SORGHUM FLOUR, MILLET FLOUR, ORGANIC FLAX SEED MEAL, POTATO STARCH, TAPIOCA STARCH, HEMP SEEDS, CONTAINS LESS THAN 2 % OF EACH OF THE FOLLOWING: BAKING POWDER (MONOCALCIUM PHOSPHATE, BAKING SODA, CORN STARCH(MADE FROM NON-GENETICALLY MODIFIED CORN)), XANTHAN GUM, SEA SALT (SEA SALT, MAGNESIUM CARBONATE), ORGANIC QUINOA FLAKES, ORGANIC DRIED ROSEMARY, CHIA SEEDS.
Manufactured in a dedicated gluten-free facility free of the top 8 allergens(milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish).
Zemas Gluten-Free Tomato Herb Focaccia
Makes 1 standard cookie sheet with 1″ edge
In addition to the mix, you will need:
1/4 c. egg whites (or egg replacers)
1 c. water
1/4 c. olive oil
2 T. pure maple syrup
1 t. apple cider vinegar
4 plum tomatoes
1 T. fresh basil chopped (or 1 t. dried)
1 T. fresh oregano chopped (or 1 t. dried)
minced garlic (optional)
pinch of sea salt (or Himalayan salt)
Pre-heat over to 350º. Line cookie sheet with parchment paper. Whisk wet ingredients together. Add entire mix. Pour onto cookie sheet and spread evenly. Slice tomatoes and layer on top. Add herbs, sea salt and minced garlic (optional). Drizzle with olive oil. Bake 40-50 minutes, or until done to your liking. Add grilled veggies, chicken, or cheese for variations.