|02-24-2013, 02:45 PM||#1|
Very Gabby LCF Member!!!
Join Date: Oct 2010
Location: New Jersey
Stats: 293/285/<160 (5'7")
WOE: LC/JUDDD/Fast5/Diabetes Miracle 2010-12
Start Date: 2013: IDK!
Finally made a good gravy...
...using chickpea (garbanzo) flour!
The thickening power was amazing. I toasted 1 tablespoon of flour in a dry pan, then added chicken fat & water; I added water a couple more times to see whether it would get too thin, but it kept thickening up.
I was only trying to make a little batch, but I ended up with over a cup of gravy....only ate half. So, approx 2g carb for a really generous serving, enough to drown 2 chicken thighs!
I used "poultry seasoning" (sage & stuff), onion powder (toasted it for just a few seconds), & Better Than Bouillon paste for flavor.
It just doesn't lump together the way wheat flour does.
It was very smooth...like hummus!
I know I'd made chickpea flour gravy about 8 years ago, when I had a job as a vegetarian chef,
but I forgot all about it!
1/4 cup=110 calories
18g carb (- 5g fiber = 13g net carb)
Compared to wheat flour:
1/4 cup= 110 calories
23g carb (less than 1g fiber)
I also tried resistant corn starch, which I ordered a long time ago but haven't really figured out how to use. I knew before I started that it doesn't thicken up sauces like regular cornstarch, but I wanted to see if it tasted better toasted. So I toasted it in a dry pan, added some chicken fat & bouillon, then put it aside while I tried the chickpea flour.
It was wonderful--it crunched like those little crispy bits in the pan after you fry or roast meat! Very unexpected! I combined some of both batches for Gravy #3. Not sure on the carb counts on that...still nervous about experimenting with RCS. Would like to more info/recipes, if anyone can help.
"Smoke me a kipper, I'll be back for breakfast." --Ace Rimmer
"Really, how is eating a piece of cake bad? Being bad is murdering someone.
That's bad. Don't do that." --Sarah Michelle Gellar
|02-25-2013, 01:52 PM||#2|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
I've made gravy using this before, too, and really liked the result. You know what else chickpea flour is good for, Jenny? A wee bit in a cauliflower "hummus" does wonders toward fooling the taste buds into thinking the recipe was made entirely with whole chick peas and not cauliflower. I suspect that would hold true with other mock hummus ingredients, but I've only done it in my cauli hummus. But you only get a FEW net carbs using just 1 T. of the flour..... not the massive carbs in a batch made with all chick peas.
|03-01-2013, 05:11 PM||#5|
Senior LCF Member
Join Date: Aug 2012
Location: New York's Hudson Valley
WOE: low carbs
Start Date: Feb 2012
I like a bit of chickpea flour in flaxseed/parmesan crackers... gives them a more "wheat-y" taste. I like the idea of toasting it first, though... have to try that next batch!