I made this bread for a client that cannot have yeast. It is an adaptation from my original Easy Focaccia Bread.
- 2 1/2 c JB’s Gluten-Free All-Purpose Blend
- 2 tsp baking powder
- 1 tsp JB’s All-Purpose Blend
- 3/4 tsp Himalayan salt
- 1/2 tsp baking soda
Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
Whisk together dry ingredients until they are well combined.
- 3/4 c Homemade Oat Milk
- 1/2 c sparkling water
- 1/4 c lemon juice
- 1/2 c aquafaba
Add wet ingredients to the dry ingredients and whisk to thoroughly combine.
Pour batter into prepared baking dish.
Bake for 30 – 35 minutes.
Cool in baking dish on a wire rack for about 5-10 minutes. Then remove from baking dish onto rack and cool until it is cool enough to handle and slice horizontally.
Serve. Eat. Enjoy.