Italian Chickpea Bread

Used 1 1/2 cups each flour and water to make a slightly thicker flat bread. I also added some zaatar spice (as recommended by another reviewer) instead of the Italian seasoning. My partner and I both thought it added a nice slightly tangy flavor. I added 1/2 tsp baking powder and it seemed to lighten the batter a tiny bit. Used half of the rosemary Browned butter in the pan before I added the batter. Baked at 425 for 20 min. Need to add more salt next time. Fried up some cubes to use as croutons a salad. Really liked this and I will make this again!

Easy to make Rosemary was too strong for me on its own , eaten with houmus it was lovely I used a cast iron frying pan heated at same time as oven went on , and oil heated for around ten minutes which meant no sticking at all Will try with other spices next time

Easiest recipe for beginner gluten free baker. This made me happy. I can enjoy a gf bread that doesn’t taste gummy like store bought. I used a glass pie bowl. Herbs I had, Zatar, garlic, oregano and dash of salt. Delish. Thanks!

I’ve made this a few times. Tonight it’s 1 1/2 cups of besan and 1 1/2 cups of water to beef up the thickness in my 10″ cast iron pan. Oregano, marjoram, and basil are the herbs. Like mentioned, preheat that cast iron pan in the oven for 15-20 minutes! Then grease the pan and sides with a light coating of neutral high heat oil (safflower). THEN pour the batter in the center and let it spread.

I will rate as 5 star since it sounds yummy but I don’t have any chickpea flour. Could this be made by substituting hummus or canned chickpeas?

Calling this “bread” is a stretch.

I loved this recipe.! I substituted the chickpea flour for Bob Red Mill’s Garbanzo and Fava bean flour. I did not use much oil, but lined the pan with parchment paper. The recipe was perfect. I will be preparing this again.

I pureed a can of chickpeas in the blender and used it in place of the chickpea flour/water mix. It turned out great! I wasn’t exactly sure what the consistency was supposed to be. After about 15 minutes, it was like polenta, just like sueb said. I wanted it a little harder, so I put it in for another 15-20 minutes and it became a little more like the consistency of a pie crust. It tastes really good, and it’s a good substitute for pasta or rice

I will use less rosemary and bake it for another 2-3 minutes more the next time I make this. It’s tasty and easy to make.

So easy to make and delicious. I did not have Italian seasoning or rosemary. Instead I used some garlic powder, basil and lemon pepper. SO many variations could be used here. So delicious and versatile. I greased my pan with olive oil and had no problems.

Like others have mentioned, I too didn’t have the best success making this. I missed a key step whuch was allow oil to get hot in pan first. My bread was gummy like and although I tried to cook it past the required time, it still didn’t come out right. I will definitely try this recipe again and take the recommendation of others about pre-heating the skillet first with oil. Keeping my fingers crossed.

Excellent. Used 10″ Skillet. One minor substitution; I used ghee for the ‘cooking spray’ since the flavor is better and the smoke is less and it’s better for you than artificial flavorings. Wife competed for the last piece….she loved it too.

Followed directions. Texture nothing like polenta. Stuck to the pan. Significant other thought it was gummy; I thought it was dry.

GGGGGRRRRREEEEEAAAAATTTTT!

I loved the idea of this bread, so I made it. I felt like the dough wouldn’t thicken properly, so I added a pinch of xantam gum and it worked much better than without it. Oh, and I use it as a pizza crust!

Turned out beautiful, I made it a few times, in my modified version that I loved I used half cup rice flour and that makes the batter more digestible and lighter. I even tried it once as a pizza with finely chopped inside salami (gluten free) and olives and basil. It’ even better toasted the next day. If you want to prevent sticking you could use baking paper like I did. That’s one of my favorite recipes now and regularly present in my gluten free diet.

I ground chick peas into flour and made recipe as written. Lots of flavour but too much for my taste – that can always be adjusted for future. However, the reason for low rating was due to the dryness of the end product – very dry and crumbly. Perhaps I overlooked a step. I was so excited to try this.

I followed the recipe and doubled the measurements to accommodate a bigger pan. I greased the pan well with grape seed oil and it came out perfectly! It did not stick at all.

I used 3 parts besan and 2 parts vital wheat gluten and have a low carb, high protein bread.

The recipe was a success. I took Buckwheat Queen’s note about heating the pan first and my bread didn’t stick. I added some garlic powder to the batter and Parmesan cheese on top which definitely brought more flavor to the finished recipe. I”ll definitely make this again and crisp up the individual pieces in a pan for more texture.

Absolutely delicious! 1/2 tsp of salt makes it perfect.