Easy Baked Chickpea Flour Flatbread – gluten-free vegan

  • Chickpea Flour Flat Bread Recipe - easy, gluten-free, vegan - by Anastasia, Kind Earth

This recipe is for anyone looking for something tasty to do with your chickpea flour. Chickpea flour (also known as gram flour, besan flour, and garbanzo bean flour, depending on where you are located) is a nutrient-rich ingredient. It is especially suited to inexpensive, gluten-free baking.

Chickpea flour is loaded with manganese, magnesium, thiamine, folic acid, iron, copper and phosphorus (to name a few) – all essential nutrients for health. It’s easy to find in international shops or health food stores (many large supermarkets will also sell it).

Here I’ve created a delicious alternative to socca bread, farinata, and cecina. These are all flatbreads or pancakes either baked or fried, using a chickpea flour batter.  You can find these sorts of ‘breads’ and ‘slices’ all around the world in different guises. 

Farinata, for example, is a traditional Italian dish, somewhere between a flatbread, pancake and a slice of pie. I say Italian, although inevitably as mentioned above, there are versions of chickpea flatbread and similar all over the world. In France they have a version called socca, in Argentina, they have a popular equivalent called fainá.

In its most simple form, this flatbread involves stirring chickpea flour with water, before pouring into a pan to a depth of a few millimetres and then baking in the oven. Pretty clever really. You can also load it up with other things like potatoes and parsnips. I created a ‘Parsnip & Potato Farinata Slice” HERE. 

Chickpea Flour Flat Bread Recipe - easy, gluten-free, vegan - by Anastasia, Kind Earth

My version is baked, benefiting from the addition of passata (a pure, strained, tomato sauce – not a concentrated purree) – although if you don’t have passata (known as strained or sieved tomatoes in the US) then you can use canned tomatoes that you blend up instead. 

Chickpea Flour Flat Bread Recipe - easy, gluten-free, vegan - by Anastasia, Kind Earth

It holds together perfectly making it an excellent lunch box or travel food. 

Chickpea flatbread serves nicely with soup or as part of a salad buffet or main meal. Some people like to snack on it or dip it into chutney.  

Chickpea Flour Flat Bread Recipe - easy, gluten-free, vegan - by Anastasia, Kind Earth

We are going to use…

  • 150g chickpea flour
  • 1 teaspoon of sea salt
  • 1 tablespoon of onion powder
  • 1 heaped teaspoon of ground coriander
  • 1 twist of black pepper
  • 1 heaped teaspoon of cumin seeds
  • 1 small handful of fresh parsley (finely chopped)
  • 150ml passata (or blended tomatoes from a can will do)
  • 150ml water

We mix it all together thoroughly and then pour it into a baking tin lined with parchment paper. The thickness of the slice should be no more than 1cm thick. 

Then we put it into the oven (preheated to gas mark 6 or 200C/400F) and then bake for around 25 minutes. If it is slightly thicker or thinner in-depth then we’ll adjust the baking time accordingly.

Please check out my super quick video guide here to see how easy it is to make…

Baked Chickpea Flour Flatbread - gluten-free vegan

Baked Chickpea Flour Flatbread - gluten-free vegan

Yield: 10 sliced
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

An easy, delicious gluten-free vegan flatbread using chickpea flour. Baked in the oven, jam-packed with super healthy goodness.

Ingredients

  • 150g chickpea flour
  • 1 teaspoon of sea salt
  • 1 tablespoon of onion powder
  • 1 heaped teaspoon of ground coriander
  • 1 twist of black pepper
  • 1 heaped teaspoon of cumin seeds
  • 1 small handful of fresh parsley (finely chopped)
  • 150ml passata (or blended tomatoes from a can will do)
  • 150ml water

Instructions

  1. Pre-heat the oven to gas mark 6 (200C/400F).
  2. Add the chickpea flour and all dried ingredients to a mixing bowl and then press down with the back of a metal spoon to push out any lumps.
  3. Finely chop the parsley and mix it into the bowl.
  4. Add the passata and water and thoroughly mix everything together to form a smooth batter.
  5. Line a baking tray with parchment paper.
  6. Pour the batter onto the baking tray and spread out evenly until it is 1cm (or less) thick.
  7. Put into the oven and bake for about 25 minutes. If the mixture is thicker allow a little longer. If the mixture is thinner in depth then it may cook a little quicker.
  8. Take out of the oven when baked. Allow it to cool a little so that you can easily handle it.
  9. Peel away from the parchment paper, then slice and serve.
  10. This serves nicely with soup or as an addition to a salad buffet with dips.

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Chickpea Flour Flat Bread Recipe - easy, gluten-free, vegan - by Anastasia, Kind Earth

6 Comments

  1. Begum Karim November 6, 2019 at 3:12 am - Reply

    For 2nd breakfast tomorrow. 1st is fruit! ☺️

    I will try it with the addition of a tiny bit baking powder.

  2. Erika November 6, 2019 at 3:25 pm - Reply

    I can not wait to try! I have chickpea flour to coat califlower (for roasting) and wanted another yummy way…can not wait!

  3. Diane November 7, 2019 at 6:43 pm - Reply

    Hi Anastasia, I love your recipes they all seem so ‘doable’ and without any crazy ingredients that are hard to source! I’m looking forward to trying everything in your cookbook too once I’m better after some surgery I just had. I also must let you know how much I appreciate how real and genuine I think you are, this means so much to me at a very vulnerable time in my life (your post on your own journey broke and warmed my heart at the same time thank you) Much Love xx Di

    • Anastasia November 12, 2019 at 10:18 am - Reply

      Lots of Love to you on this incredible journey of being human Di x

  4. Joshua Howard November 12, 2019 at 9:02 am - Reply

    Hi! Thank you for the recipe! Can it be made without onion powder?

    • Anastasia November 12, 2019 at 10:17 am - Reply

      Yes, you can just leave it out Joshua.
      I often add some finely chopped oinion in which works nicely too (either sauteed or not).

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