Monday, October 20, 2014

Savory Garbanzo Bread

Once upon a time, I had most of the ingredients for Chickpea and Chives Waffles, but no waffle iron.  No problem: Waffles and pancakes are sort of the same thing.  So, I decided to make pancakes.

Got part way into the process, and wondered: What would it take to make chickpea and chives bread?

Waffles get some oil from the waffle iron and some from whatever you put on the waffle. So, bread needs more oil.  And, bread probably needs more binder than waffles. So, maybe an extra egg.

I didn't have chives, but that's OK.  I had other things to provide flavor.

And, I really prefer to call them garbanzos.   So, that's how chickpea and chives waffles turned into...

Savory Garbanzo Bread


90 grams garbanzo flour
8 ounces warm water (about 120 degrees f.)
1.5 tsp Italian herb blend
1.5 tsp dehydrated minced onion
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp ground pepper (Really, I have no idea.  Just grind a bunch in.)
12 grams honey or agave syrup
45 grams oil
3/4 tsp xanthan gum
3 eggs
3/4 tsp xanthan gum
60 g. gluten-free flour blend (Trader Joe's blend is fine.)
2 tsp baking powder
3/4 tsp baking soda
Optional: Smoked paprika and/or pecorino romano cheese

  1. In a medium mixing bowl, stir together water and garbanzo flour.  Let sit for about 20 minutes.
  2. Grease a 9" square baking pan.  Preheat oven or toaster oven to 350.
  3. Add herbs and spices, honey, and oil.
  4. Add eggs and whisk until well-combined.
  5. Whisk in xanthan gum.
  6. Whisk in flour blend.
  7. Add baking powder and soda, then whisk thoroughly.
  8. Top with paprika and/or pecorino romano if desired.
  9. Bake at 350 for 12-18 minutes, or until a toothpick comes out clean.
Play with the seasoning.  The photos below are of the bread sans topping and seasoned with dill, onion, parsley, and garlic.

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