First time watcher here. I have been baking gluten free for many years, we especially love the focaccia bread with gumbo. Mine also is still somewhat undercooked after baking but we eat it anyway. I think I will take your suggestion and bake it in a larger pan this time to see if that works. Thank you for sharing your recipe and video!
I use 1 cup of Bob’s Red Mill 1 to 1 gluten free flour and I bake the flour in the oven for about 40 minutes until nice and brown . After I’ve had my veggies and spices cooking I add my broth and shredded chicken and sausage and let it simmer for 15 minutes. I then take out a few cups of broth to mix with my browned flour and then transfer to my pot and bring back to a boil then cover and simmer 30 minutes. We love this gumbo , and browning the flour in the oven instead of standing at the stove making a roux, it was a game changer for me. If you would like the recipe I got it from a RUclips channel called Cooking with Shotgun Red, I think. Have a wonderful day.
@@caronhoffman6820 Thank you for sharing Caron. I'm going to check out that channel. I love the idea of browning it in the oven! Such a great idea. I like Bobs red mill. it works well with lots of recipes.
Thank you so much for your honest reviews. I would have used the 9x9 as well because I prefer a thicker focaccia. I might do this and try your suggestions for baking at a higher temperature for a longer time.
You’re welcome Donna. I appreciate the feedback. I try to be as transparent as possible when making my own or someone else’s recipes. Thank you sinking for commenting and watching!
Hi Jamie..👋 . Since we know that gf dough or batter tends to take longer to hydrate, I’m thinking that it might help to mix it 5 minutes instead of one minute. When it’s time to bake it, put it out on parchment on a cookie sheet to let it be free with no sides of a pan to hold In moisture. It may work better that way, who knows? GF baking always seems to be such a science experiment!😄
Thank you for your thoughts on the recipe correction. Yes, I often hydrate some baked items and that extra mix time may definitely have helped with the absorption. Part of what makes Focaccia the bread that it is, is baking it in Olive Oil which kind of changes what the bread is....but with it being gluten free of course the rules are rarely the same!😂
Unfortunately, I feel that not having the yeast in the recipe will affect it greatly. I did a quick search and maybe look at this recipe to see if it will work for you. www.food.com/recipe/gluten-free-yeast-free-garlic-focaccia-rolls-305120. It doesn't have any yeast listed in the ingredients and uses baking powder as a leavening agent. Thank you for watching.
@@SavorySaver I just made bread using RM 1to1 and they are more cake like than bread. I suspect it is the tapioca flour because King Author's Bread Flour does not have bread flour.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
First time watcher here. I have been baking gluten free for many years, we especially love the focaccia bread with gumbo. Mine also is still somewhat undercooked after baking but we eat it anyway. I think I will take your suggestion and bake it in a larger pan this time to see if that works. Thank you for sharing your recipe and video!
You're welcome Caron. What do you use to make your Roux for gumbo since you're gluten free? Thank you for sharing your story and watching Caron!
I use 1 cup of Bob’s Red Mill 1 to 1 gluten free flour and I bake the flour in the oven for about 40 minutes until nice and brown . After I’ve had my veggies and spices cooking I add my broth and shredded chicken and sausage and let it simmer for 15 minutes. I then take out a few cups of broth to mix with my browned flour and then transfer to my pot and bring back to a boil then cover and simmer 30 minutes. We love this gumbo , and browning the flour in the oven instead of standing at the stove making a roux, it was a game changer for me. If you would like the recipe I got it from a RUclips channel called Cooking with Shotgun Red, I think. Have a wonderful day.
@@caronhoffman6820 Thank you for sharing Caron. I'm going to check out that channel. I love the idea of browning it in the oven! Such a great idea. I like Bobs red mill. it works well with lots of recipes.
Thank you so much for your honest reviews. I would have used the 9x9 as well because I prefer a thicker focaccia. I might do this and try your suggestions for baking at a higher temperature for a longer time.
You’re welcome Donna. I appreciate the feedback. I try to be as transparent as possible when making my own or someone else’s recipes. Thank you sinking for commenting and watching!
Love your content, keep it up!!
Thank you so much!
Hi Jamie..👋 . Since we know that gf dough or batter tends to take longer to hydrate, I’m thinking that it might help to mix it 5 minutes instead of one minute. When it’s time to bake it, put it out on parchment on a cookie sheet to let it be free with no sides of a pan to hold In moisture. It may work better that way, who knows? GF baking always seems to be such a science experiment!😄
Thank you for your thoughts on the recipe correction. Yes, I often hydrate some baked items and that extra mix time may definitely have helped with the absorption. Part of what makes Focaccia the bread that it is, is baking it in Olive Oil which kind of changes what the bread is....but with it being gluten free of course the rules are rarely the same!😂
Use a wire whip to mix The liquid it will dissolve faster
That's what I was going to say lol
Can u make it with out yeast.
Unfortunately, I feel that not having the yeast in the recipe will affect it greatly. I did a quick search and maybe look at this recipe to see if it will work for you. www.food.com/recipe/gluten-free-yeast-free-garlic-focaccia-rolls-305120. It doesn't have any yeast listed in the ingredients and uses baking powder as a leavening agent. Thank you for watching.
Add 1/2 cup or less more flour it won't be so gummy
Thank you for sharing your tips Katherine! I appreciate it ❤️
May be the tapioca flour makes it gummy.
Yes, tapicoa can do that in some recipes without a doubt!
@@SavorySaver I just made bread using RM 1to1 and they are more cake like than bread. I suspect it is the tapioca flour because King Author's Bread Flour does not have bread flour.