Fatina Chickpea Flour Farina di Ceci 2 Pack - Frank and Sal
$ 22.98
Chickpea Flour | Fatina Farina di Ceci 500g Pack of 2
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Italian Chickpea Flour
Gluten-Free
21g Protein per 100g
Non-GMO
If you're looking for a simple way to bring more authentic Italian flavor into your cooking without using wheat, chickpea flour is one of those ingredients that quietly does a lot of work. Fatina Farina di Ceci is made from finely ground Italian chickpeas and has a gentle, nutty taste that works beautifully in both traditional recipes and everyday gluten-free meals.
This 2-pack gives you two 500g bags (1kg total). A lot of people like keeping one bag open for regular use while the second stays sealed in the pantry for when they need it. It’s a practical size for anyone who cooks in batches.
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Product Details
- Product: Fatina Chickpea Flour (Farina di Ceci)
- Quantity: Two 500g bags (1kg total)
- Origin: Italy
- Protein: 21g per 100g
- Fiber: 10.9g per 100g
- Dietary: Naturally gluten-free, vegan, and non-GMO
- Best For: Farinata, panelle, chickpea pancakes, flatbreads, fritters, and gluten-free cooking
- Storage: Keep sealed in a cool, dry place away from direct sunlight
What Is Chickpea Flour Used For?
Chickpea flour is incredibly versatile in the kitchen. In Italy it’s famous for farinata (a savory chickpea flatbread from Liguria) and panelle (Sicilian chickpea fritters). It also works great for savory pancakes, veggie burgers, gluten-free batters, and as a binder in plant-based recipes. It absorbs liquid well and gives dishes a hearty, satisfying texture.
Why Buy Fatina Farina di Ceci?
This flour is a solid choice if you cook Mediterranean food regularly or just want a reliable gluten-free option with good protein. The 2-pack is especially useful because chickpea flour recipes often work better when you make a little extra. It stores well, so you can buy it once and have it on hand for weeks.
Francesco's Tip
For really good farinata, mix the chickpea flour with water and a little salt, then let it rest for at least 4 hours (overnight is even better). This resting time makes a big difference in the flavor and texture. Before baking, skim off any foam that rises to the top. Use a good amount of olive oil in a hot pan or baking tray — that’s what gives you those nice crispy edges with a soft center inside.
Q
Is farina di ceci the same as chickpea flour?
A
Yes. Farina di ceci is simply the Italian name for chickpea flour. It’s made from ground chickpeas and has been used in Italian cooking for generations, especially in Liguria and Sicily.
Q
Is chickpea flour gluten-free?
A
Yes, it’s naturally gluten-free since it comes from chickpeas rather than wheat. If you have a serious gluten allergy, always double-check the packaging, but this product is made without any wheat.
Q
What can I make with this flour?
A
People use it for farinata, panelle, chickpea fritters, savory pancakes, flatbreads, and as a thickener or binder in gluten-free and vegan recipes. It adds a nice subtle flavor and extra protein.
Q
How should I store chickpea flour?
A
Keep the bag sealed in a cool, dry spot away from heat and sunlight. Once opened, close it tightly or transfer the flour to an airtight container to keep it fresh longer.