We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

2015: The Year Of Chickpea Flour?

January 8, 2015: 12:00 AM EST
Food writer Alison Spiegel predicts that chickpea flour – a “truly awesome flour” – will become a culinary star in 2015. It has virtues that foodies will appreciate, she notes, including being naturally gluten-free, high in protein, and rich in iron and fiber. In addition, chickpea flour’s versatility and subtle flavor make it useful for cooking both savory dishes and sweet desserts. A friend of hers uses chickpea flour to make Iranian dumplings, vegetable fritters, flatbreads and biscuits. It also works well in soups and yogurt sauces where it acts as a thickener that prevents curdling.
Alison Spiegel, "Why Chickpea Flour Should Be Your New Gluten-Free Friend ", The Huffington Post, January 08, 2015, © TheHuffingtonPost.com, Inc.
Domains
HEALTH & WELLNESS
Conditions
Food & Nutrition
Other Food & Nutrition
Asthma & Allergies
Geographies
Worldwide
North America
United States of America
Categories
Comment & Opinion
Products & Brands
Trends
Developed by Yuri Ingultsov Software Lab.