Today I decided to make my neighbour/pilates teacher/family friend Vivien's 'Faux-Caccia' Bread. She told me that it's called 'Fauxcaccia' instead of 'Focaccia' since there's no gluten in the recipe, as she saw someone online use the term. I was really happy to find out that the recipe uses vegetables such as zucchini and carrot, and so many healthy alternative ingredients such as almond flour, coconut flour, and flax seed meal. A few modifications I made include shredding the carrot and zucchini with a vegetable grater instead of the food processor, as I didn't feel like taking the time to get it out. As it's quite a process to clean it and carry it upstairs! I would also use half the amount of salt, as I found it a bit salty, which was surprising to me, as there was only 2 teaspoons in it, but I think it could have been because I used Himalayan pink salt and/or the spices may have brought out the flavour. I also used the ground flax seed and 5 whole eggs (and I didn't include the extra 2 egg whites), and I also excluded the psyllium powder since I didn't have any at home. In terms of baking, I baked the bread for 40min at 350F, as I like a fluffier bread texture. However, if you prefer a drier cracker texture then I would recommend baking it for a longer time and following the extra instructions. One of the best things about bread is that you can make it into so many different things, and I personally loved having it with guacamole, as a side for soup or pasta to dip in, hummus, tzatziki, tomato sauce, as a sandwich bread, or any of your other desired toppings. Another great thing about this bread is that you cut it into any shape you like, whether it's little squares, triangles, or sandwich bread. Overall, I really enjoyed this recipe and let me know if you'd like to see more gluten-free or healthier recipe reviews :)
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