Rating: 4 stars
33 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3

A bread like polenta, but without the corn! This is gluten-free bread with herb flavors based on my take of Liguria, Italy recipes.

Recipe Summary

cook:
15 mins
additional:
2 hrs
total:
2 hrs 30 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.

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  • Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.

  • Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.

  • Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.

Cook's Notes:

Use a metal pie pan; a glass or ceramic one may break with the extremely high temperature!

Chickpea flour is also known as garbanzo bean flour.

Nutrition Facts

75 calories; protein 2.4g; carbohydrates 7.2g; fat 4.3g; sodium 20.5mg. Full Nutrition
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