Oh, the agony of gluten-free sometimes! What we would do for a crusty end of baguette, torn lustily, devoured with passion, dripping with olive oil, and kissed by sea salt! Commercial breads offer little solace, as they are never gluten-free and vegan at the same time, and are too often laden with sugars and other unhealthy ingredients. We can bake our own, certainly, but that requires logging in some serious hours in la cucina. So, what to do? I have the most delicious recipe for you. It’s super easy, versatile, inexpensive, and requires few ingredients. Based on the Sicilian panelle, variations can be found throughout the Mediterranean, from Morocco to Israel. These little breads are light and fluffy, with a crispy outside that perfectly compliments the smooth creaminess of the coconut oil. Add in the protein from the chickpeas, and you have a winner! These are perfect with sliced avocado and a few red pepper flakes, or dijon mustard and sliced tomato as a side to your salads, with hummus or tapenade, toasted with a bit of preserves, or just as they are! Try the larger ones as a salad wrap, filled with dark greens, crunchy veggies, and a drizzle of lemon. Heaven!
Mediterranean Chickpea Bread [Vegan, Gluten-Free]
- 3 1/2 cups pure water, chilled
- 1 teaspoon Celtic salt
- 2-3 cups chickpea flour
- 3 tablespoons unrefined coconut oil
- Mix the water and salt in a bowl, preferably with a whisk.
- Gradually add in the flour, a little at a time, continuing to whisk so that you don’t make lumps.
- Refrigerate the batter for 1/2 hour.
- After the batter has chilled, remove it from the refrigerator, and melt 1 tsp of the coconut oil in a large skillet or griddle, on medium heat.
- Drop tablespoons full of batter into the oil.
- Cook about 4 minutes each side, allowing them to brown.
- Add coconut oil as needed, and continue to cook until you have finished all the batter.
These are kind of a cross between making a pancake and a crepe. You can thin the batter by using only the two cups of garbanzo flour, or make them thicker using all three. Experiment! Make teeny little round ones, or large, tortilla sized! Cool these as you are cooking them on a plate. They will become crispy as they cool, even more so if you use a little less oil and allow them to get really brown. Or, if you want to use them as more of a wrap, keep them moist by putting them in a lidded container as soon as they cool.