Italian Chickpea Bread

4.3
(36)

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

10
10
10
10
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 30 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 cup chickpea flour

  • 1 cup water

  • cooking spray

  • 2 tablespoons oil

  • 1 ½ teaspoons Italian seasoning

  • 1 ½ teaspoons chopped dried rosemary

  • ground black pepper to taste

  • 1 pinch salt to taste (Optional)

Directions

  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.

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
4g Fat
7g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 75
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Sodium 21mg 1%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 2%
Calcium 20mg 2%
Iron 1mg 6%
Potassium 9mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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