posted in <<Elana's Gluten-Free Pantry > Featured > THRIVE! EXPERTS

Elana's Gluten-Free Pantry
Flax focaccia becomes parsley bruschetta
another yummy gluten-free recipe from Elana's pantry

Gluten-free flax focaccia bread

photo provided courtesy of

2 cups flax meal
1 teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon celtic sea salt
1 tablespoon agave nectar
5 eggs, whisked
½ cup water
⅓ cup olive oil


  1. In a large bowl combine flax meal, baking soda, cream of tartar and salt
  2. In a smaller bowl, mix together agave, eggs, water and olive oil
  3. Stir wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens
  4. Pour batter into a 11-by-7-Inch pyrex baking dish
  5. Bake at 350° for 20 minutes or so until a knife comes out clean
  6. Remove from oven and cool

Rosemary Parsley Topping

1 batch focaccia (see recipe above)
1 small onion, minced
¼ cup parsley, finely chopped
1 tablespoon rosemary, minced
¼ cup olive oil


  1. Slice focaccia bread into squares and place on a parchment lined baking sheet
  2. In a small bowl, combine onion, parsley, rosemary and olive oil
  3. Spoon mixture onto bread squares
  4. Bake at 350° until onions are browned
  5. Remove from oven and bread will be crunchy; drizzle with more olive oil if desired
  6. Serve

recipe courtesy

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posted on April 19, 2010 | tags: , , , , ,

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