Battle of the GF Focaccia
Last weekend I made 4 loaves of bread:
Rosemary Focaccia by ATK (pictured on bottom right of plate)
Rosemary Focaccia by Loopy Whisk (middle of plate),
Rosemary Focaccia by The Art of Gluten Free Bread Making (left of plate).
And one loaf of glutenous focaccia for my husband and friend to compare the GF loaves to (top right of plate).
The results:
Out of the oven, ATK has the best flavor. Art of GF Bread had the best texture hands down, and the method they use for incorporating the psyllium husk made the batter less clumpy as compared to LW. On day 3, Art of GF Bread has the best texture and flavor. The ATK loaf dried out a bit which took away from the flavor. Loopy Whisk's loaf was good, but tasted closer to a pizza crust with its texture.
My husband's favorite was the ATK loaf. He couldn't tell it was GF.
I would make all of the loaves again, but for different purposes. The ATK loaf if I want the flavor of focaccia. The Art of GF Bread loaf for Thanksgiving stuffing or other recipes that call for bread pieces, and LW focaccia for pizza and bread sticks.