Besan Chickpea Flour Pastry Recipes
ALL BUTTER CHICKPEA FLOUR PIE CRUST
An all butter chickpea flour pie crust that's gluten-free, super tasty, flaky, buttery, and made with whole foods! A pie crust you can feel good about? Sign me up! This chickpea flour pastry is perfect for any savory dish requiring pie dough or crust.
Provided by Tera
Categories Baked Goods
Time 2h15m
Number Of Ingredients 5
Steps:
- Place chickpea flour, salt, and natural cane sugar in a bowl and whisk to combine.
- Add cold butter cubes to the food processor and pulse until a crumbly dough forms (the crumbly bits should be about pea-sized or a little bigger).
- Using a tablespoon measure, add the iced water (but not the ice) to the flour-butter mixture. Start with three tablespoons, pulse for a few seconds, and then add one tablespoon at a time, pulsing for several seconds in between each addition until the dough comes together in a ball. It usually takes me 6-8 tablespoons.
- Turn the clump of pie dough out onto a floured surface and shape it into one round disc. Wrap it tightly in plastic wrap and chill in the fridge for at least two hours and up to a couple days.
- Unwrap the pie dough and discard the plastic wrap. Set the dough disc on a floured work surface and sprinkle more flour into your rolling pins and hands. Begin rolling out the dough with a rolling pin, turning it over occasionally to keep from sticking. Add more flour to the work surface or dough as necessary. Roll it out until it's about 1/4-inch thick (at least 12 inches in diameter).
- Carefully roll the pie dough onto your rolling pin so that it's loosely wrapped around it. Unroll the dough into a 9-inch pie dish and let it sink into the dish, helping guide it to fit. Roll in the jagged edges and flute the edges using your index fingers and thumb (see photos in post).
- Bake the pie crust according to your recipe's instructions.
Nutrition Facts : ServingSize 1/8 crust, Calories 171 calories, Sugar 2.7 g, Sodium 158.5 mg, Fat 12.6 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 10.8 g, Fiber 1.9 g, Protein 4 g, Cholesterol 30.4 mg
CHICKPEA FLOUR *BESAN* HUMMUS
Another use for chickpea flour if you have too much like I did :) This is a modified recipe that i had written down from another website.
Provided by madscientist97
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour 1/2 cup of water in 1 2 quart sauce pan.
- Add all the ingredients except the garbanzo bean flour.
- Whisk in the garbanzo bean flour to make a paste.
- Whisk in slowly the remaining water.
- Bring to a boil over medium heat, stirring occasionally.
- Continue stirring and simmer for 3 minutes.
- Remove from heat, cover and cool.
- Use as a sandwich spread or as a dip.
- Note: quantities of lemon juice, salt and garlic can be adjusted to preference.
Nutrition Facts : Calories 145.1, Fat 10.1, SaturatedFat 1.4, Sodium 114.1, Carbohydrate 10.3, Fiber 2.2, Sugar 1.4, Protein 4.5
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