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Recipes using garbanzo bean flour
Mon Apr 29, 2013 3:47 pmForum Host
I have not made it, but intend to - this looks good - Pudla - Besan Chickpea Pancake
Wed May 01, 2013 11:49 amFood.com Groupie
Been toying w/this too after having AWESOME baked doughnuts made of it.
Peanut Butter Chocolate Chip Cookie Bites GF
fourteen 1 1/2" cookie dough balls
•1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
•2 teaspoons vanilla extract
•1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter or almond butter
•1/4 cup (80 grams) honey (commenters have used agave with success!)
•1 teaspoon baking powder
•a pinch of salt if your peanut butter doesn't have salt in it
•1/2 cup (90 grams) chocolate chips
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes.
**My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.
If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
•1 cup Garbanzo Bean Flour
•1/2 tsp Sea Salt
•1/4 tsp Baking Soda
•1 tsp Parsley Flakes
•1/2 tsp Cumin, ground
•1/4 tsp Coriander, ground
•1/2 tsp Garlic Granules
•1/4 tsp Onion Powder
•2 tsp Lemon Juice
•1/2 cup Hot Water
•2 Tb Olive Oil (for frying)
Combine all the dry ingredients in a bowl and blend thoroughly. Add the lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes.
In a frying pan, heat oil on medium-high heat until hot. Add the falafel batter by the tablespoon and flatten slightly. Fry on both sides until golden brown. Place on paper towel to drain oil. Depending on the size of your frying pan, batter will need to be cooked in a couple batches. Makes 12 falafel patties.
Pumpkin Muffins GF
•1/2 cup chopped Pecan Halves
•1/2 cup Pure Maple Syrup or Honey
•2 Tb Molasses
•1/3 cup Vegetable Oil
•2 Large Eggs*
•1 tsp Cider Vinegar
•3/4 cup Garbanzo Bean Flour
•1/2 cup Potato Starch
•1/3 cup Tapioca Flour
•1 tsp Xanthan Gum
•1/2 tsp Sea Salt
•1-1/2 tsp Baking Powder
•1-1/2 tsp Baking Soda
•2 tsp Pumpkin Pie Spice
•1/2 tsp Allspice (ground)
•3/4 cup Canned Pumpkin
Preheat oven to 350°F. Spray standard 12-muffin pan with cooking spray or use paper liners.
Combine pumpkin, maple syrup, molasses, oil, egg (or tofu), and vinegar in large mixing bowl. Beat on low until very, very smooth, about 1 minute.
Combine remaining ingredients (except nuts) and add to pumpkin mixture. Blend at low speed until moistened. Stir in nuts. Transfer batter to prepared pan (use spring-action ice cream scoop for uniformly-sized muffins) and bake for 25-30 minutes or until firm.
Cool in pan on wire rack for 10 minutes. Remove from pan and cool on wire rack. Makes 12 muffins
*Egg Alternative: Use 1/2 cup silken tofu, blended until smooth.
Chickepea Flour Pizza - here: food.com
2/3 cup garbanzo flour
1/2 cup water
1/2 teaspoon rosemary, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons chopped tomatoes
1 tablespoon onion, finely chopped
3 tablespoon sparmesan cheese, grated
1/4 teaspoon black pepper
Preheat the broiler.
Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 1/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
Heat 1 tablespoon of the olive oil in a 12" nonstick ovenproof skillet.
Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife. Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes.
Slide the pizza onto a work surface, cut into wedges and serve hot.
2/3 cup + 1/4 cup chickpea flour
generous pinch chili flakes or thyme or oregano or cumin seeds (all optional, for flavouring)
1/2 tsp salt (I like finely ground sea salt)
3 tbsp olive oil
olive oil to cover your griddle or pan (optional, I don’t use this when I have a non-stick griddle)
sea salt for sprinkling on finished product (if you wish)
1 cup water (for a lighter, flakier chip, add 1/4 cup more water. This makes the batter much more fragile, so only flip it over once the bottom is really cooked through or else it will break)
Sift the chickpea flour and add the seasonings. Add the water and olive oil and whisk vigorously to prevent lumps.
Heat your non stick griddle or frying pan on high heat. If you are using a large griddle, pour all the batter in a thin layer. For a frying pan, use only one quarter to one half- you want the mixture to be a thin layer. As soon as you pour the mixture onto the heat you want to hear it sizzle. At this point, you can put a little sprinkle of extra salt on top if you want.
Turn the giant nacho chip over only when browned or when stiff (between 10-20 min depending on the heat. Keep it medium-high. My griddle setting is on 350 degrees farenheit).
When golden on the second side (between 10-20 min), your chip should be stiff, no flopping at all. (or you can roast in the oven on low heat).
Break into pieces and serve with your favorite dip. (you can try this baba ghanouj, roasted red pepper hummus, or smokey roasted eggplant dip.
Cookie Dough DIP!
■1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
■1/8 tsp plus 1/16 tsp salt
■tiny bit over 1/8 tsp baking soda
■2 tsp pure vanilla extract
■1/4 cup nut butter (You can get away with using only 3 tbsp. If you use peanut butter, it’ll have a slight “pb cookie dough” taste, so if you don’t want this, try the Deep Dish Cookie Pie instead. Just don’t bake it.)
■up to 1/4 cup milk of choice, only if needed
■Sweetener (see note below, for amount)
■1/3 cup chocolate chips or these: Sugar-Free Chocolate Chips
■2 to 3 tbsp oats (or flaxmeal) (You can omit for a thinner dip.)
* Sweetener Notes:
I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well, as is evaporated cane juice. You can easily get away with less sugar– some people will be perfectly fine with just 3 tbsp for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above. (You can also use stevia, if you like the taste of stevia-sweetened desserts. Try 2-3 packets of NuNaturals stevia, and add more sweetener if needed. I wouldn’t recommend serving an all-stevia version to party guests, though.)
Chickpea Farinata Bread
1 cup warm water
1 cup chickpea flour
1 tsp. salt
1 tsp. black pepper
1 - 2 tsp. cumin
1 1/2 - 2 tbsp. olive oil
1 thinly slice onion (optional - we did not add this into ours)
Preheat the oven to 450 F. Spray a 9-inch round pan with cooking spray.
In a separate bowl, mix all of the ingredients together. Pour into the pan and bake for 15 - 20 minutes or just until browned on top. Remove from oven and let settle and cool for 5 - 10 minutes. Serve warm. If desired, sprinkle with addition cumin before serving.
•2 3/4 cups garbanzo bean flour, sifted twice
• 1 3/4 cups sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup olive oil
• 1 cup whole milk
• 1 cup boiling water
In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix in eggs, vanilla, olive oil, and milk until just combined. Mix in water. Fill cupcake liners just halfway.
Bake at 350 F for 25 minutes or until the top bounces back when lightly touched.
Chocolate Hummus Frosting and Roasted Chickpea Topper
You can frost these cupcakes with any of your favorite frostings. However, for extra chickpea fun, I highly recommend frosting with chocolate hummus and topping with roasted chickpeas just before serving.
Garbanzo Bean Chocolate Cake (GF)
1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
Wed May 01, 2013 11:55 amFood.com Groupie
Garbanzo Bean Flour
Teri Lee Gruss
Garbanzo (chickpea) bean flour is a high protein/fiber flour that adds moisture, good texture and nutritional quality to gluten free recipes. Garbanzo bean flour is also blended with fava bean flour to make "garfava" bean flour. These products can be used interchangeably in flour mixes and recipes. Bean flours are creamy-colored and have a sweet, bean flavor. Some manufacturers heat-treat bean flour during processing to make the flour more digestible, but some people do experience digestive distress when using bean flours. Use bean flours as a portion- about 25% of total flour ratio in all purpose gluten free flour mixes and recipes. Bean flours can also be used to replace brown rice in gluten free recipes.
Celiac.com 11/20/2012 -
Gluten-free diets are making headlines and trimming waistlines. For those with celiac disease, gluten–free living is prescribed to ensure proper nutrient absorption, but just about everyone can benefit from eliminating gluten from their diet. While going gluten free may sound difficult, the benefits such as increased energy and a smaller belt size are well worth the effort.
Cutting gluten from your diet is not synonymous with cutting taste. There are so many delicious gluten-free substitutes, one of which is garbanzo bean flour. Garbanzo bean flour, also know as chickpea flour, gram flour and besan is made from grinding dried chickpeas to a fine flour that can be used by itself or blended with other flours. Garbanzo bean flour is an excellent substitute for the gluten-containing flours that are used for baking, such as wheat flour. It can also be used to thicken soups, sauces or gravies.
Garbanzo bean flour is high in protein and low in fat. It is a good source of dietary fiber and iron and is completely grain-free. Garbanzo bean flour contains no cholesterol, sodium or saturated fat. Wheat flour, in contrast, contains 190 mg of sodium, less fiber, no vitamin C and less iron. Garbanzo bean flour is inexpensive, under $3.00 for 22 ounces and recipes required less garbanzo bean flour, 7/8 cup replace one cup of wheat flour. Garbanzo bean flour is easily found in most markets, but you can make your own at home by grinding dried chickpeas in a food processor and coffee/spice blender.
As an experienced clinical nutritionist, I work with people who have a wide variety of health issues. My specialties include the gluten-free diet and weight loss. Over the past 20 years, I have seen significant health improvement in my clients after only one week on the gluten-free diet and continued changes for the better as they embrace a gluten-free lifestyle.
Gluten-free living has changed my life and it can improve yours. The gluten-free diet can help with weight management; it can elevate your energy levels, improve your attention and speed up your digestion. Whatever your motivation is for going gluten free - whether you have celiac disease, gluten intolerance or a desire to live a healthier, stronger life, my book, The Gluten-Free Edge, will help you to achieve your goal. It’s an easy-to-read guide to living without gluten that includes 200 delicious gluten-free recipes. This book will also help you with social situations and teach you the key to reading food labels. You will learn how to look for gluten-free products both at restaurants and in your supermarket. The Gluten-Free Edge is equipped with all of the information you need to get through the world without gluten.
1 serving (30.0 g)
Amount Per Serving:
Calories from Fat 18
% Daily Value*
Total Fat 2.0g 3%
Sodium 5mg 0%
Total Carbohydrates 18.0g 65%
Dietary Fiber 5.0g 20%
* Based on a 2000 calorie diet
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