Italian Chickpea Bread
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Description
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 ½ teaspoons Italian seasoning
- 1 ½ teaspoons chopped dried rosemary
- ground black pepper to taste
- 1 pinch salt to taste
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.
Nutrition Facts
serving: 8 servings
calories: 74.6 kcal
carbohydrates: 7.2 g
protein: 2.4 g
saturated fat: 0.6 g
sodium: 20.5 mg
fiber: 0.7 g
sugar: 1.2 g
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