Gluten Free Socca Recipe

by Carol Kicinski on April 11, 2016

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Have you seen that commercial where Oprah is so excited about being able to eat bread every day? I understand her enthusiasm. I can’t eat bread every day, especially not most gluten free breads; they are a bit too starchy for my system and I do best when I limit my grains.

The thing is that bread makes me happy and I like to be happy.

One of the simplest forms of gluten free bread to make is socca – basically a flatbread made from chickpea or garbanzo bean flour. It is just the flour (made from beans, not grains), water, olive oil, and a little seasoning. Socca is not only easy to make, it is very versatile; it can be used as a flatbread, pizza crust, toast, or as an easy sandwich bread.

It is not fluffy white bread or cool artisanal bread but it is grain free, quick, easy, and, if like me you need to limit or even eliminate grains, gives you bread you could eat every day. And it gives you something to smash your avocado on so you can post an avocado toast pic on Instagram.

You can add whatever seasonings you like; garlic and onion powder work well, as does cumin, paprika, and other dried herbs such as oregano. It depends on what you want to serve it with – you can keep it neutral with just some salt and pepper or spice it up to complement the rest of the menu.

The proportions in the following recipe are for a slightly thicker bread that can be toasted and served as bread. For a pizza crust, I would cut the flour and water to 1 cup and the olive oil to 2 tablespoons in the mixture plus 1-2 teaspoons of seasoning, plus salt and pepper.

If you have been missing bread, give this recipe a try.


Gluten Free Socca Recipe


1 ½ cups garbanzo bean or chickpea flour
1 teaspoon kosher or fine sea salt, plus more for topping
½ teaspoon freshly ground black pepper
1-2 teaspoons of seasoning such as cumin, garlic or onion powder, dried herbs, etc. – optional
5 tablespoons olive oil, use divided
1 ½ cups water


In a mixing bowl, combine the flour, salt, pepper, seasoning, if using, and 3 tablespoons olive oil. Add the water and let the mixture sit for at least 1 hour or up to 4 hours, covered at room temperature.

Position the top rack of the oven 8 inches away from the broiler element. Place a cast iron skillet or other over-proof skillet in the oven and preheat the oven and pan to 450 degrees.

When the pan is hot, carefully remove from the oven, pour in 2 tablespoons of olive oil, and swirl the oil to coat the pan. Pour in the batter, sprinkle the top with a little salt, and place the pan back in the oven on the top rack.

Cook for 13-15 minutes or until the batter looks set. Turn on the broiler to high and broil for 3-4 minutes or until the edges are nicely browned and the top is beginning to brown.

Slide the socca out of the pan onto a cutting board, cut, and serve. Leftovers can be stored in the refrigerator in a food storage bag for 3-4 days.


A gluten free recipe that makes about 8 wedges.

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Categories:    Breads

{ 4 comments… read them below or add one }

sue April 11, 2016 at 8:01 pm

From my research chick pea flour can only be used in small amounts. How does this fit into your Gluten Free Socca Recipe?


Carol Kicinski April 18, 2016 at 12:53 pm

I’m not sure I understand the question. Why can it only be used in small amounts?


Katherine April 13, 2016 at 10:33 am

What size pan do you recommend for the Socca recipe?


Carol Kicinski April 14, 2016 at 12:58 pm

Hi Katherine,
The size I used was 10 inches. That’s a pretty good standard size to cook most things. :)


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