Looking for a gluten-free and eggless bread that’s crusty on the outside and soft inside? Try this healthy and easy Gluten-Free Focaccia Bread made using jowar and rice flour — perfect for those with gluten intolerance or anyone seeking a nutritious alternative!
🌿 Made without eggs
🌾 100% gluten-free
💪 Packed with fiber & goodness of flax seeds and psyllium husk
🥖 Ingredients:
¾ cup Jowar Flour
¼ cup Rice Flour
2 tbsp Milk Powder
½ tsp Salt
½ tsp Psyllium Husk
1 tbsp Dry Yeast
½ cup Warm Water
1 tsp Sugar
1.5 tbsp Flax Seed Powder
4.5 tbsp Warm Water (for flax mix)
3 tbsp Olive Oil
¼–½ cup Warm Water for kneading
💡 Tip: Top with your favorite herbs, olives, or cherry tomatoes for that classic focaccia vibe!
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Few years back when I started my gluten-free journey, I tried making a faukasha gluten-free bread and it was absolute disaster. It was dry. The structure was not good. So I worked very hard to get the perfect recipe and finally I’ve got it. So you can see how beautiful and super soft this gluten-free fukashia turned out. It actually got over within 15 minutes in at my place. So first we take the yeast. So I’ve added some yeast, sugar, and water. Let it bloom. Then after that in a bowl you take your javar flour. Once you add the javar flour. I have used red rice flour in this recipe. If you don’t have it you can use a regular rice flour. Then milk powder. Instead of milk powder you can use coconut powder. That is fine. I added salt and I added selium husk into it and you mix everything really well. Once that is done I added my bloom yeast. So I added my bloomed yeast and after that I added flax eggs. So I’ve taken flax seed powder, added 3 tbsp of water to it and my flax seeds are ready. Keep it aside till it becomes a little jelly. Then after that I added a little bit of olive oil into it. Mix it really well. You use a hand beater for this recipe. It’s much better because then the dough turns out to be super soft. If you’re not using a hand beater with your if you’re kneading it through hands, you need to it’ll take some time to knead. Then after that I started adding water. Little by little. Don’t add too much water at one go. Add the water little by little. Still you get a really thick like cake batter and it’s also sticky. So make sure because if you add too much water, it’ll become too liquidy. It has to look like this. It’s going to be like a thick cake batter. So it’s not going to be like a dough. Once that is done, I took my square in cake tin and then I added the entire batter to it. And you have to just like this has to be proofed for at least 45 minutes. So it it is required to be proof for 45 minutes to 1 hour. Basically it has to become double in size. So now you can see I just spread my batter properly. Now I’m going to smoon it out. And then I’m going to keep it in a nice warm place for around uh 45 minutes to 1 hour. So once it doubles then we’ll go ahead with the procedure. So now it doubled up. What I did is I made some holes into the bread. Trust me, it is going to be super soft. If it’s not super soft, that means some mistake has been done. It has to be super soft. I added some olive oil and again I made some depth. After that, I added uh veggies of my choice. That is up to you what you want to add. I added some capsicums, some olives. You can add anything, any veggies of your choice. I added some broccololis also. You can even try that design and make it look prettier. Then I baked it in the oven for 180 at 180° for around uh 15 to 20 minutes. So you put a toothpick and see if your bread is ready. And you can see you will get a super soft fukicashia. Trust me this tasted really good. Got over in like 15 minutes. So do try this recipe.
1 Comment
Can I replace milk powder with anything else for vegan version