Gluten free focaccia

Portions: 2 people


  • 100 g whole rice flour
  • 40 g lentil flour
  • 30 g buckwheat flour
  • 20 g lupine flour
  • 2 tbsp cornstarch
  • 5 g baker's yeast
  • 3 tbsp olive oil
  • 7 cl slightly lukewarm water
  • your garnish here tomato pulp, emmental cheese


1. In the bowl of the robot pour the flours, starch, baker's yeast, oil and slightly warm water.

2. After a few minutes add a little salt

3. Knead until you get a ball of dough (you can do this by hand)

4. Let stand 1 hour at room temperature

5. When the dough has risen well, degas it and shape it (not thick, it will puff up when cooked!)

6. Next add your garnish

7. Bake for 20 minutes at 180 degrees