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Every week, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless.
Today: Shauna shares your new gluten-free, go-to appetizer.
We first had slices of farinata, a thin chickpea crepe, in Cinque Terre. Farinata is sometimes used in Italy as a base for pizza for those of us with celiac, but it's also street food at its finest: hot, crisp, flavorful. This is one of the few foods where garbanzo bean flour truly works.
As much as I love thin chickpea crepes, I also like playing with the idea of a savory chickpea cake. Think of it as a savory appetizer, with a dollop of cold ricotta, and a warm tangle of caramelized onions on top.
More: Looking for dessert, too? Try these gluten-free Almond-Oatmeal Cookies with Dried Cherries.
4 cups warm water
2 cups chickpea (or garbanzo) flour
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for the onions
2 large yellow onions
Photos by Shauna Ahern
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