Chickpea flour is the shit, if you weren’t aware. I already posted about socca earlier and I’ll post more before I’m done.

Even if you eat eggs, you should be aware that chickpea flour is a nonperishable, cheap, animal-free replacement for a huge number of egg uses. For one egg, just mix 3 tbsp chickpea flour and 3tbsp water with a fork and let it sit for a few minutes to rehydrate. Most recipes call for 20 minutes, I find it can be as little as 5 depending on what you’re doing.

I use this stuff whenever I’m going to batter things for deep frying, and you can’t tell the difference. Like, you really can’t; a friend of mine sells deep fried treats over the summer and people actively disbelieve that they’re vegan friendly. It’s great! I haven’t yet found any baking they don’t suffice for. When I mix the wet ingredients for something like pancakes, I just add the chickpea flour straight into the liquid ingredients, along with a splash more milk/milk substitute, and let it sit a little extra time. I’m fairly sure they’d get tricky with some of the really technical fluffy egg-based cakes that are more or less just a confection of egg and sugar… but I haven’t tested that, either.

Anyone got any other uses they put this stuff to?

  • socialjusticewizardOPM
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    1 year ago

    Glad to help! Chickpea water (aquafaba) can also do most of what egg whites can do.