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Socca (Farinata)-A Gluten-Free Chickpea Flatbread
Socca (Farinata)-A Gluten-Free Chickpea Flatbread

Before you jump to Socca (Farinata)-A Gluten-Free Chickpea Flatbread recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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You can make similar modifications with the oils that you use to cook your food. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. It also is a good source of vitamin E which is good for your skin, among other things. It could be that you already think that you consume fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you buy these. If you decide to eat organic foods, you can avoid the problem of eating crops that may have been sprayed with harmful pesticides. Finding a local supplier of fresh fruits and veggies will give you the choice of eating foods that still contain virtually all of the nutrients which are typically lost when produce has been kept in storage before it is sold.

All in all, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to socca (farinata)-a gluten-free chickpea flatbread recipe. To cook socca (farinata)-a gluten-free chickpea flatbread you only need 8 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Socca (Farinata)-A Gluten-Free Chickpea Flatbread:
  1. You need 1 Cup Lukewarm Water
  2. You need 1 cup Chickpea flour/Besan
  3. Get 1 Tsp Salt
  4. Get 1 Tsp Freshly ground black pepper
  5. Prepare 2 Tbsp Olive oil
  6. Prepare 2 Onion, thinly sliced Medium size
  7. Take 3-4 tbsp Chopped olives
  8. Use 2 Tsp Dried rosemary
Instructions to make Socca (Farinata)-A Gluten-Free Chickpea Flatbread:
  1. Add 1 cup chickpea flour in a bowl.Slowly add 1 cup lukewarm water and whisk until you get smooth batter without any lumps.
  2. Cover with plastic wrap and let batter rest for 30 minutes on kitchen counter to give the flour time to absorb the water.
  3. Preheat the oven to 250*C for 10 minutes. Put a nonstick pan in oven.
  4. Add 1tbsp of oil,salt as per your taste to batter and whisk well.
  5. Carefully remove the hot pan from the oven.
  6. Add 1 Tbsp of oil, enough to coat the bottom of the pan.
  7. Immediately pour the batter into the center of the pan.
  8. Tilt the pan so the batter coats the entire surface of the pan.
  9. Top the batter with sliced onions,dried rosemary and chopped olives.
  10. Bake for 15 minutes, or until the bread is firm and the edges set.After 15 minutes heat the broiler and set the pan a few inches away from the broiler for 2 minutes or until top starts to golden a bit.
  11. Remove pan, let cool a few minutes, using a spatula gently push under and around the sides of the flatbread.Cut it into wedges, and serve hot or warm.

Chickpea flour is full of protein, but no gluten proteins. It needs more time to hydrate than all-purpose flour, which is why most Socca could easily stand in as a gluten-free pizza crust or as a replacement for the toast on your morning breakfast plate. I've easily passed plain, honey-drenched socca off as. Socca is a gluten-free, yeast-free, and vegan flatbread that is a specialty from the French city of Nice. You need a cast iron pan for this recipe.

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