I have tried many gluten/grain-free crepe like and pizza dough recipes. Many look like the real deal and though my expectation is never for them to taste the same- I do expect them to taste good. They have never tasted good… till now. 🙂
So what did I find in Italy? Farinata! A sweet combo of chickpea flour, olive oil, water and sea salt. Oddly enough Italy has a huge population with gluten sensitivities. Some in the States are able to go to Europe and enjoy some gluten with less distress, as one of the components for some sensitivities are the micro-toxins commonly found in the way our grains are stored. Side note: one of the reasons so many people feel better eating a paleo diet is it eliminates the majority of micro-toxin sources. Farinata is not found everywhere in Italy. I got the tip from Rick Steve’s Italy book and was able to find in Cinque Terre. It’s mostly sold like pizza bianca bread (looks similar to the version I made in the above image). Plently of this version was found in Monterosso. Riomaggiore had a pizza shop that sold it like pizza (image below).
I have made always using cast iron, both on the stove top and in the oven. There are many different things you can utilize farinata for (note: it is thicker vs a crepe) and you’ll love cast iron- so much better for you and lasts forever. If you are not already using please invest in some pieces and your heath.
You do have to like chickpeas- you can taste them, but I find it mild and pleasant. I have used this chickpea flour, but heard if you use an Italian chickpea flour- even better. When this one runs out, will try the Italian version next and report back.
Would love to hear what you think and what you made.
- Whisk ingredients together
- Store overnight in a glass container to set (this is a must step- skipping it won't work. This helps the chickpea flour to be soaked thru)