Focaccia & pizza crust mix and more. Gluten-free. Sugar free. Superseed trio of hemp, chia & flaxmeal. Ancient wholegrain gluten-free baking mixes. Certified vegan. vegan.org. Certified gluten-free. Allergy friendly product. Non GMO Project verified. nongmoproject.org. What's in your tank? Welcome to the Madhouse! I have 5 kids, 2 pups and a pro-athlete-wannabe husband. No food allergies here, just a bunch of active kids who also have ADHD. We choose to eat a clean, whole food, gluten-free based diet. Ingredients we can pronounce and no refined sugars are key to us. And, yes, my kids still love me. My mixes are made to fuel with great taste, texture and superfood nutrients in every bite! What's in your tank? - Gill Motew - President, Zemas Madhouse Foods. We have more recipes! zemasfoods.com/recipes. Ancient Grains 101: Gluten-free goodness. Millet Flour: This tiny gluten-free ancient grain from Africa, Asia and India is thought to be the oldest grain consumed by humans. Millet is also one of the most easily digestible ancient grains known to man and is a natural source of protein, B-vitamins and minerals. Millet flour looks like cornmeal and lends a light, sweet flavor and somewhat crumbly texture to baked goods. Hemp Seeds: Naturally gluten-free and containing all the essential amino acids and essential fatty acids necessary to maintain healthy human life, this ingredient is a Zemas favorite. No other single plant source provides complete protein in such an easily digestible form. Rosemary: Fresh or dried, rosemary is a rich source of minerals such as iron, potassium and calcium. Potassium is an important part of cell and body fluids, which helps to control heart rate and blood pressure. It's also a good source of antioxidant vitamin E, contains 19 chemicals with antibacterial action and makes your house smell great! Learn more about our super foods! Visit www.zemasfoods.com. Manufactured in a dedicated gluten-free facility, free of the top 8 allergens (milk, eggs, peanuts, tree nuts, soy, wheat, fish & shellfish). Web: www.zemasfoods.com.
9.63 oz (273 g) x 6
1.67 tbsp dry mix
21 per pack
Zemas Gluten-Free Tomato Herb Focaccia: Makes: 1 standard cookie sheet with 1 inch edge. In addition to the mix, you will need: 1/4 c egg whites (or egg replacer); 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 oven to 350 degrees F. Line cookie sheet with parchment paper. Whisk wet ingredients together; add entire mix. Pour onto cookie sheet; 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. Zemas Gluten-Free Yeast-Risen Pizza Dough: Makes: (1) 9 inch round pizza. In addition to mix, you will need: 2 c Zemas gluten-free rosemary-millet focaccia & pizza crust mix (reserve the rest for dusting); 1 cup warm water; 2-1/4 t active dry yeast (1 packet); 1 T olive oil; 2 T sugar; 3/4 t sea salt; 1 T apple cider vinegar; 3 t xanthan gum; 4 mozzarella cheese sticks, or vegan cheese for stuffing edges (optional). In a stand up mixing bowl with paddle attachment, add water, yeast, sugar, oil. Mix for 2 minutes. Let rest for 15 minutes until fluffy. Whisk mix, sea salt and xanthan gum together. Set aside. Add half the mix to yeast mixture; blend on low. Add remaining mix and apple cider vinegar; blend on low until sticky and smooth. Place dough in oiled bowl, cover with oiled plastic wrap and set in a warm place for 2 hours. Cut out parchment paper to line round pizza pan, about 9 inches. When dough is done rising, preheat oven to 450 degrees. Pour dough onto sheet pan and, using fingers, spread out and up the sides. Use remaining flour to sprinkle onto dough if it's too sticky to work with. If stuffing pizza crust with cheese sticks, line them around edges and fold dough over. Let pizza sit for another 30 minutes. Brush pizza lightly with olive oil and place your toppings on. Bake for 18-22 minutes. Bake for 25 minutes for well-done crust.
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