JoAnna's Fabulous Vegan Focaccia Bread

JoAnna's Fabulous Vegan Focaccia Bread Free Of Many Allergens

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Probiotic yeast free version coming soon!
During the Winter Months its hard not to have duck eggs ( I am currently  now Since I now have ducks , I am freezing eggs for the winter (How to freeze Eggs here a-post-about-eggs and how to freeze them )I was really missing good bread this exceeded my expectations! :D
Seriously guys this is amazing , light and fluffy and pure amazing!!! You will not be dissapointed I normally serve this with my Gluten free, Allergen free VEGAN , Nut Free Petso!! always a HUGE hit! :) (recipe for Diffrent Pesto Variations coming soon)




First do :EGG RE-PLACER
 (For Egg Re-placer use 1 Heaping tablespoon of Flax seeds or Chia Seeds (that were previously ground up in your coffee grinder, add the ground flax meal into a glass measuring cup and add 2 1/2 TAB of VERY WARM water, let sit for 10 min give or take till it gums up - walla vegan eggs lol :)  or you can USE Energy-Foods Brand Egg Re placer.


Second
Proof your YEAST :
2/3 cup of (filtered water ) Warm about 110degrees. 1 tab of  Active Dry Yeast
 2TAB OF Raw Agave Nectar  OR
2 Tab of Honey Only if u wish it not be VEGAN

3RD Mix Dry Ingredients in a Bowl
1/2 cup millet flour ( or u can use Teff)
1/4 Cup Sorghum Flour
1/4 cup Tapioca Flour
1/4 cup Arrowroot
5 tab of oatmeal flour ( make sure its labeled gluten free) I just use my Ninja Blender or u could use your Coffee Grinder.
1 tsp of xanthum gum
1/2 tsp of sea salt
1 Tab of Honey or Stevia in the raw to add a bit more touch of sweetness (your preference) .
1 1/2 tsp of Cream of Tartar
1 1/2 tsp of baking powder
1 tsp of baking soda
1 tsp of Garlic Powder - more if u wish
1 tsp of Onion Powder- more if u wish
1 tab of dried chives
Using your Mixer of Choice  I have a Kitchen Aid , Combine wet ingredients into Mixer, slowly add in MIXED dry ingredients , Mix on medium speed for 3 min.


{{Mince Fresh Rosemary}}
also u can top with thinly sliced fresh tomato before baking :D
Grease a 8x8 with coconut or earth balance , Place parchment paper in the pan and then grease over the parchment. Sprinkle a bit of Oat grits (coarsely ground gluten free oats - optional)
 Add the Batter to the Prepared pan and spead evenly , Use a WET spatula to even the top  (may have to dip the spatula in water a few times to achieve this.  Sprinkle with Fresh Rosemary and Sea Salt.
 Let rise in a Dry Warm place for 45 min.
Place in a 400 degree Oven, 6 min into baking time , drizzle a tab or so of organic extra virgin coconut oil or olive oil over the top of the bread, continue baking until golden brown and the toothpick comes out clean.
rough estimate is 34 to  45min baking time. but the toothpick test always works best me thinks :)
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COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2014 JoAnna L McGarvie

JoAnna'sVEGAN French Banquettes REVISED AND UPDATED

JoAnna's Vegan Banquettes ( French Bread)



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*Oatmeal grits (or cornmeal grits) for Loaf pan. and top of loaf.

First do your Egg Re-placer:2 to  1/2 Tablespoons of ground flax or chia seeds. Place in 1/2 cup of warm water, set aside to Gum up about 6 min.

Next "Proof Your Yeast"
1 cup or Warm water (Filtered) ,(110 degrees a bout's)
2 Tab of Maple Syrup , then add 2 tsp of Active Dry Yeast .
Set Aside for 8 min or until it doubles in size and Proofs :)
(or if not needing to be VEGAN use honey.

1 1/2 Cups + 7 Tab  of Sorghum Flour
1/2 Cup Millet Flour
1 Cup Tapioca Flour ( or Arrowroot Starch I found the bread MORE fluffier using Arrowroot) ;)
1 tbsp of xanthum gum
1 1/2 tsp of sea salt
1 1/2 tsp of garlic powder (more if u wish, OPTIONAL)
1 1/2 tsp of Onion power (Optional) - more if u wish.
1 Tab of Italian Seasoning
2 Tbsp of Olive Oil
1 tsp of Raw apple cider vinegar
1 cup of Water (filtered)
Melted Earth balance or Coconut oil . (Like 1 Tab - enough to spread the melted goodness over your loaves before u bake)
Minced Fresh Rosemary
Sea Salt

Grease your French or Banquette Pan I have this one.
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so grease this with oil of choice take your "grits of choice" see above.
do not line your pan with foil , there are holes in the pan for a reason ;)

Mix your dry Ingredients in a bowl, set aside.
In your Mixer, add WET ingredients , then  add dry ingredients, Mix on Medium speed for about 4 min.
Carefully scoop out dough I use a big Ice Cream Scoop and Scoop onto the pans .
Coat the Top of the Loaves with Melted earth balance or coconut oil , sprinkle with freshly minced rosemary and sprinkle with sea salt and a few more grits.

let rise in a dry WARM place for 30 min (until it doubles in size)
Bake for about 26-30 min In a 400 degree oven , or until toothpick inserted comes out clean!!

ENJOY!!! :D

COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2016 JoAnna L McGarvie