Gluten-Free Chickpea Flour Focaccia
By the Gluten Free Recipes team ·
The delightful crisp exterior and tender crumb of this naturally gluten-free focaccia, infused with the earthy notes of chickpea flour. Its airy texture and savory aroma make it a perfect accompaniment to any meal or a satisfying snack on its own.
At a glance: This medium baking recipe yields 4 servings in about 1h 15m (30 min prep, 45 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free instant yeast — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chickpea Flour Focaccia: When preparing this baking recipe, to prevent cross-contamination with gluten, always ensure that all ingredients, especially packaged flours, leaveners, and any pre-made blends, are certified gluten-free. Be mindful of shared utensils and preparation surfaces that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chickpea Flour Focaccia: This focaccia is crafted using a carefully selected blend of gluten-free flours and starches, ensuring a delicious result without any gluten-containing grains. The use of xanthan gum provides essential structure and binding. Xanthan gum amounts affect final texture: for cakes and quick breads use about 0.5 tsp per cup of flour; for yeasted breads and pizza dough use about 1 tsp per cup; for cookies use about 0.25 tsp per cup; for pastry and pie crust use 0.5 tsp per cup. Omit if your GF flour blend already lists xanthan or guar gum — adding more produces a gummy texture.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
- 1 tsp xanthan gum (omit if your GF flour blend already contains it)
- 1 tsp certified gluten-free instant yeast
- 0.5 tsp fine sea salt
- 1 cup lukewarm water (about 105-115°F)
- 2 large eggs, at room temperature
- 3 tbsp extra virgin olive oil, plus more for drizzling
Instructions
- 1
In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free instant yeast, and fine sea salt. Ensure all the dry ingredients are thoroughly combined for an even rise and texture.
- 2
In a separate medium bowl, whisk together the lukewarm water, room temperature eggs, and 3 tablespoons of extra virgin olive oil until well combined. The mixture should be smooth and slightly emulsified.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Using a sturdy spoon or a stand mixer fitted with a paddle attachment, mix on low speed until a thick, sticky dough forms, about 2-3 minutes. Gluten-free dough will be much wetter and stickier than traditional doughs made with gluten-containing grains.
- 4
Lightly grease a 9x13 inch baking pan with olive oil or line it with parchment paper. With lightly oiled hands or a spatula, spread the sticky dough evenly into the prepared pan, aiming for about a 1/2 inch thickness. You can also gently dimple the surface with your fingertips. Let the dough rest in a warm place for about 10-15 minutes while you preheat the oven.
- 5
Preheat your oven to 400°F (200°C). Drizzle the top of the focaccia generously with additional extra virgin olive oil and sprinkle with flaky sea salt, if desired. Bake for 30-35 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped. Allow the focaccia to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition (per serving)
Tips & Notes
- If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
- Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
- GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.
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