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In the summer, there isn’t a whole lot of time to prep. You have things to do, places to be, and try to enjoy the beautiful weather while it lasts (at least that’s true over here on the East Coast).
Our family is gluten free and I don’t know about you but the store bought gluten free breads that I have tried just don’t make the cut as far as taste. Chickpea flour is one of my favorite’s to work with. This super simple recipe only takes 5 mins to prep and then you let it sit for a few hours on the counter and then cook. This recipe is for the whole family to enjoy. It’s filling, packed with fiber and protein, and contains antioxidants. It’s an excellent source for iron, manganese, folate, magnesium, phosphorus, and copper.
When I initially posted my recipe on my Instagram account I had cut my recipe in half but I am going to list the larger recipe here because you will wish you had made more.
Ingredients
2 1/2 cups chickpea/garbanzo flour
3 1/2 cups of cold water
1 1/2 tsp of sea salt
1 tsp oregano
1 tsp garlic powder
1/2 tsp of black pepper
1/4 cup + 1 Tablespoons of EVOO
In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Mix until completely smooth and then add in the spices. You can change up the spices. Chickpeas really take on the taste of anything but if you don’t put any spices in, it is pretty bland.
Let this sit on the counter for 3 or more hours. Foam and bubbles is normal on top.
Preheat oven to 350. Pour EVOO onto a the bottom of a cookie sheet making sure it has an thin even coat and just run your fingers around the side of the cookie sheet with oil to prevent sticking. Then pour batter on top, making a layer of 1/4 inch deep. Bake for 30 mins, until golden.