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When embarking on our grain-free journey earlier this year, one of my biggest concerns was finding suitable upgrades for some of our favorite meals. Pizza and pasta nights have been easy to manage, but up until recently, I had yet to create an authentic-tasting grain-free bread.
To be honest, bread has been rather low on my priority list because I’m perfectly happy simply rolling up my favorite sandwich ingredients into a romaine leaf or collard wrap. But I know that doesn’t always cut it for everyone.
Luckily, this bread should please even the pickiest of eaters.
Packed with protein-rich almond flour, Italian seasonings, and a punch of sharp raw goat cheddar, this focaccia can be sliced into bread sticks, served with dipping oil or next to a juicy salad, or it can be used as a sandwich bread stuffed with your favorite fillings!
Though this focaccia isn’t strictly combined, it does adhere to the most basic of food combining rules–> not mixing starches and proteins. This bread would be perfect for anyone transitioning to a healthier lifestyle, or simply looking for a gluten-free or starch-free alternative.
It even surpassed my grandmother’s standards… which is saying something.
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Grain-Free Focaccia
makes one 9″ x 13″ pan
adapted from Recipes for the Specific Carbohydrate Diet
Ingredients:
2 cups almond flour (store bought or homemade)
6 ounces soft goat cheese (plain or a garlic & herb variety)
1 teaspoon baking soda
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon sea salt
1/2 cup shredded raw goat cheddar, or other cheese of choice
3 whole eggs (flax eggs may work)
3 Tablespoons melted butter
1 Tablespoon minced onion
Sea salt, for topping
Butter, for greasing pan
Directions:
Preheat oven to 375F, and grease a 9″ x 13″ baking dish with butter. In a medium bowl, stir together all of the ingredients until a uniform batter is achieved.
I used Trader Joe’s “Garlic & Herb” soft goat cheese, to punch-up the Italian flavor, but feel free to omit all of the Italian seasonings if you’d prefer a more standard sandwich bread.
Transfer the batter to the greased baking dish, and use a spatula to spread the batter evenly to the edges. Top with a sprinkling of sea salt, and any other herbs you might enjoy. (Thinly sliced red onion or rosemary would be perfect!)
Bake at 375F for about 30 minutes, or until the top is golden brown.
Allow to cool, then cut into desired sandwich squares or bread sticks!
As you can see, this bread is sturdy enough to be sliced through the middle, making it a perfect “sandwich thin.”
*For a thicker bread, you could easily use a smaller pan and extend the baking time.
Store any leftover bread on the counter for a few days, or in the fridge for an extended shelf life.
Enjoy!
Ingredients
- 2 cups almond flour (store bought or homemade)
- 6 ounces soft goat cheese (plain or a garlic & herb variety)
- 1 teaspoon baking soda
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon sea salt
- 1/2 cup shredded raw goat cheddar , or other cheese of choice
- 3 whole eggs (flax eggs may work)
- 3 Tablespoons melted butter
- 1 Tablespoon minced onion
- Extra Sea salt , for topping
- Extra butter , for greasing pan
Instructions
- Preheat oven to 375F, and grease a 9" x 13" baking dish with butter.
- In a medium bowl, stir together all of the ingredients until a uniform batter is achieved. (I used Trader Joe's "Garlic & Herb" soft goat cheese, to punch-up the Italian flavor, but feel free to omit all of the Italian seasonings if you'd prefer a more standard sandwich bread.)
- Transfer the batter to the greased baking dish, and use a spatula to spread the batter evenly to the edges. Top with a sprinkling of sea salt, and any other herbs you might enjoy. (Thinly sliced red onion or rosemary would be perfect!)
- Bake at 375F for about 30 minutes, or until the top is golden brown.
- Allow to cool, then cut into desired sandwich squares or bread sticks!
- Store any leftover bread on the counter for a few days, or in the fridge for an extended shelf life.
Notes
Nutrition
Per Serving: Calories: 209, Fat: 18g, Carbohydrates: 4g, Fiber: 2g, Protein: 9g
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Note: Due to the nature of grain-free baking, I’m afraid I won’t be able to answer any of your substitution questions on this recipe. I don’t know if flax eggs will work, as recipes that call for more than one egg can be a bit tricky. I also have no idea what will happen if you decide to omit the cheese. I’ll be working on a vegan bread recipe next, but in the meantime, please let us all know in the comment section if you try anything that works!
Reader Feedback: Are you a “bread person?” If you follow a gluten-free or grain-free lifestyle, are there any favorite breads or baked goods that you miss?
I really appreciate all your recipes! This grain free bread is so delicious š and it is grain free. This might be my favorite recipe. I feel much better when I stay away from grain so this is fantastic makes homemade vegetable soup for dinner, very satisfying.So Thank you, thank you, thank you.
This is my favorite non-grain bread. I have tried all sorts of combinations, I think my favorite is deleting the herbs, adding a minced fresh jalapeno, and using pepper jack cheese instead of cheddar. Thanks for the great recipe!
Hi i just made this and really like it. But I noticed that there are no nutritional information for any of the recipes.. I was wondering if you might be able to give that information on your blog under the recipes. Like carbs, fat, serving size and protein ect. Much appreciated if you do have the information. Thank you for your assistance and I am glad I found your blog and I am looking forward to seeing more of your recipes and research.
Blessings,
Mendy
Sourdough bread. I am definitely a bread person. Making it difficult to get good sandwich recipes? I love sandwiches like Joey on friends
I have my second batch of this recipe in the oven as I type. I made it a few days ago and my kids could not have enough, it is easy and delicious!
My dad can’t eat grains or anything starchy as he use to due to digestive issues caused by cancer, but he enjoys cheese, pastas breads, etc. and basically lived off it in the past.
I made this and I’m so pleased- it was remarkably easy, and turned out excellent. Very much like true dough bread and smells/tastes fantastic. Came out soft all around and was golden evenly on all sides. Quite a treat, so so happy and my dad was delighted.
Much thanks for posting.
I just took this out of the oven and tried a couple of bites when it cooled – delish!! Very much looking forward to my lunch tomorrow – focaccia sandwich stuffed with rapini, my dad’s homemade proscitto and roasted red peppers. This was one of my favourites growing up but I hadn’t found a suitable foccacia replacement since starting Paleo 2.5 years ago. I am really excited to add this back into my lunch rotation. Thanks for the great recipe.