Gluten free focaccia

In a small bowl, combine the flax seeds and 6 tbsp. of water.

Set aside for about 10 minutes.

In another bowl or in your measuring cup, combine the rest of the water and the dry yeast and leave aside for also 10 minutes.

Combine the brown rice flour, the white rice flour, the oat flour, the arrowroot starch, the xanthan gum and the salt.

Mix in the flax seed mix, the yeast and the vinegar for about 5 minutes.

Oil two 8 round pan.

Split the batter it two and spread it evenly.

Put it in a closed space with a cup of hot water for some humidity.

I usually put it in the microwave.

Let it rise for about 1 1/2 hrs 2 hrs. Preheat your oven at 425.

Thinly slice your tomatoes and you shallots.

Prepare a small bowl with the olive oil and pressed garlic cloves.

Spread the garlic oil on each focaccias with a brush.

I try not to press too hard.

Put the tomatoes, the shallots, the oregano, the basil leaves then add some salt and pepper.

Cook them in the oven for 30 minutes.

When they are cooked, transfer them on a wired rack to cool down.