Socca - Gluten Free!

Well, my blog has lived up to its name.

Its been a dry spell for new, blog-worthy recipes - I've been busy and fallen back on old favorites a lot, and nothing new has been good enough to write about.  Until tonight!  In addition to being quick and easy, this recipe is also gluten free. I'll be teaching Go Gluten Free at the Middletown Cooking Studio at the end of the month.  If you're interested in more gluten free recipes click here to sign up.

One thing that attracted me to this recipe was the short list of ingredients.  Often gluten free recipes call for several different types of flour, most of which are expensive and only found at specialty stores.  This one uses only chickpea flour.  It has a kind of sweet flavor, and not too bean-y.  Its a kind of cross between a crepe and pizza.   I topped mine with some applewurst I needed to use up, hoping to fool the kids into thinking it a kind of pizza.  They were wary at first  - the flecks of green might have been spinach, and anything new is automatically suspect.  But after tasting, they all declared it good - maybe not as good as pizza, but certainly edible.

I did not add shallots to my batch of socca - that would have ensured a revolt by the children - but I will next time.  You could also leave out the rosemary, or substitute fresh thyme or oregano.

Socca (Chickpea Crepes)

• 1 c chickpea flour


• 1 c water


• 2 T olive oil


• 1/2 T chopped fresh rosemary


• 1/2 tsp salt


• 1/4 tsp pepper


• 1/4 c shallot, thinly sliced


• olive oil


• toppings: cheese, sundried tomato, roasted garlic, roasted pepper, cooked sausage, etc.

Mix together chickpea flour, water, 1 T olive oil, rosemary, salt, and pepper.  Let stand covered 3o minutes at room temperature.

Preheat oven to low broil.  Brush a 9 1/2" skillet with olive oil and heat over medium low heat until hot.

Pour 1/2 the batter quickly into the center of the pan.  Don't swirl it!  The batter will spread out to a uniform thickness.  Cook until crispy and browned on the underside, dry and set on the top.  Slide onto a baking sheet, and repeat with remaining batter.

Drizzle socca with olive oil, and top as desired.  Broil 6-8 minutes until toppings are hot and cheese is melted.