Green Onion and Rosemary Focaccia

Green Onion and Rosemary Focaccia

Serves 4

1/2 cup brown rice flour

3/4 cup cornstarch

1/4 cup chana (chickpea), sorghum or soy flour

2 tsp. baking powder

1 tsp. salt

1 tsp. xanthan gum

1/4 cup buttermilk powder

1 tbsp powdered egg white (or meringue powder)

1/2 cup warm water

2 teaspoon sugar

1 1/2 teaspoons dry active yeast

1/4 cup olive oil

1/4 cup parmesan cheese grated

4 green onions, chopped

1/4 teaspoon dry rosemary, rubbed

butter

In a bowl dissolve sugar in warm water, sprinkle yeast over water. Let yeast sit in warm area for 15 minutes.

Add all other ingredients in a bowl and whisk or sift together, add parmesan, rosemary and green onions.

Add oil to yeast mixture and mix with a fork.

Add wet ingredients to the dry ingredients and mix together. The dough will be very sticky.

Dump the dough onto a greased skillet, butter your hands generously and spread dough out to form a 1/2" thick disk, cover with damp cloth and let rise for 30 minutes in a warm place.

Place skillet on a medium low stove top, cook for 15 minutes. Flip and cook the other side for another 8 minutes. Flip again onto serving platter, brush with olive oil and cut into serving size pieces.