Focaccia Bread GF (Ngaire)

Ingredience

2 eggs

2 tsp cider vinegar

2 Tbsp olive oil

500 ml hot water from tap

290g rice flour

150g tapioca

4 tsp raw sugar (coffee sugar)

3 tsp xanthan gum

1 tsp salt

4 1/2 tsp yeast

1/2 tsp agar agar

2 tsp no-egg replacer

2 tsp baking powder

2-3 tbsp dried herbs (Italian herbs)

Pokyny

Mix the wet (egg, cider, olive oil, and hot water) ingredients in the mixer.

Once wet ingredients are blended, add dry ingredients.

using dessert spoon as the mixer continues to combine.

Mix for 4 minutes, as this activates the yeast.

Spray to grey non-stick tins (28x42cm) and add mixed ingredients evenly.

Wet hands to spread mixture evenly, leave finger tip impressions.

Allow to rise in warm conditions (defrost oven or airing cupboard 30 minutes).

Once risen, add toppings as desired, olive oil, rock salt, parmesan.

Cook for 25 minutes at 190° C on fan bake

*Cook for 35 minutes at 190° C on if in loaf tin