Buttoni's Low-Carb Recipes

Gluten-Free Grain-Free Focaccia

Posted on: April 22, 2013

Click to enlarge

Gluten-Free Focaccia

Now that I don’t use Carbquick much anymore, this new gluten-free bread has become my go to bread for sandwiches.  It has blown away all my previous sandwich bread recipes (but maybe one)!  It has a lovely bottom and top crust and is not crumbly like so many low-carb breads.   A piece hot from the oven with butter is amazingly good!  It toasts OK, but not great. But then what low-carb bread does?  It makes great deli-style or grilled cheese sandwiches!  No flax taste at all!  I will definitely explore other uses, both savory and sweet.  Already found out it makes a wonderful pizza crust  and great sandwich buns as well.   It makes wonderful “bagels”, muffin top buns and muffins, as seen below.  You can even make sweet things with this batter, like blueberry bagels and cinnamon donuts!

TIP:  If you are not gluten-free, I find 1 T. oat fiber improves this bread’s texture greatly.  But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.

click to enlarge

Before Slicing

Click to enlarge

Made as slider buns, cinnamon donuts and herb muffins

This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This bread would not be suitable for Paleo.

Many more delicious gluten-free bread recipes for bread and baked goods await you in Jennifer Eloff’s latest cookbook series:  Low Carbing Among Friends.  You can have your very own set (or individual volumes) of this fast-selling 5-volume collection of recipes by some of the most talented low-carb cooks on the internet.  Order at Amazon or here: http://amongfriends.us/order.php


½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. yeast dissolved in 1 T. warm water (optional, for flavor only)

Spices or seeds of your choosing sprinkled on top before baking.  I often use this mixture:  https://buttoni.wordpress.com/2012/10/09/peggys-8-seed-spice-blend/

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet.  Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″.  Batter will be about ¼” thick.  Sprinkle on spices if using any.  Pop bread into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes and cut evenly into 9 “slices.  When totally cool, store in plastic bag in your refrigerator.

NOTE:  This can also be baked in a small 8×4 loaf, which will take about 30 minutes to cook: 

Baked as a Loaf

Baked as a Loaf

NUTRITIONAL INFO:   Makes 9 large slices, each contains:

149 calories

11.5 g  fat

3.5 g  carbs, 2.1 g  fiber, 1.4 g  NET CARBS

10.1 g  protein

204 mg sodium

81 Responses to "Gluten-Free Grain-Free Focaccia"

I would like to replace the Whey powder in this What would you recommend I did read somewhere that coconut flour could be used in place of the whey powder

You never want to substitute coconut flour in a recipe willie-nillie. It doesn’t replace 1 for 1 with any flour or alternate flour I know of, Christine. In fact, tampering with low-carb bread recipes can be pretty risky. I usually recommend, if someone is allergic to an ingredient, to slightly increase the “flours” already in the recipe. But again, it then becomes an “experiment” for which the results can be unpredictable. But you can try that. Just being honest. Low-Carb baking is much more complex than traditional baking. The synergy and interactions of the various wet and dry ingredients can be critical.

I love this recipe, thanks for posting. I double it and make a large loaf for myself. Freezes well sliced and bagged in individual portions. 🙂

I’m delighted to get your feedback, Judy! So glad you like this one. It’s a fav of mine, too. I haven’t done a loaf in some time and may try the “double” recipe soon. Happy baking to you! 🙂

Can I use just almond flour I do not like flaxseed

You’ll just have to test it out, Glenda. I really don’t think it will cook quite the same. Flax is moist, soft and cake-like; almond flour is drier and grainy. I’ only make a half recipe to test that out.

Some brands of fiber are gluten-free – most oat bran is not.

FYI-Oats do not contain gluten, therefore none of the components of the grain, including the fiber, contain gluten. Wheat, rye, barley, and triticale are the only grains that have gluten. However, oats can be contaminated if they’re processed in a facility that also processes the grains that do have gluten. That’s only a concern if you have celiac disease.

Thank you. I am aware of of this fact. But only if they are certified to have been processed in a plant without those other grains are the edible by someone who must eat “gluten-free”. Fortunately, I’m not personally celiac, so I don’t have to worry about any of that. 🙂

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Click for Atkins Induction ↓Recipes↓

Enter your email address to subscribe to this blog and get my recipes direct via email.

Click for our Cookbooks Facebook page

Follow my Pinterest Board:

My blog made the list at #27!

Blog Stats

  • 19,176,615 hits