I attend the wonderful Peoples Church in Vancouver WA. IT is HEN PARTY for the ladies only tonight.....CLUCK CLUCK!!! We were all asked to bring a plate of either chicken salad, egg salad triangular cut tea sandwiches or a bag of chips......(this is not a meal rather a snack....I will make sure to get all my fruits and veggies in earlier in the day)...
Yesterday I read another blog that had a recipe for Socca Bread and wondered if I could use like a tortilla or wrap and be a little creative with the GlutenFree bread in sharing with the ladies... I read more blogs on Socca Bread recipes to get ideas to work with the equipment and ingredients I already had on hand. So the experiment began last night. First try out it turned out fabulous here is what I did.
Most recipes I read were cooked in the oven in cast iron frying pans....I have yet to acquire one. One recipe cooked stove top yet again in cast iron. I decided to experiment on my pizza stone.
So I preheated my oven and stone to 425 degrees F.
2 cups Bob's Red Mill All purpose flour (garbanzo bean based)
1/2 tsp salt
2 sun-dried tomatoes finely chopped
3 fresh basil leaves, finely chopped
3 TBSP Olive Oil
2 cups water
Place flour and salt in small bowl, mix.
In another bowl, whisk together tomatoes, basil, olive oil, water. Add flour 1/2 cup at a time, whisking between additions. A very thin pancake batter is what you have created.
Open oven and pull out rack with stone upon it....brush stone lightly with additional olive oil. Pour 1/3 cup of batter in center of stone, spreading to a thin 6" circle. Cook approximately 2 minutes, open oven and flip Socco...bake additional 2 minutes for soft bread...for crispier bread cook each side additional 2 minutes.
Made 12 - 6" Socco disks.
This morning I spread a simple egg salad added some romaine lettuce. Folded in half and Cut into two...WAALAA pie shaped tasty triangles.
I will keep experimenting...perhaps with flax seed and other flavors. I have a brunch I am hosting soon, I larger version these should work for the breakfast burritos.
Yesterday I read another blog that had a recipe for Socca Bread and wondered if I could use like a tortilla or wrap and be a little creative with the GlutenFree bread in sharing with the ladies... I read more blogs on Socca Bread recipes to get ideas to work with the equipment and ingredients I already had on hand. So the experiment began last night. First try out it turned out fabulous here is what I did.
Most recipes I read were cooked in the oven in cast iron frying pans....I have yet to acquire one. One recipe cooked stove top yet again in cast iron. I decided to experiment on my pizza stone.
So I preheated my oven and stone to 425 degrees F.
2 cups Bob's Red Mill All purpose flour (garbanzo bean based)
1/2 tsp salt
2 sun-dried tomatoes finely chopped
3 fresh basil leaves, finely chopped
3 TBSP Olive Oil
2 cups water
Place flour and salt in small bowl, mix.
In another bowl, whisk together tomatoes, basil, olive oil, water. Add flour 1/2 cup at a time, whisking between additions. A very thin pancake batter is what you have created.
Open oven and pull out rack with stone upon it....brush stone lightly with additional olive oil. Pour 1/3 cup of batter in center of stone, spreading to a thin 6" circle. Cook approximately 2 minutes, open oven and flip Socco...bake additional 2 minutes for soft bread...for crispier bread cook each side additional 2 minutes.
Made 12 - 6" Socco disks.
This morning I spread a simple egg salad added some romaine lettuce. Folded in half and Cut into two...WAALAA pie shaped tasty triangles.
I will keep experimenting...perhaps with flax seed and other flavors. I have a brunch I am hosting soon, I larger version these should work for the breakfast burritos.
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