Gluten-Free Focaccia

2 cups brown rice flour

½ teaspoon xanthan gum

1 tablespoon baking powder

2 tablespoons Italian herb blend

½ cup olive oil

¼ cup chopped sundried tomatoes

1 cup water

4 cloves garlic, sliced

Heat oven to 425 degrees. Prepare baking stone or baking pan with light coat of olive oil.

In a large bowl mix flour, xanthan gum, baking powder and herbs to combine. Add olive oil and blend with fork until mealy. Stir in sun-dried tomatoes and well combined.

Add water, ¼ cup at a time, mixing well with large fork until a dough ball is formed. Place the dough on a stone or baking pan and work into a disc or rectangle about 1-inch high. Bake 15-17 minutes.

Remove from oven, place garlic slices on top, and brush with some olive oil if focaccia appears too dry. Bake 8-10 minutes more, or until golden and tested for doneness. Watch that the garlic does not scorch.

With a pizza cutter, slice focaccia diagonally into strips to your liking. Serve warm with an entree or cooled for sandwiches and snacking.

Serves four to six.