So what do you make for people who can’t have gluten?
The simple answer is “lots of things” – soups, salads, meat and rice dishes all come to mind. But when it comes to breads, the answer is not so simple and a question that I wrangled with a bit this past semester. I was teaching a class on cultural foods and several of my students could not have gluten. Since they needed to sample to dishes I demonstrated in class I had to find some alternatives and in the process, found some absolutely fabulous dishes – such as this gluten free Moroccan Flat Bread. Made with chickpea flour, it is Morocco’s version of socca, a chickpea flour pancake that is a common street food in Nice. This Moroccan Flat Bread is thicker – it has an almost custardy texture and is generally served with a sprinkling of cumin and a dab of harissa.
And it is really, really good.
And really, really easy.
In class, we enjoyed this Moroccan Flat Bread straight out of the pan, but it would be great served alongside a salad, with soup, or as an appetizer (maybe with a little tapenade or tomato salsa!) or as part of a mezze platter.
And it was not only a hit with me, but with my students!
To be honest, baking with gluten free ingredients isn’t something that I’ve done a lot – there is an art to it