A gluten free interpretation of a classic French fougasse, that's vegan-friendly!
Yield: 4 fougasse
Prep time:
Cook time:
Still, here's my attempt and I have to say, it turned out much better than I thought! Just a few things to remember: gluten-free bread doesn't rely on the structure of gluten to give it that elastic texture. As a result, this is a more dense bread than its gluten counterpart, but it's still delicious! In my reasearch, I learned that the fougasse is eaten in dozens of different ways, from a savoury snack to a Christmas dessert. I decided to keep it simple and stick to French herbs, but you can use whatever you'd like!
1 teaspoon honey
1 teaspoon sea salt
1 1/2 teaspoons easy blend yeast
2 tablespoons olive oil
30 grams gluten free buckwheat flour
75 ml boiled water
150 ml cold water
270 grams gluten free bread flour
herbs de provence
sea salt
Need a conversion? Use this handy chart.
You can even add some caramelised onions to this recipe or a sprinkle of cheese or even a few twists of salty French salami or other cured meat. As I mentioned, there are dessert versions of fougasse, sweetened with sugar, dried fruits and nuts, giving you endless possibilities once you've mastered this delicious recipe!
Prep time:
Cook time:
Gluten Free Fougasse
I first encountered the fougasse about two years ago on a one-day baking workshop hosted by Pinterest. Then, the fougasse I made, with its poppy seeds and delicious herbs, was full of gluten and I couldn't eat it. I never went back to the idea of making a gluten free fougasse. When I saw it on Great British Bake Off last week, I was excited but also nervous. Gluten free bread can be difficult at the best of times, but trying to replicate a recipe from two years ago into a gluten-free version was daunting.
Still, here's my attempt and I have to say, it turned out much better than I thought! Just a few things to remember: gluten-free bread doesn't rely on the structure of gluten to give it that elastic texture. As a result, this is a more dense bread than its gluten counterpart, but it's still delicious! In my reasearch, I learned that the fougasse is eaten in dozens of different ways, from a savoury snack to a Christmas dessert. I decided to keep it simple and stick to French herbs, but you can use whatever you'd like!
Ingredients:
For the fougasse1 teaspoon honey
1 teaspoon sea salt
1 1/2 teaspoons easy blend yeast
2 tablespoons olive oil
30 grams gluten free buckwheat flour
75 ml boiled water
150 ml cold water
270 grams gluten free bread flour
herbs de provence
sea salt
Need a conversion? Use this handy chart.
You can even add some caramelised onions to this recipe or a sprinkle of cheese or even a few twists of salty French salami or other cured meat. As I mentioned, there are dessert versions of fougasse, sweetened with sugar, dried fruits and nuts, giving you endless possibilities once you've mastered this delicious recipe!
Gluten Free Vegan Fougasse
Instructions:
- Place the flour in a bowl and stir in the yeast and salt.
- Boil a kettle and fill a jug with 75 ml hot water and top with 150 ml cold water.
- Add the olive oil and honey to the water.
- Create a well in the middle of the dry mix and dump the water, oil and honey mix in the centre.
- Mix quickly to make a soft, sticky dough.
- Sprinkle a bit of the buckwheat flour onto a clean surface and knead the dough until smooth.
- Don't knead too much - remember gluten free dough behaves differently from gluten dough.
- Place back in the bowl and cover with a towel for an hour.
- Knock back the dough, divide into four equal parts and shape into vague leaf shapes.
- Use a bench scraper to cut one vertical line down the centre and three to six diagonal lines on either side.
- Sprinkle each fougasse with the herbs and a bit more salt and allow to rest for 20 minutes while the oven preheats to 240c / 450f.
- Bake the fougasse up to 20 minutes or until cooked through. If the fougasse isn't browning, feel free to brush each fougasse with a little olive oil or butter and return to the oven.
More Gluten Free Great British Bake Off Challenges: 
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