Gram flour

[Kaylz]

May I suggest a bhaji/pakora sauce/dip.....tomato ketchup, add a little Tesco own brand mint sauce, stir in some semi skimmed milk until it is a red/deep pink colour

cheers mate but I don't eat any takeaway style foods and as I mentioned further up the thread I cant stand tomatoes/tomato sauce as just smells like pure sugar to me these days so very off putting, I also don't use cow's milk any longer lol xx

 

[everydayupsanddowns]

I use it when I make onion Bhajis or pakoras. Chick pea flour, also quite good for coating potatoes prior to roasting, makes them crispy. Never used it for anything sweet.

We’ve used it in batter for cauliflower (yum!). It also seems to be suggested occasionally to add a teaspoon to things if you want an ‘egg flavour’ in vegan recipes eg Yorkshire Puds. We’ve never found it worked for that though - a whiff of black salt seems much more effective 🙂

Let us know how you get on if you find some and what you use it for, as it can be quite tricky to use up a bag of it before the use-by date!

Edit: Oops! Hadn’t realised this thread was so old - did you ever get any? How were the bhajis? 😛

 

[SB2015]

But then I missed this last time it was on here, and I have never heard of this. Now I shall find out about it.

 

[Sally W]

I use it to thicken casseroles. Several Robin Ellis recipes use it to dust chicken breasts etc. It’s basically ground dried chickpeas.

 

[Browser]

I’ve recently been using fiberflour in place of wheat flour and haven’t heard of gram flour.

Fiberflour has per 100gms. - carbs 72 gms ; sugars 0.4 gms. ; dietary fibre 10.7 gms

Gram flour has - carbs. 57 gms. ; sugars 10 gms. ; dietary fibre 10 gms.

Fiberflour ingredients. - Oat bran, Golden linseed meal, Wheat gluten, Resistant wheat starch, Oat fibre, Wheat fibre, Inulin, Polydextrin, Guar gum, Hydroxypropyl methyl cellulose, Vitamin C.

Which of these is overall healthier for diabetics?
Can gram flour be used for general baking applications?

 

[Sally W]

@Browser I was about to message you to say I tried FF last night in blackberry cobbler and it was lovely! So glad you told me about it.

Gram flour has resistant starch which doesn’t get digested same way (I follow Clever Gut Diet).

That said, I use it for dusting chicken, fish cakes and thickening a casserole so not in large quantities. I’ll be using fiberflour for pastry, cobblers and crumbles from now on 🙂

 

[Browser]

@Browser I was about to message you to say I tried FF last night in blackberry cobbler and it was lovely! So glad you told me about it.

Gram flour has resistant starch which doesn’t get digested same way (I follow Clever Gut Diet).

That said, I use it for dusting chicken, fish cakes and thickening a casserole so not in large quantities. I’ll be using fiberflour for pastry, cobblers and crumbles from now on 🙂[/QUOTE

@Browser I was about to message you to say I tried FF last night in blackberry cobbler and it was lovely! So glad you told me about it.

Gram flour has resistant starch which doesn’t get digested same way (I follow Clever Gut Diet).

That said, I use it for dusting chicken, fish cakes and thickening a casserole so not in large quantities. I’ll be using fiberflour for pastry, cobblers and crumbles from now on 🙂

Glad you find it useful. I’ve made Yorkshire puddings, shortcrust pastry and burger buns with it recently, with fairly good success. Don’t expect perfection but it’s a great second best.