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this recipe calls for way too much water. use maybe 1/4. I got a gooey sticky mess. silly me because i am pretty good at making wheat pastry, this was my first time with ceci/channa/besan flour.
it did taste pretty good though.
Epic win! I used this to make Pumpkin Empanada and the two flavors together were just amazing. I'm keeping Georgiapea's review in mind if I use this to make something sweeter. Totally not flaky and messy at all! And I had no clue what a pastry was so I took a chance in my ghetto convection oven with the time adjusted downward and voila, perfection.
I've had besan (gram) flour for some time now, but I couldn't figure out what to do with it. I marked this page about a month ago and have finally had a chance to try it out. I made it for a sweet dish so I used butter and cut the salt to half and added a bit of sugar. So, I did change things, but thought I would report anyway. It was very good. It's not flaky/short like regular flour pastry crust, but it's really really tasty. I would HIGHLY recommend this if you have a gluten allergy and even if you don't! (I don't). I did par-bake it, but without pastry weights, which was fine. Great great great! Yum.
This is a great recipe for people on a gluten free diet. I used it to do sausage rolls and the pastry didn't crumble when I tried to roll it. The taste is great too!