A few years ago, as I became more aware of what I was putting in my body, I realized how loaded my diet was with gluten. Now, I typically ate gluten in the form of whole wheat flour (and still do)… but it was jam-packed with it! Whole wheat bread, pasta, pita, bagels, wraps, the list goes on and on.
Especially when I was in college, these kinds of foods were super convenient and almost too easy to have lying around the apartment. It wasn’t long before I was over-doing it, and my body was starting to feel the effects. Those meals of sandwiches, pasta, and wraps weren’t keeping me full for long and left me feeling pretty low-energy. So, as much as I loved gluten, I needed to start finding some alternatives in my diet.
Now, let me say this, I am not gluten-free. Not at all. And I have never (and probably will never) cut gluten out of my diet entirely because, honestly, my body doesn’t have a problem with it. And part of me just doesn’t believe in cutting out unnecessary things when I can just eat them in moderation. I still eat meals with gluten a few times a week, and I still bake with it often, and that’s totally fine by me. On the other hand, I have so many friends who are gluten intolerant or have celiacs, so I realize the major effects that gluten can have on people (especially if their body straight up can’t process it). So for me and gluten, it comes down to balance.
Last week, I made this delicious Lemon Rosemary Hummus and, typically, I would have been so quick to grab a bag of pita and just go. to. town. But when Bob’s Red Mill sent me a box full of some of their amazing gluten-free flours, I decided to change things up a bit and go gluten-free this time. Like I said before, finding that balance between gluten-overload and some easy alternatives. Enter: this simple and delicious Rosemary Chickpea Flatbread!
This Chickpea Flatbread could not be any easier to whip up! I used Bob’s Chickpea Fava Flour, which is naturally gluten free because it’s made out of (you guessed it) beans! So not only is it grain-free, but it’s also packed with protein and fiber. Yeah, we’re off to a great start already. Basically the recipe goes as follows: mix the ingredients together, pour them on a parchment lined baking sheet, bake for 20 minutes, EAT. No rising, no kneading, no chilling, that it! Like I said, SO easy!
To makes things even better, this flatbread pairs with just about any dip I can think of and is seriously delish. It’s soft and tender and almost melts in your mouth with every bite. To bring out those warm mediterranean flavors, I decided to add some garlic and rosemary and it honestly elevated this bread like I’d never believe. Paired with my Lemon Rosemary Hummus, it was absolute flavor perfection! (I’m not biased or anything 😉 )
Now for the really exciting part…. so, in honor of my “gluten-balance”, I’ve put together a series of Gluten Free recipes coming your way all month long, thanks to my friends over at Bob’s Red Mill! They supplied me with a variety of gluten-free flours that I’ve been experimenting with for the past few weeks and I can’t wait to share all my favorites with you! It’s wild how versatile these flours are and how tasty they are in so many of my typically gluten-loaded recipes.
Keep popping by during the month of March for some easy gluten-free substitutes and to learn about some seriously awesome products!!
A big thank you to Bob’s Red Mill for supplying me with their gluten-free flours for this month of wheat-free recipes!