By Beth Hillson

Gluten-Free Red Grape Focaccia

Thick, yeasty gluten-free dough with a slightly sweet bite makes this a delicious appetizer. If dairy is tolerated, crumble goat cheese over the grapes before baking.

1 recipe Master Dough
2 teaspoons fennel seeds, toasted in a dry skillet
2 teaspoons good quality olive oil
3-4 cups red seedless grapes, rinsed and drained
-Coarse salt
1 tablespoon apricot preserves

1. Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack and preheat the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.

2. Mix fennel seeds into the dough. Scoop the dough onto a lightly oiled sheet of parchment paper that’s the size of a pizza stone or a baking sheet. Cover with lightly oiled plastic wrap. Use fingertips and palm to lightly press the dough into a free-form rectangle that is nearly the size of the stone or baking sheet. Dot the dough with your fingers to make small wells in the surface. Brush with olive oil.

3. Scatter grapes over the top and sprinkle with a few grinds of coarse salt.

4. Slide focaccia and parchment paper onto a pizza paddle or baking sheet. Set on the lowest rack and bake 25 to 30 minutes, depending on thickness of the dough.

5. Microwave apricot preserves for 15 seconds or until melted. Remove focaccia from the oven and brush preserves over the grapes. Cut into squares. Serve warm.

Each square contains 135 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 161mg sodium, 25g carbohydrate, 2g fiber, 2g protein.

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Gluten-Free Master Dough

This gluten-free recipe makes enough for two 12-inch pizzas, six pizza pockets or one large focaccia. I often use it to make one pizza and 3 pizza pockets. No need to let the dough rise; it puffs up nicely in the oven.

2½ cups gluten-free high-protein flour blend of choice
½ cup millet flour
1 tablespoon xanthan gum
1 teaspoon salt
2 teaspoons chopped dry or 1 tablespoon chopped fresh rosemary, optional
5 teaspoons instant active dry yeast
1⅓ cups warm water
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cider vinegar

1. Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack before preheating the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.

2. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the high-protein blend, millet flour, xanthan gum, salt and rosemary, if used. Blend well. Add the yeast and blend.

3. In a small bowl, combine water, oil, honey and vinegar. Add to dry ingredients.

4. Beat at medium-high speed for 3 to 5 minutes or until the dough thickens.

 

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• Meals
• Bread
• Cooking
• Celiac/Gluten Free