Today I’m back with another simple gluten-free recipe. This Italian Farinata is a simple 3-ingredient gluten and dairy free chickpea flatbread that is so easy to make with the gluten free chickpea flour you have in your cupboard.
A lot of gluten free flours uses rice so I have been on the hunt for an alternative and came across chickpea flour. The great thing about chickpea flour is that it’s high in fibre and generally healthier than regular gluten-free flour. It’s also real versatile and chickpeas are a good source of vegan protein too.
Farinata is a simple traditional flatbread that’s made of chickpea flour, making it a naturally gluten-free dish.
Unfortunately, I couldn’t find much info on whether chickpea flour is low FODMAP friendly. Chickpeas by themselves are but the flour hasn’t been tested and it’s thought it could be high so if you’re on the low FODMAP diet, you might prefer some of my other low FODMAP recipes instead or this alternative-Cheesy vegan calzone pancakes by the Irritable Vegan.
The flatbread just uses three ingredients: chickpea flour, water and olive oil meaning this chickpea flatbread is perfect when you don’t have much in your store cupboard (and side note, you can order chickpea flour on Amazon Prime too!). The choice of toppings is completely yours but this version uses rocket and mushroom. But feel free to get creative!
The only thing you will need to be conscious of is that when you make your chickpea flatbread mix, you’ll need to keep it in the refrigerator for around ten hours so this one does need a little bit of advanced prep!
Make it here…
This gluten-free, dairy-free vegan flatbread uses just a handful of ingredients with chickpea flour as the star ingredient.
- 900ml water
- 300g Chickpeas flour
- 50g Extra virgin olive oil (3 and a half tablespoons)
- 10g salt (1/2 tablespoon)
- Minced fresh rosemary (Optional)
- 100 grams Fresh Rocket
- 150 grams of mushrooms
- 1 Tablespoon of balsamic vinegar
1.Place the chickpea flour into a bowl, then pour in the center, a little at a time, the water at room temperature. Whisk the batter until the mixture is liquid and homogeneous. Be careful not to form lumps!
2.Cover the bowl with plastic wrap and let the mixture rest out of the fridge from 4-5 hours up to 10 hours, mixing it from time to time.
3.After the necessary time, you will notice some foam on the surface, this in normal just remove it with a skimmer and mix. At this point add your oil, salt, and rosemary (optional) to the mixture and mix again.
4.Grease 3 pans of around 32 cm in diameter with the remaining amount of oil ( you can use a simple non-stick pan).
5. Preheated the oven to 250 ° ( 500 degrees F) and cook in the lower part of the oven, in contact with the bottom, for the first 10 minutes.
6.After this time, move the pan to the top of the oven and cook for another 10-15 minutes depending on your oven, until the flatbread has a nice golden color.
7.In the meantime cut the mushroom and cook them on medium heat, until they reach a golden colour.
8.Remove the flatbread from the oven and transfer it immediately to a plate, garnish with fresh rocket and the cooked mushroom, add some balsamic vinegar as topping (optional ) cut into wedges, and serve hot.