- Yield:1 serving
- Time:10 minutes
If you can make pancakes, this bread is even easier. Even though I have a sweet tooth the size of Montana, sometimes I need something not-so-sweet. This was the answer! Awhile back I had bought a bag of Garbanzo bean (chick pea) flour at a health food store and was wondering what on earth to do with it. Google to the rescue! It seemed almost nobody else was using this flour to make sweet baked goods because this flour is better suited to savory recipes. Just what I was looking for!
This inspired me to come up with my own recipe for flatbread, which I’m more than satisfied with. You’ll be really hardpressed to find a low glycemic index bread anywhere with 26 grams of protein and 5 grams of fiber! I used a couple of whole eggs in the recipe—if you would like to lower the fat and calories, just use 1 egg with the equivalent of egg whites.
This bread is perfect for all meals and would be delicious served with salsa, guacamole, turkey and avocado, hummus, low fat cheese, or anything else you can conjure up. Usually, I eat it plain because I’m in a hurry and love the way it tastes with nothing on it. The spices really shine that way! Sometimes I toss a sprinkle of low fat shredded cheese on it for a little weekend fun.
Maybe you don’t care about gluten-free foods, so what are the benefits of using garbanzo flour over normal wheat flour? Garbanzo flour is high in protein and loaded with fiber, making you feel fuller longer as well as being far lower in the glycemic index than typical all-purpose baking flour. It stabilizes blood sugar, which is great news for people with diabetes as well as people looking to lose or maintain a healthy body weight. Another major plus is that it’s CHEAP! The bag only cost me a mere $2. With that nutrient profile and price, you really can’t go wrong! Pop a couple of EFX Sports VitaDrive caps and this will keep you going for several hours.
- ¼ cup garbanzo bean flour
- ¼ cup egg whites
- 2 cage free eggs (they have more nutrients)
- ½ tsp. baking powder
- 1 tsp. apple cider vinegar
- ¼ tsp. sea salt or Himalayan pink salt
- Nonstick spray (I like the olive oil kind)
- Sprinkle a dusting of the following spices, about 1/8 tsp each—I do it by eye:
- Italian Spice
- You can also add baby spinach, fresh basil or dill, mushrooms, sliced olives, get creative!
Put everything in a bowl beginning with the flour. Add the vinegar last and mix until smooth. Spray a large nonstick pan with nonstick spray and set on medium heat. Pour the whole bowl in the pan and let cook on medium until you see the sides drying out about two inches from the edge, and the dryness creeping towards the middle. Slide a spatula under it—if it lifts up nicely and looks like it will hold together, it’s ready to be flipped.
I use two spatulas slid under either side parallel to each other. Make sure you get the spatulas almost all the way to the other side. When you’ve lifted it up, hold so the left edge of the bread is hovering over the right side of the pan (the opposite if you are left handed) and flip it down into the pan carefully. Set the heat to low, and let it cook a minute or two. Push on it with a spatula. If it feels slightly springy and nothing squeezes out of the sides, you have your yummy delicious gluten-free bread ready to eat!
Protein: 24.62 g
Fat: 12.1 g
Carbs: 18.4 g
Fiber: 5 g