Chickpea flour makes a great (and gluten-free) pizza baseI had dinner the other day with an old friend who reminded me of a trip we made to Turin several years ago. As is often the case, my memories from the trip are crystal clear for one reason: the food we ate. In particular, the tantalising smell and flavour of the farinata pizzas we enjoyed are etched in my mind. The traditional recipe calls for chickpea flour (gluten-free, so ideal for those with intolerances) whisked with olive oil and water to make a loose batter that is then grilled to a Read More

Source:: The Guardian