Chickpea/Garbanzo Bean flour is used in Middle Eastern baking, Flatbread and Farinata (Italian Pancake) is also made with the bean flour (Besan or Gram). Socca is another name for the flat bread. The finished products have a light earthy taste to some, while others detect no bean flavor at all.
2 C. dry Chickpeas (Garbanzo Beans)
High Speed Blender
Mason jar with lid (or other sealable container)
Jar funnel (optional)
Pour 1/2 cup of the dry beans into the appliance you're using. Pulse several times until you have reached a medium to fine grind. Medium will leave your baked goods with a bit more texture than the fine grind and that is a personal preference. The rubber spatula will help to lift the flour when pulsing to make sure it is all ground to the same consistency. Pour the ground flour into a tight sealable container. Continue to grind 1/2 cup at a time until all beans have been ground to your preference.
Label the container with name and date. Store on the pantry shelf or in the freezer (to prevent bug infestation if not using a bug resistant container). Note: If using zip bags, be aware that some types of moths can eat through the plastic and if you have a mice problem, definitely store in glass containers to prevent infestation.
Note: I make the flour in 2-4 cup quantities to have on hand, or grind as needed, but if you have a way to store larger quantities and use it frequently you may wish to grind it in larger quantity.
Uses: Thickener for soup, or stew. Use for breading fish or chicken. Add to smoothies for a protein boost. Use in baked goods calling for flour, for gluten free pasta or bread. Make Farinata, Flat Bread, Socca etc. The typical ratio for using alternative flour is 1 : 3 Parts, 1 alternative to 3 parts regular flour. Great strides have been made to make suitable baked goods using gluten free flour and you can find many recipes that do not call for regular flour.
For gluten free Gnocchi using Chickpea flour refer to the link:
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