Wheat flour has dominated Polish cuisines for generations. It works great in dough for dumplings and dumplings, as well as in various baked goods. However, despite its practical use, it is not the best choice for people who care about their lines, cannot eat gluten or struggle with metabolic disorders.
Fortunately, there are at least several alternatives to wheat flour, and one of them is chickpea flour. If so far you have associated it mainly with Middle Eastern cuisine, you should know that its possibilities go much further – from pancakes through breading to cakes. It’s time to get to know her a little better.
Traditional wheat flour is a classic that never disappoints. With its help, you will prepare a perfectly elastic dough, all thanks to the protein complex, i.e. gluten. However, not everyone can reach for it. If you suffer from intolerance or celiac disease, you need a good substitute.
Chickpea flour is perfect for this task – unlike rice or corn flour, it provides much more protein and fiber. And thanks to its slightly nutty flavor, it gives dishes a unique character.
Are you wondering what properties chickpea flour has and why it is worth including it in your diet? Mainly because it is a real protein bomb. 100 g of this product contains over 20 g of protein. This volume is comparable to that contained in meat. For vegetarians and vegans, it is an invaluable source of building amino acids.
The high concentration of fiber in chickpeas is another reason why it is worth eating them as often as possible. It supports digestion, regulates intestinal peristalsis and helps maintain a feeling of satiety for long hours. It is a natural ally for people who want to control their weight or have problems with constantly feeling hungry between meals.
Chickpeas boast a low glycemic index. What does this mean in practice? Nothing else than the fact that carbohydrates from chickpea flour are released slowly, without causing a spike in blood sugar. This translates into even functioning of the body throughout the day – without afternoon apathy or a sudden craving for sweets.
Chickpea flour is a source of important minerals, including iron, which supports the transport of oxygen, magnesium, essential for the nervous system, phosphorus, which builds bones, and zinc, which strengthens immunity. It also contains B vitamins that regulate metabolism and improve mood.
Check also: Gluten-free pancakes in a fit version. Filling and energetic suggestions for breakfast and dinner
What can you use chickpea flour for in the kitchen? The possibilities are truly diverse. It is most often used to prepare falafel, i.e. fried balls made of chickpea flour, herbs and spices. This is an iconic snack of Middle Eastern cuisine that has won the hearts of gourmets around the world.
Pancakes made from chickpea flour are a real delicacy – they come out fluffy, elastic and much more filling than traditional ones. You can serve them sweet with fruit and honey or savory with vegetables and cheese. Another option is socca, a thin pancake. Just mix flour with water, olive oil and salt, pour it into a heated pan and fry until golden brown.
Chickpea flour is also useful in baking. Bread with it remains fresh for several days, and muffins gain a thicker, more filling consistency. You can replace up to 30% of wheat flour in standard recipes – the dough will be equally fluffy, but much healthier.
Oatmeal cookies with chickpea flour are a snack that will take care of your glycemia. Brownies made with it come out moist and intensely chocolatey, and few people will know that they are gluten-free. Just remember not to overdo the quantity – the characteristic taste of chickpeas may dominate the more delicate aromas.
Sources: guster.pl, healthline.com, webmd.com
