Name: Gluten-free focaccia with spirulina
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italia
Ingredients: 100 g Rice flour; 200 g Almond flour; 200 mL Almond milk whey; 72 g Fresh gluten-free sourdough; 2 units Spirulina; 5 g Salt; to taste Rosemary; to taste Extra virgin olive oil

Preparation

STEP 1 OF 3
Create a dough with all the ingredients except rosemary and oil, cover it, and let it rise for 2 hours.
STEP 2 OF 3
Roll out the dough, add rosemary, and drizzle with oil.
STEP 3 OF 3
Bake in a fan oven at 200°C for 20 minutes.

General Information

More information

Find the whey recipe on the author's blog.

Origin

Italia, Lazio

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	234.15
Carbohydrates (g)	16.28
of which Sugars (g)	2.34
Fat (g)	15.14
of which Saturates (g)	1.27
Protein (g)	7.41
Fiber (g)	3.61
Sale (g)	1.34