Chickpea flour

stardustshadow · 10-03-2010, 03:48 AM

Hey everyone...!
Has anyone used Chickpea flour ? Does anyone know if it fits into a low carb program...?

It would work so well for coating things before they are fried (Like a breading)

Tell me...too good to be true or a good idea?

pooticus · 10-03-2010, 08:12 AM

I've started experimenting with it. And so far so good.

I eat to my meter as a T2 who is currently in "remission" I guess you would call it?

So far I've made Socca (you can google it, it's little more than chickpea flour, salt, and water, cooking in a hot skillet like cornbread with some olive oil in it. I topped it with halved grape tomatoes and feta cheese and cooked it like cornbread.

It made 8 slices of thin pizza type crust. Outter crispy, inner was kinda custard or polenta-ish. It was very lovely and my blood sugar only changed 15points (I had is along with a Spanish "omelette"/frittata made with oven roasted radish, kohlrabi, and new potato with sundried tomato chicken sausage and mushrooms. So it probably was more about the new pototato (I put in one smaller than an egg for 4 servings) than it was about the chickpea flour.

I also made a gluten free pizza crust mix that had multiple flours in it (gluten free) along with xanthan gum and inulin and I had a 16pt spike for 1/4 of the pizza with a side salad. So again, looking pretty promising.

Some people don't like that taste of it but I love chickpeas and hummus, so I'm finding just the straight chickpea flour really delicious. I am making a Mediterranean fish poached in tomatoes, onions, capers and pinenuts tonight and am going to try out dusting the fish in a bit of chickpea flour before pan sauteeing it briefly to brown it, prior to poaching it.

I think it's going to be a your mileage may vary thing. I don't eat a lot of meat protein at a sitting or in a day. I keep my protein between 60-80 on my full eating days and on my fasting days it's only been around 30-40g

(I'm trying to get that up to the 60-80g area). When I reduced my protein portions (which were contributing to keeping my blood sugars continually elevated, and elevated at the 5 and 6 hour mark too), I found that I was tolerating a larger portion of low glycemic load carbs per meal and that my blood sugars were acting normal...meaning they spike at the 1 hour mark and by 2 hours are back almost to pre-prandial.

Before, when I was eating way more protein in my meals and servings I would have a drop in blood sugar at the one hour mark and wouldn't see the peak for anywhere between 2-3 hours or more (delayed gastric emptying). I was getting tummy aches and nausea too. At 4-6 hours my blood sugars would still show significant elevation which means a disrupted phase 2 insulin response (I think).

Anyway, sorry for the long post...but since dropping my protein and increasing the low glycemic carbs and controlling my fats to more around the 40-60% range, I'm losing weight!!!! Woooot! And my blood sugars are now in the normal range! So far nothing over 110 post prandial and this morning fasting blood sugar was 91!!! Haven't seen those kind of numbers for years!

slbbw · 10-03-2010, 08:18 AM

I think that's wonderful.

Applause for your persistence!

lisabinil · 10-03-2010, 10:55 AM

To me it has sort of a sweetish taste when I breaded with it-I like the taste of peanut flour for breading proteins much better.

pooticus · 10-03-2010, 01:31 PM

Thanks Lis! I try to not eat peanuts very much (some nut sensitivity)

but maybe I will try mixing the bean flour with brown rice flour and parmesan to cut the quantities on all the higher carb flours.

vastamper · 10-04-2010, 11:47 AM

I haven't tried chickpea flour...but I've made cashew flour and think that might have a different taste if you're breading a protein...

Beeb · 10-04-2010, 07:43 PM

I have Gram (chickpea) flour and use it all the time for breading onion rings and other veggies I want to fry. It has a strong taste to me but I just add enough spices to cover up the chickpea taste and I'm good to do.

I really enjoy how it makes a great tempura batter (I add an egg, some cream and spices and enough flour to make a thick tempura batter) for the veggies, too. This is how I do mine, but just breading anything with the chickpea flour is great, too.

stardustshadow · 10-05-2010, 07:37 AM

Wow, thanks for the ideas..I may have to try it! I like the taste of hummus so maybe I'd like it too...and I was thinking of breading veggies for tempura.

Pooticus...that sounds very challenging but I am impressed with your persistence!! I feel lucky that I haven't had to deal with (as far as I know) a delayed insulin response. Sometimes being a diabetic is so complicated...

I find it encouraging that you had success with chickpea flour...it may be YMMV, but it is good to know that someone else has gone before you

Ginaaaaaa · 12-06-2010, 05:02 PM

Anyone ever tried making chickpea flour fries? They sound good!! I just bought a bag of the bobs red mill and was looking for some recipes using it and found this one. I will have to see if it spikes my blood sugar or not.

Panisses Chickpea Flour Fries Recipe

SCOTTSDALEJULIE · 12-07-2010, 12:17 PM

Gina, why doesn't that recipe make any sense to me?

Ginaaaaaa · 12-07-2010, 12:21 PM

Julie, why doesn't your question make any sense to me? lol I have no idea? Maybe it's because chick pea flour isn't as low carb as some other things? I was just adding to a thread about chick pea flour.

These are supposed to be a staple street food in the south of France and Palermo Italy.

SCOTTSDALEJULIE · 12-07-2010, 12:36 PM

Gina, sorry, I didn't see where you heat it until thick. All I saw was the cold water. If you try this let us know. JUlie

Ginaaaaaa · 12-07-2010, 01:16 PM

Oh, lol I thought you meant the post not the recipe!! I missed that part too the first time I read it. Yes heat until thick, first. I may try it, hopefully it isn't too difficult to make. Sorry about the confusion!!

Barbo · 12-09-2010, 09:05 PM

Chick Pea Flour

Nutrition Facts
Serving Size 28g (~1 oz.)
(Approx. 16.2 Servings/Pound)

Amount Per Serving
Calories 102
Calories From Fat 18
%DV
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 19%
Sugars 3g
Protein 5g
Vitamin A 0% Calcium 3%
Vitamin C 2% Iron 10%

Ingredients
Chickpeas

Storage
Store under refrigeration for up to 6 months.

10-03-2010, 03:48 AM	#1
stardustshadow Very Gabby LCF Member!!! Join Date: Jun 2010 Location: Copenhagen, Denmark Posts: 3,365 Gallery: stardustshadow Stats: 248.6/163/150 WOE: VLC/IF Start Date: July 5th 2010 (Atkins)	Chickpea flour Hey everyone...! Has anyone used Chickpea flour ? Does anyone know if it fits into a low carb program...? It would work so well for coating things before they are fried (Like a breading) Tell me...too good to be true or a good idea?

10-03-2010, 08:12 AM	#2
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 21,049 Gallery: pooticus Stats: 314/220.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007 (restart)	I've started experimenting with it. And so far so good. I eat to my meter as a T2 who is currently in "remission" I guess you would call it? So far I've made Socca (you can google it, it's little more than chickpea flour, salt, and water, cooking in a hot skillet like cornbread with some olive oil in it. I topped it with halved grape tomatoes and feta cheese and cooked it like cornbread. It made 8 slices of thin pizza type crust. Outter crispy, inner was kinda custard or polenta-ish. It was very lovely and my blood sugar only changed 15points (I had is along with a Spanish "omelette"/frittata made with oven roasted radish, kohlrabi, and new potato with sundried tomato chicken sausage and mushrooms. So it probably was more about the new pototato (I put in one smaller than an egg for 4 servings) than it was about the chickpea flour. I also made a gluten free pizza crust mix that had multiple flours in it (gluten free) along with xanthan gum and inulin and I had a 16pt spike for 1/4 of the pizza with a side salad. So again, looking pretty promising. Some people don't like that taste of it but I love chickpeas and hummus, so I'm finding just the straight chickpea flour really delicious. I am making a Mediterranean fish poached in tomatoes, onions, capers and pinenuts tonight and am going to try out dusting the fish in a bit of chickpea flour before pan sauteeing it briefly to brown it, prior to poaching it. I think it's going to be a your mileage may vary thing. I don't eat a lot of meat protein at a sitting or in a day. I keep my protein between 60-80 on my full eating days and on my fasting days it's only been around 30-40g (I'm trying to get that up to the 60-80g area). When I reduced my protein portions (which were contributing to keeping my blood sugars continually elevated, and elevated at the 5 and 6 hour mark too), I found that I was tolerating a larger portion of low glycemic load carbs per meal and that my blood sugars were acting normal...meaning they spike at the 1 hour mark and by 2 hours are back almost to pre-prandial. Before, when I was eating way more protein in my meals and servings I would have a drop in blood sugar at the one hour mark and wouldn't see the peak for anywhere between 2-3 hours or more (delayed gastric emptying). I was getting tummy aches and nausea too. At 4-6 hours my blood sugars would still show significant elevation which means a disrupted phase 2 insulin response (I think). Anyway, sorry for the long post...but since dropping my protein and increasing the low glycemic carbs and controlling my fats to more around the 40-60% range, I'm losing weight!!!! Woooot! And my blood sugars are now in the normal range! So far nothing over 110 post prandial and this morning fasting blood sugar was 91!!! Haven't seen those kind of numbers for years! __________________ 10/20/07-314; 11/26/07-275 Surgery - Tot.Hyst.; 08/5/10-275.0; 09/1-271.8-(Started JUDDD); 10/2-260.4; 3/1/12-231.0lbs 5/25/12-227.2lbs; 8/19/12-222.8lbs I can do all things through Christ who strengthens me. ~ Philippians 4:13 "Life moves pretty fast. If you don't stop and look around once in a while, you could miss it." Ferris Bueller Visit my blog. Visit My JUDDD Menus Subscribe To FluffyChixCook Facebook Page

12-07-2010, 12:21 PM	#11
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,176 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Julie, why doesn't your question make any sense to me? lol I have no idea? Maybe it's because chick pea flour isn't as low carb as some other things? I was just adding to a thread about chick pea flour. These are supposed to be a staple street food in the south of France and Palermo Italy. Last edited by Ginaaaaaa; 12-07-2010 at 12:28 PM..

12-09-2010, 09:05 PM	#14
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,271 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Nutritional Facts regarding chic pea flour Chick Pea Flour Nutrition Facts Serving Size 28g (~1 oz.) (Approx. 16.2 Servings/Pound) Amount Per Serving Calories 102 Calories From Fat 18 %DV Total Fat 2g 3% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 10mg 0% Total Carbohydrate 17g 6% Dietary Fiber 5g 19% Sugars 3g Protein 5g Vitamin A 0% Calcium 3% Vitamin C 2% Iron 10% Ingredients Chickpeas Storage Store under refrigeration for up to 6 months.

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10-03-2010, 08:18 AM	#3
slbbw Senior LCF Member Join Date: Sep 2010 Location: Louisiana Posts: 323 Gallery: slbbw Stats: 234/199/150 WOE: Low Carb <30 Start Date: 1977,2000,Apr,2010	I think that's wonderful. Applause for your persistence!

10-03-2010, 10:55 AM	#4
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 18,027 Gallery: lisabinil Stats: 287/Restart 206/177/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2/4/10	To me it has sort of a sweetish taste when I breaded with it-I like the taste of peanut flour for breading proteins much better.

10-03-2010, 01:31 PM	#5
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 21,049 Gallery: pooticus Stats: 314/220.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007 (restart)	Thanks Lis! I try to not eat peanuts very much (some nut sensitivity) but maybe I will try mixing the bean flour with brown rice flour and parmesan to cut the quantities on all the higher carb flours.

10-04-2010, 11:47 AM	#6
vastamper Senior LCF Member Join Date: May 2010 Location: Sunshine State Posts: 889 Gallery: vastamper Stats: sw145/cw128/begin pre maint 125 WOE: Atkins Start Date: April 2010	I haven't tried chickpea flour...but I've made cashew flour and think that might have a different taste if you're breading a protein...

10-04-2010, 07:43 PM	#7
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Where Super Storm Sandy Wiped Out All My Childhood Memories!! Posts: 11,753 Gallery: Beeb Stats: 152 WOE: Thintuition - Intuitive Eating	I have Gram (chickpea) flour and use it all the time for breading onion rings and other veggies I want to fry. It has a strong taste to me but I just add enough spices to cover up the chickpea taste and I'm good to do. I really enjoy how it makes a great tempura batter (I add an egg, some cream and spices and enough flour to make a thick tempura batter) for the veggies, too. This is how I do mine, but just breading anything with the chickpea flour is great, too.

10-05-2010, 07:37 AM	#8
stardustshadow Very Gabby LCF Member!!! Join Date: Jun 2010 Location: Copenhagen, Denmark Posts: 3,365 Gallery: stardustshadow Stats: 248.6/163/150 WOE: VLC/IF Start Date: July 5th 2010 (Atkins)	Wow, thanks for the ideas..I may have to try it! I like the taste of hummus so maybe I'd like it too...and I was thinking of breading veggies for tempura. Pooticus...that sounds very challenging but I am impressed with your persistence!! I feel lucky that I haven't had to deal with (as far as I know) a delayed insulin response. Sometimes being a diabetic is so complicated... I find it encouraging that you had success with chickpea flour...it may be YMMV, but it is good to know that someone else has gone before you

12-06-2010, 05:02 PM	#9
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,176 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Anyone ever tried making chickpea flour fries? They sound good!! I just bought a bag of the bobs red mill and was looking for some recipes using it and found this one. I will have to see if it spikes my blood sugar or not. Panisses Chickpea Flour Fries Recipe

12-07-2010, 12:17 PM	#10
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Gina, why doesn't that recipe make any sense to me?

12-07-2010, 12:36 PM	#12
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Gina, sorry, I didn't see where you heat it until thick. All I saw was the cold water. If you try this let us know. JUlie

12-07-2010, 01:16 PM	#13
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,176 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Oh, lol I thought you meant the post not the recipe!! I missed that part too the first time I read it. Yes heat until thick, first. I may try it, hopefully it isn't too difficult to make. Sorry about the confusion!!