Gluten-free buns

Recipe by
Mary Di Gioia

Discover the taste of Liguria with these gluten-free focaccine. And really, they're a fresh twist on traditional Italian flavors—perfect for different diets. And here's the thing: these little rounds aren't your average focaccia. They are crafted from a tender dough made with rice, corn and sometimes quinoa flour. This mix keeps them moist and soft, so you still get that great texture without the gluten. Some folks find gluten-free bread recipes a bit dry—really dry—but these Ligurian focaccine have a gentle crispy edge that makes them shine. Perfect as a snack, they pair beautifully with cheese or a platter of cold cuts—all selected to meet AIC guidelines for gluten-free diets. And the best part? You’re still soaking up those golden Italian vibes—just in a new way.

Across Italy, more people are jumping on gluten-free baking. It's kinda taking off. These focaccine showcase how simple it can be to keep those beloved flavors. You might also come across dishes like gluten-free buckwheat spaghetti with anchovies and cherry tomatoes, or a creamy asparagus and zucchini soup with quinoa. Liguria has always loved flatbreads, but this modern version allows even those avoiding gluten to savor that soft, aromatic experience. And listen, some cooks enhance them with rosemary for a gluten-free rosemary focaccia vibe, while others add tomatoes or olives for extra flavor. Whether you're planning a picnic or just need a light snack, these gluten-free focaccine pair well with so many dishes. Pretty much, they remind you that a gluten-free diet doesn’t limit your options. Trying homemade gluten-free flatbread like this proves that giving up gluten doesn’t mean giving up the tangy, rich flavors you love from Italian cuisine—it just opens up new ways to savor them. Super, super tasty.

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• Gluten-Free Pizza
• Gluten-free focaccia