Guest guest Posted November 14, 2005 Report Share Posted November 14, 2005 My son and I are GFCFSF, organic and follow the Eat Right 4 Your Blood Type. We cannot have garbanzo beans or potatoes. I need help making a nice doughy pancake like Bob's Red Mill mix produces. Most rice pancakes are poor for freezing or even refrigerating. Is there another bean I can use that is readily available? We can have pinto or white beans. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2005 Report Share Posted November 14, 2005 I recommend you try a blend of pinto or white beans, sorghum or montina and a nut flour or ground seeds. BL My son and I are GFCFSF, organic and follow the Eat Right 4 Your Blood Type. We cannot have garbanzo beans or potatoes. I need help making a nice doughy pancake like Bob's Red Mill mix produces. Most rice pancakes are poor for freezing or even refrigerating. Is there another bean I can use that is readily available? We can have pinto or white beans. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2005 Report Share Posted November 14, 2005 Brenda, can I buy either of those bean flours or do I have to grind it myself? Randi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2005 Report Share Posted November 14, 2005 Pinto bean should be readily available. Not sure about the white bean flour, but check with a reputable firm like Ms Robens or Bob's Red Mill. There are other bean flours too: cranberry bean, fava and also several different lentil flours. BL Brenda, can I buy either of those bean flours or do I have to grind it myself? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2005 Report Share Posted November 20, 2005 Hi everyone, Don't know if this is any use or if I'm repeating information, but here is the pancake recipe I use. It's simply Gram flour (also known as Besan) which is made from chick peas (don't know the US equivalent name - hopefully not garbanzo beans lol) If you've had indian cooking, you'll have eaten it in things like Pakora. When I first became vegan in the 70's it was always spoken about as an egg - replacer because it is good for binding things together (nut loaf etc) Anyway, use as much gram flour as you want, add soya milk, rice milk or water and also a good teaspoon of gluten free raising powder or Bicarbonate of soda. The raising powder makes wee holes in the mix as the bubbles burst and the pancake is much lighter for it. The consistency can vary - too thin just won't work - thicker mixes come out mor 'bready' or like a scotch pancake for any uk members. You'll find your own way after 2 attempts . Xanthan gum can be used if you like but personally I don't see enough of a difference to justify the price. Get the oil hot and use a ladle to pour in enough to half cover the bottom of the pan. Swirl the mix out until you are covering the base of the pan. I've loved these things forever and everyone wants the recipe - such as it is! They are at their best rolled up with yesterdays stew or baked beans for a filling, but are also good with apple sauce or cinnamon or whatever. Munch* Mikey Munch* , " Brenda-Lee Olson " <shalomaleichemacadem@m...> wrote: > > I recommend you try a blend of pinto or white beans, sorghum or montina and a nut flour or ground seeds. > > BL > > My son and I are GFCFSF, organic and follow the Eat Right 4 Your Blood > Type. We cannot have garbanzo beans or potatoes. I need help making a > nice doughy pancake like Bob's Red Mill mix produces. Most rice > pancakes are poor for freezing or even refrigerating. Is there another > bean I can use that is readily available? We can have pinto or white > beans. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2005 Report Share Posted November 20, 2005 Gram/Besan aka Chana is chickpea/garbanzo bean. However it will work with any bean flour from pinto to soy bean to navy bean. BL Hi everyone, Don't know if this is any use or if I'm repeating information, but here is the pancake recipe I use. It's simply Gram flour (also known as Besan) which is made from chick peas (don't know the US equivalent name - hopefully not garbanzo beans lol) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Cool - I'll take a walk on the wild side with something new Mikey :-) , " Brenda-Lee Olson " <shalomaleichemacadem@m...> wrote: > > Gram/Besan aka Chana is chickpea/garbanzo bean. However it will work with any bean flour from pinto to soy bean to navy bean. > > BL > > Hi everyone, > Don't know if this is any use or if I'm repeating information, but > here is the pancake recipe I use. > It's simply Gram flour (also known as Besan) which is made from > chick peas (don't know the US equivalent name - hopefully not > garbanzo beans lol) > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.