Chickpeas Flour

Use as flour: to make bread, biscuits, muffins cakes, salted donuts (falafel) or sweet, mashed chickpeas (humus) and above all it is the best gluten-free flour for pizzas!

Min. order quantity: 100pcs

 5.70

per kg

For larger quantities or for any bulk order,please contact us by email and specify your request.

Description

Chickpea is native to the eastern Mediterranean (Turkey, Armenia, Syria) but is abundant in India (India being the world’s leading producer). It is rich in vegetable protein and starch (complex carbohydrate), vitamins and minerals. It is also low in fat and cholesterol free, making it a great alternative to meat. It is one of the most nutritious legumes. Chickpea is also a source of vitamin B9 (cell renewal, very interesting for pregnant women for the development of the fetus, and for growing children, as well as for convalescent people); source of fiber (regulation of intestinal transit, satiety). It also contains magnesium, iron, phosphorus, manganese and copper.

… Other gluten-free flours such as Millet, coral lens …. are at your disposal

ORIGINAL AND UNIQUE RECIPES FOR COOKING THIS FLOUR GLUTEN FREE

Chickpea flour bread (gluten free)

Preheat your oven to Therm. 7 (210?C) for 25 minutes of cooking

Ingredients:

  • 500g of chick pea flour
  • 1 tablespoon of rice or olive oil
  • 5 g of salt
  • 40 cl of water
  • 5 g of bicarbonate
  • 1 sachet of baker’s yeast and 5 cl of warm water for bread dough
  • 3 spoons of Xanthan Powder or Psyllium

Equipment

  • 1 baking sheet and baking paper
  • Traditional oven
  • A small bowl to prepare baker’s yeast
  • A large salad bowl or the bowl of the robot
  • a small pastry brush to brown the bread

Preparation:

  • In a small bowl, prepare the baker’s yeast by adding 5cl of warm water and let stand for 5 minutes this small preparation. If you use Psyllium powder, put in a small bowl separately, the psyllium with a little water and let it swell for 5 minutes.
  • In the bowl or in the bowl of the food processor, mix the chickpea flour, the salt, the bicarbonate, the Xanthan powder. Then gradually add the baker’s yeast and the psyllium which have been previously soaked and add 30 cl of water while continuing to mix the contents.
  • Work in the bowl or the bowl of the robot the dough to obtain a homogeneous paste then slowly pour the 10 cl of water remaining. The dough must be elastic.
  • Give it a ball appearance and recover this paste with a clean towel, let it swell at room temperature without drafts for 2 hours. The dough must double in volume.
  • After this break, make rolls with your hands by turning them on themselves before placing them on the baking sheet. Using a knife, make small cuts slightly on the top of the rolls and let rest for 1 hour in a warm place or in the oven where you will have a bowl of hot water so that the dough continues to rise.
  • Apply olive oil or rice on top of buns and bake for 25 minutes.

Very good tasting!

Falafel (small spicy chickpea dumplings) with Chickpea flour

Ingredients:

  • 400g of chick pea flour
  • Oil to fry spicy chickpea dumplings (Falafel)
  • 10 g salt and pepper
  • 1 big onion, 4 cloves of garlic, 1 tip of ginger,
  • 1 teaspoon Cumin powder, 5 sprigs of parsley,
  • 1 egg
  • chickpea flour to rectify if needed
  • 1 sachet of baker’s yeast and 5 cl of lukewarm water

Equipment

  • 1 frying pan or skillet that does not stick
  • Absorbent paper
  • A large salad bowl or the bowl of the robot
  • Oil to fry falafel

Preparation:

  • Put the chickpea flour in the bowl of the food processor or in the bowl, add the egg and the finely chopped or mixed onions, the finely chopped or mixed garlic and parsley as well as the powdered cumin, salt and pepper, mix well or mix everything in the bowl of the robot.
  • If the dough is too liquid or sticky, add a little chickpea flour to obtain a homogeneous paste, not too liquid or too dry.
  • With this paste, make small balls by hand to the size of a small ball.
  • Flatten small balls to make small flat slabs.
  • Heat your pan or pan in which you have previously poured oil. As soon as the oil is hot, put the pancakes to fry for 5 minutes on each side (the fire should not be too strong or too weak). Once the patties are golden brown, remove them and put them on paper to absorb the excess oil. Serve hot rolls in a special bread without gluten and add salad and other vegetables with a sauce of your choice

Very good tasting!

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