Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 Has anybody used chickpea flour successfully? I'd really like to incorporate it into our diets better, but I only have one recipe (for chickpea " pancakes " in the veggie Mark Bittman book)... Sara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 I've used it a bit. It's a very soft flour and it has no gluten, but it can be replaced for a portion of any flour in most baked goods. For 2 c. of flour I would replace 1/4 c. of that with chickpea, maybe as much as 1/2 or 3/4 c. if I wasn't worried about it rising very much. I've also used it with great success in homemade pasta. My recipe for that is here<http://wholefoodwholefamily.blogspot.com/2008/10/homemade-pasta-with-red-le\ ntil-tomato.html> .. Chandelle On Mon, Jan 5, 2009 at 12:22 PM, sazra73 <sazra73 wrote: > Has anybody used chickpea flour successfully? I'd really like to > incorporate it into our diets better, but I only have one recipe (for > chickpea " pancakes " in the veggie Mark Bittman book)... > > Sara > > > -- " The demand for equal rights in every vocation of life is just and fair; but, after all, the most vital right is the right to love and be loved. " ~Emma Goldman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 You can add a tablespoon or two to a measuring cup as well as 1-2tbsp of wheat germ and fill with other flours to make it healthier. I also add it to the gluten flour when I make seitan. I just add a few Tablespoons here and there to other things, but I've never made anything JUST with chickpea flour (I don't know if the instant falafel mix is this or not, but I'd imagine it would be close,so maybe you could make falafel with it? I've only used the mix a long time ago so I don't know for sure how to do it, either). When I use it, it's usually in addition to other flours (white/ww pastry/ww flour - which I also use in combination as well, Like the Cornell mix and so on - like in the Super Baby Foods book: Super Flours -I sub. soymilk powder for powdered cow milk). I found reference to one version here http://andrecipes.wordpress.com/2007/09/12/cornell-mix-for-unbleached-enriched-w\ hite-flour/ For when you need a boost - I just sub. w/ soymilk powder instead of milk solids or whatever depending on the version you find out there. Sorry i'm not much more help. Missie On Mon, Jan 5, 2009 at 1:22 PM, sazra73 <sazra73 wrote: > Has anybody used chickpea flour successfully? I'd really like to > incorporate it into our diets better, but I only have one recipe (for > chickpea " pancakes " in the veggie Mark Bittman book)... > > Sara > > -- http://mszzzi.zoomshare.com http://www.flickr.com/photos/mszzzi/ ~~~~~(m-.-)m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 I use it (along with unbleached white or ww flour) when I make homemade vegan pasta. The recipe I use is from Nonna's Italian Kitchen by Bryana Clark Grogan. You could probably start replacing some white or ww flour with some chickpea flour or use it as a binder when " regular " flour is called for. Sorry I'm not much more help...I don't use it that often. Paula , " sazra73 " <sazra73 wrote: > > Has anybody used chickpea flour successfully? I'd really like to > incorporate it into our diets better, but I only have one recipe (for > chickpea " pancakes " in the veggie Mark Bittman book)... > > Sara > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 We have this for breakfast every other day. Our 3 year old loves it too (minus chillies) Here is the recipe: http://towardsabettertomorrow.blogspot.com/2006/03/besan-cheela-vegetarian-omele\ tte.html ________________________________ peej2e2 <johnsontew Monday, January 5, 2009 5:37:23 PM Re: Chickpea flour? I use it (along with unbleached white or ww flour) when I make homemade vegan pasta. The recipe I use is from Nonna's Italian Kitchen by Bryana Clark Grogan. You could probably start replacing some white or ww flour with some chickpea flour or use it as a binder when " regular " flour is called for. Sorry I'm not much more help...I don't use it that often. Paula @gro ups.com, " sazra73 " <sazra73 > wrote: > > Has anybody used chickpea flour successfully? I'd really like to > incorporate it into our diets better, but I only have one recipe (for > chickpea " pancakes " in the veggie Mark Bittman book)... > > Sara > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 I didn't look at all the posts yet, so I'm not sure if anyone already wrote about the " Fronch " Toast in Vegan with a Vengeance. Its amazing, I usually make it once a week. It uses 1/4 c chickpea flour, 2T cornstarch, and I believe it says 1/2c soy milk & 1/2c rice mlik but I use what I have...sometimes all rice, all oat or the amounts the recipe suggests. Its really awesome. Oh, and I use regular thick " sandwich " bread, I think the recipe might say to use french bread or the like. I toast the bread in the toaster on the highest setting before I soak it in the mix. Then I heat it on the griddle. I can't say enough how wonderful it is =) -Nancy , " Angela Nagle " <angel.nail wrote: > > My housemate used to make fake fish with it. > Basically its just tofu soaked in soy sauce, rolled in seaweed then dipped > in a batter mix of chickpea flour and a bit of soy milk. Then its fried. > Very yummy. > I also use it as an alternative to normal flour for gluten free stuff. To > give it a bit more texture i add a bit of lsa and cocoa powder if im making > say chocolate muffins. > > Ange > > On Tue, Jan 6, 2009 at 6:22 AM, sazra73 <sazra73 wrote: > > > Has anybody used chickpea flour successfully? I'd really like to > > incorporate it into our diets better, but I only have one recipe (for > > chickpea " pancakes " in the veggie Mark Bittman book)... > > > > Sara > > > > > > > > > > -- > " One person flying in an airplane for one hour is responsible for the same > greenhouse gas emissions as a typical Bangladeshi in a whole year. " - > Beatrice Schell, European Federation for Transport and Environment, November > 2001. > > * The global livestock industry is responsible for more greenhouse gas > emissions than all the planes, trains and automobiles in the world combined > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 I have a wheat free friend that I make brownies for occasionally. I use the recipe in Vive Le Vegan, but I use all garbanzo bean flour with the rest of the recipe the same. They come out very gooey and fudgey and oh so good! My friend loves them! And so do I! The batter doesn't taste that great, but the finished brownies are terrific. These are not exactly health food but they are a great treat, and they freeze well, so I make a batch and freeze most of them and take them out one at a time (otherwise I would eat the whole pan in about 2 days!!). As someone else mentioned, I also put garbanzo bean flour in with the vital wheat gluten when I'm making seitan. On Mon, Jan 5, 2009 at 1:22 PM, sazra73 <sazra73 wrote: > Has anybody used chickpea flour successfully? I'd really like to > incorporate it into our diets better, but I only have one recipe (for > chickpea " pancakes " in the veggie Mark Bittman book)... > > Sara > > > Quote Link to comment Share on other sites More sharing options...
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