When I tell you that this gluten-free focaccia with rice flour and flax seeds was a game changer for me, I’m not exaggerating. I wanted a soft focaccia, fluffy, that would stay moist even the next day and above all hold together without cracking. I had already tried making it using only rice flour and the result was… well, tasty, but it crumbled at the slightest touch. And I didn’t want to use xanthan or psyllium, or all those thickeners that, yes, work great, but aren’t exactly pantry staples when you feel like baking.
So I tried flaxseed gel, a simple, natural trick anyone can do. The result was surprising: a soft, elastic gluten-free focaccia that doesn’t break or crumble and stays delicious even the next day.
A really easy gluten-free focaccia, perfect for anyone looking for a simple recipe with a bakery-quality result. If you want a rice flour focaccia that doesn’t crumble, this is the right recipe. 😀
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 tsp yeast
- 2 1/2 cups rice flour
- 6 tbsp cornstarch
- 2 tbsp extra virgin olive oil
- 1 1/3 tsp salt
- 1 1/4 cups water
- 3 tbsp flaxseed meal
- 1/4 cup water
- 2 2/3 tbsp water
- 2 tbsp extra virgin olive oil
- coarse salt
Tools
- 1 Mini chopper chopper
- 1 Baking pan baking_pan
- 1 Scale scale
Steps
Mix the ground flaxseeds and water. Let rest 10 minutes until it becomes a thick gel.
This replaces xanthan and provides structure.
In a small bowl dissolve the yeast, sugar and warm water. Let rest 10 minutes.
In a large bowl add the rice flour, the starch, the salt, then combine the flaxseed gel, the activated yeast and the oil.
Pour in the water and mix the dough with a spatula: the dough will be soft and sticky.
Place the bowl in a turned-off oven with the light on for 45 minutes.
Grease the baking pan and pour in the dough. With wet or oiled hands stretch it out without pressing it down too much.
Let rest 30–40 minutes. Mix water, oil and salt.
Make the classic “dimples” with your fingers and pour the brine on top.
Preheat oven to 428°F (conventional) and bake for 20–25 minutes, until golden.
FAQ (Questions and Answers)
How do I get a soft, non-crumbly gluten-free focaccia?
The trick is to add a natural binder. Flaxseed gel works great: it gives elasticity, retains moisture and allows the focaccia to stay soft even the next day.
Can I make a rice flour focaccia without xanthan?
Absolutely yes. Flaxseed gel is an excellent natural alternative to xanthan and psyllium, perfect for those wanting a simple recipe with common ingredients.
Can I replace cornstarch?
Yes, you can use potato starch. It only serves to give lightness and softness to the dough.
Can I use only rice flour?
Better not: it tends to crumble. Adding flaxseed and a bit of starch really makes a difference.
