Gluten Free Focaccia

gluten free vegan focaccia

Last week I received a special recipe request —-from a very seasoned foodie.  I was asked if I could conjure up a GF focaccia recipe, because her mother (a celiac) missed the taste of the flavorful flat bread.  Isn’t that sweet??

So I searched through my old recipes, artisan bread books, gluten free baking books, and of course the internet, to Frankenstein together a recipe that will hopefully please dear Mom.

I must say, that I am happy to have gotten this request, otherwise I may have never known (so soon) the glory of baking gluten free bread.  It was pretty easy.  And no kneading!!  One thing I will certainly do the next time I make this is add some dimples. [ I know, how could I have forgotten to dimple  my focaccia?? ] I guess I was so immersed in slicing little tiny tomatoes, that I totally neglected the dimples.  It certainly didn’t effect the taste any though.  This stuff was really good.

This focaccia can be topped with pretty much anything … brush a little olive oil on before adding toppings to achieve a darker golden top.

If you do not eat gluten and, like me, think the GF breads in the frozen section of your grocery store are really really bad, try this… it makes an excellent sandwich bread too.


Gluten Free Focaccia


  • 1 cup brown rice flour
  • 1 cup potato starch
  • 1/2 cup almond meal, packed
  • 2 tsp xanthan gum
  • 1 1/2 tsp salt
  • 2 tsp rosemary
  • 3 tbsp olive oil
  • 2 tbsp agave
  • 3 tsp EnerG egg replacer frothed with 4 tbsp warm water
  • 2 1/2 tsp yeast
  • 1 1/3 cup warm water
  • 2 tsp sugar


  • black salt
  • grape tomatoes, about 6
  • 2 cloves fresh garlic, chopped


Preheat oven to 375 degrees.

In large mixing bowl, blend brown rice flour, potato starch, almond meal, xanthan gum and salt until well combined.  In separate, smaller bowl, mix together prepared egg replacer, agave, olive oil and rosemary.

In another bowl, proof yeast by combining yeast, warm water and sugar. Let rest about 5 minutes. It should get foamy, like so:

yeast proof

If your yeast is good to go, mix everything together in large mixing bowl until all is well combined.
The dough will be much more like batter.

focaccia dough gf

Lightly, but making sure to cover the entire pan, oil an 8 or 9 inch cake pan and sprinkle the bottom with almond meal.  Using flat edged spatula,  spread your bread batter into the pan evenly.


Slice grape tomatoes thinly and place on paper towel to soak up any excess moisture.  Sprinkle the top of your focaccia with black salt and chopped garlic.  If desired, dimple the top of the dough using a wet fingertip.

Arrange sliced tomatoes on top of bread dough.  Let rise about 1 hour on top of warm oven (not in!).  It should grow a little bit:

focaccia rising
Bake in preheated oven for about 25-30 minutes, or until color turns dark golden around rim.

Let cool for about 10 minutes.  Run knife around the edge of the bread and pry out using a butter-knife under one section.  The bread should easily pull out of the pan once you get the first area loose.  Let cool on wire rack.  The bottom of the bread will get soggy if it is on a non breathable surface, or left in the baking pan too long… I highly recommend placing on a wire rack.

vegan gluten free focaccia

gluten free vegan focaccia

Here is what the bottom looks like. :)

gf focaccia

I devoured a piece topped with avocado and extra salt… super yum.

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28 Responses to Gluten Free Focaccia

  1. Crystal says:

    We love this bread! I’ve made it as written, and then made it w/o the herbs for a subtler taste. I usually double it and place it all in a large cookie sheet. I’d love to try this in a regular loaf pan. Have you done it, or do you think it would work? Thanks so much!

  2. CheVonne says:

    I recently made the decision to change mine and my family’s diet to one strictly plant based, cutting out all meat and animal by products. After cooking several meals and not being completely satisfied with many of them, I was starting to think I was going to just have to get used to the feeling– but I tried this tonight and it was amaaaazing! I substituted hazelnut meal in place of almond and used arrowroot starch for the potato starch since I didn’t have either ingredients on hand & it came out beautifully! I served it with some dipping tomato sauce and it was a hit with my 2 year old daughter. I’m looking forward to integrating your recipes into our meal plans. Thank you for the wonderful recipe!

  3. Rachel says:

    I have just discovered your website after making the decision to go gluten-free. This is the first recipe of yours that I’ve tried and it’s amazing! The best bread I’ve made so far. I’m looking forward to making many more of your recipes soon–those blondies look scrumptious. Thank you so much!

  4. Diane says:

    The bread looks really delicious! I can not wait to try it. Only problem: Is there another egg replacer I can use, like tofu?? I don’t have any EnerG egg replace. Or can I just use two eggs, if I do would I have to adjust the liquid content??

    Thank You!

    • allyson says:

      Hi Diane,

      I’m pretty sure you could replace the Ener-G with a 2 tsp of baking powder mixed with 4 tbsp water,
      or 2 tbsp flaxseed mixed with 4 tbsp water…
      or it may even work well just with a couple tablespoons vinegar + 2 tsp baking powder- but don’t mix those two together! If you use that method, add the vinegar to the wet ingredients and the baking powder to the dry. ;)

  5. Tiffany says:

    loving your blog! can’t wait to try these recipes:)

    do you think tapioca flour could be subbed for the potato starch in this recipe? I’m new to all of this and haven’t quite figured out how all the ingredients work together.


    • allyson says:

      Hi Tiffany!

      Thanks so much :)

      I would think tapioca flour would work pretty well but it may leave it a little gummier in texture… but, maybe a blend of 1/2 cup tapioca to 1/2 cup cornstarch would sub nicely. :) I understand about the flour blends- it’ll come easier the more you do it- I’m still learning every single day <3

  6. […] we were in Philly, soaking up all the awesome- I received an email (from the same wonderful gal who requested a gluten-free focaccia) asking whether or not I might be working on a bagel recipe.  How did she know I had been kicking […]

  7. Mandee says:

    I’ve just made this focaccia, it’s cooling right now and smells lovely!

    I’m taking it to our bake sale tomorrow, should I keep it in a container in the fridge or at room temp. over night?

    Thanks :)

  8. Lisa says:

    Nom nom nom! Thanks yet again for an amazing recipe Allyson! Just made this and will be serving to guests tomorrow to accompany a pumpkin soup! I seriously couldn’t resist the temptation and had to cut a huge chunk out for myself while it was hot..! It’s sweet and salty and yeasty and fluffy all at the same time! I’m a fan. Lisa :)

    • allyson says:

      Lisa….You are awesome…. I am really glad it went over well!! I hope your guests enjoy it too.
      I love how it’s yeasty also… don’t get much of that these days :D

      • Lisa says:

        Hi Allyson

        Lisa’s Mum here… I LOVE your recipes too as I get to be chief tester of them!! They are all so fabulous and have inspired Lisa many times. Thanks for creating such a great blog with such great recipes. It has given Lisa lots of ideas and help as she continues to be more creative and adventurous with food, glorious food. (Her cooking ability has surpassed mine now and she’s still a teenager!!! I think I will always be living next door to her!!!)

        Lisa said the other day “Allyson said……”. I then asked “Who’s Allyson?” thinking this was some new friend, as what Lisa was telling me had such a lot of details!! I then discovered it was this wonderful cook/chef somewhere in the world who has an amazing blog . You are now sort of part of the family as the results from your recipes are constantly on our table so now Lisa says “My friend Allyson put up this new recipe I have to try..”…. so welcome to our kitchen in Australia. You are a VERY welcomed addition!!! Drop in for a cuppa and a gluten free vegemite focaccia sometime!! You’d be most welcome.

        Love and hugs


        PS They were actually my guests but Lisa made all the food before she went out. I managed to heat and serve it though!!! ;P We all loved the focaccia – toasted with pumpkin soup (made from homegrown pumpkins!!). Yum!!

  9. Crystal says:

    I made this bread today and am really happy with the way it turned out. The texture is so much closer to gluten-filled bread than any other recipe that I’ve tried. I thought this would be a really great sandwich bread so I’ve got my second loaf in the oven right now (I omitted the rosemary so it would be more neutral tasting for pb&j’s). I baked it in a 7×11 pan and my plan is to cut it into 6 pieces and then slice each piece in half horizontally.

    I would like to blog about this bread and re-post your recipe. Would that be okay if I give you credit and link back to you?

    • allyson says:

      Wow! Thank you so much Crystal!
      I am very glad you enjoyed it… and would be honored to have the recipe on your blog. Great idea with the pan size for making sandwich bread. It also makes good pizza crust if you pre-bake a little before adding your toppings. I try and spread it out pretty thin, and it works great.
      Thanks again for trying the recipe- I’m so happy you appreciate it! :)

  10. Crystal says:

    I just found your blog and am so glad I did. I don’t have celiac disease but gluten definitely doesn’t agree with me so I try not to eat it too often. This recipe (as well as the others on your blog I’ve seen) look amazing. I can’t wait to make this!

    • allyson says:

      Thank you so very much Crystal!
      I am glad there is such an awesome community out there!! Yes, no more gluten on this… super happy there is appreciation for that!! :)

  11. Ellen Allard says:

    I can’t begin to tell you how great it is to find someone else baking and cooking gluten free and vegan. I’m not 100% there (it’s a journey, right?!), but I’m well on my way. I am enamored with the power of chia seeds as an egg replacer and only recently have begun experimenting with egg replacer powder. I definitely want to try your recipe. Thanks for posting!


  12. […] This post was mentioned on Twitter by Allyson Kramer, Christy Morgan. Christy Morgan said: @ManifestVegan Also in awe of your Gluten-free Focaccia! Holy moly! http://bit.ly/8DncK9 […]

  13. Mary says:

    Wow! That looks incredible. So glad to find another gluten-free vegan. I can’t wait to try this recipe.

  14. Mihl says:

    I might start gluten-free baking just because of this awesome recipe!

  15. Gorgeous! I wish I had a big slice right now.

  16. Mo says:

    Looks fabulous!!!

  17. Vegyogini says:

    Thank you, thank you, thank you (both for the recipe and for the kind words)! I have all the ingredients on hand, too, so my mom will be very happy very soon. :)