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| Italian Chickpea Bread |
"A bread like polenta, but without the corn! This is gluten-free bread with herb flavors based on my take of Liguria, Italy recipes."
Ingredients :
- 1 cup chickpea flour
- 1 cup water
- cooking spray
- 2 tablespoons oil
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons chopped dried rosemary
- ground black pepper to taste
- 1 pinch salt to taste (optional)
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 2H30M |
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- Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
- 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.
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.
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