Riquísima COCA SIN GLUTEN DE TRAMPÓ | Vegana y sin almidón de maíz

Peel and cut the onion into medium pieces, cutting strips without reaching the end of the root to keep them together.

Turn a quarter turn and finish cutting the onion.

Cut the red and green peppers, removing the white inner part, and place everything in a large bowl.

Cut the tomato, letting the water drain without squeezing, and add it to the bowl.

Add salt to the bowl and stir to help dehydrate the vegetables, then cover and let rest for half an hour.

Transfer the vegetables to a strainer to continue releasing liquid while preparing the dough.

In a bowl, add potato starch and sifted chickpea flour, then add salt and sugar and stir to mix.

Add water and a mix of olive oil and sunflower oil to the bowl, stirring until the liquids are absorbed.

Add xanthan gum and stir carefully to avoid dispersing it into the air.

Knead the dough on the table for a couple of minutes until smooth without cracks, adding a splash of water if it cracks excessively.

Spread the dough on a baking tray without greasing, checking that it doesn't stick, and stretch it very thin.

Prick the surface of the dough to prevent puffing in the oven.

Preheat the oven to 200ºC and place the vegetables on a tray with a splash of oil, then put them in the oven while it heats up.

After the oven is hot, remove the vegetables and place the tray with the dough in the oven at medium height, baking for 20 minutes at 200ºC with heat from above and below without a fan.

Chop garlic and parsley, adding them to a large bowl with the roasted vegetables, smoked paprika, and a little olive oil, stirring well.

After 20 minutes, remove the dough from the oven, which should have started to color and puff up, and spread the filling evenly over the surface, leaving a small free edge.

Return the coca to the oven and bake for another 20 minutes at 200ºC until the dough is golden and crispy, being careful not to over-roast it.

After 20 minutes, remove the coca from the oven and serve hot, cutting it to show the flaky texture.

Equipment Needed

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Dietary

Allergens