Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 Bob’s Red Mill carries Garbanzo flour, but I think one can also get it from the Indian grocer and the Korean grocer. Pam, I talked with one of the VP’s at Prometheus Labs – the company that does the testing for celiac that the MD’s use – they have a state of the art diagnostic test and are also working on Crohn’s disease. We talked about the Stanford conference and how they have not had anyone from Prometheus up to give any talks – how would one suggest that to the Stanford folks? I’d like to hear from the Prometheus scientists. Connie From: [mailto: ] On Behalf Of Newbury Sent: Friday, September 15, 2006 6:24 PM Subject: [ ] homemade soccas Thanks for the recipe ideas Connie and Debbie. I have never tried soccas before, but it sounds like a treat. Where are you getting the garbanzo flour? Pam Newbury Santa Cruz Celiac Support Group 831-423-6904 pknewburyearthlink (DOT) net -----Original Message----- From: [mailto: ]On Behalf Of Debbie Duncan Sent: Thursday, September 14, 2006 3:47 PM Subject: [ ] homemade soccas I made one for our family last night, by sifting one cup of garbanzo bean flour with 1/2 tsp. salt, then whisking in one cup of warm water and 2 Tbs. olive oil. I cover the bowl let the batter set for at least 30 minutes, then slice half an onion and add it to the batter, which has the consistency of cream. By then I've preheated the oven PLUS a big, heavy skillet (cast iron or somesuch). I add about 1/2 Tbs. of olive oil to the hot pan, then pour the socca batter in and bake it 12 - 15 minutes. I add whatever I feel like as toppings -- now it's fresh tomatoes, mushrooms, and sundried tomatoes. Very easy and delicious. On Sep 14, 2006, at 2:46 PM, Isaiah wrote: Seamaiden - Yeah I think it was a freak incident. They are really great about using no dairy and no gluten. Of course it's always possible to have CC cause you can't know exactly what's going on in the plant where the raw ingredients are processed... But I am going to continue thinking/hoping it had nothing to do with gluten! In fact, I'm already craving another socca right now... Gotta learn how to make them at home Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 I order Authentic Foods bags from the G-F Mall. Soccas are our new homemade pizza. (But when I'm in the East Bay, I go to Socca Oven. Molly still loves their pork socca.)On Sep 15, 2006, at 6:23 PM, Newbury wrote:Thanks for the recipe ideas Connie and Debbie. I have never tried soccas before, but it sounds like a treat. Where are you getting the garbanzo flour? Pam Newbury Santa Cruz Celiac Support Group 831-423-6904 pknewburyearthlink (DOT) net-----Original Message-----From: [mailto: ]On Behalf Of Debbie DuncanSent: Thursday, September 14, 2006 3:47 PM Subject: [ ] homemade soccasI made one for our family last night, by sifting one cup of garbanzo bean flour with 1/2 tsp. salt, then whisking in one cup of warm water and 2 Tbs. olive oil. I cover the bowl let the batter set for at least 30 minutes, then slice half an onion and add it to the batter, which has the consistency of cream.By then I've preheated the oven PLUS a big, heavy skillet (cast iron or somesuch). I add about 1/2 Tbs. of olive oil to the hot pan, then pour the socca batter in and bake it 12 - 15 minutes. I add whatever I feel like as toppings -- now it's fresh tomatoes, mushrooms, and sundried tomatoes.Very easy and delicious.On Sep 14, 2006, at 2:46 PM, Isaiah wrote:Seamaiden - Yeah I think it was a freak incident. They are really great about using no dairy and no gluten. Of course it's always possible to have CC cause you can't know exactly what's going on in the plant where the raw ingredients are processed... But I am going to continue thinking/hoping it had nothing to do with gluten! In fact, I'm already craving another socca right now... Gotta learn how to make them at home Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 Thanks to the folks who posted the socca recipes! I'm excited to try them at home but will definitely also keep going to Socca Oven For the person who asked, if I'm not mistaken I think i may have bought garbanzo flour from a bulk bin at Berkeley Bowl initially (I might be remembering that wrong) but since I'm concerned about cross-contamination I would just buy Bob's Red Mill brand now, as it's inexpensive and readily available at many markets (including some Longs Drugs stores, oddly enough!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 Is Bob's Red Mill Garbanzo Flour Gluten-free? I only use their products if they have the GF symbol on them. Otherwise they are ground on the same stone as all the other flours and processed in the same area, and contamination would be a problem. The products marked with the GF symbol are processed separately. You are right to be concerned about contamination from the bulk bins. Ever since I saw the clerk at our local HF store dusting the insides and outsides of each bulk bin, one after the other, with the same feather duster, I realized that there was no way to be sure any bulk bin product was uncontaminated. Now I only buy bulk bin products if they can be washed (ie, beans). Pam -----Original Message-----From: [mailto: ]On Behalf Of Isaiah Sent: Friday, September 15, 2006 10:09 PM Subject: Re: [ ] homemade soccas Thanks to the folks who posted the socca recipes! I'm excited to try them at home but will definitely also keep going to Socca Oven :)For the person who asked, if I'm not mistaken I think i may have bought garbanzo flour from a bulk bin at Berkeley Bowl initially (I might be remembering that wrong) but since I'm concerned about cross-contamination I would just buy Bob's Red Mill brand now, as it's inexpensive and readily available at many markets (including some Longs Drugs stores, oddly enough!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 Pam: Here is Bob's Red Mill's list of GF products: http://www.bobsredmill.com/catalog/index.php?action=do_search & keywords= & condition=AND & gf=gluten+free & submit=%3E%3E%A0search%A0%3C%3C Garbanzo bean flour is on it. THey say everything on this list is identified their GF symbol depicting a slash over a shaft of wheat and are made in a dedicated GF facility. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2006 Report Share Posted October 4, 2006 On Thu, 14 Sep 2006, Debbie Duncan wrote: > I made one for our family last night, by sifting one cup of garbanzo > bean flour with 1/2 tsp. salt, then whisking in one cup of warm water > and 2 Tbs. olive oil. I cover the bowl let the batter set for at > least 30 minutes, then slice half an onion and add it to the batter, > which has the consistency of cream. > > By then I've preheated the oven PLUS a big, heavy skillet (cast iron > or somesuch). I add about 1/2 Tbs. of olive oil to the hot pan, then > pour the socca batter in and bake it 12 - 15 minutes. I add whatever > I feel like as toppings -- now it's fresh tomatoes, mushrooms, and > sundried tomatoes. I made these Sunday night, and they turned out absolutely delicious. I topped them like pizza (except for no sauce) with fresh veggies and cheese. Even the carnivore loved them! This definitely goes on the meal rotation. Thanks! --Ruth Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2006 Report Share Posted October 4, 2006 What temperature do you set the oven at? thanks, Sharon --- Ruth Anne <raladue@...> wrote: > On Thu, 14 Sep 2006, Debbie Duncan wrote: > > > I made one for our family last night, by sifting > one cup of garbanzo > > bean flour with 1/2 tsp. salt, then whisking in > one cup of warm water > > and 2 Tbs. olive oil. I cover the bowl let the > batter set for at > > least 30 minutes, then slice half an onion and add > it to the batter, > > which has the consistency of cream. > > > > By then I've preheated the oven PLUS a big, heavy > skillet (cast iron > > or somesuch). I add about 1/2 Tbs. of olive oil to > the hot pan, then > > pour the socca batter in and bake it 12 - 15 > minutes. I add whatever > > I feel like as toppings -- now it's fresh > tomatoes, mushrooms, and > > sundried tomatoes. > > > I made these Sunday night, and they turned out > absolutely delicious. > I topped them like pizza (except for no sauce) with > fresh veggies and > cheese. Even the carnivore loved them! This > definitely goes on the > meal rotation. > > Thanks! > > --Ruth Anne > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2006 Report Share Posted October 4, 2006 Good question! A HOT oven -- 450 degrees, preheated with the skillet in it.On Oct 3, 2006, at 9:07 PM, Sharon Wood wrote:What temperature do you set the oven at?thanks,Sharon--- Ruth Anne <raladuedigitalkingdom (DOT) org> wrote:> On Thu, 14 Sep 2006, Debbie Duncan wrote:> > > I made one for our family last night, by sifting> one cup of garbanzo> > bean flour with 1/2 tsp. salt, then whisking in> one cup of warm water> > and 2 Tbs. olive oil. I cover the bowl let the> batter set for at> > least 30 minutes, then slice half an onion and add> it to the batter,> > which has the consistency of cream.> >> > By then I've preheated the oven PLUS a big, heavy> skillet (cast iron> > or somesuch). I add about 1/2 Tbs. of olive oil to> the hot pan, then> > pour the socca batter in and bake it 12 - 15> minutes. I add whatever> > I feel like as toppings -- now it's fresh> tomatoes, mushrooms, and> > sundried tomatoes.> > > I made these Sunday night, and they turned out> absolutely delicious.> I topped them like pizza (except for no sauce) with> fresh veggies and> cheese. Even the carnivore loved them! This> definitely goes on the> meal rotation.> > Thanks!> > --Ruth Anne> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2006 Report Share Posted October 4, 2006 I actually set it to 400, and it worked fine for me. but then, I think my oven runs a little hot. --Ruth Anne On Tue, 3 Oct 2006, Debbie Duncan wrote: > Good question! A HOT oven -- 450 degrees, preheated with the skillet > in it. > > > On Oct 3, 2006, at 9:07 PM, Sharon Wood wrote: > > > What temperature do you set the oven at? > > > > thanks, > > > > Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2006 Report Share Posted October 8, 2006 Debbie, I just made a socca today. Wow, so easy and such a success! The only changes I made were I added fresh rosemary leaves (minced) to the batter which made a HUGE difference in the taste, it added an amazing flavor... and adding 1/2 tsp ground pepper (both of these changes per Mark Bittman's recipe and other recipes I found online). In addition I put the socca under the broiler for a moment to brown the top, then brushed it with olive oil. I topped it with hummus and kalamata olives, as well as heirloom tomatoes and parsley from my garden. So amazingly good! Thanks for sharing the recipe Isaiah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2006 Report Share Posted October 11, 2006 Do you add the toppings after it is baked and then put it back in to melt the cheese, if used, or just put toppings on after it comes out of the oven and eat right away? How is it leftover? Sabreena From: Debbie Duncan <debbie@...>Reply- To: Subject: Re: [ ] homemade soccasDate: Tue, 3 Oct 2006 21:20:45 -0700 Good question! A HOT oven -- 450 degrees, preheated with the skillet in it. On Oct 3, 2006, at 9:07 PM, Sharon Wood wrote: What temperature do you set the oven at?thanks,Sharon--- Ruth Anne <raladuedigitalkingdom (DOT) org> wrote:> On Thu, 14 Sep 2006, Debbie Duncan wrote:> > > I made one for our family last night, by sifting> one cup of garbanzo> > bean flour with 1/2 tsp. salt, then whisking in> one cup of warm water> > and 2 Tbs. olive oil. I cover the bowl let the> batter set for at> > least 30 minutes, then slice half an onion and add> it to the batter,> > which has the consistency of cream.> >> > By then I've preheated the oven PLUS a big, heavy> skillet (cast iron> > or somesuch). I add about 1/2 Tbs. of olive oil to> the hot pan, then> > pour the socca batter in and bake it 12 - 15> minutes. I add whatever> > I feel like as toppings -- now it's fresh> tomatoes, mushrooms, and> > sundried tomatoes.> > > I made these Sunday night, and they turned out> absolutely delicious.> I topped them like pizza (except for no sauce) with> fresh veggies and> cheese. Even the carnivore loved them! This> definitely goes on the> meal rotation.> > Thanks!> > --Ruth Anne> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2006 Report Share Posted October 11, 2006 On Wed, 11 Oct 2006, Sabreena Haque wrote: > > Do you add the toppings after it is baked and then put it back in to melt > the cheese, if used, or just put toppings on after it comes out of the > oven and eat right away? How is it leftover? I add the toppings and cheese after baking the socca, and then put it under the broiler for 3-5 minutes. It's good as leftovers, but the socca " crust " isn't as crisp. --Ruth Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2006 Report Share Posted October 18, 2006 I finally made homemade soccas using the cast iron pan in the hot oven method, with Isaiah's modification of fresh rosemary and onion... It was SOOOOoooo good, and easy. The only thing is the 1 cup recipe didn't go far with me and DH both eating it as our main course. After baking it for twelve minutes, I basted the soccah with olive oil and put some kale on top and broiled it until the kale wilted. Then I took it out of the oven and topped it with homemade hummus, sliced black olives, and chopped organic tomatoes. Totally yummy. For the second one I added pine nuts and fresh basil. Next time I'll try it with basil or sundried tomato pesto.... Yay! Thanks for the recipe, everyone! > > > > > Do you add the toppings after it is baked and then put it back in to melt > > the cheese, if used, or just put toppings on after it comes out of the > > oven and eat right away? How is it leftover? > > I add the toppings and cheese after baking the socca, and then put it > under the broiler for 3-5 minutes. It's good as leftovers, but the > socca " crust " isn't as crisp. > > --Ruth Anne > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2006 Report Share Posted October 18, 2006 BTW the soccas turned out so well I shared the recipe (as I made it) with another board I'm on... We have a lot of people looking for recipes that will fit their additional dietary restrictions, like dairy free or diabetes etc, and I thought that others would be interested. (especially since they don't live in the area and can't go to the Socca Oven) I called it the Celiacbayarea Group Socca recipe, and mentioned Isaiah's GF blog. Hope no one minds. You did say to spread the word, right Isaiah? Also, I like our group version better than Socca Oven- it's nice to make your favorite topping!! Still doing a happy dance over here.. > > I finally made homemade soccas using the cast iron pan in the hot oven > method, with Isaiah's modification of fresh rosemary and onion... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2006 Report Share Posted October 18, 2006 Of course it's okay to share - I posted it (Debbie's recipe combined with Mark Bittman's original recipe) on my blog and on RecipeZaar. So share away, and give Mark Bittman credit if possible since it's based on his recipe. And I appreciate any help getting the word out about my blog anyhow ;-P Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2006 Report Share Posted October 18, 2006 Did you find Mark Bittman's recipe online? Is there a URL for it? > > Of course it's okay to share - I posted it (Debbie's recipe combined with > Mark Bittman's original recipe) on my blog and on RecipeZaar. So share away, > and give Mark Bittman credit if possible since it's based on his recipe. And > I appreciate any help getting the word out about my blog anyhow ;-P > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2006 Report Share Posted October 18, 2006 Here is Mark Bittman's recipe:http://www.veganrepresent.com/forums/showthread.php?p=95912(the second post down)Here is mine, which if I'm remembering right is a combination of his and Debbie's: http://www.recipezaar.com/189571 Quote Link to comment Share on other sites More sharing options...
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