Italian Chickpea Flatbread (Gluten Free)

June 18, 2014 2 Comments
chickpea flatbread

On a recent pantry clean-out I discovered some chickpea flour tucked away down the back.

Chickpea flour is high in fibre and protein as well as being another gluten-free flour option. This below recipe was inspired by  a recipe I found on In pursuit of more with credit to them for the instructions on soaking the flour.

I used this flatbread with soup for an alternative to wholegrain bread, but also tried it at breakfast time with some Raspberry Jam on top.



  • 2 1/2 cups of chickpea flour
  • 3 1/2 cups of cold water
  • Salt and pepper to taste
  • Fresh sprig of Rosemary
  • 1/4 cup extra virgin olive oil


  1. Place the chickpea flour in a bowl and gradually add the cold water stirring well with a whisk to avoid any lumps forming season with a little salt and pepper
  2. When the chickpea flour and water are combined and smooth, cover and let sit for 3+ hours
  3. After the above time has passed, remove any foam off the top
  4. Pre-heat the oven to 180 degrees and prepare a deep dish cooking tray covered with the olive oil
  5. Pour the bread mixture into the cooking tray and place into the oven (NB: if you are making purely savoury bread, season with chili or rosemary at this time prior to cooking)
  6. Cook for 30 minutes or until golden and crisp on top
  7. Remove from the oven and let stand for 5-10minutes. Then cut into triangles to serve.

This bread can be kept in an air-tight container for 3-4 days. The bread is best toasted and served warm.

Enjoy! xx



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Gluten Free Fabulous June 19, 2014 at 12:35 pm

Looks fantastic! Will be trying these for sure.

The Best Gluten Free Recipes July 2, 2014 at 6:55 am

Hey !! that was a yummy recipes .. thanks for providing me a lot’s of information about gluten free food recipes.


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