I picked up some chick pea flour to try the recipe posted below for farinata and was wondering what else it can be used for. Specifically, I'm curious about pasta and breads- especially foccacia. Don't know much about gluten & other innerworkings of breads and how this would work.
BTW- I've made the farinata recipe and love it. I only have 10-inch pans so I'm still in the process of making some adjustments (changing heat, decreasing the recipe) because it takes much longer to cook and is still kind of mushy on the inside, which I'm assuming is because it's too thick. Is it better if it sits for a while after cooking?