Gluten-Free Focaccia Bread With Beef Tallow RecipeJune 5th, 2017
Gluten-free bread lovers, rejoice! Our focaccia bread is tender, studded with fresh herbs, and made with a secret ingredient—Fatworks Foods Premium Tallow! Dr. Mark Hyman calls fat “one of the body’s most basic building blocks,” and this is a great way to include some more in your diet. Many recipes take hours for the dough to proof and bake, but not this one—you’ll have a warm loaf of focaccia ready to munch on in just 30 minutes.
Gluten-Free Focaccia Bread With Beef Tallow
Yield: 5 to 6 servings
Active Time: 15 minutes
Total Time: 30 minutes
¾ cup tapioca flour
½ cup almond meal
¼ cup coconut flour
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup full-fat coconut milk
¼ cup Fatworks Foods Premium Tallow, melted
1 tablespoon fresh chives, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
3 to 4 fresh thyme sprigs
Flaky sea salt
Extra virgin olive oil, for dipping
Preheat oven to 400 F. Generously grease an 8×8 baking dish.
In a large bowl, whisk together tapioca flour, almond meal, coconut flour, garlic powder, salt, and baking soda.
In another bowl, whisk together eggs, coconut milk, tallow, and chopped herbs. Pour the wet ingredients into the dry ingredients and stir until well incorporated.
Pour dough into the pan and level with a rubber spatula. Sprinkle with flaky sea salt and garnish with thyme sprigs. Bake 13 to 15 minutes, or until golden brown. Let cool about 5 minutes before slicing.
Recipe by: Angela Gaines