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Making Gluten-Free Rosemary-Millet Focaccia

Going gluten-free hasn’t been that challenging for me.
Seriously! I’m not lying. Promise!
I love veggies, and I make them the majority of my eats, along with some healthy fats and organic meats. That said, every now and again I get a hankering for pizza or something bread-y. Or, I’m going to a friend’s house and I want something to please a crowd—and that I can enjoy, too. So when a box of Zemas Madhouse Foods Gluten-Free Rosemary-Millet Focaccia & Pizza Crust arrived here at FBE HQ, I was happy to review it. The mix is gluten-free, sugar-free, non-GMO, and made of superfoods like hemp, flaxmeal, chia, millet and quinoa flakes—making it high in protein and fiber.
gluten-free-focaccia-zemas-madhouse-foods
You can make pizza crust or a number of other yummy things with the mix, but I decided to try the recipe on the back of the box; the recipe that’s in the mix’s name: Zemas Gluten-Free Tomato Herb Focaccia. I had just received tomatoes from my organic delivery service, plus I had lots of fresh basil just waiting to be picked from my garden. So it just seemed deliciously meant to be.
gluten-free-focaccia-basil-tomatoes
And this gluten-free focaccia is super simple to make. Preheat your oven to 350 degrees, then line a baking sheet with parchment paper. Next mix 1/4 cup of egg whites…
gluten-free-focaccia-egg-whites
And 1 cup of water…

gluten-free-focaccia-water

And 2 tablespoons of agave nectar or maple syrup…
gluten-free-focaccia-agave
And lastly, 1 teaspoon of apple cider vinegar. (I love the ACV.)
gluten-free-focaccia-apple-cider-vinegar
Whisk together!
gluten-free-focaccia-whisked
Next, add your mix in.
gluten-free-focaccia-baking-mix
So ridiculously easy.
gluten-free-focaccia-mixed
Get it on your pan lined with parchment paper. And spread it out.
gluten-free-focaccia-spreading
Should look a little something like this! (But probably a little thicker, as my baking sheet was kind of huge and made for a very thin focaccia.)
gluten-free-focaccia-spread-crust
Now put your goodies on top! Be sure to sprinkle with sea salt and drizzle with olive oil. (I also added some freshly cracked pepper.)
gluten-free-focaccia-not-baked
Bake for 40 or so minutes until it’s done to your liking and take it out!
gluten-free-focaccia-baked
Cut into pieces and enjoy!
gluten-free-focaccia-cut
Now, I have to say: This wasn’t nearly as good as non gluten-free focaccia I remember from my pre-GF days. It was a little dry, and had that weird gluten-free aftertaste that so many gluten-free flours have. (It tasted a bit tinny to me—and it reminded one of my friends of anchovies, but not in a terrible way). BUT, it was a nice base for tastier ingredients, like tomatoes, herbs and olive oil. And while something like a focaccia is more bread-based, I imagine that it would make for a good pizza crust, which is more of a vehicle for the toppings than anything else. Because with some pesto or red sauce, veggies and cheese, I bet it’d be delicious. And, taste aside, it is nice to know that what I’m eating isn’t just empty calories—but those superfoods that have health benefits.
Gone on any gluten-free baking adventures? Ever tried a gluten-free baking mix before? —Jenn

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