Six breads that were never made with wheat
Injera, socca, dosa, arepa, mămăligă and bhakri: six daily breads built on teff, chickpea, rice, maize and sorghum long before anyone said gluten-free. What flour each one needs, and which...
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Panisse: the chickpea chips Marseille has been frying since the 1800s
Chickpea flour, water, a loaf tin and two hours in the fridge make panisse: crisp-shelled batons with a soft, custardy middle. Here's the water ratio and the chill time that...
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Socca at Midnight: Chickpea Flour, Water, Fire — and Nothing to Knead
Nice's five-hundred-year-old street flatbread needs three ingredients, one hot pan and no kneading — and it was never gluten-free as a workaround, it simply never involved wheat. Here's how to...
