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Gluten-free focaccia with chickpea flour

Gluten-free focaccia with chickpea flour

@economista-salutista-mariapia

A light and tasty focaccia, completely gluten-free and suitable for everyone!

Difficulty: Easy
Cooking: 30 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Chickpea flour100g
  • Water250mL
  • Extra virgin olive oil2tablespoons
  • Baking powder1teaspoon
  • Chia seeds1tablespoon
  • Salt0.5teaspoon

Preparation

  1. STEP 1 OF 7

    Start by sifting the 100 grams of chickpea flour into a large bowl to avoid lumps.

  2. STEP 2 OF 7

    Add the baking powder and salt and mix well with a hand whisk.

  3. STEP 3 OF 7

    Gradually pour in the 250 ml of water, continuing to stir until you obtain a smooth and homogeneous batter.

  4. STEP 4 OF 7

    Combine the 2 tablespoons of extra virgin olive oil with the batter and mix gently.

  5. STEP 5 OF 7

    Pour the batter into a 20 cm diameter silicone mold and level the surface.

  6. STEP 6 OF 7

    Sprinkle a tablespoon of chia seeds over the surface of the batter.

  7. STEP 7 OF 7

    Preheat the air fryer to 180°C and cook for 30 minutes, checking the doneness with a toothpick.

General Information

Storage notes

Store in an airtight container for 3-4 days.

More information

Perfect as an appetizer or to accompany soups and salads. You can vary it by adding herbs or sun-dried tomatoes.

Origin

Italia, Puglia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)148.1
Carbohydrates (g)14.56
of which Sugars (g)0.92
Fat (g)7.14
of which Saturates (g)1.01
Protein (g)5.55
Fiber (g)3.42
Sale (g)0.93
  • Proteins
    5.55g·18%
  • Carbohydrates
    14.56g·47%
  • Fats
    7.14g·23%
  • Fibers
    3.42g·11%