Gluten Free Chickpea Pancakes Or Flatbread Recipes

4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY

4-Ingredient Gluten-Free Dough Flatbread Recipe by Tasty image

Here's what you need: full-fat greek yogurt, gluten-free flour blend, baking powder, salt

Provided by Joey Firoben

Categories Sides

Time 30m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 cup full-fat greek yogurt
2 cups gluten-free flour blend, plus more for flouring
2 teaspoons baking powder
salt, as desired

Steps:

In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
Cook each side of the flatbread until well browned.
Enjoy!

Nutrition Facts : Calories 207 calories, Carbohydrate 44 grams, Fat 0 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams

SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE

Socca (Provencal Savory Chickpea Pancake) - Gluten-Free image

Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.

Provided by Whats Cooking

Categories Breads

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup warm water
3 tablespoons olive oil
1/2 medium onion, sliced
1/2 tablespoon fresh rosemary leaf, minced

Steps:

Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
Whisk in warm water and 2 tbsp olive oil.
Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.

Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 3.1, Sodium 616.1, Carbohydrate 29.6, Fiber 5.6, Sugar 6.2, Protein 10.7

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Prepare the socca batter. Whisk together chickpea flour, vegetable broth, olive oil, salt, and dried italian seasoning. Let sit and thicken 15 minutes.
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