This gluten-free Italian Chickpea Flatbread is extremely easy to make and absolutely delicious. You can even use it as sandwich bread.
This flavorful and quick cooking gluten-free flatbread is made primarily from 2 ingredients: sprouted chickpea flour and coconut milk. It’s full of flavor thanks to the addition of all the Mediterranean herbs, but you can swap in your own spice mix to give it a new twist. I don’t recommend omitting spices completely, though, otherwise I think the bread will be too bland.
I made it into dip-able cracker shapes, but you could also spread it out and make more of a square sandwich bread shape.
Shop This Gluten-Free Italian Chickpea Bread Recipe
Sprouted Chickpea Flour
Sprouted chickpea flour is a great gluten-free alternative. It is high in protein and fiber, delivering 5g protein and 3g fiber per 1/4 cup. I use it to make the delectable dough-y coating for my Buffalo Brussels Sprouts recipe, too. I prefer sprouted, versus regular chickpea flour, as sprouting makes the beans and flour easier to digest and slightly more nutritious.
Sprouted Chickpea Flour is 10% off at Vitacost.
Carrageenan-Free Coconut Milk
I used unsweetened coconut milk as the liquid. I prefer this So Delicious brand as it is carrageenan free. (Carrageenan is a common additive in nut milks that is associated with inflammation and gut issues, and I advise avoiding).
Coconut Milk is 23% off on Vitacost.
Simply Organic Spices
I love this brand of organic spices, they are always the freshest, most vividly colorful and most flavorful. Some of my favorites are oregano, basil, thyme, and rosemary.
Get them for 25% or more off at Vitacost.
Non-Toxic Parchment Paper
Parchment paper makes clean up so much easier – but conventional brands are bleached and could contain the toxic chemical dioxin, a result of chlorine bleaching of the paper. Dioxin is considered a known human carcinogen by The World Health Organization (WHO). According to the World Health Organization, once dioxins enter the body, they last 7-11 years because of their chemical stability and their ability to be absorbed by fat tissue, where they are then stored in the body, to take them out of circulation and away from key organs.. There is a theory, although not well studied, that having chemical buildup causes easy weight gain and makes it harder to lose weight, as your body holds on to the toxic fat is has stored until those toxins can safely be broken down and/or removed from the body without causing damage.
For this reason, I prefer to only use non-toxic chlorine-free parchment paper.
Try This Italian Chickpea Flatbread Recipe
If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook. I’d love to see what you come up with!
Italian Chickpea Flatbread
- ⅓ cup coconut milk (can)
- ¾ cup chickpea flour
- ½ tsp. dried oregano
- ½ tsp. dried basil
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
- ½ tsp. garlic powder
- ½ tsp. black pepper
- ¼ tsp. unrefined salt (real, pink, or Celtic salt)
- Preheat oven to 425 degrees Fahrenheit.
- In a bowl, combine all of the ingredients and mix well. Let rest for at least 15 minutes to thicken, and up to 1 hour.
- Line a baking sheet with parchment paper, and use a spoon to dollop the chickpea mixture onto the parchment paper, leaving at least ½ inch on all sides between each flatbread dollop. (You could also create larger piece of bread, in any shape you like).
- Bake in the oven for 20 minutes, until edges turn golden. Let cool completely before using a spatula to remove from the sheet.
- Serve with olive tapenade, cashew basil pesto, hummus, or simply olive oil for dipping.
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