Lentil flatbread and other flourless ‘breads’

last year

So my mom’s partner is going through chemo for bladder cancer and has an iffy appetite. My mom is worried about whether he eats enough. She is also a big meal maker - which I think makes him even less interested. He is also intermittently avoiding white flour and sugar.

The thing is he is a huge fan of pizza and sandwiches - saying they are the perfect food delivery system. Definitely of the Dagwood school of cooking - piled on odd combos of flavors. He has been using ricecakes for his various takes on peanut butter sandwiches.

I came across a very basic recipe for a lentil flatbread. Very very simple - soaked lentils, water and salt. Definitely not like a bread or typical wrap. But soft and flexible. I brought him a few somewhat doubtfully. He said he liked them with PB and cream cheese so I will make him more.

Now I am looking for other options for flour/sugar free food delivery systems. Suggestions appreciated.

His daughter came over today to give him smoothie making lessons and stocked him up with supplies. So hopefully he can figure out some calorically dense appetizing foods.

Rainy day photo just because...

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Comments (4)

Lars
last year
Socca is a traditional flatbread made with equal amounts of garbanzo flour and water with a bit of salt and olive oil added. I have not yet made it, but I have made injera with teff flour, although that is a bit tricky to get just right. I prefer to get it an an Ethiopian restaurant.

I make Marcus Samuelsson's Berbere spice mix to add to vegetables or lentils to have with injera.
plllog
last year
last modified: last year
I've made socca, but with more oil and less water than Lars described. They're made in a heavy pan with more oil in it than for regular pancakes I'm not sure that it would settle well if his stomach is at las ticky. You can make flatbreads or pancakes out of just about anything with the same recipe you're familiar with for either, adjusting the water content and stickiness (generally protein) as you go.

There are all kinds of flour and sugar free cornbreads and tortillas. Use freshly milled corn for natural sweetness. Same is true of any grain--freshly milled will taste sweeter and nicer. Try cassava/tapioca.

Also think about dumplings and boiled breads, pastas, etc.

I don't know the original source of this recipe. I got it from a relative. I usually just wing it, rather than using a recipe.

Chickpea-Flour Pancakes (Socca)

Socca batter can be made up to four days ahead: cover and refrigerate. It will get thicker as it sits; thin with water as necessary. The same person uses up to a quarter cup of oil in the batter.

4 Servings

• 1 cup chickpea flour

• 1 1/4 cups water, more if necessary to thin the batter

• 1 1/2 to tablespoon extra-virgin olive oil plus more for oiling the pan and drizzling

• Scant ½ teaspoon coarse (Kosher) salt

• Freshly ground pepper to taste (optional)

In a medium bowl, sift the chickpea flour. Slowly whisk in the water, adding more by the teaspoonfuls to make a batter the consistency of heavy cream. Whisk in 1 1/2 tablespoons olive oil, the salt and pepper. Transfer the batter to a pitcher or measuring cup with a spout to make for easy pouring.

To cook single socca, heat a large heavy nonstick skillet, or a well-seasoned cast-iron skillet, over moderate-high heat. Pour in a little olive oil and swirl or use a silicone brush to coat the pan. Pour about 1/4 cup of the batter into the pan and tilt the pan to coat the bottom evenly with the batter and make a pancake between 1/16-inch and 1/8-inch thick.

Cook until small holes pock the top and the bottom is browned, about 1 minute. Flip the pancake and cook another minute until the bottom side is golden. Eat hot, drizzled with olive oil if desired. Repeat with the remaining batter.

To make silver dollar size pancakes, pour 2-inch circles around the edge of the pan, spaced 1/2-inch apart. Do not swirl. Cook until small holes pock the top and the bottom is browned, about 1 minute. Flip the pancake and cook another minute until the bottom side is golden. Eat with maple syrup, honey or jam.

Like all pancakes, make one or two small "test" pancakes to get the variables right:

• If the pancake is too thick (thinner--around 1/16th to 1/8th inch thick--is always better with socca), thin the batter with a little water.

• Adjust the salt level to your taste.

• If cooking too slowly, turn up the heat; if the fat starts to smoke, decrease the heat.

• To flavor savory socca, add a good dose of black pepper, or frizzle a few leaves of fresh rosemary in the hot oil before pouring the batter into the pan.
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plllog
last year
I just found this website, which you might like. I haven't made the recipes, but the main one, for pan de yuca, looks good: https://www.curiouscuisiniere.com/pan-de-yuca-cassava-bread/
annie1992
last year
I've made crepes with cornstarch and actually found them to be more substantial than my usual crepe recipe, so they could easily be used as a wrap for a lot of things. I've also tried the "egg wrap", but that's trickier, although higher in protein and much more nutritious.

Corn is readily available, in corn meal, corn flour, corn starch, masa harina, etc. In addition to tortillas, there are hoecakes and, of course, muffins and cornbread.

I've also messed around with arepas, but haven't gotten them quite right yet, they stay underdone in the middle while being overdone on the outside. I think I make them too thick.

Finally, there is oat flour. I put oatmeal in my food processor and make flour, which I use for muffins, quick breads and pancakes. It's the most "mild" of the alternative flours, as well as one of the least costly, so I've been experimenting with it the most.

Good luck to your Mom and her partner, I hope he regains his health quickly and completely.

Annie

Lentil flatbread and other flourless ‘breads’

Comments (4)

Lars

plllog

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plllog

annie1992

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