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Italian Chickpea Bread

Rated as 4.2 out of 5 Stars
265

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

2 h 30 m servings 75
Original recipe yields 8 servings

Directions

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  1. Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
  2. Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
  3. 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.
  4. Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.

Footnotes

  • 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


Per Serving: 75 calories; 4.3 7.2 2.4 0 20 Full nutrition

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Reviews

Read all reviews 25
  1. 30 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Update 8 Nov 2016. For those of you having trouble with the farinata sticking to your pan: put the oiled pan inside the oven while it preheats. This is a trick that breadmakers in Italy use to k...

Most helpful critical review

This was nicely spiced to accent the mild, slightly nutty, flavour of the hydrated bean flour and olive oil. However, it stuck all over the pan (even though I greased the pan) and seemed under d...

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Update 8 Nov 2016. For those of you having trouble with the farinata sticking to your pan: put the oiled pan inside the oven while it preheats. This is a trick that breadmakers in Italy use to k...

I also used chicken or bone broth instead of water for additional flavor, so many ideas can be made with this recipe. This is an excellent recipe , thanks for sharing! I've made for a pizza cr...

Thanks - this was terrific! I didn't see any need to skim the foam - and I thought the foam might give it some lift, so I folded it in. I wonder if the person who found it dry and grainy missed ...

This was nicely spiced to accent the mild, slightly nutty, flavour of the hydrated bean flour and olive oil. However, it stuck all over the pan (even though I greased the pan) and seemed under d...

The recipe was a success. I took Buckwheat Queen's note about heating the pan first and my bread didn't stick. I added some garlic powder to the batter and Parmesan cheese on top which definit...

Turned out beautiful, I made it a few times, in my modified version that I loved I used half cup rice flour and that makes the batter more digestible and lighter. I even tried it once as a pizza...

Not bad :) I baked mine longer, because I like it more dry. I think next time I'll add some onions & mushrooms! :)

i made this and had no problem with sticking because I used a spray giving my pan a thick coating. Sometimes greasing a pan does not work as well as a spray. The flavor is good and I am fond of ...

I cooked mine a couple of minutes longer.