Monday, January 31, 2011

Chick Pea Flour + Recipe

 Roasted Chickpea Flour

Chickpea flour (garbanzo flour) is somewhat similar to soy flour: a protein-rich gluten-free flour which can be used for many kinds of baking and cooking. It is used mostly in Asia, Middle East, France and Italy. It is made by grinding chickpeas.  Chickpea flour has a high proportion of carbohydrates, but no gluten. And despite this, in comparison to other flours, it also has a high proportion of protein.
Moreover, when mixed with an equal proportion of water, can be used as an egg-replacer in vegan cooking.

How to Make Your Own Chickpea Flour
  1. Take pre-cooked chickpeas, rinse thoroughly and drain.
  2. Spread evenly across an un-greased baking tray and cook on medium heat for 2–3 hours then turn off oven and leave overnight to cool.
  3. Place into a mortar and pestle and grind to a fine consistency.
Read more at Suite101: How to Use Chickpea Flour

French cuisine has a chickpea pancake called socca, which is normally fried on a pan. The recipe is just 3 parts (by volume) water, 2 parts chickpea flour, a little olive oil and some salt and pepper. Farinata is an Italian equivalent from Liguria with essentially the same batter, but usually baked in the oven. Both socca and farinate are sometimes seasoned with rosemary.

Read more at Suite101: How to Use Chickpea Flour


Chickpea Flour in Baking

In gluten-free baking some of the flour can be replaced with chickpea flour to increase the protein and nutrient content, as many gluten-free flours are low in protein. It works best in savoury dishes, such as pie crusts. About 1/3 of the flour can usually be replaced with chickpea flour.


Chickpea Flour as a Binding Agent

Like soy flour, chickpea flour can also be used as an egg replacer in many dishes. It can replace a small amount of eggs that do not need to be whipped in many baking recipes (add enough liquid to make 0.5 dl/ scant 1/4 cup of "egg"). It can also be used in binding together casseroles and vegetable croquettes.

Recipe - Panella

Panella is like a deep fried flat pancake with a ceci bean flour base. It can be found being sold at street stands in Sicily.
Panella is peasant food in the truest sense of the word, and resemble both the panissa made in Liguria and some of the fritters they make in Tunisia -- proof that in the Mediterranean everybody interacts. I've found a couple of recipes, one savory and the other sweet. To begin with the savory:

  • 1 pound (500 g) chick pea flour
  • Olive oil or rendered lard for frying
  • Salt
  • Lemon juice
  • Minced parsley (optional)
  1. Stir the chick pea flour into 2 quarts (2 l) of lightly salted water over a moderate flame, and stir the mixture steadily in the same direction with a wooden spoon until you obtain a soft, lump-free paste.
  2. When the paste begins to pull away from the sides of the pot, turn it out into oiled wooden molds, or spread it out about 1/4 inch high (1/2 cm) on your work surface (dust the surface with parsley before you spread if you're including it).
  3. Once the paste has cooled, cut it into 1 by 3-inch (3x7 cm) rectangles and fry them in hot oil or lard.
To serve them, lay several rectangles on a slice of still-warm freshly baked bread, season them with lemon juice and salt to taste, top with another slice of bread, and enjoy.
The sweet version is slightly more elaborate, and calls for:
  • 12 ounces (300 g) chick pea flour
  • 1/4 cup (50 g) rendered lard
  • 1/2 cup (125 ml) milk
  • 1/4 cup (50 g) sugar
  • 1 egg
  • A pinch of salt
  • Oil for frying
  • 1 cup powdered sugar
  1. Stir a cup (250 ml) of water into the milk, add the sugar, lard, and salt, and bring the mixture to a boil.
  2. Remove it from the fire and stir in the four and the egg to obtain a stiff dough. Roll the dough out onto your work surface, cut it into rectangles when it has cooled, fry them, and dust them with powdered sugar.
Purchase this flour from any of our locations or if you do not have a Doris in your area, purchase from our online store. Click HERE!


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