Thursday, November 10, 2011

Socca Bread (gluten free, grain free, sugar free, vegan, ACD, xanthan gum free, yeast free, egg free)

Socca Bread 
Gluten free, Grain free, Sugar free, Vegan, ACD, Xanthan gum free, Yeast free, Egg free....absolutely AMAZING flatbread!!!
(recipe from December/January issue of Living Without Magazine, pg.41)

Ingredients
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
*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
*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)
*Pour 1/2 cup batter into pan and swirl around a bit (sort of like a crepe).  use heat-safe spatula to loosen sides
*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 

6 comments:

  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.

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  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
    --Amber

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

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

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

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  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,
    --Amber

    ReplyDelete

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