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I thought it convenient to run for this contest post-Whole30 (even tho I already reunited with grains). The judges are looking for recipes that show the endless possibilities of gluten free cooking. I take that to mean, GO ABOVE AND BEYOND BABY!
Now I’m no baking expert nor can I afford pricy grain-free flours like coconut, sorghum, or rice. So I’m submitting a recipe that’s inexpensive, easy to make, and uses only 4 ingredients. My friend and cooking guru, Laura, suggested I try making Farinata or Socca. It’s like a chickpea flatbread, pancake, or crêpe. The best part is how customizable it is! Add in onions, herbs, dried fruit. Top it with yogurt, salad, or pizza sauce and cheese. Now that to me sounds like a gluten free recipe that demonstrates possibilities.
UPDATE: I didn’t make it to the finals. *sniff sniff* But I’m no sore looser! It was still fun making a new recipe. Onward and upward to the next contest!
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AKA: gram flour · chickpea powder · cici bean flour
Origin: Africa · Central and South America · India
Plant: Cicer arietinum
Benefits: high in protein and fiber
Nutrition: calcium · iron · magnesium · potassium
Substitutes: gluten-based flours
Store: healthy food stores · in the gluten-free or baking sections of your grocery store
Make Your Own: Place dried chickpeas in a food processor. Process on high speed until a powdery flour forms. Sift the mixture into a bowl to separate the fine flour from the hard bits of chickpeas. You can use a spice or coffee grinder to process the remaining bits and sift again. Store in an airtight container and keep it in a cool, dry place.
Storage: in a cool, dry place for 1 – 2 years.
Taste & Texture: nutty · earthy · creamy
Suggested Uses: add to sweet or savory baked goods · thicken soups or sauces · mix with water for a vegan egg replacement · add to veggie burgers
Chickpea Fries (via Food & Wine)
Chickpea Pancakes (via Bon Appetit)
Omelet (via Bob’s Red Mill)
Chocolate Chip Cookies (via Ambitious Kitchen)
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DIY Chickpea Face Mask (via Bustle)
What do you know about chickpea flour?