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
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.
ReplyDeleteHi There Wendy~
ReplyDeleteWow - 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
I really love soccas too! Socca pizzas w/ goat cheese, micro greens and a drizzle of high quality olive oil....heaven!
ReplyDeleteI need to learn more about these Socca pizza crusts! :-)
ReplyDeletecan these be used as a wrap or are they not flexible?
ReplyDelete-zosia
Hi There,
ReplyDeleteI 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