Gluten-Free Dairy-Free Herbed Chickpea Flatbread

Socca is a naturally gluten-free flatbread, easily prepared with chickpea flour. I love to make all types of socca (see my sweet and savory pumpkin versions) and for the holiday season, I thought a nice herby version would pair well with many of my Holiday recipes like Wild Rice & Spicy Lentil Stuffed Acorn Squash and Easy & Amazing Gravy. I also make versions of socca for a simple gluten-free, sandwich bread. Give it a try…

Medium glass bowl
Large glass casserole dish

Try to buy everything organic. Here’s why.
1 1/2 cups chickpea flour (if you can only find fava/garbanzo, that works fine)
1 1/2 cups pure water
2 tbsp coconut oil, gently warmed on the stovetop to liquid
1/2 tsp fine ground sea salt
1 1/2 tsp packed tsp fresh parsley leaves, chopped
1 tsp packed tsp fresh sage leaves, chopped
1 tsp packed tsp fresh thyme leaves, chopped
Coconut oil for greasing baking dish

Let’s get started.
Prepare your fresh herbs, chopping them really fine.

Place them in a medium glass bowl. Add salt and coconut oil.

Add chickpea flour and water and whisk together for about 1 minute.

Set aside on the counter, and cover with a towel, for about 2 hours. This really allows for the flour to absorb the water and herb-y essence.

After a few hours, lightly grease a large casserole dish with coconut oil.

Preheat oven to 450°F, and place your empty casserole dish in the oven to heat for 5 minutes.

Remove the hot casserole dish (carefully) and pour in your socca batter.

It should sizzle a bit.

Bake for 8 minutes.

Turn the broiler on and then brown the socca for about 2-4 minutes more.

Remove from heat and allow to cool a bit.

Slice, and using a silicone spatula, lift out slices of flatbread. Serve with some coconut oil and a tiny pinch of salt, and as my grandfather would say, it tastes so good you’d think “you died and gone to heaven.”

Adaptations & Tips:
1. Prepare herb-less and serve with honey and coconut oil.
2. Prepare with 1/2 tsp cumin, 2 tsp honey and 1/4 tsp coriander instead of the herbs above.

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  1. So glad I found this site. Our plant-based, gluten-free life is wonderful and I am always looking or new things to try. I’m citing you in my next post, and will have a link back to this page. This bread looks terrific, and I know that it will go very well with the roasted veggies and Tuscan bean sauce we are having for dinner tonight. And because I automatically share my posts on FB and Linked-In your site will be shared there, too. Thanks again,

    • Heather Crosby

      Thanks for sharing Glyn! x H

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