WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, April 17, 2013

Toast your Chickpea Flour (Crackers, gf,cf,df,ef,sf)

We do love using chickpea flour,but we have to be strategic as it often has a very strong "beany" flavor. Whatever you do, don't taste raw dough made with besan flour, it really tastes gross! It will cook and mellow considerably but some of the beany flavor often lingers.

Since nutritionally chickpea flour is a high protein source and great fiber I am constantly trying to figure out ways to work it into our food and reduce rice, potato and other starches.

Again and again I have seen Indian recipes suggest "toasting" the flour. I kept ignoring because "I assumed" the toasting wasn't necessary.

It isn't necessary as far as texture goes, but boy does it sure make that chickpea flour taste far less beany! Well worth the extra step.

1 cup besan flour(or if you pan is big enough 2 cups at time)

heavy bottomed pan.

On medium heat in dry pan toast the flour until the color browns 1 or 2 shades equally. I stir frequently. Do not burn! Burnt chickpea flour won't do you any favors as far as flavor goes!

I toast usually twice as much as I need and put the unused portion in a "ziplock" brand bag(ziplock so far seems to be the safest for those with corn allergies).

Below are two pic's - first one is the raw not toasted chickpea flour and the second is the toasted.

Chickpea Crackers-(as always, please make sure to check your ingredients and confirm they are safe for your allergies. We all have various levels of tolerances- corn is often hidden so always double check, even ingredients you have safely used- they often change the ingredients and unless you look or react you won't know )

1/2 cup all purpose gf flour
1/2 cup chickpea(toasted) flour
1/2 tsp salt
1 1/2 tsp baking powder
1/3 cup warm water
1/4 cup coconut oil(solid)
paprika(aprox 1 teaspoon)
turmeric(aprox 1 teaspoon)
garlic powder( 1/2 teaspoon)
(herbs of your choice really. We like the turmeric and paprika in equal amounts to make the crackers look like cheese its. )

1. Preheat oven to 400 F . You will need parchment paper and cookie sheets.

2. In a large bowl, combine flour, chickpea flour, baking powder, turmeric,paprika,garlic powder and salt...you can also add any additional add-ins you prefer...

3. Cut in coconut oil(like you would making a pie crust,you could use 1/4 cup grapeseed oil instead and simply mix in) after the oil is cut in add water and mix till combined. I use my hand to bring it together.

4. Roll out the dough into large square as thin about 1/4 inch or so( they will puff up a bit more in the oven) . I roll mine out between two sheets of parchment paper. I carefully pull off the top layer of parchment.

5. Cut rolled out dough into small squares. Place the crackers with bottom parchment right on the baking sheet. Pierce all over with fork. . Sprinkle with a few dashes of salt.

6. Bake until crackers are dry and golden, 15-18 minutes. You may need to pull out some of the crackers that brown a bit earlier...so that they don't burn.... you can pop the rest back in to continue baking if needed. these should pop apart at the cut lines, but if they need to be recut do it while they are still warm. Cool

NOTES: Too much coconut oil and these are crisp and crumbly. Grapeseed oil or palm shortening makes a "harder and more sturdy cracker". We like the coconut oil but find less is more. Between the coconut oil and the chickpea flour these can be delicate. I find using a bit less coconut oil and a bit more water makes them a nice crisp that won't fall apart. Some variables I am sure depending on what you are using for your all purpose gf flour.

Half of these I made with red pepper and rosemary(excellent!) the other half with the garlic,turmeric and paprika.


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