Can I use different gluten-free flours?

Sorghum, brown rice, and almond flour are key to the texture here. Swapping all three risks density. You can substitute brown rice flour with white rice flour 1:1, but avoid all-purpose GF blends as they contain starches that will throw off ratios.

What does psyllium husk do in this bread?

Psyllium husk acts as a binder and creates structure, mimicking gluten's elasticity. Use whole husks, not powder—powder absorbs too much water and makes the dough gluey.

How do I know when the dough is ready to shape?

After rising, the dough should be puffy and increase noticeably in volume. It should feel elastic and slightly sticky, not dense. If it hasn't risen much after 1–1.5 hours, your yeast may be inactive.

Can I make this ahead?

Yes. Prepare the dough, cover, and refrigerate up to 12 hours before the final rise. Bring to room temperature (30 min) before baking.

Is coconut yogurt essential, or can I use another binder?

Coconut yogurt adds moisture and tang. You can substitute with plain plant-based yogurt (oat, soy) or applesauce (¼ cup), though flavor will shift slightly.

Gluten-Free Vegan Focaccia Bread

Name: Gluten-Free Vegan Focaccia Bread
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 16 servings
Cuisine: Gluten-Free
Ingredients: 1 ½ cups warm water; 1 Tbsp cane sugar ((ensure organic for vegan-friendly)); 1 packet active dry yeast ((we used Red Star // 1 packet yields ~2 ¼ tsp or 7 g)); 1 cup sorghum flour*; 1 cup potato starch; 1/3 cup brown rice flour; 1/3 cup almond flour; 2 Tbsp psyllium husk ((whole, not powder)); 1 ½ tsp sea salt; 1/3 cup plain coconut yogurt ((we used Culina)); 4 Tbsp olive oil ((DIVIDED)); Fresh rosemary; Coarse or flaky sea salt

CookOSBeta

Gluten-Free Vegan Focaccia Bread | CookOS

Ingredients

1 ½ cups warm water
1 Tbsp cane sugar ((ensure organic for vegan-friendly))
1 packet active dry yeast ((we used Red Star // 1 packet yields ~2 ¼ tsp or 7 g))
1 cup sorghum flour*
1 cup potato starch
1/3 cup brown rice flour
1/3 cup almond flour
2 Tbsp psyllium husk ((whole, not powder))
1 ½ tsp sea salt
1/3 cup plain coconut yogurt ((we used Culina))
4 Tbsp olive oil ((DIVIDED))
Fresh rosemary
Coarse or flaky sea salt

13 Ingredients

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Instructions

1
In a medium mixing bowl, whisk together the warm water (100-110 degrees F / 38-43 C) and sugar until the sugar is dissolved. Whisk in the packet of yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over — your water may have been too hot or the packet of yeast was expired.
2
Meanwhile, in a large bowl, whisk together sorghum flour, potato starch, brown rice flour, almond flour, psyllium husk, and salt. Set aside.
3
Once the yeast has bloomed, add the coconut yogurt and 2 Tbsp (30 ml) olive oil to the wet ingredients. Whisk to fully combine. Then create a slight “well” in the middle of the flour mixture and add the water/yeast mixture to the well. Use a wooden spoon to begin mixing immediately. The mixture will start out quite loose and liquidy, almost like pancake batter, but don’t worry! As the psyllium husk absorbs the water, it will thicken considerably.
4
Once the mixture has thickened slightly and has no lumps (this takes ~1 minute), cover it with a thin kitchen towel and let rise at room temperature for 1 hour.
5
When the hour is up, prepare an 8x8-inch baking dish by lining it with parchment paper and placing 1 Tbsp (15 ml) of olive oil in the center of the parchment paper. Spread the olive oil around so it coats the bottom completely.
6
Transfer the dough out of the bowl and into the prepared baking dish and spread the dough evenly in the baking dish. Top the dough with the final 1 Tbsp (15 ml) of olive oil and spread it out with clean hands, then gently press all your fingertips into the surface of the dough to create the classic dimpled focaccia look (see photo)! Top with fresh rosemary and coarse sea salt (both optional), then let the dough rise for another 15-20 minutes as you preheat your oven to 425 degrees F (218 C).
7
Bake the focaccia for 55-65 minutes, until the top is golden and the center feels springy when you press on it. Let cool for at least 1 hour before enjoying.
8
Best when fresh. Leftovers keep in a sealed container for 1-2 days at room temperature, 1 week in the refrigerator, or 1 month in the freezer. Leftover focaccia is best enjoyed sliced and toasted for best texture!