My level of gluten-interolerance recently took a turn for the worse. As a result I’ve become extra careful not to ingest (or breathe!) any gluten; no more occasional treats here and there. Gluten is officially off the menu and on it’s way to being out of our house! And, wow, do I feel better. It’s hard to say it’s worth it, but my goodness it’s SO WORTH IT.
In response to this, I’ve spent more time finding yummy gluten-free bread-like alternatives. Here are some recipes that we’ve been enjoying lately.
Chickpea Pancakes with White Bean and Basil Tapenade (adapted from the March issue of Clean Eating Magazine and surprisingly not yet posted on their website)
1 cup chickpea flour (I used this chickpea and fava flour mix
5 tbsp olive oil, divided
1 cup canned or cooked cannellini beans or white kidney beans, drained and thoroughly rinsed
3 tbsp chopped fresh basil leaves
1 clove garlic, minced
salt and pepper
Prepare pancake: In a medium bowl slowly whisk chickpea flour into 1 1/3 cups water. Let sit for an hour at room temperature. (Preheat oven to 450 degrees Fahrenheit.) Add 2 tbsp olive oil, 1/2 tsp salt and several grinds of pepper to the chickpea mixture.
Heat a 10-inch cast iron skillet on medium-high heat. Add 2 tbsp oil, pour in batter and cook for 1-2 minutes until edges of pancake begin to lightly brown. Do not flip. Place skillet in the oven and bake for 25-30 minutes, until crisp around edges and light golden brown. Slide pancake onto a cutting board and cut into wedges.
Prepare tapenade: In a food processor, add beans, 1 tbsp oil, 3 tbsp water, basil and garlic and puree until smooth. Season with salt and pepper to taste. Store in an airtight container in the refrigerator.
Super yum!
I plan to make these pancakes even more figure friendly. If my recipe works out, I’ll post about it.
Brazilian Cheese Bread (adapted from here)
1 egg
1/4 cup olive oil
2/3 cup milk
1 1/2 cups tapioca flour
1/2 cup grated Parmesan cheese
1 teaspoon of salt (or more to taste)
Blend ingredients in a food processor or blender, pour into a greased muffin tin and bake at 400 degrees Fahrenheit for 20-25 minutes, until puffy and lightly browned. Serve warm.
I definitely blew my calorie count for the day eating these yummies. I dare you to not eat them all up. So freaking delicious!
yum. oh, I made these a couple weeks ago http://www.foodrenegade.com/grain-free-garlic-rosemary-crackers/
I bought a 100 lbs of truly raw almonds this fall for almond milk, snacking, etc…these crackers are are also a great way to use them up! I soak/sprout them first then dehydrate them before eating or using them in recipes like this to decrease phytates and other anti nutrients
oooh that white bean tapenade looks GREAT! i tried a white bean dish similar to that recently and it came out terrible; this looks like a much better recipe!
I can’t remember if you eat fish?? But if you do, I have a great salmon cake recipe that uses chick peas as its binder instead of bread crumbs.