Gluten-free focaccia for lunch. Yum.
(And no complaints of "do we have to have toast again??")
I tried this recipe and pronounce it a great success.
Crusty edges and good texture inside.
We girls all enjoyed it warm with butter (well, dairy-free margarine)
and I've sliced the rest and it into the freezer for another day.
As it turned out, I had in stock all the flours used in the recipe:
rice, brown rice, millet and buckwheat,
so didn't do any grinding in the thermomix this time,
just mixing - much easier than by hand, and with better results, I'm sure.
In future I'd like to make it from scratch using the wholegrains.
Will definitely make this again, it would be great with soup in winter.