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.

Step: 1

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

Step: 2

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

Step: 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.

Step: 4

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

Per Serving: 75 calories; protein 2.4g; carbohydrates 7.2g; fat 4.3g; sodium 20.5mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.