Well, sort of. 
Watch as author Kristine Kidd dishes with me about her gorgeous new gluten-free cookbook for Williams-Sonoma.
She’s so down-to-earth, considering all of her accomplishments. And if you are wondering, “Who is Kristine Kidd?” You must watch this!
Plus….in the video I share some big news!
CLICK HERE to pre-order Weeknight Gluten-Free: Simple, healthy meals for every night of the week
CLICK HERE to sign up for details about my announcement in the video!
Hope you enjoyed the interview!
CRISPY SOCCA RECIPE
INGREDIENTS
1 cup chickpea flour
olive oil
1 1/2 tsp fresh rosemary minced
kosher salt
pepper, freshly ground
1 cup water
In a bowl, combine the 1 cup chickpea flour, 1 cup room temperature water, 2 Tbsp olive oil, rosemary, 3/4 teaspoon salt, and a generous amount of pepper. Whisk until smooth. Use right away or cover and let stand at room temperature for 30 minutes to 2 hours, or refrigerate overnight.
Arrange the rack in the top part of the oven and preheat to 500 degrees. After the oven is fully heated, turn on the broiler, place two 9 inch cake pans in the oven, and heat for 2 minutes. (I used cast iron pans.) Carefully remove the hot pans from the oven, pour 1 tablespoon olive oil into each, and swirl to coat the bottoms. Return the pans to the oven until the oil is just smoking, about 2 minutes longer. Carefully remove the pans from the oven and divide the batter between the pans, swirling to cover. Broil until the socca are firm and deeply browned in spots, watching carefully, 7-12 minutes. Serve right away. Makes 2 crisp socca.
Yum!
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Next time I will try not to say “um”.
That was fun! I’m looking forward to the class, and you nailed it about craving crunchy foods. I like the idea of using socca (the recipe above) as a pizza base. The GF pizza crusts on the market don’t have much flavor.
OK…here’s the link to more class info:
http://www.drsamantha.com/EvergreenNaturalHealthCenter/the-truth-behind-the-trend-is-gluten-free-for-me/
I let my foodie family know about the Williams Sonoma cook book, so they will look for it in the Bay Area. Thanks, Kelly and Christine!
Excited to check out this book! Looking forward to the class!
I love socca! I made it recently with sauteed leeks and garlic baked right into it, then dipped it in hummus (which I guess is chickpea on chickpea, but nothing wrong with that!). Looking forward to hearing more about Gluten-Free Vitality.
Molly…love the “chickpea on chickpea”….ah they are so versatile! Did you get yours all crispy?
When I made it last, I went with a thicker batter, more like a flatbread, so it got browned but not really crispy. I love when it’s thin and crispy too, though. You’re right, it’s super versatile!