tasty (re)creations

November 1, 2010

Lena’s Herbed Socca (chick-pea flour bread)

Filed under: Bread, Uncategorized — Tags: — sophiestatz @ 11:10 pm

This low-carb, wheat-free bread takes about 6 minutes to prepare and 10 minutes to bake. It’s really delicious and very healthy. This is a traditional bread from southern France, though this recipe is not very traditional. It’s typically made more like a crepe, so very thin. The baking powder and xantham gum give this bread more of a lift,  but they aren’t necessary. Lena inspired me to try this recipe out one night, so it’s dedicated to her.


1 cup chickpea flour (you can often find this in health food stores or in Indian grocers)

1 cup  water (not too hot or cold)

1/4 cup olive oil (don’t skimp on the olive here, it makes this bread so delicious and keeps it from sticking)

herbs, fresh or dried (I’ve made mine with sage and basil but any would be delicious)

1 teaspoon baking powder

i teaspoon xantham gum (a staple in wheat-free baking)

sea salt

freshly ground black pepper

Optional: You may add chopped onion, olives, and sun dried tomatoes to the batter for extra flavor if you want.


Place chickpea flour,  salt, pepper, xantham gum, and baking powder. Gradually add water, whisking  to eliminate lumps. Slowly add 1/8 cup olive oil and mix thoroughly.

You can leave this standing for minimum of 5 minutes, or overnight. The dough is very runny. Add herbs.

Cooking directions: Preheat oven to 470. Place a cookie sheet, cast-iron sheet, or pizza dish into the oven to heat up, wait 5 minutes. Be careful when you remove it, pour remaining 1/8 cup olive oil onto pan (careful as oil will likely spatter), then pour in the batter, spread with spatula, cover with herbs. Bake for 8-12 minutes, for the last minute you can put a thin layer of olive oil on the bread and turn the oven up to a broil to toast it, just be careful not to burn it. Slice thin and serve very hot!


August 2, 2010

Rice-Flour Foccacia

Filed under: Bread, Uncategorized — Tags: — sophiestatz @ 10:25 pm

My aunt Carol is a goddess when it comes to wheat-free baking. Give her some rice flour and olive oil and she’ll create total deliciousness. This is inspired by her creations, but with a bit of a twist.

Combine the following in a large bowl:

1 cup rice flour

1/3 cup garbanzo bean flour

2 tsp baking powder

2 tsp xanthum gum


Combine the following in a medium bowl:

1 cup milk (I use soy)

1 egg

4 tablespoons olive oil

Combine dry and wet ingredients.

The batter will be very moist, spread onto a greased cookie sheet.

Top with herbs, sliced garlic, and salt and drizzle with olive oil.

Bake at 400 Fahrenheit for 15-20 minutes.

July 30, 2010

Gluten Free Berry Scones

Filed under: Bread, Uncategorized — Tags: — sophiestatz @ 11:35 pm

For years I only used rice flour while doing wheat-free baking, but I’ve recently discovered chickpea flour and am in love. These scones have a delicious, nutty flavor.

Combine in a large bowl:

2 and 3/4 c rice flour (i prefer brown rice flour)

1 and 1/2 c chickpea flour

1 tspn baking powder

1/2 tspn baking soda

pinch of salt

Combine in a separate bowl:

1 c canola oil

1 c sugar

1 c milk (any type)

Combine liquids with flour mixture

Refrigerate overnight.

Preheat oven to 360 Fahrenheit

Place fist-sized pieces of dough on a greased cookie sheet. Squash down into round, scone-like shapes. Place berries on top of scones.

Bake for around 30 minutes, checking after 20 minutes to ensure they do not become burned.

The final products are nutty, flaky, and delicious.

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