Description
In La Spezia I discovered farinata. An Italian pancake made with chickpea flour that is naturally gluten-free. A great snack with some drinks!
Ingredients
Scale
- A large round 31 cm pizza tin or ovenproof pan or skillet (12 inches)
- 200 g chickpea flour
- 4 tbsp olive oil
- 600 ml water
- A large pinch of salt
- Black pepper
- Fresh rosemary (dried is also ok, but fresh tastes better!)
Instructions
- Put the chickpea flour into a bowl. Add some salt and black pepper. Pour the water into the bowl slowly while stirring continuously, until you get a smooth mixture without any lumps.
- Leave the mixture to rest for at least 4 hours. Check the batter every hour. If foam forms on top of the batter, remove it with a spatula. Stir the batter through after that.
- Pre-heat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
- Stir the olive oil into the batter.
- Grease the tin or pan with olive oil. Pour the batter in and sprinkle rosemary and black pepper on top.
- Bake the farinata for about 35 minutes in the oven.
- Cut the farinata in unequal triangles. I cut mine into 10 pieces. It’s lovely as a snack with some drinks or as a side dish.
Notes
Canned chickpeas are low FODMAP up to 40 g per portion. Dried chickpeas are higher in FODMAps and chickpea flour has not been tested yet, but it is expected to be high in FODMAPs. I personally think that one piece of the farinata (1/10 of the entire pancake) is still moderately low FODMAP because it only contains 20 g of chickpea flour, but it is not recommended to try this in the elimination phase. I could eat two pieces without problems, but this can differ per person.
- Prep Time: 4 mins
- Cook Time: 35 mins