Last updated on November 10th, 2019
CECINA — pronounced “chay-CHEE-na” — is a Tuscan flatbread composed entirely of garbanzo bean flour, water, and seasonings. It’s absolutely delicious. It’s naturally gluten-free. And it’s so easy to make you can wear a blindfold.
About garbanzo bean (“chickpea”) flour. This nutritious, high-fiber product tastes nothing like wheat flour. It has a mild, “beany” flavor. It’s available at better supermarkets (read: not mine) and most health food stores. Failing either, you can order it from online sources. I purchased a 22-ounce bag (above) from my not-so-local health food store for $3.39.
Here’s the step-by-step recipe, followed by a printer-friendly, photo-free copy-and-paste version:
To start, pour 2 1/2 cups of garbanzo bean flour into a large bowl.
Then add 3 1/2 cups of cold water.
Also add a generous teaspoon of kosher salt, and several grinds of black pepper. (Salt and pepper are the traditional Cecina seasonings. Free spirits — I am one — can add other flavorings later on.)
Whisk the ingredients together. And don’t worry about lumps and clumps — these will dissolve while the batter rests.
Cover the bowl with plastic wrap, and let it sit at room temperature for 3 hours.
Folks, this is the easiest bread “dough” I’ve ever made.
When you are ready to bake, preheat the oven to 350°F., with the rack at the lower-middle position.
Grab a perfectly clean (and horribly-stained) 17″x12″ baking sheet…
And coat it with one 1/4 cup of olive oil. I used a pastry brush to spread the oil around.
Next, give the batter a quick stir. And then, if you wish, amend it with a generous teaspoon of herbs or other flavorings.
Feeling hot and spicy? Add red pepper flakes or cayenne powder.
Does garlic rev your engine? Dice it up finely, and drop it in the batter.
I stirred McCormick’s “Italian Seasoning” into mine. ‘Twas fragrant and delicious.
Now ladle or pour the batter onto the baking sheet…
And then scratch your head as you wonder how, exactly, you are going to get this tray into your oven without spilling the works.
Well, if I can do it, you can do it.
Bake until the batter sets and turns barely golden — about 30 minutes.
Hallelujah — it doesn’t stick!
And you wondered why we used so much olive oil.
You can serve this bread as-is. But…to make it even more delicious, my advice is to top it with shredded or grated Parmesan cheese.
Pop the Cecina under the broiler for a couple of minutes to melt the cheese.
And are you thinking what I’m thinking?
Cecina could make a terrific gluten-free pizza crust. Just top it with tomato sauce, additional herbs, and cheese, and briefly heat it under the broiler. Easy-Easy-Easy.
Use a firm plastic spatula to cut the bread into 2-inch squares. Or, use a biscuit- or cookie-cutter to make other shapes.
A square, as you know, can be cut again to form a triangle.
And that’s all the geometry I can manage today.
You’re looking at herb-y, cheesy-deliciousness.
As promised, here’s the copy-and-paste version of the above:
Cecina (GF Tuscan Flatbread)
Kevin Lee Jacobs/A Garden for the House (dot) com
Ingredients for about 35 two-inch squares
2 1/2 cups garbanzo bean flour
3 1/2 cups cold water
1 generous teaspoon kosher salt, and grinds of black pepper
1/4 cup olive oil
Optional flavorings: a generous teaspoon of dried herbs (triple the amount for fresh) — I used an “Italian Seasoning” blend;
Optional topping: 1 cup grated Parmesan cheeseSpecial Equipment – a baking sheet, approximately 17″-12″.
In a large bowl, whisk together the flour, water, salt and pepper. (Don’t worry about lumps — these will dissolve during the resting period.) Cover with plastic wrap, and let sit at room temperature for 3 hours, or overnight in the fridge.
Set the oven rack at the lower-third position; preheat oven to 350°F.
Pour the olive oil onto the baking sheet, and spread it out with a pastry brush.
Give the batter a quick stir; stir in the optional herbs.
Pour the batter onto the baking sheet, and bake until set and barely golden — about 30 minutes.
Serve as is, or top with the optional Parmesan cheese. Place under the broiler until the cheese melts — 3-5 minutes (watch carefully to avoid burning).
To serve, cut the bread into 2-inch squares. If desired, cut the squares into triangles.
Think you’ll try this Tuscan flatbread? You can let me know by leaving a comment. As always, I love hearing from you.
Don’t miss anything at A Garden for the House…sign up for Kevin’s weekly email updates!
Related Posts:
Angelic Zucchini Fritters
Monkey Bread: The Real Deal
Sugar Cookie Tartlets with Lemon Curd Filling
Stephanie Hamilton says
Hi Kevin – I have made this before – only it was called Farinata. I had it in Italy but never knew the name. Finally talked with Lynn on Splendid Table (NPR) who gave me the recipe. Your’s includes the Parmessan at the end, though, so I will most definitely be doing that! Love, love love all your wonderful posts …. your lovely house, your amazing garden … all terrific fun. Thanks for your efforts!
Stef
PS – CAN NOT WAIT to try the monkey bread!
jessica ruby radcliffe says
thank you Kevin! xox
Jen says
Yep, it’s hard to find really great tasting gluten free baked goods, so I’m super excited to see this post! After being diagnosed with Celiac’s 7 yrs ago now I’m still searching for a good pizza crust. I’ll definitely give this a try! Thanks, Kevin!!
Tracy says
(where do you come up with these recipes?!)
myrtle miller says
I think I’m going to try this and the monkey bread too. Can’t wait to see your cookbook. Hope Lily is doing well.
Gladys says
Going to try this !! I just went Gluten Free and can use all the recipes that you can share.
Robin says
This reminds me of soca – yum! Definitely going to have this – this week!
Tracy Gonzales says
Ahem. That sounds so good. And healthy. Wondering if it will be ok if I eat the whole pan by myself…(Kevin has since confirmed that this can be done to no ill effect.) 🙂
Diane from Boston says
Another winner, Kevin! What a great low-carb flatbread! I wonder how it would be with herbes de Provence . . . or roasted garlic . . . hmmmmm!
Cherylann McGuire says
Thank you! Next “food lab” we have in our Anthropology Food and Culture class is “Tuscan” and you just KNOW that I will be using this recipe 😉
Kevin Lee Jacobs says
Tracy – I made another batch today! For experiment, I spread garlic/basil tomato sauce over half, followed by Parmesan cheese. Popped it under the broiler for a minute to melt the cheese. OMG – amazing!
Diane from Boston – Would be exquisite with either (or both!) additions you mentioned. It’s the kind of bread you can make exclusively your own.
Barb says
Hi Kevin, I just drooled over the pepper recipe. Then I saw this bread and can’t wait to try it. If it wasn’t 12:45 a.m. I would be at the store buying the garbanzo flour and making a batch. The Parmesan cheese will definitely be topping my bread! I’m sure I’ll be getting out the ingredients for the monkey bread as soon as I finish the peppers and flatbread. Just don’t think bicycling is going to do much in helping to shed all those additional lbs. You did say this was all fat free, calorie free, didn’t you? Yum! Keep those recipes coming
Brenda Johnson says
Oh it’s good to be back- and my timing was perfect! I was able to try this with the garlic/basil sauce yesterday- delicious! The “crust” reminded me of a polenta: soft and almost creamy, yet sturdy enough to hold it’s shape and support being picked up like a “slice”. Such an interesting idea! You are indeed an inspiration Kevin! I tried a square of this without the sauce- and it too was tasty- all on it’s own! (I will perhaps go “garlic” when I make this- a protein rich/gluten free garlic “bread”!) Thanks Kevin!!!!
Pepi Noble says
Just taking the first loaf of Cecina out of the over – waiting for the cheese to melt. Smells heavenly………couldn’t wait. Really different and tasty. Think garlic and fresh parsley would be great.
Kevin Lee Jacobs says
Hi Pepi – So glad you tried the Cecina. Go ahead and add garlic, fresh parsley, and whatever else floats your boat. You can’t go wrong with this flatbread!
Susan says
We had this when we were in Tuscany and it was quite a treat. Will definitely try this version. I’m definitely thinking appetizers….. wine…. etc. 😉
Betsy says
Hi Kevin!
I absolutely love your site. Thank you for sharing all your wonderful ideas & inspiration with us!
My friend is going to try going GF to help her gi-tract issues, and this recipe is *perfect* for her.
I too, was thinking it would make a great pizza crust.
All the best to you & yours, and thank you again!
Betsy
Tammy says
This sounds just like soca. It is so good regardless!
Gloria Duy says
Kevin, I saw this on your Facebook and already bought the flour. I haven’t used it in years and hope to make it tonight. If you have time check out this hilarious video, she calls it “garfaza” http://teamcoco.com/video/erin-foley-10-03-13
Jane Clark says
Great idea! Hubby has celiac dz so this is awesome!
Aliyah Schick says
This recipe is definitely one I am going to try. A wheat-free bread, yes!
And Kevin, I LOVE finding your newsletter in my email every Sunday! Always delightful and inspiring. Thank you!
Annie says
My last attempt using garbanzo four was so so to say the least. I will be making this in the next few days! Thanks much Kevin!!
Tiffany says
Hi Kevin: Thanks for the GF flatbread recipe. Have used Garbanzo Bean flour before in bread and it was a no go. Will be interested in seeing if both myself and my husband like this and don’t detect the Garbanzo Bean flavor. I’m loving everything you post. Still haven’t gotten over the fabulous Zucchini Fritters and making them at least twice a week. Haven’t gotten tired of them yet though!
Pat says
Kevin, I have made this many times as Farinata. The recipe I based mine on called for thinly sliced onions which carmelize as it bakes. I’ve used all sorts of vegetables in it. It’s a favorite dinner party appetizer at my house.
Thanks for your blog, I love it!
Jane says
I am on the hunt for the flour…this sounds like such a treat for so many occasions! Thank you, Kevin!
XO,
Jane
Johanna says
Thank you for this gluten free recept. I wil tray it.
Sophia says
Hi Kevin!
Love this recipe and hope to try it soon. Think I could use garbanzo beans soaked, boiled and then ground instead of the bagged garbanzo bean flour?
Thanks!
Sophia
Charlotte says
Bravo
Richard in Boston says
I discovered your site via a friend on FB.
I’m trying to eat less flour, so I *will* try this one. You meatball one looks wonder as well. Thanks for your easy-to-follow recipes. I love your parenthetical comments!
Since you’re in Upstate NY, do you interact with the Beekmans?
Sandy Hutchison says
Oh, that looks wonderful. Thank you!
Trish Greene says
Hi Kevin! How do you think this bread will hold up to being frozen? It would be nice to have a quick pizza crust ready for a mid week dinner.
Alex Griller says
Fabulous! But Kevin, can I use a RED bowl?? Will that qualify me as a free spirit?
Jenny Miller says
I sooooooooo can’t wait to make this. I may skip the cheese but try using herbs and some sun-dried tomatoes I just made
Jay Oldridge says
Kevin, have you tried this with peppers and cheese both on top? Yum! Thank you for the new recipe to add to my gluten free collection. Love this!
Jo-Anne says
Gotta try this one, too………..love it all…………..
Jo-Anne
Laura Pinto-Nguyen says
This bread is found in most bread stores in Italy during the fall and winter months and it’s also called “farinata” in the north of Italy. It’s absolutely delicious!!! Thank you for sharing so many tips with us.
Addie B in FL says
Hi, Kevin – this sounds yummy! I’m going to my (very local) Big Lots, where they have a whole section devoted to Bob’s Red Mill stuff, to look for the garbanzo flour, and I’ll let you know the price (just for curiosity and comparison sake). Then I want to make it with thinly sliced onions, the Italian seasoning, pepper flakes, and Classico pizza sauce. Thanks to you and your other readers who suggested other additions.
Have a shiny day!
Karen says
Kevin, thank you! thank you! thank you! for the gluten free recipes! No celiac or wheat allergies, but after reading “Wheat Belly” by Dr. Davis, no longer eat wheat! The recipe sounds fabulous, and I am eager to try it and the variations. Love your baking sheet! Looks just like mine!!
Kara says
Wonder if you could use parchment paper instead of all the oil? Looks good, glad to see you using bean flour…better for us…right!
Jeanio says
This was absolutely delicious! And so very easy to make. I added Italian herbs, garlic powder and onion to the batter. After baking I topped with tomato sauce and a cup of grated cheeses (I had four different “ends” I wanted to use up). Even my Italian import husband loved it. Next time I’ll use cooking spray to cut down on the oil and make it a calorie friendly dinner. It was sooo good.
Donna H says
Kevin,
I have been wondering where to buy this flour. I live close to you in East Greenbush. Can you give me a hint where you found it in this area? I would appreciate it. Thanks! Can’t wait to try this recipe.
Kevin Lee Jacobs says
Hi Donna H – I purchased garbanzo bean flour at Kaaterskill Farm Natural Storehouse in Hudson, NY. My local Hannaford did not carry the product. You can also order the flour from Amazon.com.
Donna H says
Thanks, Kevin. I’ll check that store out, as I work near Hudson. Oddly enough, after I posted the question, I found the flour at the East Greenbush Hannaford in the gluten free section. It was a bit hidden on the top shelf and I missed it last time I looked. Can’t wait to try this recipe!
Karen says
Also called Gram flour, chickpea flour and besan, this flour can be found inexpensively at intentional markets or grocery stores as well. I got a 2 lb bag yesterday for less than $3.50. I may even try grinding my own in the Vitamix.
I plan to experiment with this recipe some more and see if I can’t get it thinner and crisper that the first batch turned out. I had some this morning instead of GF bread with eggs on top. I think this could have many other uses indeed!
Thanks for sharing this GF recipe. I have had quite a journey every since I discovered my intolerance to gluten. This recipe is greatly appreciated.
Dolores Curbis says
Hi Kevin,
I made the Tuscan flat bread and it is so delicious. Can’t believe that such
a simple recipe can taste so yummy. Next time I am going to make it to take
some food items for a pizza. Italian sausage,removed from casing) & cooked
and some herbed tomato sauce and spread on w/shredded mozzarella,
instead of parmesan just to give a different twist.
Thanks so much,Love this site.
Jonni says
Thank you for sharing the flat bread recipe. I am gluten-intolerant and this sounds great. I can’t wait to try this.
Nora says
Yumm…it’s really good! I made it today. Thanks so much Kevin.
Georgette says
Kevin, Ocean State Job Lot carries the flour for $2.89, if you so choose………….
CF says
Oh Kevin, you are my hero!
I made this wonderful bread – it will be the ‘go to’ staple for my bread addiction forevermore. I would never have tried it had you not made it look so incredibly cool, as if I would be missing out on a huge secret if I didn’t try. So easy, and so rewarding!
I love your blog, and never miss an update. You feel like a good friend already. Thank you for all of the wonderful tidbits you graciously scatter our way!
Mary Roberts says
Could the Cecina be used as part of a gluten free bread for the Stuffing to go with Thanksgiving Turkey?
Mary Roberts says
Could this Cecina bread also morph into Gluten Free croutons? Mind mind is just going crazy, thinking about all the possible uses forthis bread!
Marrion says
This reminds me very much of a Greek recipe I make frequently called alevropita (feta tart). It has a similar batter (but not gluten free) with the exact same cooking technique (lots of olive oil on a large, hot, baking pan) but topped with feta rather than Parmesan. Guess the folks around the Mediterranean share common cooking techniques/traditions. I will definitely try your Tuscan flatbread soon. I have a good friend who’s gluten intolerant and will really appreciate this. I enjoy your website and look forward to your Sunday posts and your joie de vivre! Keep up the good work!
Janet G. Metzger says
THANK YOU!!!!!!!!
Now, can you find a gluten free pate brisee or cookie or cake?
This gives hope, and makes me eager for more!
Pax,
Janet
Linda says
Hi Kevin –
This Cecina looks wonderful! I’m having a party the day after Thanksgiving and am wondering how far in advance I can make it, and how to best store it until the party.
Thanks,
Linda
Katherine rossmoore says
Kevin,
I make socca but this looks like an easier and more potentially filling ( with the Parmesan ) version . Thanks for sharing!
Katherine
NANCY MCMENAMAN says
Please sign me up for your newsletter for recipes and house decor. asap Thank you
Mary says
Kevin, thank you for this GF flat bread recipe. Being Celiac has pretty much stopped me from baking as so many flours and products are needed that to make a cake, it will cost you a pretty penny by the time you are done. Therefore, we keep trying GF brands with the hopes of recapturing the taste & consistency we were once used to. Would love to make the Cinnamon Buns GF – any suggestions are welcomed.
Susie M says
Kevin, you are never going to believe this, but my local “Big Lots” – yes the discount store – sells the Red Mill products as a regular staple – INCLUDING the garbanzo flour!! Woot Woot! who’d a thunk it? Just a head’s up to the rest of the frugalistas like myself – Have tried this with some lovely eastern spices like Turmeric, and oh boy, so yummy – thank you for posting this and reminding me of this wonderful and such versatile recipe. 🙂
Susan K. says
I just stumbled on this recipe, can’t wait to try it. Have had to eat gluten free, dairy free, soy free and shellfish free for about 1 3/4 years. Still searching for good recipes. Have tried hundreds but majority are not good. Yours appear to be excellent and flavorful. As I have garbanzo bean flour already I hope to make this soon. Thank you for sharing so many recipes that I can eat, often with only minor adjustments.
Also live in Upstate NY, our home is almost 200 yrs old,and we grow our own produce etc. So I just love every part of your website. Thank you.
LindaC says
Made this tonight as a pizza with leftovers as the topping…very good! I can see that I will be going back to this recipe again and again. Thanks Kevin!
Nina says
Think I’ll try it tonight…. Bless you for including GF recipes! Always looking for new ones, especially for bread!!
Pam says
I just bought the chickpea flour and going to make it…..maybe now, if I think I can pop it in the oven 3 hours from now. Or, tomorrow….I’ll let you know how it turns out! Thanks, Kevin.
Kate says
I just love your recipes! I’m still working my way through them. Thanks for sharing!
Kat says
I have made this so many times I can’t count them all. Thank you so very much. With multiple food allergies in our family it’s very hard to find good tasting recipes that are so quick and easy as this one. Thank you forever for sharing this recipe!
P.S. How come you make some gluten free recipes? I really appreciate it when you do post ones that are gluten free. I am able to figure out substitutes for most of the other food allergies but gluten free I haven’t conquered doing myself.
kathy says
I just took a tray of cecina out of the oven. It’s the 3rd batch I’ve made and I think it’s the best yet. This time I altered the recipe a bit, in part to make it easier to put in the oven. (I took the flour down from 2 1/2 c. to 2 cups and water from 3 1/2 to 2.8 c. and didn’t do a full 1/4 c. of oil.) I put several cloves of chopped garlic along with some chili powder, in addition to the salt and pepper in the batter. I made it to take to Thanksgiving tomorrow. I only wish I could be baking it there so people could have it hot out of the oven but that would be too difficult.
Thanks so much for the recipe. Ever since having it this summer in Italy (thanks to seeing a mention of it in a Rick Steves book), I’ve been wanting to make it at home.
Carole says
I have just put a visit to you on my ‘bucket list’
Happy Holidays
Shelley G says
Looks awesome and gluten free yay! I will definately be trying it both ways as the tasty morsels and as a pizza crust! Thanks Kevin for another wonderful post. Happy New Years!!
Carolyn S Jones says
Kevin I’m so glad to see your flat bread recipe, and looking forward to making it! A very good source to purchase flours, organic gluten free-stone ground meals- a very long line of wonderful products is VitaCost.com. I have been a customer of theirs on-line since 2011 and never been disappointed with their service-they also have very good, frequent sales which is right down my alley for my supplements and so many other things. Wishing you a very happy and prosperous New Year!
Ann L says
Thank you for the recipe and all the fun photos! We will be eating this in my ancient history class next week — yum!!
Trudi says
NOW I know why my first one didn’t turn out “right” .I forgot the part about letting it REST for three hours ! WIll try again. Thanks
Suzy says
Just made this last night. Made with fresh minced garlic and Italian spices. Fabulous! Thanks so much for the recipe!
Kevin Lee Jacobs says
Hi Suzy – I’m so glad the bread worked out for you, and that you took the time to tell me so!
Di says
I learned the hard way that you have to start with good ingredients. When I made this with the Bob’s Red Mill, it was wonderful. When I tried it with the stuff from the bulk place it was horrible and dry no matter what I did. A bargain is not always a bargain.
Judy Pennington says
Kevin, simple solution, get your pan ready with the oo, and open the oven door, pull out the rack, place the pan on the rack, and THEN pour the batter into the pan! lol
Anita Henry says
Hi Kevin, can I freeze this?
Jane says
I make mine in a cast iron skillet. I first fry cumin and brown mustard seeds in about a guarter inch of olive oil until the seeds start popping, then add the batter and put it into a 400 degree oven.
Wendy says
Kevin, put this utterly disgusting pan in your self-cleaning oven the next time you use that cycle. It will be as good as new. I can handle residue on cast-iron, where it is essential, but this? bleccch~!!
PT says
Have you ever tried making this with amaranth or teff? It looks wonderful but sometimes beans don’t do it for me. Thanks. I enjoy your blog. Don’t worry about the pan… it reminds me of my Grandmother’s well used pans and she was a professional cook back in the day!
John says
I thought I had some chickpea flour in the cupboard, and I do! It’s the Indian version, called Besan, which I guess means ‘kiss.’
It was bought for another recipe that never got made, so I am going to use it to mix up a batch of your cecina, right now!
Raven says
Kevin – I would like to make this. However, I only have 2 small pans. Sizes 13.25×9.25×6.25 in. I’m also using a toaster oven instead of a conventional oven. I doubt a 17×12 in pan would fit in our toaster oven.
I would like to make this today.
Thanks so much for a great gluten free recipe!
Kevin Lee Jacobs says
Hi Raven – I think this will work: divide the batter between 2 (or more) toaster oven-size baking sheets. Enjoy the bread!
Raven says
Thank you so much Kevin. I appreciate you! I’ll let you know how everything works out. Have a great rest of the week.
Raven says
Happy Day Kevin,
I’ve made the flatbread twice now. The most recent bake was the best. I soaked it for over 24 hours In 2 tbs of Apple cider vinegar (i was busy and it was too late to cook). I normally use sprouted flours. Especially with garbanzo bean flour, which normally creates so much gas. Soaking it in the apple cider vinegar was really helpful.
I used coconut oil instead of Olive, grounded black seeds ( i dont use black pepper), marjoram (ran out of Italian seasoning. I smeared on a white bean pizza hummus I made, sauteed zucchini/sweet peppers/scallions, topped with olives and 2 plum tomatoes.
I appreciate you!
Raven
Raven says
I eat a gluten free/vegan/alkaline diet. So, I’m happy that I’m able to tweak it to my liking. It’s fulfilling yet light and nutritious!
Raven
Anita says
This looks great. How far ahead can this be made and stored? I would love to serve at a party, but have too many other things going in the oven.
Mariska L says
Hi Kevin,
Thanks so much for all the side dish recipes. They will be a great help in holiday meal planning and they all look great! I have tried a few in the past and they were delish.
I’m looking forward to make the gluten free flat bread. Can you tell me what happens to the dough during the three hour test period?
Kevin Lee Jacobs says
Hi Mariska L – The flour becomes fully hydrated during the 3-hour rest. Enjoy the Cecina!