Archive for August, 2012

Love me, love me gluten – free

Monday, August 6th, 2012

Gluten has been in the news lately as something to be avoided.  We find more and more of our guests are eschewing it these days.  Does it relate to cholesterol?  Do you have Celiac Disease?  Who knows?  If it is a dietary choice for you, please mention it when you make a reservation at Camellia Cottage Bed & Breakfast, because we are more than happy to not just accommodate, but have some fun with, your breakfast dishes. 

There are many new products out there to be experimented with.  Bob’s Red Mill is one available in your local supermarket.  They make pancake and bread mixes, but they also make an all-purpose flour (rice flour, potato flour, etc.) that you can substitute with in your favorite recipes.  There will be a textural difference, but let’s embrace that!  The use of xanthum gum is helpful, but that is another blog for another time.

For now, if you’re missing pizza, here is a traditional Italian favorite called Farinata.  It is make with chickpea flour and is baked separately in cast iron pans.  You top it after it bakes.  I find fresh arugula with a little olive oil and vinegar and some chopped olives is the perfect topping. 

Let us know if you have other ideas!  Enjoy!


2 cups warm water

11/2 cups chickpea flour (7.5 oz.)

11/2 teaspoons fine sea salt

61/2 tablespoons extra-virgin olive oil

Freshly ground black pepper

8 inch cast-iron skillet

Pour water into a bowl.  Slowly whisk in chickpea flour until smooth.  Let stand at room temp at least 2 hours or overnight (8 hours). 

Heat oven to 500.  Skim any foam off batter, then stir in salt and 2 tablespoons oil. 

Heat skillet in oven for 10 minutes.  Carefully add 11/2 tablespoons oil to skillet, swirling to coat.  Pour about 2/3 cup batter into skillet (batter should be less than ¼ inch thick).  Bake until farinata is crisp around the edges and lightly golden on top, 20 – 30 minutes.

Repeat with remaining oil and batter.

Slide farinata onto a board; cut into wedges.  Sprinkle with pepper and serve immediately.  Really good with some arugula  or fresh tomatoes  tossed with some oil, vinegar and fresh basil.