It seems a lot of people are dabbling with the idea of going gluten free, and I fully support that! The reasons for giving up gluten vary from person to person. Some people exhibit a physical reaction to gluten like gas, bloating , diarrhea, constipation, vomiting and more. Still others exhibit lesser known symptoms including depression, respiratory problems, headaches, fatigue, joint and muscle pains to name only a few. There are over 250 symptoms associated with gluten ranging from bowel issues to mental health. So whatever your reason, giving up gluten doesn’t mean you have to give up all the things you love.
Thankfully there are plenty of flour substitutes and tricks that make it possible to enjoy your favorite foods and baked goods. I still enjoy all of the things I did before like muffins, cookies, pancakes, pizza and even breads like this Sweet Onion Rosemary Focaccia Bread!
This bread pairs beautifully with a warm soup and roasted vegetables for a simple and rustic dinner.
Sweet Onion & Rosemary Focaccia Bread
- 1c Sorghum Flour
- 1c Oat Flour
- 1 1/2c non-dairy milk (plus 1T apple cider vinegar)
- 1/2c sauted onion
- 1/2c applesauce
- 2T baking powder
- 2t rosemary; or 1T fresh rosemary
- 1t garlic powder (optional)
- 1/2t baking soda
- 1/2 salt
- 1t cumin, garlic powder, or whatever seasonings you’d like
- 1T coconut oil (optional)
- *stevia to sweeten, 2 packs or 1/16 organic uncut stevia
- Fresh rosemary for garnish
*maple syrup or honey could also work.
Preheat the oven to 400°F. Line with parchment or lightly grease a 9X9″ baking pan (though I’m sure an 8×8″ would work as well).
In a large mixing bowl, sift together all of your dry ingredients, except rosemary and onions. Pour in non dairy milk, applesauce, coconut oil, and .sweetener. Next mix in the onion and rosemary until it’s well combined.
Pour batter into your prepared baking pan. Bake for 20-25 minutes. When finished, remove from oven (carefully!) and let cool before slicing!
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