Gluten-free focaccia with Chufa flour. Chufa flour is naturally gluten-free, making it an excellent option for those intolerant to gluten. It has a thickening power similar to starches, so it can be used to achieve the same consistency in desserts. It also absorbs more liquids than starches, so you may need to increase the amount of plant-based milk or water in the recipe.
In a large bowl, dissolve the yeast in the warm water.
Add the chufa flour, gluten-free flour, salt, and extra virgin olive oil.
Knead well until you obtain a smooth and homogeneous dough.
Cover the bowl with a cloth and let it rise in a warm place for 2 hours.
After the rising time, take the dough and spread it in an oiled baking tray.
Season the focaccia with fresh rosemary and coarse salt.
Bake in a preheated oven at 180°C for 20-25 minutes, or until golden brown.
Remove the focaccia from the oven and let it cool before serving.
Store in an airtight container for 2-3 days.
For a more intense flavor, you can toast the chufa flour in the oven for a few minutes before using it. You can enrich the focaccia with other ingredients, such as cherry tomatoes, olives, or grilled vegetables. If the dough is too soft, add a tablespoon of flour at a time until you reach the desired consistency.
Italia, Lombardia
| Energy (kcal) | 270.13 |
| Carbohydrates (g) | 42.21 |
| of which Sugars (g) | 0.9 |
| Fat (g) | 8.49 |
| of which Saturates (g) | 1.34 |
| Protein (g) | 7.33 |
| Fiber (g) | 3.06 |
| Sale (g) | 0.49 |
