I have a few inflammatory things going on and in an effort to appease my gut microbiome I have embarked on a grain-free diet for three months. I'm about halfway in and so far it hasn't made any difference, which is either really annoying or a relief, depending on how you look at it.
Since grains are in most of the carbohydrate portion of our diet (bread, pasta, rice, etc.), apart from potatoes, it is a bit of a challenge. So I was delighted to find a grain-free alternative to things like pancakes and wraps. Socca bread is made with chickpea (garbanzo) flour and tastes brilliant (when you haven't had anything like bread for weeks).
The recipe is simple: one and a half cups of chickpea flour, one and a half cups of water, 3 tablespoons of olive oil (plus a little more to cook with, or you can use coconut oil to cook with) and a bit of salt and pepper. The key thing is to gradually add the liquid so it doesn't get too lumpy and then to whisk it so that there are a lot of bubbles which helps the texture of the pancake. The batter is super runny, but it works. And it makes a brilliant pizza base, which I prefer to the regular kind.
The socca batter is really really runny and that’s okay
I make little ones for spreading with peanut butter, etc.
Big ones can be used for a pizza base. It is best to loosen with a knife or spatula before flipping.