Being gluten free doesn’t mean giving up everything. What if I could give you a wonderful little recipe that requires no kneading, no rolling and no more than 1cup flour? You whisk the ingredients while the oven is heating, pour the pancake-like mixture in the hot pan and let it cook. Done.
This is my gift to you today. It’s something like a socca or a farinata, if you are familiar with either of those. It’s similar to a pancake, in a way. But if you are gluten free, this is your new go-to bread.
Don’t take my word for it. Make your own, and then write and tell me how amazing it is. Serve as an appetizer with cheese, olives and roasted veggies or use it to round out a big bowl of soup or pile a few toppings on it and a call it a pizza or an open sandwich. It’s gluten free and it’s a recipe you will keep for a long Fat and Happy time. You’re welcome.
Gluten-Free Chickpea Flatbread
- 3/4 cups chickpea flour
- 1 cups water
- 1/8 cup olive oil, + 1 tablespoon
- 1/2 tablespoon chopped rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon + a few wedges
Place a cast iron skillet in the oven and turn to 500 degrees. Whisk all the ingredients in a bowl and let rest about 20 minutes while the oven is preheating. The consistency of the batter should be like a runny pancake batter.
Remove the skillet from the oven, pour a tablespoon or so of olive oil in the skillet and move it around to cover all the areas (carefully — it will be extremely hot). Pour the batter into the skillet and place back in the oven. Because of the extreme heat, the oil will surround the batter and begin to sizzle it immediately. Bake for about 20 minutes, until the bread becomes roasted on the bottom and set in the middle.
Turn the broiler on and roast the top of the bread to give it color and crispness, maybe 5 minutes. The edges may slightly burn, but don’t worry. It just adds a bit of depth. Remove from the oven. Use a large spatula to carefully remove from the skillet onto a cutting board.
Very important: serve with additional lemon wedges. The lemon really brings this alive and is key!
Gluten-free chickpea bread, flatbread, socca, farinata, skillet bread, crepe bread — no matter what you call it, it’s delicious!
Fat and Happy Food Blog Tips and Techniques: If you like a thicker bread, double the recipe below and continue as directed. It will need to cook longer and the texture will be more doughy. Try it both ways and see which you prefer.
For more recipes, go to Monique’s blog: FatandHappyBlog.com and Monique’s new site, HappyEatsHealthy.com