1/2 c millet flour
1/4 c sorghum flour
1/4 c potato starch
1/4 c cornstarch
1/4 c tapioca starch
1 t xanthan gum
1/2 t salt
1 T sugar
2 1/4 t yeast
1 t olive oil
3/4 c plus 1 T water, heated to 110 degrees
Grease and rice flour an 8'' pan. Mix dry ingredients together. Add wet ingredients to the dry and mix just until blended. Mix with mixer on high for 2 minutes. Spoon dough into pan. Cover and let double in size, about 40 minutes.
Preheat oven to 400 degrees with rack in lower third of oven. When dough has doubled in size, sprinkle with olive oil use your fingers to lightly spread across dough. Sprinkle with rosemary and sea salt.
Bake 20 minutes till light brown. Serve warm.
Time: 75 minutes Makes: 9 pieces
This is an Annalise Roberts' recipe from her book Gluten-Free Baking Classics. It is my go-to GF book.This focaccia can also double as a GF pizza crust.