Checkpea (besan) flour vs. regular wheat flour

[Guest guest]

I had a zucchini I need to use so I was going to make some zucchini muffins

tonight, but I don't have enough flour! I do, however, have chickpea

(besan) flour ... has anyone had any experience using it as a replacement

for regular flour? I wonder if it would work.

 

Anna

[Guest guest]

Generally, for wheat-free cooking, you will want a mixture of more

than one flour; for example, besan, rice flour, tapioca starch, and

xanthan gum. The besan by itself will not hold the muffins together,

they will be quite dry and crumbly.

 

Pam

 

On Sun, May 11, 2008 at 4:29 AM, Coop <rodstruelove wrote:

> I had a zucchini I need to use so I was going to make some zucchini muffins

> tonight, but I don't have enough flour! I do, however, have chickpea

> (besan) flour ... has anyone had any experience using it as a replacement

> for regular flour? I wonder if it would work.

>

> Anna

>

>

[Guest guest]

Pam responded, “Generally, for wheat-free cooking, you will want a mixture

of more than one flour; for example, besan, rice flour, tapioca starch, and

xanthan gum. The besan by itself will not hold the muffins together, they

will be quite dry and crumbly.”

 

I noticed you mentioned xanthan gum. I read somewhere recently that it is

one of many ingredients that are made from corn*. We have started watching

the documentary “King Corn” which you can get from Netflix. I wonder

whether they will mention it in the movie. I know it is an ingredient in a

lot of salad dressings. It is basically a thickener. Only small amounts

are needed to produce a large increase in viscosity. See HYPERLINK

" http://en.wikipedia.org/wiki/Xanthan_gum " http://en.wikipedia.org/wiki/Xanth

an_gum.

 

 

 

*Michael Pollen mentioned it in “Omnivore’s Dilemma,” but I think I have

read about it elsewhere.

 

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~.~

 

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Please sign the petition to allow pets, link in upper left at HYPERLINK

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Version: 7.5.524 / Virus Database: 269.23.16/1428 - Release 5/12/2008

7:44 AM

 

 

 

 

 

[Guest guest]

It is not made from corn, but may be grown on a corn-based medium. It

may also be grown on beets. Some people who are corn-allergic are

sensitive to xanthan gum because of that. Other possibilities you can

use to substitute for xanthan gum (not necessarily 1:1 and won't

necessarily work in everything) are:

 

guar gum

pectin

fruit acids

flaxseed gel

methylcellulose

 

What it does in gluten-free breads is help to add stretch and chew, so

you don't end up with a bread that crumbles like a dry muffin.

 

Pam

 

 

On Mon, May 12, 2008 at 2:21 PM, Maida Genser <maidawg wrote:

> Pam responded, " Generally, for wheat-free cooking, you will want a mixture

>

> of more than one flour; for example, besan, rice flour, tapioca starch, and

> xanthan gum. The besan by itself will not hold the muffins together, they

> will be quite dry and crumbly. "

>

> I noticed you mentioned xanthan gum. I read somewhere recently that it is

> one of many ingredients that are made from corn*. We have started watching

> the documentary " King Corn " which you can get from Netflix. I wonder

> whether they will mention it in the movie. I know it is an ingredient in a

> lot of salad dressings. It is basically a thickener. Only small amounts

> are needed to produce a large increase in viscosity. See HYPERLINK

> " http://en.wikipedia.org/wiki/Xanthan_gum " http://en.wikipedia.org/wiki/Xanth

> an_gum.

>

>

>

> *Michael Pollen mentioned it in " Omnivore's Dilemma, " but I think I have

> read about it elsewhere.

>

> ~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.

> ~.~

>

> (my signature) from Maida

>

> Please sign the petition to allow pets, link in upper left at HYPERLINK

> " http://www.petsincondos.org/ " www.petsincondos.org

>

>

>

>

>

>

>

>

 

> Checked by AVG.

> Version: 7.5.524 / Virus Database: 269.23.16/1428 - Release 5/12/2008

> 7:44 AM

>

>

>

>

>