Foccacia Rolls - Yeast Free

I have been lucky enough to receive a promotional copy of another one of Carol Fensters books which is published by Avery, a division of Penguin Books. I did receive a copy of Carol's earlier book, Gluten Free- Quick and Easy, you can see the review here. I still use some of the recipes from that book to this day, but this book I believe would be a great addition to any gluten free cook's library, it includes all those dishes that you have avoided for ages, because they have small amounts of flour in sauces for example!

This recipe is based on the Quick-Bread Foccacia on page 34. The only adaption I have made is to make rolls instead of one larger bread. I have also used a pre-mixed flour blend instead of using Carol's blend - both were similar!

I will also make the Foccacia bread with yeast over the next couple of weeks, to compare the two! OK for me as I don't have a problem with yeast, but for those of you that do ... try this! Even better, buy the book, as there are other yeast-free recipes



2 cups gluten-free bread flour mix (I used Doves, but there is a bread flour mix in the book)
2 tsp sugar or honey
2 tsp xanthium gum
3/4 tsp salt
1/2 tsp unflavoured gelatin powder
1 tsp baking powder
1 1/4 tsp baking soda
3/4 tsp onion salt
1 tsp dried rosemary and thyme
1/4 tsp potato flour (not starch)
2 large eggs
1 cup low fat milk
2 tbsp olive oil + a few sprays of 1 cal per spray olive oil
Pinch Italian seasoning

Preheat the oven to 375 degrees
Line 4 4 " individual cake tins with baking parchment
In a large bowl add all the dry ingredients
Mix all the wet ingredients in a 1 pint jug
Slowly add the the wet ingredients to the dry ingredients, mix thoroughly to combine - you should have a sticky, slightly wet dough
Divide between the cake tins, spray the top of the dough with the 1 calorie per spray olive oil and sprinkle with the dried Italian seasoning
Bake in the oven for approximately 11 minutes