Gluten Free Rosemary Farinata

Serves 4
This is one of my favourite ways to use chickpea flour and it’s gluten free. It yields an incredibly satisfying “pancake” that can be served alone or as part of a larger meal. The exterior is crispy while the interior remains soft and creamy. Farinata is best eaten straight out of the oven (after cooling slightly) but does well reheated in a 350F oven the day after.
INGREDIENTS
2 cups of tepid water
1 ½ cups chickpea flour
1 tsp salt
2 tbsp minced fresh rosemary
5 tbsp olive oil, divided.
COOKING INSTRUCTIONS
- Whisk together the water and chickpea flour. Cover and set aside for 1hr.
- Preheat oven to 425F
- Uncover the chickpea mixture and skim the bubbles off the top and discard. Stir in the salt and 2 tbsp of the olive oil.
- Heat the remaining 3 tbsp of olive oil in a 10” cast iron skillet set over medium high heat until the oil just begins to shimmer.
- Once the cast iron pan is hot, carefully pour in the chickpea batter and scatter the rosemary evenly over the top.
- Carefully transfer to the middle rack of the oven and cook for 30-35min until crispy and brown. Remove from the oven and allow it to cool for 5min.
- Slice it into wedges and serve immediately.
SERVING SUGGESTIONS
Serve a slice with a poached/fried egg on top and a side salad
Serve a slice alongside pasta
Cut into fingers and serve with dip or pasta sauce.
Tip: If you don’t have a cast iron pan use any oven safe skillet. 12” will also work but will yield a thinner farninata.
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