Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 >>>can u tell me what is fava/garbanzo bean flour? Can I replace with any other flour? Hi Lena, fava/garbanzo bean flour is simply flour made from garbanzo beans (also called chickpeas). I like using bean flours because they do a good job thickening and provide a good source of protein. You can use any type of flour in a recipe where you are eliminating eggs where binding is required. ~ LaDonna ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 Okay, now I have Father's Day dinner... thanks! I am a long-time vegan, but a very recent gluten-free vegan. I am new to this group and love what I am reading so far. This is going to be an easy transition to a gluten-free life. Thanks - Stephanie --- LaDonna <teacups wrote: > Delicious recipe, Kimberly. Here's my vegan version > (and it will probably differ from others. . .as we > each alter things in our own unique way): > > Lentil Roast > > 1 c. lentils > 1 cup soy milk (or alternative) > 1 onion, chopped > 1 tsp. salt > 1 1/2 Tbsp. fava/garbanzo bean flour > 1/4 cup oil (vegetable or olive, your choice) > 1/2 c. nuts, chopped (walnuts are what I always use) > 2 c. gf corn flakes cereal, slightly crushed > > Cover lentils with water, bring to a boil. Simmer, > covered, until done (about 30 minutes). Water > should be absorbed by lentils. Combine all > ingredients. Pour into greased casserole dish. > Bake at 350 for 45 minutes. Serve with catsup or > brown gravy. Also good cold in sandwiches. Serves > 6-8. > > > This recipe does best if you make SURE your oven is > up to temperature before putting the roast in and > making sure it goes for the full 45 minutes. Give > the dish a jiggle and it should have VERY minimal > movement and be a nice brown color all over when > it's done. > > [Non-text portions of this message have been > removed] > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2005 Report Share Posted June 18, 2005 Just my two cents worth, but I think that using coconut (or one of the nut) milk instead of soy milk would make this alot more moist and creamy, plus it will add a taste that is not more beans. Just a thought, BL > Lentil Roast > > 1 c. lentils > 1 cup soy milk (or alternative) > 1 onion, chopped > 1 tsp. salt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2005 Report Share Posted June 18, 2005 Thanks Kimberly, and thanks LaDonna for the veganized version. I'll give it a go sometime soon. If anyone tries it before me, please let me know how it goes. Kim. , " Kimberly Little " <littlek@w...> wrote: > This recipe is not veganized or guaranteed gluten free! You'll have to convert it yourselves, sorry! :-/ > > Lentil Roast Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2005 Report Share Posted June 18, 2005 LaDonna (or anyone else who may know), have you ever tried freezing any sauces that are thickened with bean flour ? I am looking for a suitable thickener that I can use for a mushroom sauce recipe and than freeze. I know cornstarch is supposed to become lumpy after freezing. TIA, Kim. > Hi Lena, fava/garbanzo bean flour is simply flour made from garbanzo beans > (also called chickpeas). I like using bean flours because they do a good > job thickening and provide a good source of protein. You can use any type > of flour in a recipe where you are eliminating eggs where binding is > required. > > ~ LaDonna ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2005 Report Share Posted June 18, 2005 Kim Corn starch seems to easily re-emulsify after freezing but I do not find that with bean flours. They separate much more than with corn starch and no amount of whipping after warming brings them back together. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2005 Report Share Posted June 18, 2005 Thanks BL. I do use cornstarch in the sauces for lasagne that I freeze and had never noticed any problems. But the freezer book I have said that the cornstarch sauces may separate after freezing so I wondered if there was something better. The book does say to give it a whisk if it does separate. If bean flours are going to be worse, I'll stick to cornstarch. Chances are my family won't even notice, especially as the sauce is lumpy (from mushrooms and onions) anyway Thanks again, Kim. , " Brenda-Lee Olson " <shalomaleichemacadem@m...> wrote: > Kim > > Corn starch seems to easily re-emulsify after freezing but I do not find that with bean flours. They separate much more than with corn starch and no amount of whipping after warming brings them back together. > > BL > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2005 Report Share Posted June 20, 2005 You might want to use a pure garbanzo flour - it is cheaper and you don't have to worry about any guest with favism (inability to deal with fava beans). Any bean flour will work texture wise, but the flavor may change some (esp if you used soy). Also, if you use plain soy milk instead of condensed milk, you may need to add some soy milk powder or reduce total liquid - it isn't as thick as what it is replacing. > > > >>>can u tell me what is fava/garbanzo bean flour? Can I replace with any > other flour? --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
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