Socca Bread

I am always trying to figure out how to feel better and a while back, I realize I feel crummy when I eat gluten. Not a reaction, mind you – just feeling crummy. Now, I want to feel good – but REALLY??? One MORE thing I can’t eat. I loves me some bread. So I have been looking for alternatives. This delicious bread is reminiscent of naan for me. It is mild and delicious and makes me happy.

  • 1 cup (4 1/2 ounces) chickpea flour
  • 1 cup (8 ounces) water
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan
  • 1/2 teaspoon salt

Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours to give the flour time to absorb the water. (OK, I have done it immediately as well. If you don’t wait, you end up with a very thin bread in the end, the longer you wait the more the bread rises). Set an oven rack six inches below your oven’s broiler and turn on the broiler. Warm a cast iron skillet or other baking dish for a few minutes. Remove the skillet from the oven and coat the pan with a little olive oil. Whisk the chickpea batter again and then pour into the hot skillet. Broil until you see the top of the bread begin to blister and brown (it took me about 20 minutes, but you can split the socca batter in half and do it in less time and have a thinner bread). If the top browns too much before the batter is fully set, move the skillet to a lower oven rack until done. The socca should be fairly flexible in the middle but crispy on the edges.

You can also bake it on 450 if you want. You can go crazy with this basic recipe – add herbs or spices to your taste. I think a savory, thyme and marjoram blend would be great. A little turmeric and cayenne would be nice dipped in guac. I think I will experiment with a bit of honey and some cinnamon next – breakfast bread!

This entry was posted in Uncategorized. Bookmark the permalink.

One Response to Socca Bread

  1. Jenny says:

    Bread makes me feel crummy too, so does white rice. The common ingredient I found was that they are “enriched” (not brown rice, though! ;) ) and they are usually enriched with…… Ferrous Sulfate…. you guessed it! If I use unenriched white organic flour I can make gravies. I have tried bread, but still reacted (maybe the yeast?) but am going to try a beer bread recipe this week (with German beer of course) to see if that works.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>