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 (Optional)
Directions
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.
Cook’s Notes:
Use a metal pie pan; a glass or ceramic one may break with the extremely high temperature!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 75 | |
% Daily Value * | |
Total Fat4g | 6% |
Saturated Fat1g | 3% |
Sodium21mg | 1% |
Total Carbohydrate7g | 3% |
Dietary Fiber1g | 3% |
Total Sugars1g | |
Protein2g | |
Vitamin C0mg | 2% |
Calcium20mg | 2% |
Iron1mg | 6% |
Potassium9mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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