Thursday, November 10, 2011

Socca Bread (grain free)

Socca Bread 
(recipe from December/January issue of Living Without Magazine, pg.41)

-1 1/2 cups chickpea flour (garbonzo bean flour)
-1 1/2 cups filtered water
-2 1/2 tablespoons oil (I used grapeseed)
-1 tablespoon chopped fresh rosemary (you must use fresh!
-3/4 teaspoon salt
-1/4 teaspoon pepper
1 tablespoon minced dried onion (I used onion powder)

How To
1.  Whisk together chickpea flour, water, 2 tablespoons oil, rosemary, salt, pepper, onion (minced or powder).  Let sit at room temperature for 30 minutes.  This gives the batter a chance to thicken up a bit
2.  Coat a large round nonstick skillet with oil and heat over med until hot (add oil to pan after removing the socca and get it nice and hot for the next one)
3. Pour 1/2 cup batter into pan and swirl around a bit (sort of like a crepe).  use heat-safe spatula to loosen sides
4.  Cook socca until crispy on one side, flip and brown on the other side
Serves 4-5

Shared on: A Gluten-Free Holiday Week 2 - Thanksgiving Favorites, Traditional Tuesday, and Wellness Weekend, Whole Food Wednesday 


  1. I've only tried these as pizza crusts in the oven. Yours look thinner and more crepe-like. Will be trying them on the stovetops soon. My family loves the socca pizzas, so I'm sure these will be a hit, too.

  2. Hi There Wendy~

    Wow - I'll have to try your socca pizza crust! I have to say, the socca flatbread is so delicious (and you're right, they are very crepe-like). Let me know how you like them!

    Be Well

  3. I really love soccas too! Socca pizzas w/ goat cheese, micro greens and a drizzle of high quality olive oil....heaven!

  4. I need to learn more about these Socca pizza crusts! :-)

  5. can these be used as a wrap or are they not flexible?

  6. Hi There,

    I haven't made these for quite a while...but I do remember them being quite flexible! Next time I make these I will double check their wrap potential and leave a comment here for readers, it's a great question.

    Be Well,

  7. I made these last night. They looked more like pizza bases rather than a flat crepe, they werent flexible, maybe my batter was too thick. But they were actually great tasting and I just cut each one in half and they held together well as a sandwich. Thanks Alison

  8. Hello Anonymous,

    I was super excited to come across this recipe in the Living Free Magazine. The first time I made them, I also made them too thick (like your experience). Super awesome to use them as sandwich bread though. I think they have a fantastic flavor. Keep at it, I was able to get them thinner with practice...and I remember also adding some extra water to thin out the batter. :-)

    Good luck.

    Be Well,

  9. Hi amber, I have tried them thinner to get the wrap feel, but I do prefer the batter thicker to get a more rigid base to make a sandwich. My neighbor tried them without onion powder and that was a no go either. I really like the recipe and your website regards Alison.

  10. Besides sandwiches, what else can you use this bread for?

  11. Hi Alison,

    Thanks so much. I love the onion powder in there - it adds so much flavor. I can't wait to try this recipe as a bread. :-)

    Have a great weekend.



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