Buckwheat focaccia (gluten free, vegan)
A vegan, xanthan gum free and majority wholegrain flour buckwheat focaccia that is fluffy, airy and delicious.
My gluten free focaccia recipe took me FOREVER to get right. I wanted to nail the ratios of starch and the chew one expects from focaccia as well as the browning and crispy exterior.
This buckwheat focaccia is not quite that style of focaccia. Using majority buckwheat, it tastes like buckwheat! It’s a delicious, airy and springy bread that you can use and top as you would focaccia. However, and I want to get this out of the way early: it doesn’t taste like a white bread style focaccia. If that’s what you are after, go and see the focaccia recipe on my website.
The recipe is gluten free, xanthan gum free, egg/dairy free and vegan. It uses light buckwheat flour, tapioca flour, yeast and psyllium husk powder (along with some other assisting ingredients).
