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Chickpea flour??

post #1 of 12
Thread Starter 

So do you like the taste when baking???  How does hummis taste when using chickpea flour instead of fresh?? Do breads taste good with this???  Any good recipes???

 

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post #2 of 12

I made chickpea fritters. Can't find the recipe, you can google and find many options. They were really yummy.

post #3 of 12

I am not a fan of chickpea flour!  To me, it tastes fishy.  But, no one else in my family can detect a difference when I use it instead of other flours (we eat gluten free so I use quite a variety), so I do use it occasionally.  I do love hummus and generally I like chickpeas, so I'm not sure why I don't like chickpea flour so much. 

 

When making GF breads, my favorite flour to use is millet!

post #4 of 12
I would not use it to make hummus but there are a million great Indian recipes using gram flour. I like making pakoras.
I agree that it has a distinctive taste that I would really notice in bread.
post #5 of 12

When you use it in recipes you can actually taste it. it has a distinct flavor.

You can't use it instead of fresh to make Hummus.

I personally don't use it much, but I think it goes well with other types of flour, when you make flat or fast rise bread.

maybe gluten free recipes could give you better ideas, since they need to combine different kinds of flours to create tasty product.


Edited by Ally Nathaniel - 1/21/12 at 12:49am
post #6 of 12
Quote:
Originally Posted by booyah716 View Post

I am not a fan of chickpea flour!  To me, it tastes fishy.  But, no one else in my family can detect a difference when I use it instead of other flours (we eat gluten free so I use quite a variety), so I do use it occasionally.  I do love hummus and generally I like chickpeas, so I'm not sure why I don't like chickpea flour so much. 

 

When making GF breads, my favorite flour to use is millet!


Since you love using millet, I thought I'd ask, does it ever have a bitter flavor?  I ground some up and have been storing it in my freezer for a couple of months but it is now so bitter it is unusable!  Has this happened to you?

 

post #7 of 12

I use it for chickpea-zucchini fritters. And I'll put a couple Tablespoons into a GF flour blend to increase the protein. But if you use too much, you can really taste the beaniness of it. I like sorghum flour and light buckwheat flour, and I'm not too big a fan of millet flour except in cornbread type recipes. Enjoy Life cupcake cookbook uses chickpea flour in almost all their cupcakes, but again, it's just a little in each recipe.

post #8 of 12

We make socca or pura with it, but we do a light ferment over the course of a day or overnight (depends on how warm the house is).  We mix it up and let the batter sit until bubbles start forming, then we either use it or stick it in the fridge until we're ready for it.  Otherwise, I get really painful gas from foods made with it.  It is, after all, made from ground, uncooked, dried chickpeas.

 

(Socca is a baked flatbread, besan ka pura is an Indian fried flatbread.)

 

http://en.wikipedia.org/wiki/Farinata <--socca info

 

post #9 of 12

I use a small amount in baking. If I use too much my family notices a bitter taste. I like to use it for the batter in bajiahs.

post #10 of 12

ah i just found chickpea flour and was wondering what i'd use it for.. fritters sounds delicious.

 

here's some more i just found too:

http://www.thekitchn.com/panelle-sicilian-chickpea-frit-126607

http://www.kalynskitchen.com/2009/07/recipe-for-socca-garbanzo-or-chickpea.html

http://foodandspice.blogspot.com/2009/04/scrambled-chickpea-flour-with-fiery-red.html

 

:)

post #11 of 12

My absolute favorite snack, comes from the south of France, and soooo easy to make. Chickpea crepes. :)

 

http://www.plantfoodfabulous.com/2011/04/socca-chickpea-crepes.html

post #12 of 12

I think I can get my kids to eat those!  Yay, another healthy snack!

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