Cinnamon-Sugar-Topped-Gluten-Free-Vegan-Foccaccia-Bread: Light, Soft, and Delicious

I recently sampled some gluten-free focaccia bread with a cinnamon-sugar topping from a downtown bakery that specializes in gluten-free baking. I was not thrilled. Mama Mia! The bread was dense and tough, a real caution for anyone with dentures 😂

Then and there, I decided that I would create a light, feather-soft gluten-free vegan focaccia bread with a cinnamon-sugar topping that feels exactly like “old meets new” Veggie School recipe– familiar comfort food but updated for today.

And I agree– while some old-school Adventist kitchens avoided “exciting” spices like cinnamon in savory settings, a cinnamon-topped sweet focaccia  feels like it would fit safely at a church social or a Sabbath brunch. No objections expected.  😊

So, I sat down with Chad (my name for ChatGPT) and did some real and artificial brain-storming around how to bypass the usual challenge in gluten-free focaccia: ending up with a texture that is either dense and gummy or crumbly and dry. Ugh. To get close to wheat bread, we need to build structure + lift + tenderness.

The key tricks

1. Use a starch-forward flour blend (lighter than many GF blends):

• 1 part Brown rice flour

• 1 part Tapioca starch

• 1/2 part Potato starch

• a little Almond flour for tenderness

2. Psyllium husk powder is essential
   This replaces gluten’s stretch. It creates that “real bread” chew instead of cake texture.

3. Aquafaba (chickpea liquid) for lightness
   Whipped lightly, it adds surprising lift. (I whipped it for a minute in a cup with a clean whisk until bubbly– it is such a little bit of liquid).

4. Olive oil + a touch of maple syrup
   Keeps it tender and helps browning.

5. Higher hydration (almost like thick batter)
   Gluten-free dough should look too wet compared to wheat dough.

Veggie School Test Recipe:

Feather-Light Cinnamon Sugar Focaccia (GF + Vegan)

Dry

• 1 1/2 c (180 g) Brown rice flour

• 1 c (120 g) Tapioca starch

• 1/2 c (75 g) Potato starch

• 1/4 c (25 g) Almond flour

• 2 Tbsp whole Psyllium husk

• 2 1/4 tsp instant yeast

• 1 tsp sea salt

Wet

• 1 1/2 c (360 ml) warm water

• 3 Tbsp Olive oil

• 2 Tbsp Maple syrup

• 3 Tbsp Aquafaba

Topping

• 2 Tbsp Coconut sugar (or organic cane sugar)

• 1 tsp Cinnamon

• 1 Tbsp melted vegan butter or olive oil

Method

1. Preheat oven to 400°F / 205°C

2. Oil the surface well in an 8x8 (20x20cm) pan

3. Mix dry ingredients thoroughly.

4. Whisk wet ingredients separately.

5. Combine—expect sticky, soft dough, more like thick muffin batter.

6. Spread the batter in the oiled pan.

7. Let rise 40–50 minutes until puffy.

8. Dimple the top with oily fingers.

9. If it doesn’t seem quite puffy enough after the initial 40-50 minutes, give it another 15 minutes to rise.

10. Brush with oil/butter; sprinkle cinnamon sugar.

11. Bake at 400°F / 205°C for 24–28 minutes.

12. Cool 15 minutes before slicing (hard but important).

13.  An Optional Trick: for extra softness: after baking, brush the warm top with 1 tsp Maple syrup + 1 tsp warm water. It gives a bakery-style tender crust and a little shine.

For extra feather-light (my strongest recommendation)

Separate 2 Tbsp of the aquafaba and whip it until foamy before folding it in at the end.
It sounds fussy—but it makes a real difference.

Flavor ideas for Veggie School variations

• Apple-cinnamon Sabbath bread: add tiny diced Apple

• Orange-cardamom (more modern, less traditional)

• Raisin swirl (very church-basement friendly)

• Maple-pecan brunch focaccia with chopped Pecan