Italian farinata bread with peas gluten free

Italian farinata bread with peas gluten free

By 24/05/2016

Things have been a little hectic recently and the days seem to fly away so quickly, they are just too short for me!

In less than two weeks I will be in Italy again. I have been invited from the office of turism North Lake Garda/Trentino for a few days to visit the area surrounding lake Garda. I will be visiting lots of interesting places and eating in different restaurants. Also I will be visiting farms and artisans and taking various trips to the local area..just my sort of thing!

This means that pretty soon you will see lots of photos (check out my instagram account as well) of that beautiful part of Italy and I will be writing about the food typical of the area too..I can tell you already that I am so looking forward to it and I am getting ever so excited.

I have already started packing my bags...I'll make sure I won't forget the most important thing, my camera.

But before I get over excited again here it is my recipe for today: a twist to the classic Farinata Genovese with peas added.

If you don't know what Farinata is you can check my Farinata Genovese recipe I made some time ago. This gluten free bake made with chickpea flour can be a great substitute for bread.

I can say this has been ever so popular with my children. Particularly this version with peas seems to add some freshness to the traditional recipe.

A really good one for spring.

If you would like to be kept up to date with all my recipes you can subscribe to my free newsletter situated on the left handside of the blog and receive all my new recipes straight to your inbox.

  • Prep Time : 20 minutes
  • Cook Time : 60 minutes



Put the chickpea flour in a bowl with the water and a pinch of salt. Mix well and let it rest for 30 minutes.

chickpea flour

Stir fry the onions with 2 tbsp of olive oil. Add the peas, salt and pepper and cook them until soft then whiz them into a puree.

Add the eggs and mix well.

cooking peas

Grease well a non-stick standard baking tray and pour the mixture in. Level it well with a spoon, sprinkle some rosemary needles, a few peas, pinenuts and a drizzle of olive oil. Cook for 45 minutes at 190C or 370F.

farinata with peas eady for the oven

Slice and serve. You can eat this warm or cold.

Italian Farinata Genovese with peas

Italian Farinata Genovese with peas


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

17 Responses to Italian farinata bread with peas gluten free

  1. gloria

    love this bread Alida look absolutely delicious!!

    • Alida

      Grazie Gloria.

  2. Elisabetta

    Now that’s an enriched farinata, looks delicious I must say. So, so glad for your latest invitation to Italy, Lake Garda is so beautiful, I remember it well. Have a great time and I look forward to reading all about it.

    • Alida

      Yes it really is a beautiful part of Italy, I will be taking as many photos as possible!

  3. Balvinder

    I totally love this recipe, Alida!

    • Alida

      Thank Balvinder, nice to try something different.

  4. Dottie Sauchelli Balin

    Dear Alida,
    Another interesting dish. I am not familiar with this dish and it sounds like a good one. I love the peas, pine nuts, and rosemary.
    Thanks for sharing this one… Have a great day!
    Hugs Ciao my friend…Dottie 🙂

    • Alida

      All the best Dottie, have a nice day x

  5. Dannii @ Hungry Healthy Happy

    I was meant to go on that press trip a few weeks ago, but sadly baby problems got in the way. I look forward to hearing all about your trip though!

    • Alida

      I am sure there will be another chance for a press trip for you, baby comes first. Hope you are well x

  6. La cucina di Molly

    Sono felice per la tua nuova esperienza in Italia, aspetto di vedere le foto! Complimenti per questa tua variante della farinata, deve essere buonissima con i piselli! Un bacione!

    • Alida

      Si e’ piaciuta molto anche ai bambini. Un’po diversa dalla solita farinata.

  7. speedy70

    Quanto mi piace… ottima l’aggiunta dei piselli, brava Alida!!!!

    • Alida

      Grazie Simona.

    • Alida

      I used chickpea flour and yes I did puree the peas.

  8. Kate - Gluten Free Alchemist

    This sounds lovely Alida. Bookmarked.
    And your latest trip to Italy sounds like quite an adventure. I look forward to reading all about it. xx

Leave a Reply

Your email address will not be published. Required fields are marked *