The Gluten Bigot: Chickpea Bread

Wednesday, May 15, 2013

Chickpea Bread

I happen to have had a bag of garfava bean flour which has been sitting in my pantry for a bit too long without being opened, so I did a search on what could be made with it and found this awesome website. On there I decided to try making the Chickpea Farinata Bread as it sounded yummy and looked delicious. For my version, I used:
  • 1 cup warm water
  • 1 cup chickpea flour
  • a few cranks of my Pink Himalayan Sea Salt
  • a few cranks of black pepper
  • 1/5 tsp cumin
  • 2 tbsp olive oil
  • Dill and paprika for dusting (optional)
Preheat oven to 450. Really easy to make from there: combine all ingredients into a bowl and mix together well. Pour into a 8x8 or 9x9 pan (or pie pan like I did), and dust  with dill and paprika. Bake about 15 minutes and let sit a few minutes in the pan before removing and slicing up. Good in the fridge for one day, after that I recommend freezing.

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