A farinata is a classic Italian side dish, or appetizer made from chickpea flour. It is authentically glutenfree, dairyfree and eggfree. It’s kind of like a pancake or pizza, but it is mainly use as a flatbread.

Chickpea flour

Originally, only chickpea flour is used, along with some garlic and rosemary. Ceci are chickpeas and a farinata is also called a ‘Cecina’. It is a traditional dish from Northern Italy (Liguria), where every village has its own variety. Chickpea fatbread is also eaten in the south of France, where it is called a ‘Socca’.

Glutenfree

You don’t need to adjust the recipe for a farinata if you eat glutenfree. The authentic recipe only contains chickpea flour and is therefore authentically completely glutenfree.

Without egg or dairy

You don’t need to adjust the farinata recipe if you eat vegan either. Or dairy or eggfree. Despite the lack of gluten, chickpea flour binds very well. You only need water. And of course some seasoning.

Farinata di ceci – glutenfree and vegan Italian flatbread from chickpea flour

ME (Marjolein Eikenboom)

Farinata di ceci, a traditional Italian flatbread. Baked in a skillet in the oven. Or you can call it a pancake. Or a pizza. In any case, made from chickpeas and therefore completely gluten, dairy and egg free. Especially in Liguria (around Genoa) farinata is eaten as a snack, appetizer or side dish.

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Prep Time 30

Cook Time 40

Total Time 1 10

Free from beef, chicken, ferment, fish, grains, nuts, peanuts, pseudograins

Diet medical medium, vegan

Keyword appetizer, bread

Cuisine European, Italian

Course baking & sweets

Servings servings

Calories 105

Equipment

oven at 390F or 200C
cast iron skillet 10 inches (25/26cm) with bottom around 8.6 for thin flatbread like in the picture
cast iron skillet 8 inches (20/21cm) with bottom around 6 for thicker bread (about 0.5 inch)
bowl
whisk
garlic press

Ingredients

1 cup chickpea flour
2 cups water
2 tbsp extra virgin olive oil
2 cloves garlic
1 tsp rosemary
1 tsp chili flakes
½ tsp black pepper
½ tsp pink Himalayan or Celtic sea salt
2 dashes extra virgin olive oil

Instructions

Mix the flour with the water. Beat lightly with the whisk. Then set aside for at least half an hour.
Preheat the oven to 390F or 200C.
The batter has now become a bit thicker, creamier and has more air. Add the extra virgin oil, the (pressed) garlic, the chili flakes and the salt and pepper to taste.
Grease the pan with a generous dash of mild olive oil. Don't forget the edges!
Mix the batter briefly again with the whisk. Pour the batter into the pan.
Place the pan in the oven. First half an hour to 'cook'. For example, in a hot air oven with the rack at a low/middle level. Then for 10 minutes at a higher level with the grill from above to get a nice crust.
While the cake is still warm, pour a drizzle of olive oil over it.
Delicious for dipping with a pesto rosso or baba ganoush.