Chickpea Bread Recipe (Socca)

Hey guys, since posting some photos of my gluten free chickpea/fava bean bread, I’ve been getting requests for the recipe. I am happy to share! The recipe is really simple and you can experiment until you find the density and thickness that you like the most, but here is a good starting point.

1 cup garbanzo/fava bean flour (I used Bob’s Red Mill. Regular garbonzo bean flour works too.)
1 1/4 cup water
1 tsp salt
1-2 tbsp almond butter (typical socca uses olive oil, but since I am avoiding extracted oils, any nut or seed butter will stand in just fine. Apple sauce is another option as well.)

In a large bowl, mix well with an electric mixer. This recipe will come out fairly thick and you can continue to add water as needed. You want it to be like pancake batter. Now you can cook it a few different ways. So far I have baked it and I have cooked it on the stove top in a non stick pan.

To bake it, pour it into whatever baking dish you prefer, a 9″ baking dish is usually a good choice. I would use a small amount of non stick spray to avoid sticking. Bake at 400 degrees for 30 minutes, then take it out and carefully flip the bread, and cook another 15 minutes.

To cook on the stove top (which is much quicker), heat the burner to a medium setting. Cook for 6-10 minutes watching carefully until the dough is slightly firm to the touch on top (it shouldn’t stick to your finger). Then with a broad spatula, flip it over and cook another 3-5 minutes, being careful not to burn either side. Then let it cool for a few minutes. Now you are ready to use it like you would bread. This is great as an alternative, because it has more protein and fiber then even whole wheat bread, and it’s delicious! So far, I have done the pb&j, and I also used it as a pizza crust. It is pretty fantastic and really helps to give you that satisfying bread feel. It is also nice to cook a bunch ahead of time, so you can just smear some nut butter or jam on it and go!

pb&j

pizza

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