Chickpea Crispbread (Gluten Free)

June 24, 2014 0 comments

Today, I think I solved the issue of what to do for interesting nibbles for all those with Coeliac Disease or wheat intolerance. The range of options at present consists of rice crackers and rice thins which are both low in fibre, and only a couple of multi-grain crisp bread varieties. They can now all move over for this great recipe for Chickpea Crispbread. Overall this option is higher in fibre and protein, whilst being a great gluten/wheat free option for entertaining.



  • 1 cup chickpea flour
  • 1 1/4 cups cold water
  • 2 tbsp olive oil (plus 1 tbsp more for greasing pan)
  • 1 tbsp finely chopped fresh rosemary (plus one extra twig for whole leaves)
  • Black Pepper


  1. Sift chickpea flour and whisk in the water and olive oil then let the batter rest 3+ hours
  2. Preheat oven to 180 degrees and place a cooking pan in the oven to heat for about 10 minutes
  3. Remove pan from the oven and spread 1 tbsp olive oil evenly over the pan
  4. Stir in the finely chopped rosemary to the chickpea flour and water and mix well
  5. Pour the batter into the baking pan, grind black pepper over the top and sprinkle with whole rosemary
  6. Bake for about 20-25 minutes
  7. Can be served warm, or wait until cool to crisp up and serve with cheese or dip

Serve and Enjoy! xx

Chickpea crispbread 1


  • Also known as Farinata (Italian Chickpea Flatbread)

Adapted from Yummly 

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