One of my favorite things to make with my gluten free sourdough starter is this Gluten Free Sourdough Focaccia. If you have gluten-free sourdough starter, this Gluten Free Sourdough Focaccia recipe is a must make. I have been working on this gluten-free ...
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Lynn's Kitchen Adventures

Gluten Free Sourdough Focaccia

One of my favorite things to make with my gluten free sourdough starter is this Gluten Free Sourdough Focaccia.

Gluten Free Sourdough Focaccia on cutting board on counter

If you have gluten-free sourdough starter, this Gluten Free Sourdough Focaccia recipe is a must make.

I have been working on this gluten-free sourdough focaccia for over two years. I wanted to get the recipe just right before sharing it.

I keep adjusting the recipe to get it with the perfect taste and texture.

This recipe was adapted from a gluten free sourdough discard recipe from Bob’s Red Mill. I love Bob’s Red Mill gluten-free flours and products.

When it comes to their gluten-free recipes, though, I feel like they need some work. Most of the gluten-free recipes from Bob’s Red Mill that I have tried are fine, but not the best they could be.

This recipe is an example of that. The first time I made it, I thought it was okay, but that it could use some work. So I went to work, figuring out how I could make it better.

Gluten Free Sourdough Focaccia Dough

The dough was really sticky; there wasn’t much I could do about it because gluten free dough is stickier than regular dough. But the flavor and texture, I knew I could improve on.

Gluten Free Sourdough Focaccia on cutting board

I started by using a fed or active sourdough starter instead of the sourdough discard that the recipe called for.

This helped so much with both the flavor and the amount of rise.

I also increased the ratio of egg to flour and water in my recipe. The extra little bit of egg makes a big difference in the texture.

Gluten Free Sourdough Focaccia dough in pan

I also took out the xanthan gum because Bob’s Red Mill 1 to 1 Gluten Free Blend already includes it. I didn’t like the texture with the extra xanthan gum in it.

I also experimented with the thickness of the dough and the amount of dough I made.

I made it in an 8×8 pan, an 11×7 pan, and a 9×13 pan. All three work; they just give you a different thickness of bread.

Making it in an 11×7 pan with the amount listed in the recipe below is my favorite way to make it. However, if I know I will be making a lot of sandwiches with it, I usually bake it in a 9×13 pan, so it is not as thick.

And yes, those are binder clips on the pan in the picture above. I use them to keep the parchment paper in place. Once the dough is spread out in the pan, I take them off. You do not bake the bread with them still on the pan. That would be a disaster.

Now let’s talk salt.

container of coarse salt

I also changed up the salt. Instead of using regular salt on top, I use coarse sea salt. This is my favorite salt to use on top of the bread. It is expensive, but I only use it for this bread, so it lasts a long time. It has such a great flavor. Yes, different salts taste different.

Gluten Free Sourdough Focaccia piece with more bread in background on cutting board

This Gluten Free Sourdough Focaccia is so good! The taste and texture are amazing.

As I have been working on this recipe for the last two years, I have shared it with friends who eat gluten-free and those who don’t. Everyone has enjoyed it.

I have a couple of friends who eat gluten-free, and they love it when I bring them a few pieces of this bread.

salmon salad sandwich on gluten free bread with sliced apples and chips on a white plate

I love using this for sandwiches. I have made both regular sandwiches, like my salmon salad sandwiches, and open-face hot sandwiches.

salmon salad sandwich on gluten free focaccia with pickled onions and apples and chips on a white plate

It even works well for a flatbread pizza.

Flat Bread Pizza with Focaccia

I can’t wait to hear what you think of it!

I will also add that this has yeast in it, so it is not a true sourdough. When it comes to gluten free I want it to have the best taste and texture. For this recipe that requires both gluten free sourdough and yeast.

Yield: 12 servings

Gluten Free Sourdough Focaccia

Gluten Free Sourdough Focaccia on cutting board on counter
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Gluten free sourdough focaccia is one ofmy favorite recipes to make with my gluten free sourdough starter.

Prep Time 14 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 44 minutes

Ingredients

  • 1 1/2 cups warm water
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 tablespoons sugar
  • 3 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
  • 3 teaspoons salt
  • 3 teaspoons baking powder
  • 2 teaspoons Italian seasoning or similar herb mix
  • 1 1/2 cups active/fed gluten free sourdough starter
  • 2 eggs

Topping

  • 1/3 cup warm water
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons course sea salt

Instructions

  1. In a measuring cup, combine warm water, yeast, and sugar. Set aside.
  2. In a mixing bowl, combine gluten-free flour, salt, baking powder, and seasoning.
  3. Add yeast mixture, active sourdough starter, and eggs to the flour mixture.
  4. Mix on low speed using the dough hook. Scrape down sides of bowl as needed until well combined. This takes 3-5 minutes. The dough will be sticky. See note below if you do not have a mixer that can handle dough.
  5. Line an 11x7x2-inch pan with parchment paper.
  6. Place the dough in the pan. Using very wet hands, press the dough into the pan. Press your fingers into the top of the dough to make shallow holes. Wet hands more as needed.
  7. In a small bowl or measuring cup, combine water and olive oil. Pour over the dough.
  8. Sprinkle with salt.
  9. Let rise for 1 hour or until it has risen. It may take longer if the room is cool.
  10. Preheat oven to 400 degrees.
  11. Bake for 30-32 minutes or until the top is browned.
  12. Let cool 10 minutes. Remove to a cooling rack to finish cooling.
  13. Cut into pieces and serve.

Notes

This recipe was tested with Bob's Red Mill 1 to 1 Gluten Free Flour Blend. Other blends may work, but have not been tested.

For mixing I use my Kitchen Aid mixer with the dough hook. You can try making this without a mixture, but I have not tested it.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 355Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 31mgSodium: 1181mgCarbohydrates: 68gFiber: 3gSugar: 3gProtein: 12g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: Italian / Category: Gluten Free Sourdough

More Gluten Free Sourdough Recipes

Gluten Free Sourdough Sandwich Bread

gluten free sourdough pancakes with butter and syrup on black plate with fork

Gluten Free Sourdough Pancakes

sourdough gluten free waffles with butter and syrup with a fork on a black plate with syrup bottle in background

Gluten Free Sourdough Waffles

The post Gluten Free Sourdough Focaccia appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan May Week 1

This week’s gluten free menu plan includes some of my favorite gluten free recipes.

I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure the ingredients are safe for your family.

gluten free chocolate waffles with berries on white plate

Gluten Free Menu Plan May Week 1

Quick and easy gluten free meals for April.

The post Gluten Free Menu Plan May Week 1 appeared first on Lynn's Kitchen Adventures.

    

No Bake Peanut Butter Bars

No Bake Peanut Butter Bars are an easy no bake dessert!

No Bake Peanut Butter Bar in glass pan on black and white table runner

If you love peanut butter and chocolate as much as my family does, these are a must make!

Peanut butter and chocolate are a classic combination. They go together so well.

No Bake Peanut Butter Bars with peanuts on top in glass pan on black and white table runner

No-bake Peanut Butter Treats are a recipe I used to make all the time. Then my daughter developed her peanut allergy. For years, we kept our home completely nut and peanut butter free, so I could not make this recipe.

Now that she no longer lives at home, I am having fun making all my favorite peanut butter desserts like these bars.

not bake peanut butter bars with peanuts on top on table

I made these peanut butter bars recently, and I knew that it was time to update the recipe and pictures.

I love that these no bake peanut butter bars are a no bake dessert because they are perfect for summer.

They are also easy to make gluten-free with gluten-free graham crackers.

If you do not need a huge batch, although they are so good you might want a full pan, you can cut the recipe in half and make them in a smaller pan.

If you want to change them up a little, use chocolate graham crackers. I actually love to use gluten-free chocolate graham crackers if I can find them.

Chocolate graham crackers make them double chocolate, and they are delicious! I love the extra chocolate that the chocolate graham crackers give them

No Bake Peanut Butter Bars in glass pan on black and white table runner with a bar on white plate in front

They are the perfect quick and easy dessert. And now I remember why I missed them so much!

No Bake Peanut Butter Bars Crust in glass pan

Ingredients

  • butter
  • chocolate graham cracker crumbs, chocolate graham crackers, and gluten free graham crackers work well, too
  • powdered sugar
  • peanut butter
  • chocolate chips
  • peanut butter
  • peanuts, optional
No Bake Peanut Butter Bars


Yield: 24 bars

No Bake Peanut Butter Bars

No Bake Peanut Butter Bar in glass pan on black and white table runner
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Peanut butter and chocolate are combined in these easy-to-make no-bake peanut butter bars.

Prep Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 1 cup butter, melted
  • 2 cups graham crumbs or crumbs made with chocolate graham crackers or gluten-free graham crackers work
  • 2 cups powdered sugar
  • 1 cup peanut butter
  • 1 1/2 cups chocolate chips
  • 4 tablespoons peanut butter
  • chopped peanuts, optional

Instructions

  1. Mix together the butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended.
  2. Press into the bottom of a 9x13 pan.
  3. Melt chocolate chips with peanut butter. Stir until smooth.
  4. Spread over crust.
  5. Sprinkle with chopped peanuts if desired.
  6. Refrigerate several hours before cutting into squares.
  7. Serve and enjoy!

Notes

For a gluten-free version, use gluten-free graham crackers and read labels to make sure your ingredients are gluten-free.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 392Total Fat: 21gSaturated Fat: 10gUnsaturated Fat: 12gCholesterol: 22mgSodium: 223mgCarbohydrates: 50gFiber: 2gSugar: 35gProtein: 5g

Nutritional values are approxomite and aren't always accurate.

© Lynn Walls
Cuisine: American / Category: Desserts

 Originally published July 2016. Updated April 2026.

 

The post No Bake Peanut Butter Bars appeared first on Lynn's Kitchen Adventures.

    

Gluten-Free Menu Plan April Week 3

Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure that your ingredients are safe for your family and use gluten free ingredients like gluten free pasta, gluten free soy sauce, etc.

Gluten Free Pizza Recipe

Gluten Free Recipes April Week Three

Gluten free recipes for the last week of April.

The post Gluten-Free Menu Plan April Week 3 appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan April Week 2

Here is this week’s menu plan.

This week I am sharing a recipe from one of my favorite gluten free bloggers on the menu plan. I hope this helps you find some new delicious gluten free food.

I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure that your ingredients are gluten free.

Raspberry Baked Oatmeal

Gluten Free Menu Plan 4.14.24

Quick and easy gluten free recipes for April.

The post Gluten Free Menu Plan April Week 2 appeared first on Lynn's Kitchen Adventures.

    

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