Flour is a fairly small component in cakes and cookies relative to the other ingredients. But bread? Bread recipes hinge on gluten...
Our solution? Psyllium husk, a natural fiber so powerfully absorbent that it can turn a thin batter into a workable bread dough.
The result is this actually easy wheat-free focaccia, which bakes up with an open, chewy crumb, a crispy crust awash in olive oil, and trademark dimples filled with fresh rosemary and onion.
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