Description
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)
Instructions
- Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature
- 2 to 6 hours.
- Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
- 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.
- Bake in the preheated oven until edges begin to brown
- about 15 minutes. Remove bread from pan and cut into wedges.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 2 hrs 30 mins
Servings: 8