If you are new to gluten free bread making, this easy versatile recipe could be for you. Homemade gluten free vegan pissaladière might sound challenging, but don’t be intimidated. The topping is simple, just use oil to caramelise the onions and omit the anchovy. A homemade gluten free bread that has a great texture can harder to achieve, but after a lot of refinement I’ve come up with something I’m really proud of – and I think you will be too.
If bread really isn’t your thing, check out some other gluten free alternatives at the bottom of this post.
My version of a gluten free focaccia style bread uses a combination of gluten free flours with olive oil and water like a traditional focaccia. Left to prove until doubled in size and the surface starts to stretch and air holes appear. The addition of baking powder ensures your focaccia has a good crumb with air holes reminiscent of wheaten bread. The crusty surface surrounds a soft gluten free bread that is delicious untoasted when freshly baked, making it perfect for a vegan pissaladière topping.
In many bread recipes you can use either free or dried yeast, for this gluten focaccia you cannot, we tried … many times. The volume of liquid to dry ingredients might seem unusual, but this bread is more like a cake batter than a traditional bread dough. It is also easier to make too.
Gluten free and Vegan Pissaladière
Gluten Free Focaccia
- 110g gluten free flour
- 220g cornflour
- 50g fine polenta
- 12g baking powder
- 7g salt
- 8g xantham gum
- 14g dried yeast
- 400ml tepid water
- 30ml olive oil
- 15ml apple cider vinegar
- 1kg onions – any colour
- olive oil
- sea salt
- 1/4 cup pitted black olives
- sprig of thyme
- optional – nori or seaweed
Measure all dry ingredients and put into a mixing bowl. Whisk together.
Measure the liquids and mix in a jug. Pour the liquids into the dry ingredient while stirring. Mix until you have a smooth batter and the batter thickens. Cover with a clean tea towel and set aside for an hour or 2 until it has doubled in size and the surface has air holes.
While the batter is proving prepare the pissaladière topping.
Peel and thinly slice the onions. Pour enough olive oil to cover the base of large heavy based frying pan. Use a medium to heat the oil until it shimmers then add the sliced onions and a sprinkle of salt to help them release water. Stir occasionally while cooking until completely softened and caramelised. It may take 30-40 minutes.
Spread on a shallow dish or baking tray and put in the fridge to cool quickly.
Heat the oven to 220ºC fan bake with a rack in the centre of the oven.
Using a rubber scraper, carefully transfer the bread dough onto a baking tray or dish lined with greaseproof paper. Gently spread the mixture until it’s 2-3cm thick. Spread the onion mixture evenly over and scatter the olive and thyme leaves on top.
Bake at 220ºC for 10 minutes then reduce the heat to 180ºC for a further 20-25 minutes. Cool on a baking tray to prevent a soggy base.
A pissaladière is brilliant picnic food, a tasty savoury dish that travels well as does my gluten free vegan savoury loaf. Other gluten free dishes that are great to eat outdoors are a potato and red onion tortilla or for a sweet treat a rhubarb and custard tart. Without the onion topping slices of gluten free focaccia could be served as Green Bean Pâte , hummus or avocado whip.