Long before gluten was a problem for my household, I gave up bread and pasta just to cut back on the calories. If I happened to be running a lot, I’d allow myself an indulgence here and there. I love bread. I love pasta. Now that gluten intolerance is a part of life, I miss bread and I miss pasta. Of course there are gluten-free options, but I try to live by this value:

Don’t eat gluten-free, be gluten-free.
— Wheat Belly

Also, when a wholesome gluten-free recipe for bread or pizza dough comes along, it almost always calls for eggs or dairy, which are our other limitations.

So, imagine my delight when I discovered gluten-free, egg-free, dairy-free socca, courtesy of Kristine Kidd’s Weeknight Gluten Free cookbook. Socca, also known as farinata and cecina, is an unleavened bread or crepe-like item made of chickpea flour. It can be made crisp or soft and can be used as a vessel or just a side. The point is, it will satiate that bread-pizza crust-carb-gluten texture craving we all have (yes, all!) AND it’s got nowhere near the calorie count of regular bread or dough, etc. It is also free of refined sugar. It’s a perfect food.

Here is the recipe I followed for soft socca, courtesy of Kristine Kidd:

2 cups water

1 ¾ cups chickpea (garbanzo bean) flour

1 ½ tsp rosemary, minced

1 ½ TBSP olive oil

¾ tsp kosher salt

Pepper to your liking

Parchment paper

Whisk all ingredients together until smooth. The batter will be liquid. Line one or two large baking sheets with parchment paper and brush with oil. Brush a 10-inch non-stick skillet with oil and heat over medium heat.

Kristine’s recipe calls to use about a fourth of the batter at a time to make 4 socca. I went a little smaller, as I am terrible at flipping anything pancake-like, and smaller = more manageable. Either way…

Pour batter into the hot pan and cook until bubbles appear on top and the bottom is brown, about 2 minutes. It is very IMPORTANT that the bottom be brown. I’m quite impatient and ruined a few of these as a result. Set a timer for 2 minutes and then check the bottom. Also, make sure your heat isn’t too high. Medium.

When the bottom is brown, flip the socca and cook for another minute on the other side. Remove and place on the parchment paper.

The socca will need to bake in the oven at 350 degrees for about 5 minutes to cook through. Or you can use socca in other recipes and follow the cooking instructions provided.