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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.
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.
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…
And 1 cup of water…


And 2 tablespoons of agave nectar or maple syrup…
And lastly, 1 teaspoon of apple cider vinegar. (I love the ACV.)
Whisk together!
Next, add your mix in.
So ridiculously easy.
Get it on your pan lined with parchment paper. And spread it out.
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.)
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.)
Bake for 40 or so minutes until it’s done to your liking and take it out!
Cut into pieces and enjoy!
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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