Focaccia recipe without the wheat.


What you will need to make the dough: 


Two cups of almond meal/flour.


1 cup chickpea flour (garbanzo bean)


½ cup ground golden flax seeds.


2 teaspoons baking powder.


1/2 teaspoon fine sea salt.


1 Cup of buttermilk.


1 teaspoon instant rapid rise yeast.


4 egg whites


Preheat oven-400 Fahrenheit. Grease a 13” by 9” baking sheet with 1 1/2 Tablespoon of olive oil, line with parchment paper, then liberally brush the paper with another 1 1/2 of oil. Can add herbs to oil such as rosemary, basil, minced garlic.


To make the dough:


In a large bowl. Combine the almond meal, chickpea flour, flax seeds, baking powder and salt. Whisk to break up flour.
In a separate bowl. Whisk together buttermilk and yeast until the yeast dissolves. Set aside.
In another bowl, using an electric mixer, whip egg whites until stiff peaks form.
Add the yeast mixture to the flour mixture. Stir until a rough dough ball forms.
Gently fold in the egg whites until they're fairly well incorporated.


Spread the dough in the pan with a spatula or spoon. Cover your fingertips with cooking spray or dip them into oil and dimple the top of the dough. Pour herb oil over the top of the dough. Making sure it is entirely covered. Oil will pool in the dimples.


Bake for 20 minutes or until golden and slightly spongy in the centre. With a pizza cutter or knife, cut into the desired size and number of flatbreads. Serve warm.


Per serving 205 calories.9 grams of protein.12 grams carbohydrates.15G total fat.1G saturated fat.4 gram fiber.275 milligrams sodium.