Do you miss bread? I totally get it. That’s why I am sharing with you my recipe for grain free focaccia bread today. No grains. No gluten. No nuts.
My favorite thing about eating a real food diet is the fact that my diet consists of all fresh foods. I eat mostly grass fed and pastured meats, pastured, local eggs, and tons of organic, local veggies. I also enjoy a moderate amount of fresh seasonal fruits. Luckily, here in Northern California we have access to so much wonderful, local foods. I feel truly blessed.
But then there are times when I just want to eat some bread. Know what I mean? It just has to happen!
Last night I made Pesto Chicken with Zucchini Noodles. It’s one of my favorite summer time meals. Fresh basil, juicy cherry tomatoes, and fun and fabulous zucchini noodles made with my spiralizer
You may have seen my Grain Free Rosemary Garlic Flatbread recipe last week. It has become a family favorite. I adapted the recipe slightly to make a more fluffy version that tasted just like real focaccia bread. Oh, yeah!
I made it in a preheated 10 inch cast iron skillet, and it turned out perfectly. Crunchy on the outside and fluffy and moist on the inside. I know that focaccia bread is traditionally made with olive oil but I’m not down with heating my olive oil. You can read my post on 5 Reasons to Stop Cooking with Olive Oil to find out why. I used ghee instead. And it was good! You could definitely use butter if that’s what you have. I used my olive oil to garnish the focaccia after it was done.
You can serve this bread as is to compliment any savory meal. Or try slicing it horizontally and using it as sandwich bread. I put avocado, tomato, salami, and homemade mayo in mine yesterday. WHOA! So good!
I hope you enjoy it. I’m off to play in the sunshine. Both of my kids have been home all summer, and I am taking the time to just enjoy them. Not blogging as much as I usually do, but such as life. I will never get this time back with my girls.
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PinIngredients
- 1 cup tapioca flour (like this)
- 1/4 cup coconut flour (like this), sifted
- 1 TBS nutritional yeast (I use this brand)
- 1 tsp unrefined sea salt (like this)
- 1/2 tsp baking soda
- 3 eggs
- 1/4 cup full fat coconut milk
- 1/4 cup ghee, melted
- 2 TBS finely chopped fresh herbs (rosemary, thyme, oregano, basil, etc.)
- 1 TBS ghee for skillet (I use this one)
- olive oil and salt for garnish
Instructions
- Directions:
- Place 10″ cast iron skillet in to oven and preheat to 400′ F.
- Combine tapioca flour, coconut flour, nutritional yeast, salt, and baking soda in a large bowl. Set aside.
- Whisk together eggs, coconut milk, and melted ghee. Add chopped herbs and mix again. Pour wet into dry and mix until well incorporated.
- CAREFULLY remove skillet from oven and drop 1 TBS of ghee into hot bottom of pan and swirl to cover. Pour bread mixture into pan and give pan a little shake to level it out.
- Bake 11-13 minutes, until top of bread is golden and bread is pulling away from sides of skillet.
- Drizzle liberally with olive oil and unrefined salt before serving. Enjoy!
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Want to see more grain free breads? Check out these Top 10 Grain Free Breads.
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Concetta says
August 11, 2014 at 6:39 pmThis recipe looks great. I’m going to try it. I have been experimenting with Paleo recipes also http://thespoonandapron.com/ and have a pan de yuca recipe also made with yuca (tapioca) flour. Will check back in for your updates!
Katja says
August 11, 2014 at 9:48 pmYour site looks great. And so do those rolls! Thanks for coming by.
amcken3 says
October 11, 2014 at 6:01 pmI bet it is good but I’m not supposed to have rice starch either…I guess its all inflammatory, gluten and starch that is. Thanks though.
Katja says
October 16, 2014 at 9:31 amThis recipe does not have rice starch. I use tapioca.
TheeAverageJo says
October 15, 2014 at 1:50 pmDo you have any recommendations on safe cookware to purchase and what kind of cast iron skillet you use? You may have posted it before, and I am trying to search through your archives, so forgive me for asking. Thanks for taking time to read this!
Katja says
October 16, 2014 at 9:26 amI use lots of cast iron. I find them at the thrift store or I get them online. I also LOVE enamel coated cast iron. I have a small collection of Le Creuset. They are expensive but worth it. Everything cooks so nicely in them. There are cheaper brands but I am wary of where they are produced. 🙂 Here’s a good post on it—> http://butterbeliever.com/guide-for-choosing-healthy-safe-cookware/
Mariska says
October 26, 2014 at 1:27 amHi,
Is there a something what I can use instead of capioca flour? Like almond meal.
I hope to hear from you.
Katja says
October 30, 2014 at 12:23 pmHi, Mariska! Tapioca flour and almond meal are totally different so it will turn out differently. But you are welcome to experiment. I find that almond meal makes things taste amazing. Arrowroot can be used in place of tapioca in most recipes. I haven’t tried it here, though. Thanks for coming by!
Mary says
October 31, 2014 at 12:48 pmI made this the other day and served it with my homemade chicken vegetable soup!!! It was a real winner. Had some left over and heated it up in my toaster oven… Even better!! Nicely crisp and still soft and chewy on the inside. It is real cold where I live so I am making it again to serve with my homemade tomato vegetable soup. Thanks for the recipes!!!
Katja says
November 6, 2014 at 10:04 amThanks, Mary for the feedback. My kids love this bread too. I think I need to make some today. 🙂
Nikki says
February 23, 2015 at 4:41 pmWill it turn out okay if I don’t have nutritional yeast?
Katja says
February 25, 2015 at 9:53 amYes, it will still be amazing. I add the nutritional yeast for flavor. You can add a titch of garlic powder as well. 🙂
Diana B says
March 23, 2015 at 3:01 pmThis was amazing….. My husband loved it!!!!! Thank you!!!!!!
Barbie says
July 29, 2015 at 2:48 pmI just made this recipe except I used 3/4 C tapioca flour and 1/2 C almond flour. It is AMAZING and DELICIOUS! The texture is perfect! A little crunchy on the outside, but oh so moist on the inside. I didn’t have a cast iron skillet (I’m getting one soon!), so I made it in a 9″ glass pie dish doing following instructions as per recipe. I am so excited to have found a grain free YUMMY focaccia bread. I am 100% Italian, and since going Paleo/Primal I am on the lookout for great bread recipes.
THANK YOU from the bottom of my heart (and tummy!) 🙂
★★★★★
Donna says
December 10, 2015 at 11:21 amExcellent recipe. I omitted the yeast, substituted coconut oil for ghee and baked in an 8 x 8 dish for 11 minutes. Next time I will top with a mixture of sundried tomatoes, olives, onions, garlic and olive oil.
Katja says
December 10, 2015 at 9:14 pmOh, sun dried tomatoes sound amazing on this. Must try. Thanks for the feedback! 🙂
Diane says
August 23, 2016 at 8:07 amJust made this recipe yesterday. Was delish!! A definite keeper! Even hubby loves it! Thank you so much! Super sensitive to so many different foods and was Soo craving for a good homemade bread. Found it. Smiling ?
★★★★★
Katja Heino says
August 23, 2016 at 2:54 pmYay! So glad you liked it. Thanks for taking the time to leave some feedback. 🙂
Cara says
March 26, 2017 at 9:16 amI got some baba ganoush in my winter CSA yesterday and was afraid to try it. 🙂 So I looked for a paleo focaccia bread this might be with…and I found it! This is sooooo good. I put sun-dried tomatoes on one side. Baked for 12 minutes and it probably could have used another minute. It’s so great….thank you!!! 🙂
I’ve also never used my cast iron skillet in the oven but it made for a beautiful crispy crust….amazing!
★★★★★
Katja Heino says
April 1, 2017 at 9:27 pmYay! I’m so glad you enjoyed it. Sun-dried tomatoes sound awesome on this!
Katja Heino says
August 28, 2017 at 7:51 pmYes, please do let me know.
Sandy says
September 3, 2017 at 3:46 pmMine stayed pretty flat. It’s cooling now. Can’t wait to try it though. How would I get it to rise as much as yours?
Katja Heino says
September 3, 2017 at 11:12 pmWas your baking soda old? If it is too old, your baked goods could stay flat. Just a thought.