![]() |
|
![]() |
#1 |
Major LCF Poster!
Join Date: Jun 2007
Location: Central Iowa
Posts: 1,941
Gallery: vli1127
Stats: 256/205.4/wherever scale stops
WOE: Mod. Low Carb
Start Date: 9/26/17 and Every day
|
Garbanzo Flour
I noticed that Bob's Mill has Garbanzo Flour and Garbanzo Fava Flour. The carb count is fairly low due to the fiber content. Has anyone used this type of flour, if so how?
__________________
Vicki |
![]() |
![]() |
Sponsored Links
|
![]() |
#2 |
Major LCF Poster!
Join Date: Nov 2007
Location: going to school in NC
Posts: 1,310
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
|
I just bought some to make pancakes for breakfast tomorrow! Will let you know how they turn out.
__________________
~Lauren "I've got a perfect body, but sometimes I forget. I've got a perfect body 'cause my eyelashes catch my sweat." |
![]() |
![]() |
![]() |
#3 |
Senior LCF Member
Join Date: Jun 2008
Location: Matthews NC
Posts: 77
Gallery: togee
WOE: Adkins
Start Date: May 10th, 2008
|
Bought the Garbanzo and Fava Flour a while back.Used it to flour fish and to thicken gravy.I liked it,didnt notice any off flavors.Carb count is a big plus.
__________________
![]() ![]() ![]() |
![]() |
![]() |
![]() |
#4 |
Senior LCF Member
Join Date: Jun 2002
Location: Austin Texas
Posts: 639
Gallery: Tater Head
Stats: start weight 207/198.2 /goal 150
WOE: Protein Power, mostly
Start Date: January/1/2015
|
I hated it, it has a bitter after taste imo. maybe a dusting on fish it isn't as noticeable, but i tried baking something with it, yuck
Debbie... Last edited by Tater Head; 03-27-2009 at 03:35 PM.. |
![]() |
![]() |
![]() |
#5 |
Major LCF Poster!
|
I've mostly see some Gluten-Free baked goods with Garbanzo in combo with other "flours", but here's a chocolate cake recipe that uses it exclusively. (I've not tried it, tho 86 other people have apparently and the reviews are pretty good)
Garbanzo Bean Chocolate Cake (Gluten Free!) - All Recipes Obviously you will need to use low carb sugar subs. . . .
__________________
-Retroworx |
![]() |
![]() |
![]() |
#6 |
Major LCF Poster!
Join Date: Jun 2007
Location: Central Iowa
Posts: 1,941
Gallery: vli1127
Stats: 256/205.4/wherever scale stops
WOE: Mod. Low Carb
Start Date: 9/26/17 and Every day
|
Thanks for your input. I guess I can try it and see what happens. Retro, the cake looks yummy!
__________________
Vicki |
![]() |
![]() |
![]() |
#7 |
Major LCF Poster!
Join Date: Jul 2008
Location: Snohomish, WA
Posts: 1,542
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
|
Me too, I didn't like the taste of it at all. It was very bitter and had a VERY stong flavor (which I thought was odd because garbanzo beans aren't overly flavorful IMO). I only tried it in a muffin recipe and they were so bad I tossed the muffins and the flour.
|
![]() |
![]() |
![]() |
#8 |
Senior LCF Member
|
It's good to use instead of flour for fried things like fish, veggies, chicken. Just season the flour and use it as a light flour pre-frying for a crispy outside.
|
![]() |
![]() |
![]() |
#9 | |
Senior LCF Member
Join Date: Jun 2002
Location: Austin Texas
Posts: 639
Gallery: Tater Head
Stats: start weight 207/198.2 /goal 150
WOE: Protein Power, mostly
Start Date: January/1/2015
|
Quote:
I did use it mixed with other flours and still ![]() I think the can beans in this recipe would taste different then using the flour? Last edited by Tater Head; 03-28-2009 at 10:21 AM.. |
|
![]() |
![]() |
![]() |
#10 |
Major LCF Poster!
Join Date: Jul 2008
Location: Snohomish, WA
Posts: 1,542
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
|
Yes, I think the whole beans used in the cake recipe would be very good (kind of like the black bean brownie thread posted by Charski). I tried the black bean brownies and they were tasty.
|
![]() |
![]() |
![]() |
#11 |
Lounge Chef & Typo Queen!!
Join Date: Jun 2003
Location: Texas
Posts: 633
Gallery: SnowWhite
Stats: 450/ Ugh/185
Start Date: 5/26/03 * WLS 1/15/04
|
Tastes like sawdust...or as my son says..a PUPPET!
![]()
__________________
2003 - (443lbs to 429lbs) 14 lost, 2004 - (429 lbs to 306lbs) 123 lb lost (WLS 1/15/04), 2005 - (306lbs to 260lbs) 46 lbs lost, 2006 - (260lbs to 236lbs) 23 lbs lost, 2007 - 21 LB GAIN (236 (AFTER HAVING BABY) - 257 ) 2008- (257 to 231) 25 lbs lost!), 2009 -(231 -?) ![]() ![]() |
![]() |
![]() |
![]() |
#13 |
Major LCF Poster!
Join Date: Feb 2009
Location: Tropics
Posts: 2,946
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
|
LOL Reminds me of the time I bought Hemp Seed Flour (fairly low-carb). It was green in color and I just couldn't get past that and the strange flavor.
![]() |
![]() |
![]() |
![]() |
#14 |
Major LCF Poster!
Join Date: Jun 2007
Location: Central Iowa
Posts: 1,941
Gallery: vli1127
Stats: 256/205.4/wherever scale stops
WOE: Mod. Low Carb
Start Date: 9/26/17 and Every day
|
OK, I think I am convinced. I am glad I did NOT purchase the stuff. Seems to me there are other alternatives out there obviously that I have already tried: soy flour, almond flour, coconut flour etc.
__________________
Vicki |
![]() |
![]() |
![]() |
#15 |
Senior LCF Member
Join Date: Jun 2008
Location: Matthews NC
Posts: 77
Gallery: togee
WOE: Adkins
Start Date: May 10th, 2008
|
Used it agan last night to dredge cube steaks.Added some sliced onion,fried and then used more of it to make gravy.Thickens nicely.I havent had any problem with taste but I've only used it as a helper and not in a recipe to replace flour.Think it has a place in the pantry for specific needs.Maybe in a savory muffin instead of a sweet treat. I have a recipe buried somewhere for a broccolli/sour cream stuffed muffin,topped with cheddar, that I'd like to convert sometime.If I find it I will post for some ideas.
__________________
![]() ![]() ![]() |
![]() |
![]() |
![]() |
#16 |
Lounge Chef & Typo Queen!!
Join Date: Jun 2003
Location: Texas
Posts: 633
Gallery: SnowWhite
Stats: 450/ Ugh/185
Start Date: 5/26/03 * WLS 1/15/04
|
__________________
2003 - (443lbs to 429lbs) 14 lost, 2004 - (429 lbs to 306lbs) 123 lb lost (WLS 1/15/04), 2005 - (306lbs to 260lbs) 46 lbs lost, 2006 - (260lbs to 236lbs) 23 lbs lost, 2007 - 21 LB GAIN (236 (AFTER HAVING BABY) - 257 ) 2008- (257 to 231) 25 lbs lost!), 2009 -(231 -?) ![]() ![]() |
![]() |
![]() |
![]() |
#17 |
Junior LCF Member
Join Date: Jan 2009
Location: Burbank, CA
Posts: 31
Gallery: uclangel422
Stats: Restart = 145/140/125 ~ 5'0
WOE: low carb/gluten free
|
I have used it before but not as much as my other flours.
I liked this: Bob's Red Mill It is a skillet bread that I turned into a pizza.
__________________
Denise |
![]() |
![]() |
![]() |
#19 |
Lounge Chef & Typo Queen!!
Join Date: Jun 2003
Location: Texas
Posts: 633
Gallery: SnowWhite
Stats: 450/ Ugh/185
Start Date: 5/26/03 * WLS 1/15/04
|
If you're on a south beach type plan. I've heard you can make hummus out of the stuff. There is probably a recipe for it at the Bob's Red Mill site (lotgs of recipes for all their products there).
__________________
2003 - (443lbs to 429lbs) 14 lost, 2004 - (429 lbs to 306lbs) 123 lb lost (WLS 1/15/04), 2005 - (306lbs to 260lbs) 46 lbs lost, 2006 - (260lbs to 236lbs) 23 lbs lost, 2007 - 21 LB GAIN (236 (AFTER HAVING BABY) - 257 ) 2008- (257 to 231) 25 lbs lost!), 2009 -(231 -?) ![]() ![]() |
![]() |
![]() |
![]() |
#20 |
Major LCF Poster!
Join Date: Nov 2007
Location: going to school in NC
Posts: 1,310
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
|
Okay, the pancakes were pretty bad. They were vegan and undercooked, though. Way too much flax meal as well. Baking low carb AND egg-free is tough!
Apparently the trick to using chickpea flour is cooking it all the way through, or roasting it before use. I roasted it in the oven before making a shortbread tart crust with it. Haven't baked it yet, but I will tonight and report back with the results. Not sure how it will work in the this sweet lemon tart. I'm thinking it might be better for savory quiches and the likes, but we'll see how the flavor comes through the vanilla extract and stevia. It's so much cheaper than almond flour! Hoping it works out.
__________________
~Lauren "I've got a perfect body, but sometimes I forget. I've got a perfect body 'cause my eyelashes catch my sweat." |
![]() |
![]() |
![]() |
#21 | |
Senior LCF Member
Join Date: Mar 2009
Location: NY state
Posts: 96
Gallery: EssBee
Stats: 135/135/115
WOE: Atkins Induction
Start Date: Original: 9/00, Restart 3/15/14
|
Quote:
![]() Ess |
|
![]() |
![]() |
![]() |
#22 |
Major LCF Poster!
Join Date: Nov 2007
Location: going to school in NC
Posts: 1,310
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
|
The crust tasted really good, but I burned it!
![]()
__________________
~Lauren "I've got a perfect body, but sometimes I forget. I've got a perfect body 'cause my eyelashes catch my sweat." |
![]() |
![]() |
![]() |
#23 | |
Senior LCF Member
Join Date: Jan 2007
Location: New England
Posts: 407
Gallery: Lillianna
Stats: 213/188/150 5'6" Highest:240 lbs.
WOE: 25-50 carbs per day
Start Date: 1/1/2017
|
Quote:
|
|
![]() |
![]() |
![]() |
#24 | |
Senior LCF Member
Join Date: Jun 2008
Location: Matthews NC
Posts: 77
Gallery: togee
WOE: Adkins
Start Date: May 10th, 2008
|
Quote:
Combine and set aside: 1c. chopped broccoli,tuna,shrimp,or salmon with 1/4c. celery 1/2+c. shredded cheddar 1/3+c. sour cream + signs mean I like lots of filling so I add more cheese and sour cream ![]() ![]() ![]() ![]() Sift: 1 1/2 c. flour- I'm going to try it with the Garbanzo bean flour 2T.sugar 2t. baking powder 1/2t. salt 1/4t. thyme Slightly beat together: 1 egg 3/4c. milk 1/3c oil Make a well in center of dry ingred.Add egg mixture and stir til moistened. Spoon into greased muffin pan.makes 12. I used to double the recipe and use the large tin. Top each muffin with 1T (I used up to 3T per) of the broccoli mixture, pressing it slightly into the center of the batter. I never tried the tuna,shrimp or salmon.We loved the broccoli. ![]() ![]() Bake at 325 for 20 min. Serve warm. Store extras in fridge and reheat in microwave. Enjoy
__________________
![]() ![]() ![]() |
|
![]() |
![]() |
![]() |
#25 | |
Major LCF Poster!
Join Date: Nov 2007
Location: going to school in NC
Posts: 1,310
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
|
Quote:
__________________
~Lauren "I've got a perfect body, but sometimes I forget. I've got a perfect body 'cause my eyelashes catch my sweat." |
|
![]() |
![]() |
![]() |
#26 |
Major LCF Poster!
Join Date: Jul 2008
Location: Snohomish, WA
Posts: 1,542
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
|
I'm not ready to completely give up on garbanzo bean flour, it's so inexpensive! I found this recipe that looks pretty good (I think roasting the flour is a great tip Lauren!). This is supposed to be kind of like a crepe or thin pancake. I'm going to try a couple of savory recipes and if I still don't like it then I can at least know I tried thoroughly to enjoy it!
SOCCA 12 SERVINGS Ingredients 2 cups chickpea flour* 1 1/2 teaspoons salt 3/4 teaspoon ground cumin 2 cups water 1/2 cup plus 9 tablespoons extra-virgin olive oil Preheat broiler. Combine flour, salt and cumin in blender. Gradually blend in 2 cups water and 1/2 cup oil. Blend until very smooth, about 1 minute. Heat 3 tablespoons oil in 12-inch-diameter nonstick broilerproof skillet over high heat. Swirl carefully to coat. Pour 1 cup batter into skillet. Cook over high heat until golden brown on bottom, about 3 minutes. Transfer skillet to broiler and cook until pancake is brown and crisp around edges, watching closely, about 2 minutes. Slide pancake out onto baking sheet; keep warm in oven. Repeat with remaining oil and batter in 2 more batches. Using large spoon, cut pancakes into irregular pieces and divide among plates. Sprinkle with salt and pepper. *Available at Middle Eastern and some natural foods stores. |
![]() |
![]() |
![]() |
#27 | |
Senior LCF Member
Join Date: Jun 2008
Location: Matthews NC
Posts: 77
Gallery: togee
WOE: Adkins
Start Date: May 10th, 2008
|
Quote:
![]()
__________________
![]() ![]() ![]() |
|
![]() |
![]() |
![]() |
#29 |
Major LCF Poster!
|
It says 18 total per 1/4 cup, minus 5 for fiber (if you do that), so 13 net per 1/4 cup. That makes it 52 net per cup.
How does roasting it change the flavor, exactly? Does it lessen the bitterness? Mellow out the flavor? Last edited by pendragginp; 05-24-2009 at 12:38 PM.. |
![]() |
![]() |
![]() |
Thread Tools | |
Display Modes | |
|
|