Gluten-free focaccia with chufa flour

Chufa flour is naturally gluten-free, so it's an excellent option for those who are gluten intolerant, and it has a similar thickening power to starches, so it can be used to achieve the same texture in desserts. It also absorbs more liquid than starches, so you may need to increase the amount of non-dairy milk or water in the recipe.

Ingredients:

• 250 g of chufa flour
• 250 g of gluten-free rice/oat flour
• 250 ml of warm water
• 7 g of fresh brewer's yeast
• 10 g of salt
• 50 g of extra virgin olive oil
• Fresh rosemary to taste
• Coarse salt to taste

Preparation:

1. In a large bowl, dissolve the yeast in the warm water.
2. Add the chufa flour, gluten-free flour, salt and extra virgin olive oil.
3. Knead well until you obtain a smooth and homogeneous dough.
4. Cover the bowl with a cloth and leave to rise in a warm place for 2 hours.
5. Once the leavening time has passed, take the dough and spread it on a baking tray greased with oil.
6. Season the focaccia with fresh rosemary and coarse salt.
7. Bake in a preheated oven at 180°C for 20-25 minutes, or until golden brown.
8. Remove the focaccia from the oven and let it cool before serving.

Advice:

• For a more intense flavor, you can toast the chufa flour in the oven for a few minutes before using it.
• You can enrich the focaccia with other ingredients, such as cherry tomatoes, olives or grilled vegetables.
• If the dough is too soft, add a spoonful of flour at a time until you reach the desired consistency.
• The focaccia can be stored in an airtight container for 2-3 days.