How to make chickpea flour

Compared to wheat flour, besan is less caloriene and gluten-free. Consequently, it can be used for food and hobbyists debilitate themselves diets, limited to eating flour products, and people who often have allergic reactions.

In addition, due to the content of large amounts of calcium, protein and zinc, introduction to the diet of chickpea flour greatly accelerates metabolism, which is also an important factor in the fight against excess weight. And the mineral substances and vitamins included in Turkish peas have a beneficial effect on the whole body as a whole.

Chickpea flour is one of the key ingredients in many French, Indian and Italian dishes. It can be used for making pancakes and pancakes, cakes and pies, bread and tortillas, omelette and cheese, in many cases boldly replacing wheat and rye flour. This product is also widely used in cosmetology. Besant is very often used in the preparation of various masks.

It

won’t take you much time or much effort to make chickpea flour at home. Just the desire and availability of such auxiliary equipment as sieve, blender or/and coffee grinder. And be ready to tinker a little, because due to the hardness of the beans, grind chickpeas into flour from the first time will not work.

Ingredients:

  • dry chickpea beans — about a glass and a half.

The

cooking time is 15-20 minutes.

Method of cooking chickpea flour

First of all, prepare the chickpea beans. Dry them to a dry frying pan and over high heat when stirring regularly, simmer slightly for 2-3 minutes. You can also use an oven. To do this, cover the baking tray with parchment, spread the chickpeas on it and at 170 °C stay in the oven for a quarter of an hour. This pre-treatment will give chickpeas a light nutty flavor.

Levered beans immediately pour on dry cloth or paper napkins and let them cool slightly. Then place in a blender bowl and at the largest revolutions grind maximum.

With a sieve, separate the solid bars from the smallest particles.

All that is left in the sieve, run again either in a blender or use a coffee grinder. Chickpea flour is ready.

For storage, fill it in a dry jar or a container with a lid. And so that the flour does not form lumps from accidentally caught moisture, throw 2-3 cubes of sugar rafinade in the container.

It is

advisable to use such a product within two months. If you still have chickpea flour, place a jar of it in the fridge, but there store it for no more than half a year.

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