Wednesday, April 27, 2011

Dairy and Gluten Free Onion Dill Socca

I have heard a lot of gluten free folks talking about Socca over the past few months.  I finally got up the courage to give it a try last night.  I made my own version of course a Onion Dill Socca.  I liked it; however, the gluten eating husband did not.  I especially liked the crispy bits!  I can see that there are almost unlimited flavor options with the socca and plan on trying it again soon.

Dairy and Gluten Free Onion Dill Socca

1 cup garbanzo and fava bean flour
3/4 tsp sea salt
3/4 tsp black pepper
1/4 to 1/2 tsp dried dill weed
1 cup warm water
4 tbs olive oil
1/2 medium onion, finely chopped

Place a 8" metal cake pan in the oven while the oven preheats to 450 F.
While the oven is preheating whisk together the flour, sea salt, pepper, and dill.
Whisk in the warm water.
Whisk in 2 tbs of olive oil.
Once the oven and pan are heated, remove the pan and add 2 tbs of olive oil.
Place the pan with olive oil back into the oven for 5 to 10 minutes.
Add the batter to the pan and bake for 10 to 15 minutes or until the top of the socca is set.
Make sure that there is a slight coating of oil on the top of the socca and if not then brush with a little more olive oil.
Turn on the broiler and cook the socca a few inches from the element for a few minutes.
You are looking for a speckled brown color.
Best served warm!


  1. I have never heard of a socca, what is the texture. I am always looking for new side dishes (how many mashed potatoes can you eat). Another question, can you use a different flour than the bean flours? I have navy bean flour but not garbanzo and fava bean.

  2. It is sort of a cross between a pancake and a very moist dense bread. I think that it would probably work with another type of bean flour. I only have the garbanzo and fava bean one available around here. From what I have read garbanzo flour is the tradition. If you try it let me know :)


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