I make it the pan, it's faster than in the oven. Baking powder makes it more fluffy. Add olive oil, black pepper, cumin. It's like falafel, so tasty! Thank you, it looks amazing!
@@HowToCookSmarterbaking soda would be disgusting! Baking powder is not the same thing. I make a sort of cake or bread every day with the same ingredients you list, but with baking POWDER added. Mine can be sweet or savoury, as desired. It can also be cooked in a frying pan on the stove, like a pancake. I'm going to try your recipe as an unleavened bread. I was also wondering if your recipe could be spread thinner to make crackers.
@@jayawilder3835 Love the way you think about this recipe, will give the baking powder a try. The cracker idea is definitely worth trying too. Thanks for your feedback!
If anyone is making this and thinking the flavor is too bitter, check to see if your chickpea flour was toasted before it was packaged. If your packaging doesn't say, just look at the color of the flour. Toasted flour is a nice light tan color while untoasted is faded white. If yours is untoasted you can toast it yourself in a frying pan at medium heat or even an oven, mixing it on occasion to ensure even browning.
Very wise! If the flour has been toasted at the manufacturers it will be more digestible. Chick peas are beans and have the same tummy-ache properties as kidney beans. I buy Gram Flour from Asian (Indian) grocers, it is ten times cheaper than chickpea flour from health food stores. It is a different variety of chickpea, so you may need to slightly adjust the amount of liquid you use. It is also called Besan.
@@Lotuspriestess It eliminates many of the bitter tones of the flour. Not fully mind you. By toasting it you break down one of the sugars that is present called "oligosaccharides". If you want almost all the bitterness gone, soak the chickpeas in a bowl of water with a pinch of salt and a pinch of baking soda for at least 12 hours. This will leach out a lot of the tannins and saponins. The saponins don't do much but alter the taste, but the tannins and the oligosaccharides are what make you pray for death later.
Just for funsies I ran the numbers against my no-knead bread recipe (yields 12 slices from a 1 1/2lb loaf) for those who may be interested. Traditional bread is 111 calories per slice with 22g carbs, 0.5g fat, 3.7g protein. The farinata is 82 calories per slice with 8.6g carbs, 4.3g fat, and 2.6g protein. The breakdown can obviously go further than that, but other than the traditional bread containing much more potassium there’s not much of a notable difference. It’s important to note that the size of my traditional slices are about double that of the farinata slices.
Interesting, tho you need the Fibre content for an accurate carb count as the fibre is minused from the overall carbs to leave absorbed/used carbs. Aka, more Fibre means more efficient digestion.
thinking same thing...looks like it would make a great pizza crust. perhaps it would need a few more min in the oven then would be ok, maybe try one batch in the cast iron pan and one with just the crust in the oven.
Is there a sub for chick pea flour??? looks great....Julianna NC.....I would do garlic and sundried tomatoes maybe a bit of rosemary ....caramelized onion is good too
Where did you get the chick pea flour? The rosemary on it sounds great. I think it would be good in buttermilk with an onion cut up in it and some black pepper.
@your3kidding Normal supermarket. Most stores stock 'world foods' now. Depends though, it's a bit more difficult to find in the USA. Trump probably told people it wasn't American to eat anything other than McDonald's. 🙄😆
Flour gets everywhere while making traditional bread ? 😅 I make bread almost every day with zero mess ! One just needs to be well organised in the kitchen !
Another gluten-free idea is "Ugly Pizza" that has a crust made of "Ugly Chicken" (a.k.a. canned chicken), eggs, and cheese. Be sure to pre-bake both sides before topping, then return to oven to heat/melt toppings.
I make it the pan, it's faster than in the oven. Baking powder makes it more fluffy. Add olive oil, black pepper, cumin. It's like falafel, so tasty! Thank you, it looks amazing!
With or without lid?
At medium heat and no lid? Or with a lid on?
Love the idea of creating a falafel like flavor! I tried adding some baking soda but didn't like the taste of it.
@@HowToCookSmarterbaking soda would be disgusting! Baking powder is not the same thing. I make a sort of cake or bread every day with the same ingredients you list, but with baking POWDER added. Mine can be sweet or savoury, as desired. It can also be cooked in a frying pan on the stove, like a pancake. I'm going to try your recipe as an unleavened bread. I was also wondering if your recipe could be spread thinner to make crackers.
@@jayawilder3835 Love the way you think about this recipe, will give the baking powder a try. The cracker idea is definitely worth trying too. Thanks for your feedback!
I've made the straight chickpea flour bread, but now I'll try this! I love the oat flour & oat idea. The soaking is a great tip too! Thank You!
Hope you'll find it delicious too!
Using warm/hot water is also helpful for soaking the chickpea flour.
I make a version with fresh rosemary and anchovies on top, it's soooooo yum.
Love it, next time I'm adding some anchovies too!
If anyone is making this and thinking the flavor is too bitter, check to see if your chickpea flour was toasted before it was packaged. If your packaging doesn't say, just look at the color of the flour. Toasted flour is a nice light tan color while untoasted is faded white. If yours is untoasted you can toast it yourself in a frying pan at medium heat or even an oven, mixing it on occasion to ensure even browning.
So if you toasted it won't be bitter?
Thanks for sharing this! Will give this a try.
Very wise! If the flour has been toasted at the manufacturers it will be more digestible. Chick peas are beans and have the same tummy-ache properties as kidney beans. I buy Gram Flour from Asian (Indian) grocers, it is ten times cheaper than chickpea flour from health food stores. It is a different variety of chickpea, so you may need to slightly adjust the amount of liquid you use. It is also called Besan.
@@Lotuspriestess It eliminates many of the bitter tones of the flour. Not fully mind you. By toasting it you break down one of the sugars that is present called "oligosaccharides". If you want almost all the bitterness gone, soak the chickpeas in a bowl of water with a pinch of salt and a pinch of baking soda for at least 12 hours. This will leach out a lot of the tannins and saponins. The saponins don't do much but alter the taste, but the tannins and the oligosaccharides are what make you pray for death later.
First time I am here but enjoying your unique and healthy recipe especially your soft and well explained voice ❤❤❤❤
Thanks for joining, glad you like the recipes, I appreciate your kind words of support!
Will definitely try this out!
Happy baking!
Excellent option. Thanks Sasha.
Hope you'll enjoy it as much as I do.
Nice Sasha. I've not heard of this as a lot of the comments. I'd as cilantro to my flat bread. Yum.
Thanks Michele! Love cilantro, but it's quite rare here, tried to grow some on my kitchen window, but with no success.
Another winner Sasha! Thank you so much. TFS and have a good week. ❤
Thanks so much Hazel, I appreciate your kind feedback as always! Have a great week too, sending back love!
This is socca with half the chickpea flour swapped out for oat flour. I make socca regularly so definitely going to try this. Thanks.
That's right, socca or farinata was my inspiration, just love the concept of making it, so effortless.
Perfect recipe, exactly why I'm subbed to this great channel.
Thanks for your kind feedback!
😍❤will surely try
Hi Anita, hope this recipe will work for you!
Just for funsies I ran the numbers against my no-knead bread recipe (yields 12 slices from a 1 1/2lb loaf) for those who may be interested. Traditional bread is 111 calories per slice with 22g carbs, 0.5g fat, 3.7g protein. The farinata is 82 calories per slice with 8.6g carbs, 4.3g fat, and 2.6g protein. The breakdown can obviously go further than that, but other than the traditional bread containing much more potassium there’s not much of a notable difference. It’s important to note that the size of my traditional slices are about double that of the farinata slices.
Interesting, tho you need the Fibre content for an accurate carb count as the fibre is minused from the overall carbs to leave absorbed/used carbs.
Aka, more Fibre means more efficient digestion.
Farinata has 1g of dietary fiber, traditional has 0.8g. A pretty negligible difference.
Thanks for sharing! What type of flour do you use for your traditional bread, the protein conent seems to be high for regular bread flour.
@@HowToCookSmarter I have all purpose flour on hand and it's at 4g protein per 1/4 cup, and 1g fiber as she has stated also
@@critically.panned thanks for the info
Happy Baking 😊
Was about to ask if you ever add herbs/spices to the batter, then got to the part with the rosemary.
Garlic and/or onion powder sounds good, too.
You're right, it's just more easier to sprinkle some into the batter.
@@HowToCookSmarter One recipe I tried years ago called for all chickpea flour, which did not turn out well. Like the 1/2 & 1/2 recipe you use.
I just bought chickpea flour to make farinata because I had not heard of it. I am going to check out your chickpea flour tortillas as well!!
You can make those into a nacho dish.
I think it's amazing method of making a flatbread, literally zero effort. These chickpea floru tortillas are just delicious! Thanks for your feedback!
Chickpea is really a versatile ingredient. Adding humus-like paste on your suggested bread can be another savoury dish!
It is, and I'm going to give it a try with more chickpea flour recipes, I'm thinking about some burger buns...
I can't wait to make this bread. It will be perfect to make sandwiches to bring to work.
I really enjoyed these sandwiches! I think for sandwiches it would be more appropriate to bake in a sqare pan an cut in nicer slices.
Looks good.
Thanks for watching!
Sounds good. 😁👍
Hope you'll give this a try!
Nice Sasha🎉🎉🎉
Thanks Jackie!
Would this work as a pizza base, maybe part-cooked first then toppings added and then grilled?
thinking same thing...looks like it would make a great pizza crust. perhaps it would need a few more min in the oven then would be ok, maybe try one batch in the cast iron pan and one with just the crust in the oven.
Love the idea! I would bake the base for 10-15 mins then add the toppings and give it another 5-10 minutes.
@@HowToCookSmarterthank you!
Is there a sub for chick pea flour??? looks great....Julianna NC.....I would do garlic and sundried tomatoes maybe a bit of rosemary ....caramelized onion is good too
Hi Julianna! I think almond flour would be great too. Yes, sundried tomatoes would add a perfect kick...
@HowToCookSmarter thank you iwill try and let you know
Yuuum!!❤
Where did you get the chick pea flour? The rosemary on it sounds great. I think it would be good in buttermilk with an onion cut up in it and some black pepper.
Most supermarkets sell it.
I got mine in local health store. Love the topping suggestions!
Indian or Middle-eastern market
@your3kidding
Normal supermarket. Most stores stock 'world foods' now. Depends though, it's a bit more difficult to find in the USA. Trump probably told people it wasn't American to eat anything other than McDonald's. 🙄😆
Flour gets everywhere while making traditional bread ? 😅
I make bread almost every day with zero mess ! One just needs to be well organised in the kitchen !
Lucky you! I prefer to knead it on my work station so it just gets messy all the time.
@@HowToCookSmarter Try the no-kneading bread ! 😊
It’s so much easier !
Can you put the recipe of chickpea tortilla
Hi, it's in my previous video, I made my tortilla chips of these.
nice
Thanks!
It looks good. And what's even better...the best, that it contains no dead animal excretions. Thank you...vegan food forever!
Thanks, glad you like it!
Is it 627 calories for the whole pan of bread? Or a slice ?
The whole pan, without a doubt!
It's for the whole bread.
how to up the protein?
Add seeds.
Protein powder. You can also whip cottage cheese.. that may make it dense.
Making the classic Farinata, using chickpea flour only would be an option too.
Would work well as a gluten-free pizza base.
Definitely!
Another gluten-free idea is "Ugly Pizza" that has a crust made of "Ugly Chicken" (a.k.a. canned chicken), eggs, and cheese. Be sure to pre-bake both sides before topping, then return to oven to heat/melt toppings.
Haferflocken
🇩🇪🇩🇪🇩🇪👍