Gluten Free Focaccia Bread II

Step 1

Oil a baking sheet; set aside. (If using spray oil, ensure it is gluten-free.)

Step 2

Add honey to warmed milk and stir until it dissolves. Stir in yeast and set aside for about 5 minutes or more, until about 1 inch of foam forms on the top.

Step 3

In a medium-size bowl, whisk together potato starch, rice flour, sorghum flour, millet flour, tapioca flour, cornstarch, xanthan gum, salt, and garlic powder; set aside.

Step 4

In the bowl of your mixer, add egg, oil, and vinegar. Beat on low speed just until blended.

Step 5

Add yeast/milk mixture. Beat on low speed just until combined, about 10 seconds.

Step 6

Add flour mixture all at once. Beat on high speed for 4 minutes.

Step 7

Transfer dough to the baking sheet. Sprinkle with water. Using a rubber spatula, distribute evenly, leaving the dough about 1/3-inch high. It should fill about 3/4 of a half-sheet baking pan (17 x 12-inches).

Step 8

Preheat oven to 400°F.

Step 9

Bake on center shelf of the oven for 10 minutes.

Step 10

Remove pan from the oven. Add your favorite toppings and/or sauce to the top of the dough. Bake for an additional 10 minutes or until the crust is crisp enough for your tastes. Set aside to cool for 3 - 5 minutes prior to serving. Slice and serve.