Recipes Bread Italian Chickpea Bread 4.3 (36) 31 Reviews 11 Photos A bread like polenta, but without the corn! This is gluten-free bread with herb flavors based on my take of Liguria, Italy recipes. Submitted by sueb Updated on December 15, 2023 Save Rate Print Share 11 11 11 11 11 Prep Time: 15 mins Cook Time: 15 mins Additional Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 cup chickpea (garbanzo bean) flour 1 cup water cooking spray 2 tablespoons oil 1 ½ teaspoons Italian seasoning 1 ½ teaspoons chopped dried rosemary ground black pepper to taste 1 pinch salt to taste (Optional) Directions Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours. Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan. Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top. Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges. Recipe Tip Use a metal pie pan; a glass or ceramic one may break with the extremely high temperature. I Made It Print Nutrition Facts (per serving) 75 Calories 4g Fat 7g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 75 % Daily Value * Total Fat 4g 6% Saturated Fat 1g 3% Sodium 21mg 1% Total Carbohydrate 7g 3% Dietary Fiber 1g 3% Total Sugars 1g Protein 2g 5% Vitamin C 0mg 0% Calcium 20mg 2% Iron 1mg 6% Potassium 9mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved