Farinata (Gluten-Free Italian Chickpea Flatbread)

Some of the best gluten-free food was never trying to be gluten-free at all. Farinata is one of those: a golden chickpea flatbread from the Ligurian coast, baked screaming-hot until the edges shatter and the middle stays soft. Four ingredients, naturally vegan, and — because chickpea flour is a legume, not a grain — completely coeliac-friendly by nature.

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Farinata (Gluten-Free Italian Chickpea Flatbread)

Farinata is a Ligurian chickpea flatbread — crisp and lacy at the edges, soft and almost custardy in the middle, from just four ingredients. It is naturally gluten-free and vegan (chickpea flour, not wheat), which makes this Genoese street-food classic a coeliac dream. Known as socca across the border in Nice.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 wedges

Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

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• 150 g chickpea flour labelled gluten-free
• 450 ml lukewarm water
• 3 tbsp olive oil
• 0.5 tsp sea salt
• Rosemary optional
• Black pepper optional

Method

 

1. Whisk the chickpea flour, lukewarm water and salt into a smooth, lump-free batter.
2. Let it rest at room temperature for 2–4 hours (or overnight) — this hydrates the flour and gives the classic silky centre. Skim off any foam that rises.
3. Heat the oven to 230–250°C (450–480°F) with a well-oiled ovenproof pan or shallow tray inside until it is very hot. Stir the olive oil into the batter.
4. Pour the batter into the hot pan to about 0.5 cm deep, scatter over rosemary and black pepper, and bake 15–20 minutes until set with golden, crisp edges. Serve warm, cut into wedges.

Notes

Coeliac notes
• Chickpea flour (gram/besan) is naturally gluten-free, but buy flour labelled gluten-free — plain versions can be milled alongside wheat.
• Naturally vegan and dairy-free too.
• A Ligurian/Genoese classic; the same batter is socca in Nice and cecina in Tuscany.
• At home, use a clean pan and utensils that have not just handled wheat flour.

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