hi ladies-

one of my friends brought this amazing chickpea bread (farinata) to a bbq. i'd like to know if it's sbd-friendly. i do know chickpeas themselves are hunkydory but anxious about anything in flour-y form please have a quick look and tell me what you think:

1 cup "gram" flour (chickpea flour)
4-5 tblsp olive oil
water as needed

seasoned with rosemary, pepper and sea salt

thanks!!

janet

I would say it's okay for Phase 2. I know some people say no bean flours in Phase 1 because the GI is too high. Kalyn has a recipe for this I've been wanting to try.

I just want to say that's sounds really neat! God, I love rosemary bread.

There must be something else in it???

nope. those are all the ingredients. the batter needs to sit overnight, though.
thx cyndi! i love kalyn's kitchen!

Nothing to make it rise or fluff up at all? Seems like it would be dense, nothing but chickpea flour and oil. Interesting. But that does make it more easily adaptable to how much you make at a time.

Here's a picture of it:

Hmm, that's a good point, Cottage! I made a recipe in Phase 1 once from a Low Carb cookbook that included "crepes" made with chickpea flour, filled with seasoned veggies. Wonder if the GI was too high to make that P1 as effective for me?

Thank murph, I want to try it sometime