In our baking class, we learned how to make a flatbread out of this. While soaking it overnight is ideal, you can even mix this up and have it all made from start to finish in about 30 minutes. The flour has a distinctive taste, but I think it's SO good! It's even better when paired with fresh herbs, like in this version I came up with.
I've pieces of it in place of hamburger buns, for bruschetta, topped with some goat cheese, or just eaten all by itself.....let your culinary genius flow!
GF Rosemary “Focaccia” Flatbread
Inspired by Julia Hellerman
This easy, delicious, gluten-free flatbread is reminiscent of focaccia, packed with flavor, and the perfect companion for some fresh bruschetta topping or raw goat cheese.
- 1 cup garbanzo bean flour
- 1 cup water
- 1 sprig rosemary, stem removed, chopped
- Juice of ½ lemon
- ½ teaspoon salt
- Dash of lemon pepper
- In a medium bowl, combine garbanzo bean flour, water, rosemary, lemon juice and salt. Mix well, until no lumps are present.
- Allow to sit at room temperature for at least ½ hour, or overnight for best results.
- Preheat oven to 350 degrees. Pour batter into a large cast iron skillet or a greased 9x9 baking pan. Lightly sprinkle with lemon pepper.
- Bake for approximately 15-20 minutes, until bread has pulled away from edges of pan. If in a cast iron skillet, you can flip bread over so both sides brown.
- Slice and serve warm, spread with a bit of raw goat cheese, or some fresh summery bruschetta topping.