Fougasse from Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home by Jennifer Katzinger

  • maple syrup
  • active dry yeast
  • tapioca flour
  • sorghum flour
  • teff flour
  • arrowroot flour
  • xanthan gum
  • flaxseed meal
  • chia seeds

  • EYB Comments

    Correction on the author's website: "In step 8: After baking for 30 minutes, decrease the temperature to 375 degrees F and bake for an additional 40 minutes, until golden brown and crusty."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction on the author's website: "In step 8: After baking for 30 minutes, decrease the temperature to 375 degrees F and bake for an additional 40 minutes, until golden brown and crusty."

  • Kitchengeek on August 25, 2017

    Interesting shape. First bite isn't so great, but it grew on me. Slightly salty, makes me think of pretzels. Cut in half horizontally, it was good for a tuna melt.

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