If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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