Super soft and delicious. For best results, I recommend following the procedure step by step in detail.
In a bowl, combine the rice flour, chickpea flour, salt and cream of tartar.
Add the lactose-free Greek yogurt and extra virgin olive oil.
Mix well and gradually add the water until you obtain a soft and homogeneous dough.
Form dough balls and shape them directly on the baking tray lined with parchment paper.
Bake at 180 degrees for 15-20 minutes or until the focaccine are golden and puffy.
Remove from the oven and let cool before serving.
Fill the focaccine with nickel-free tomatoes, salt and oregano.
In the refrigerator for 2-3 days
Perfect to serve as an appetizer or as a light snack. An excellent solution for those following a gluten-free and nickel-free diet.
Italia, Lombardia
| Energy (kcal) | 299.84 |
| Carbohydrates (g) | 46.74 |
| of which sugars (g) | 1.54 |
| Fat (g) | 9.28 |
| of which saturates (g) | 1.38 |
| Protein (g) | 8.31 |
| Fibre (g) | 2.1 |
| Salt (g) | 0.25 |
