Recipe: gluten free alternative to bread

This recipe is taken from MondoMulia, a food and photography blog.


  • 1 cup chickpea flour
  • 1 cup water
  • 1 1/2 tsp salt
  • 5 tbsp extra virgin olive oil
  • Freshly ground black pepper


Mix the water and the chickpea flour, stirring constantly with a whisk to prevent lumps.

When these ingredients are completely mixed, add the oil and salt.

Let the batter rest for at least half an hour (longer if you can).

Heat the oven to 250 °C (480 °F). Grease with oil a 20cm x 40 cm baking tray and pour in the batter into a very thin layer, up to 3 or 4 mm.

Bake the chickpea cake for about 15/20 minutes, until crisp on the surface and soft inside.

Serve hot with olive oil and plenty of freshly ground black pepper.

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