Cooking with food intolerances

Breakfast Focaccia January 12, 2011

1/2 c. tapioca starch

2 Tbs. milled flax

2 c. light buckwheat or sorghum flour, or a combination of the two

2 1/2 tsp. karaya gum

1 tsp. sea salt

1 tsp. corn-free vanilla

1/4 tsp. freshly ground nutmeg

4 Tbs. agave syrup

4 Tbs. olive oil

1 tsp. safe vinegar

1 Tbs. instant yeast

1 1/3 c. warm water

1/2 tsp. baking soda

1 tsp. corn-free baking powder

Mix all ingredients. Spread onto greased cookie sheet. Sprinkle top with 1 Tbs. beet sugar mixed with 1/2 tsp. ground cinnamon. Bake in preheated 375F oven for 25 minutes.


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