Chickpea Flat Bread Recipe: Gluten-Free & Versatile

This chickpea flat bread has been around for years – it is versatile and really fills the gap when you are struggling to find something quick and nutritious to eat on the run.

Ingredients

  • 1 cup chickpea flour (besan)
  • 3/4 cup water
  • 2 tbsp extra virgin olive oil

Method

1. Sift chickpea flour into a bowl.

2. Combine with water and whisk well, making sure that all lumps are gone and you have a glossy mix.

3. Add olive oil and combine.

4. Heat pan to medium/high. Lightly oil with a good quality oil – if you use non-stick pans, don’t use olive oil, it will eventually stick to your non-stick pan and make it gluggy and impossible to clean. You are best off using avocado oil/coconut oil, in small quantities, or butter. Olive oil is great in a cast iron or stainless steel pan.

5. Ladle/pour batter into hot pan (1/4 cup is a good serve).

6. Cook in the same manner as you would were you making pancakes. Once the top is no longer runny when you gently lift the side, you can flip, leave for another minute and serve.

Note: To achieve a thicker batter and a lighter flatbread, let the mixture sit for 30 minutes before you cook it. For extra flavor you can, if you prefer, add spices like pepper, cumin, salt, coriander seeds, or garlic. Add only a small amount of your prefrred flavoring to the wet mix. No more than 1/2 tsp. 

This recipe

It has been extracted from the cookbook Gluten-Free, Grain Free Food We Love by Tania Hubbard. It can easily be made into a gluten-free pizza base or focaccia, depending on your preference.

Want to know more?

Going gluten-free is often dismissed by many as just another fad, because it has become such a large diet trend. However, the science behind it cannot be ignored. For a lot of people it started off as a trend because countless celebrities were advocating it. The one thing the majority of diets have in common is cutting out/down refined carbs.

Bread is one of the biggest culprits and being a convenient food, many find it difficult to give up, replacing wheat bread with gluten-free bread options. Yet many of these options are actually just as refined and will have a direct impact on your pancreas and insulin. This means you are not going to lose weight. Not all gluten-free products are created equal, and, in addition, many do not disclose their full ingredients. All sorts of fillers and binders are used to make sure the bread doesn’t crumble in the absence of the glue in gluten. These certainly will have a negative impact on your health. Click here to find out more about what you need to know if you are planning to go gluten-free.

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