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Chickpea flour replaces corn and wheat flour in this gluten-free recipe for bread with herbs for an Italian-inspired meal item.
Update 8 Nov 2016. For those of you having trouble with the farinata sticking to your pan: put the oiled pan inside the oven while it preheats. This is a trick that breadmakers in Italy use to keep the mixture from sticking! :-) My original teview: This is just like I had in Portofino from the street side bakeries. "La farinata" as it is called in Italy is a fast and easy alternative to cornbread and wheat bread. This recipe is perfect leaving you with a flavourful, sponge-like focaccia to enjoy with salads, soup or on its own. The method is right on. I let it sit for 4 hours uncovered but was told by the submitter of this recipe it is best covered. Mine tasted just fine nonetheless. It cooks up quickly and takes only minutes to put together. It is also nice the next day reheated on the grill similar to polenta, crisping it to be used for appetisers and even as a base for gluten free pizza! Thank you sueb for sharing this recipe.
I pureed a can of chickpeas in the blender and used it in place of the chickpea flour/water mix. It turned out great! I wasn't exactly sure what the consistency was supposed to be. After about 15 minutes, it was like polenta, just like sueb said. I wanted it a little harder, so I put it in for another 15-20 minutes and it became a little more like the consistency of a pie crust. It tastes really good, and it's a good substitute for pasta or rice
I also used chicken or bone broth instead of water for additional flavor, so many ideas can be made with this recipe. This is an excellent recipe , thanks for sharing! I've made for a pizza crust too.
Like others have mentioned, I too didn't have the best success making this. I missed a key step whuch was allow oil to get hot in pan first. My bread was gummy like and although I tried to cook it past the required time, it still didn't come out right. I will definitely try this recipe again and take the recommendation of others about pre-heating the skillet first with oil. Keeping my fingers crossed.
So easy to make and delicious. I did not have Italian seasoning or rosemary. Instead I used some garlic powder, basil and lemon pepper. SO many variations could be used here. So delicious and versatile. I greased my pan with olive oil and had no problems.
Not bad :) I baked mine longer, because I like it more dry. I think next time I'll add some onions & mushrooms! :)