Grain Free Socca Bread
Serves: 6 - 8
  • 1½ cups garbanzo bean flour
  • 1½ cups filtered water
  • 2½ tablespoons oil (walnut or olive)
  • 1 tablespoon chopped fresh rosemary (you must use fresh!)
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon minced dried onion (I used onion powder)
  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 ½ 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
Recipe by The Tasty Alternative at