Farinata is a flatbread made in Italian culture. It’s also called Socca Bread. The recipe is made with chickpea flour and is totally gluten-free.
I remixed the recipe a bit by adding Tapioca flour. In gluten free baking, much of the flours are very dense and dry in nature. They tend to give food a very dry taste and texture. It’s not like normal flour. So, I knew Tapioca was a ‘softer/moister’ flour and I predicted that it would bring moisture to the bread, and it did!
– 3/4 Cup Chickpea flour (it’s gluten-free)
– 1/4 cup Tapioca flour
– 1/4 tsp sea salt
– 1/8 tsp baking soda
– 3/4 cup water
– 1 TBSP oil
***Plus! 3 EXTRA TBSP of oil goes into the heated pan, before you pour in the batter***
1) Preheat oven to 400°F Put a medium sized round cake tin, OR a cast iron skillet (the cake tin needs to be the circumference size as the normal cast iron skillet) into the oven to heat up for 5 mins.
2) Put all ingredients in a bowl (wet, then dry ingredients) and whisk together until smooth.
3) Set mixture aside for 10 mins to let it stand
4) Put a medium sized round cake tin, OR a cast iron skillet (the cake tin needs to be the circumference size as the ‘normal’ cast iron skillet) into the oven to heat up for 5 mins.
5) Remove tin or skillet from the extremely hot preheated oven. Put the 3 TBSP of oil in pan and tilt the pan around to ensure the oil coats the bottom.
6) Put the bread to bake for 10mins and remove when done
You can enjoy this delicious bread with salad, chili, hummus, avocado and whatever else you like. Enjoy!
Leave a comment below telling me how the recipe turned out for you!