04/09/2026
Meet Amor, one of the producers at the solo.quando table ❤️
Amor started making this focaccia when a friend could no longer eat gluten. She wanted to create a bread with its own character, not simply a substitute.
Made with buckwheat flour and psyllium husk, it ferments for 24 hours before baking. Spongy inside, with olive oil and oregano on top.
Gluten Free Focaccia
Batch #027
Pickup Wednesday 16 September
17:00 to 19:00 in Zürich
Reserve your loaf:
https://soloquando.ch/batch/027
Know a friend or family member who would love this? Send it to them ❤️
Made only when enough people ask.
glutenfreefocaccia focaccia buckwheat homemadebread smallbatch localfood foodcommunity supportlocal
