Our Weekly Bread: 4 of 36

As you know, our weekly bread features a new bread-making experience every week. We chose to make socca this week. If you have never heard of socca, just know that it is a gluten-free flat bread that cooks in 10 minutes. The main ingredient is garbanzo flour. It originated in Provence and Italy.

Making socca

Making socca

To be clear, I am the only one in my family who must avoid gluten. As such, I will be the only one eating this bread. My children have no interest in even trying it. Like most people, they have a mental block when they hear “gluten-free.” Even though I make gluten-free pasta dishes or gluten-free pancakes and they love them, they have some reticence about other gluten-free recipes.

And yet, I wanted them to make socca. Why? So that they know there are a lot of possibilities out there. Who knows? When they get to be 42, they may discover they have become gluten intolerant, which is what happened to me.

Socca and chili

Socca and chili

Socca and salad

Socca and salad

It was quite a learning experience, as my son wanted to put his hands in the “dough” and knead it. Guess what? Socca ingredients mixed together form a batter, not a dough.

Here’s the recipe:

1 c chickpea flour

1/4 t salt

1 t rosemary (or basil, or a combination of your favorite herbs)

1 c warm water

2 Tbsp oil



Pre-heat the oven to 425 F. Put an oil-sprayed iron skillet in the oven as it pre-heats. When the oven has pre-heated, pour the batter in the pan and bake for 10-15 minutes. If you want brown spots, you could move it to the broiler for 5 extra minutes.

You will get a flat bread or a pancake which is soft on the inside and crisp on the outside. You can have it with chilli, soups, salad, cooked greens, or as a pizza crust.

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