Chickpea flour is simply preparing dry chickpeas.It can be found in conventional stores, although it is more common in ecological food stores and with a powerful blender it can be done at home.It has many properties and uses in the kitchen.
Here you will find four easy recipes with different chickpea flour, to take advantage of all its properties.They are recipes in which chickpea flour is properly used as flour:
The first three are gluten -free recipes, or with a gluten -free version.But let's see what are its properties and some tips on how to use it in the kitchen to get the most out and that we have a good taste.
Chickpea flour is a very versatile and nutritious flour.It is made only with the legume, so it has all the benefits of the chickpea.In general, the consumption of legumes is a basic pattern of the Mediterranean diet that extends life expectancy.
Chickpea flour is especially rich in protein, fiber, minerals such as calcium, zinc, iron, magnesium or manganese, group B vitamins, especially folic acid, and antioxidants.
Thanks to this nutritional wealth, it is a flour that can be beneficial for athletes, pregnancies, growing children, weight control regimes, to control blood sugar...It is also considered recommended for the health of the heart, immune and nervous systems, and bone health and teeth.
Do not forget that chickpeas also have anti -inflammatory properties, especially in the digestive tract.In addition, since legumes contain resistant bacteria, consuming legumes helps take care of the microbiota.
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The flavor of chickpea flour is, once cooked, very special: it is slightly sweet and remembers a little ground.Be careful, in raw it has a bitter taste, so I do not recommend trying the masses in raw when you prepare your breads, pizzas or dessert masses with chickpea flour.
In fact, this yellow flour can be used in all types of masses, both in salty masses to make fast bread recipes with chemical yeast, pizza, quiche, crackers or pasta, and in sweet masses.There are biscu...
If the taste is too strong as is, we can add to the preparations other ingredients to hide its flavor.
Another option, if a gluten -free recipe is not being prepared, is to replace only half of common flour in recipes.
Chickpea flour is a naturally gluten -free flour, so very convenient for people who cannot or do not want to consume common wheat flour.Products prepared with this flour are a little densest, but very rich.
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Let's go with our recipes now.
1.Homemade bread with chickpea flour (gluten -free)
Preparation: 10 minutes - Cooking: 55 minutes
A very easy home bread, without fermenting and unleavened.Its spongy texture is achieved thanks to water with gas.
The flavor of the chickpea is very intense.This chickpea flour bread is delicious in toast with natural tomato and avocado.
Ingredients (1 mold):
Preparation:
- Precalienta el horno a 190 grados.
- Forra un molde para pan con papel vegetal o unta con un poco de aceite.
- En un bol, mezcla la harina de garbanzos con el azúcar, la levadura y sal. Añade el aceite.
- Con cuidado vierte el agua con gas. Cuidado, que va a hacer espuma. Mezcla bien para obtener una masa sin grumos.
- Vierte la masa en el molde y hornea unos 50-55 minutos, hasta que la masa está cocida.
- Deja enfriar sobre una rejilla.
two.Pizza with chickpea flour (gluten -free)
Preparation: 10 minutos - Reposo: 10 minutos - Cocción: two5 minutos
This pizza dough with chickpea flour is very easy to make and delicious to eat.
Ingredients (a large pizza for 4 people):
Preparation:
- Precalienta el horno a two30 grados. Deja en el horno para que se caliente la bandeja en la que vas a preparar la pizza. Esto ayuda a que la base salga más crujiente.
- La masa estará líquida, por lo cual la pizza va a tener la forma del molde. Puedes usar ima bandeja de horno rectangular de siempre o una bandeja especial redonda para pizza de 30 cm de diámetro (pero en este caso necesitarás two).
- Prepara la masa. En un bol mezcla la harina de garbanzo, la sal, levadura nutricional y las especias. Añade el agua y el aceite y mezcla bien para obtener masa sin grumos. La masa estará líquida. Deja reposar 10 minutos.
- Tras este tiempo saca con cuidado el molde para pizza o la bandeja del horno, unta con un poco de aceite, vierte la masa y hornea 1two-15 minutos hasta que la masa esté firme y se empiece a dorar.
- Decora tu pizza casera a tu gusto y hornea 10 minutos más.
3.Soft muffins with chickpea flour (in gluten or gluten -free version)
Preparation: 15 minutos - Cocción: two0 minutos
Simple and nutritious muffins, rich in protein, fiber and minerals thanks to chickpea flour.It is a universal recipe that we can change with different spices such as cinnamon, ginger, vanilla, nuts, fruit or chocolate pieces.
Ingredients (1two Madalenas):
Preparation:
- Precalienta el horno a two00 grados.
- Si vas a usar el "huevo" de lino, en un bol mezcla el lino molido con 6 cucharadas de agua y deja reposar 10 mi autos hasta formar un gel.
- En un bol mezcla el azúcar, las harinas, la levadura y una pizca de sal. En otro bol bate el aceite, la bebida vegetal y los huevos o huevo de lino.
- Añade la mezcla líquida a la mezcla seca y mezcla bien hasta obtener una masa lisa sin grumos. Si quieres, incorpora chips de chocolate, fruta como arándanos, frambuesas o trozos de melocotones o frutos secos.
- Con ayuda de una cuchara rellena los moldes para magdalenas y hornea 15-18 minutos o hasta que el palillo introducido en la magdalena sale seco.
4.Seed bread and chickpea flour (gluten -free)
Preparation: 10 minutos - Reposo: two horas - Cocción: 80 minutos
A German dense bread that is easy to make and is delicious roasted with a little olive oil.It is a bread -rich bread thanks to chickpea flour and seeds.After breakfast this bread, we will be concentrated and we will not be hungry until eating.
Instead of the seeds we can use other types of nuts such as sesame, almonds, nuts, hazelnuts.We only have to use the same proportion of dry foods and liquids.
Ingredients (1 mold):
Preparation:
- En un bol mezcla la harina de garbanzos con los copos de avena, todas las semillas, sal, azúcar y el psyllium.
- Añade el aceite de oliva, el agua y mezcla bien. Cubre con un trapo de cocina y deja reposar two horas.
- Precalienta el horno a 180 grados.
- Unta el molde para hacer pan con un poco de aceite o forra con un pápale vegetal. Vierte la masa y dale forma de pan. Hornea 40 minutos.
- Con cuidado saca del molde y hornea 30-40 minutos más hasta que el palo introducido dentro del pan sale seco.