Out last night with friends, one of them asked if any of us knew of Al Vento.  (I’m a little nervous to go there now – I imagine it’s impossible to control all the flour flying around, saturating the air.)  To my friends, I waxed rhapsodic about their southern Italian (free) bread.  The texture is nothing short of amazing – squishy, dense, and not many holes.  Surely that could be replicated gluten-free, right?    Then The WHOLE Gang’s blog post today convinced me it might, with David Rocco‘s La Cecina Chickpea Bread recipe!

Now, I’m way too lazy to be making bread myself (I ought to buy stock in Udi’s), but maybe I can convince my mom to give it a try…