Sides, Snacks

Gluten-Free Italian Rosemary Bread

Day 51: I had never associated chickpea flour with anything other than chapatis, so I am delighted to find this Italian bread dish. You can use it for making pizzas, too, and I probably will at some point. If my avocados had been ripe enough, I would have included a juicy guacamole with this dish,  but this was yummy enough, and filling, too.Gluten free Italian break with dips

This is adapted from a footnote to the farinata recipe in Crazy Sexy Kitchen. I tried it two ways, one thin and crispy, as in the photo to the right, and one thicker and more bready, pictured below. I have given instructions for the thicker, breadier version but, if you would like a thinner, crisper version, pour less into the pan.

1 1/2 cups water
1/2 cup olive oil
1 Tsp sea salt
Freshly ground black pepper
1 1/3 chickpea flour
2 Tbs chopped fresh Rosemary

Pre-heat oven to 400 degrees F (204 C)

Combine water, oil, salt, pepper and flour in a food processor or blender. Blend until smooth. Add the fresh rosemary and pulse until evenly distributed.

Pour batter into an 8″ loose-bottomed (ooh, vicar) cake dish, on a baking tray, to catch any ‘leaks.’Gluten -free Bread

Bake for 30 minutes. Check texture. I then baked it in further 10 minute increments until I had the right consistency for me – about a further 30 minutes, with regular checking –  which was flakey/crispy on the outside and cakey/doughy on the inside.

If you would like it more crispy, pour less into the pan, about inch thick. When I did this, it only took about thirty-five minutes to get nice and crispy with some softness in the middle. Perfect dipping bread!

2 Responses to “Gluten-Free Italian Rosemary Bread”

  1. On February 26, 2013 at 4:27 pm BethNYC responded with... #

    Fantastic recipe.. a question. did the chickpea flour contain sodium? if so, how much? I have to take this into consideration but the recipe is amazing.. the tsp alone is 2300mg of sodium but obviously there are quite a few servings I would imagine? It looks dense. Thank you Sheri!

    • On February 26, 2013 at 5:30 pm SheriGraubert responded with... #

      Hi there, BethNYC!

      I looked up the nutritional make-up of chickpea flour, and found this link: Towards the bottom right it lists sodium as 58.9mg or 2% per serving, and I think it lists a serving as 1 cup. This will mean more to you than to me!

      The bread, when all poured into the 8″ pan is dense, but nicely so. It’s not heavy like a brick of unrisen bread, for example! If you pour in a smaller amount into the same size pan, it will be more like a crispbread, which I prefer, actually. Easier for dipping and scooping. But the denser loaf is nice too.

      It would be great if you could post your suggested alternatives to the teaspoon of salt in this recipe, here, for folks who may have similar issues with sodium. Would you use different herbs, for example?

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