Garbanzo bean bread (farinata di ceci)
Gluten-free Ligurian bread. Whisk flour, water, oil. Pour in metal pie pan, bake at 350F until edges brown (~15 min). Can also be pan-cooked.
From The Longevity Diet
Ingredients
- garbanzo bean flour 240g
- water 240mL
- olive oil 2 tbsp
- salt
- pepper
Instructions
- To make this gluten-free bread—a typical recipe from Liguria, Italy—place the garbanzo bean flour in a bowl and add the water and oil.
- Whisk until smooth.
- Pour the batter in a metal pie pan and bake in a preheated 350°F oven until edges begin to brown (about 15 minutes).
- Alternatively, cook the farinata in a pan over medium heat.
- Sprinkle with salt and pepper.