One Of The Oldest Gluten-Free Breads Is Still Worth Making Today

Gluten-free diets have gained popularity in recent years due to increased awareness of celiac disease and gluten sensitivity, as well as a growing interest in health and wellness. Some people may also choose to follow a gluten-free diet as a way to manage symptoms of other health conditions, such as autoimmune disorders or digestive issues. While gluten-free diets may seem like a trend, though, they have actually been around for centuries, with many cultures making their own versions of gluten-free breads using local ingredients for hundreds of years.

It's difficult to determine what the first gluten-free bread may have been, but one of the oldest known is "socca," and it's still worth making today, especially if you are looking for a simple and delicious alternative to store-bought gluten-free breads. Socca is a type of flatbread made from chickpea flour, water, and olive oil. It is a traditional dish from the region of Nice in southern France, but is also popular in other parts of the Mediterranean, and for good reason.

Socca has a crispy exterior and a soft and slightly creamy interior. It is traditionally cooked in a wood-fired oven, but it can also be made in a skillet on the stovetop, or baked in a cast iron skillet in the oven. The basic ingredients for a simple socca recipe include chickpea flour, water, olive oil, salt, and black pepper. However, you can add rosemary, thyme, garlic, onions, and other herbs, spices, fruits, and vegetables to make a unique flavor profile, and you can serve it in a variety of ways.

Socca is often served as an appetizer or snack, and is sometimes topped with fresh cheese or onions. It can also be made into pancakes and served with honey and fruit for breakfast. You can cut it into small squares or wedges and serve it as a finger food with a dipping sauces, like hummus or melted cheese, or it can be buttered as a side dish to serve with grilled meat and veggies. It can also be used to make a sandwich, or even a pizza.

Socca is easiest to make in the oven and on a skillet. Simply whisk the main ingredients together, minus any herbs, spices, or produce that you want to add in. Let the batter sit for at least 30 minutes, then pour it into an oiled cast iron skillet, making sure that you spread it evenly.

Then, add any extra ingredients to the top and bake the socca for 10-12 minutes at 450 degrees Fahrenheit, or until it is golden brown with crispy edges. Remove it from the oven and separate the socca from the skillet with a spatula. Cut it into wedges while it is still hot and serve it warm.

If socca is stored at room temperature, it will typically last about 2-3 days. If you store socca in an airtight container in the refrigerator, it can last for up to a week. The texture and flavor of socca may change after being stored for an extended period of time, however, so it is best to consume it within a few days for the best taste and texture. If you want to have socca batter on-hand for a weeknight meal, you can prep the batter ahead of time and keep it in the fridge for up to five days.