Cece (Garbanzo Bean) Bread

September 22nd, 2009 by Jean Duane

Are you looking for a quick gluten-free, dairy free flat bread to make whenever you feel like having a high-protein snack? Look no further. This GFCF bread is compliments of Mary Capone, the Wheat-Free Gourmet (www.wheatfreegourmet.com). I make it in an olive-oiled 10? cast-iron skillet, and bake it at 500 degrees (since my oven doesn?t go up to 550) for 18 minutes for perfect bread every time. It is so easy to make the batter, bake one and save the batter in the fridge up to three days. One batch makes three flat-breads.
Chickpea Flour Flatbread

Cece (Garbanzo Bean) Flatbread

Cece (Garbanzo Bean) Flatbread

(Farinata di Ceci)
1 ? cup chickpea or garbanzo bean flour
2 cups water (room temperature)
2 TSP olive oil
2 tsp sea salt
1. Whisk ingredients together in a medium bowl. Batter will be watery. Let it set at room temperature for 2-4 hours or up to 12 hours. Batter will settle and thicken with time.
2. Preheat oven with a baking stone (if you have one) to 550 degrees or the highest temperature of your oven. Since traditionally this flatbread is made in a wood fire oven you need to get our conventional oven extra hot.
3. Use a baking sheet with 1″ or more sides, line with parchment paper for easy clean up. Add a generous amount of olive oil to the paper surface. A well seasoned cast iron pan will work well without paper lining.
4. Remix your batter and pour into your pan. Batter should rise to 1/4-1/2″ deep. Bake for 10 minutes or until light brown on top. Cut and drizzle with olive oil, and serve immediately.
Thank you Mary!
(c)Alternative Cook, LLC. 2009. All rights reserved.

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