Guest post by Virginia
Ever since I have gone gluten free, I have always had a “find healthy bread-like recipes” sub-routine running. My husband and oldest son are very interested in eating things that resemble bread, and I like trying new things, so everyone is generally happy.
The one thing that really bugs me about gluten free cooking is how one is expected to own every. kind. of. flour.
When I encountered a recipe for chickpea flatbread I was very excited until I read that I needed chickpea flour. Sorry, friends. I have at least five different kinds of flour in my pantry/fridge and I am not looking to invest in new varieties at the moment.
I wasn’t going to be that easily deterred, though, since the concept of chickpea flatbread sounded quite yummy.
With a Vitamix and whole chickpeas I thought I would be able to come up with something resembling flatbread. And I was right!
I decided to add lentils along the way and now I consider them an integral part of this bread.
This is a great bread to make for guests as anyone except for your Paleo friends can eat it. It is gluten free, grain free, nut free, egg free, and vegetarian.
- 1 cup of uncooked chickpeas
- ½ cup of lentils
- Filtered water
- Apple cider vinegar or lemon juice
- Quality salt (I like Himalayan pink salt)
- Olive oil
- The first thing you need to do is soak your chickpeas and lentils.
- I throw them all in a bowl together and add about a tablespoon of apple cider vinegar or lemon juice. Let them sit overnight, covered, on your counter.
- The next day, strain the lentils and chickpeas. You will have enough to make a few flatbreads, so reserve a cup of them to make your flatbread today.
- Put the rest in a quart jar covered with filtered water. These will last for quite a while in the fridge.
- Now it's time to make the bread. Put a cast iron pan in your oven and turn it on to preheat to 375 degrees F.
- Put your cup of chickpeas and lentils in the blender along with ½ cup of water, 1tbsp Olive oil, and a generous pinch of good salt.
- Blend it like crazy until it is a smooth liquid.
- By this time your oven will probably be ready. When it is preheated, take your cast iron pan out, pour some olive oil in, and swirl it around to coat the pan. Pour in the batter. You may have to flatten it out a little, depending on how thick it is.
- Bake for 25-30 minutes, until it is brown and crispy on the edges. Let it cool (I know, it's hard to wait) and then remove it from the pan and serve!
We like to break it up and eat it like crackers with salami and cheese.
I also imagine it would be good if you threw some herbs in the batter, or maybe Parmesan cheese. I have been thinking about using this as a pizza base as well; let me know if you use it for that!
Virginia is a child of God, a wife to her high school sweetheart, and a mother to three children. A musician by training, she now spends her time preparing delicious food, trying to get her children to eat said delicious food, and then scrubbing the same delicious food off the floor and washing it out of garments. She is in the process of improving her backyard garden so that the food she makes can be even more delicious. In her spare time (haha) she loves reading, playing with her cute kids, and hanging out with her awesome husband. Connect with her on her blog.
I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.
Latest posts by Beth (see all)
- 19 Easy (Real Food) Instant Pot Recipes for Hesitant Beginners - July 26, 2017
- How to Cook a Frozen Whole Chicken in the Instant Pot - July 17, 2017
- 4 Things I Learned About My Instant Pot in the First 6 Months - July 10, 2017