegar
1 large clove garlic, minced
3/4 cup warm water (110 degrees)

Topping (optional, but DELICIOUS!)
1/4 tsp salt
1 sprig fresh Rosemary, chopped
Red onion, thinly sliced
Cooked, crumbled bacon (extra delicious)

1. Grease a 9 inch square cake pan. Sprinkle with cornmeal if desired.


2. Combine flours, sugar, xanthan gum, yeast, onion powder, salt, and rosemary in a small mixer bowl.


3. In a seperate bowl whisk eggs, olive oil, vinegar and garlic together.


4. Add to warmed water, and with mixer in medium immediatly add to dry ingredients.


5. Once combined, scape down bowl and beaters.


6. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky.


7. Transfer dough to baking pan. It is helpful to smooth it down with slightly wet hands.


8. Add toppings if desired.


9. Cover with aluminum foil and let rise in warm place for 30 minutes.


10. Preheat oven to 400 degrees while dough is rising.


11. Bake for 15 - 17 minutes. Top will be golden brown.


12. Allow to cool for 20 minutes before gobbling it up!

*If making dinner rolls, use a muffin pan, and adjust baking time.