How to Make Your Own Chickpea Flour
- Take pre-cooked chickpeas, rinse thoroughly and drain.
- 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.
- Place into a mortar and pestle and grind to a fine consistency.
Read more at Suite101: How to Use Chickpea Flour http://www.suite101.com/content/how-to-use-chickpea-flour-a324180#ixzz1AN0P9rK6
Chickpea Flour in BakingIn 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 AgentLike 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.
- 1 pound (500 g) chick pea flour
- Olive oil or rendered lard for frying
- Lemon juice
- Minced parsley (optional)
- 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.
- 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).
- Once the paste has cooled, cut it into 1 by 3-inch (3x7 cm) rectangles and fry them in hot oil or lard.
- 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
- Stir a cup (250 ml) of water into the milk, add the sugar, lard, and salt, and bring the mixture to a boil.
- 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.