Tag Archives: WCSR-free

Been A While!

20 Dec

Hey everyone! I wholeheartedly apologize for the delay in posts and look forward to getting back into my blogging. As for the flood of excuses, I went into December knowing it would be a hectic, expensive, and tiring among other things. We started off with a prompt December 1st blanketing of snow which dethrones the rules of the road making for an overall stressful experience getting anywhere, especially the grocery store. Tre and I had our final exams which is a nightmarish experience at best, with almost 3 weeks dedicated to studying and a relapse into what I’d consider an “undergrad” diet. Then, we enter right into the holiday — the perfect storm of craziness between end-of-year responsibilities at work, braving the retail storm in an attempt to get everyone on my Christmas list hooked up with sweet presents, dealing with an inevitable stress-induced emotional breakdown, and making an effort to accept snow as a regular installment for the next few months of my life. To say the least, it’s a lot.

The Switcheroo: Garbanzo Bean Flour

19 Oct

 

Bob's Red Mill Garbanzo Bean Flour

Bob's Red Mill Garbanzo Bean Flour

 

The first thing Tre did when he learned about his allergy to WCRS was take a mental inventory of all his favorite foods that he could no longer eat.

  • Pizza
  • Subs
  • Loaves of bread in general
  • Bagels
  • Wheat Thins

It’s difficult to tout the power of positive thinking when you’ve been deprived of something you enjoy even if it is “just food.” Tre’s allergy put a substantial bottleneck not only on his list of favorite foods, but also restaurant options, quick & easy meal options, snack options, etc. It wasn’t about losing almost a whole food group from his diet, it was the complication that comes with cutting out some of the most prominent food staples in the western world. I recall similar despair upon learning about my own allergy to pork. The only thought in my head was that I could no longer experience the glory that is bacon.

While Tre lamented and entered into the 5 stages of grieving, I took to the internet to look for a viable substitute for the most common wheat-product: flour. The most prominent result was almond flour made entirely from ground almonds. Upon locating it my local Wegamans however, it packed a powerful punch in terms of price: $9.99 for a mere 22 oz. Without thinking twice, I grabbed for its shelf mate, an unheard of “Garbanzo Bean Flour” listed at nearly 1/5 the price.

Garbanzo Flour is made entirely of stone-ground garbanzo beans, or as we affectionately refer to them, chick peas. Garbanzo beans are most famous as the base ingredient for hummus and are a staple in restaurants house salads across the country. Mild and creamy in flavor, garbanzo beans are unoffensive yet distinct. My favorite presentation, fried garbanzo beans are eaten like popcorn but have a richer weight and texture and a pronounced french fry appeal.

Price and flavor considered, garbanzo bean flour was instantly intriguing to me. 1/4 cup boasts:

  • 6g Protein                              (Compared to 3g in bleached white flour)
  • 5g Dietary Fiber                   (Compared to <1g in bleached white flour)
  • 18g Carbs                               (Compared to 23g in bleached white flour)
  • 10% Daily value of iron     (Compared to 6% in bleached white flour)

Not to mention, being WCRS-free, it’s safe for Tre’s new diet. Here was the first step in re-inventing wheat based foods.

Although garbanzo bean flour has a similar consistency to regular white flour white when dry, it needs to be manipulated in cooking in order to behave the same way. Unlike some other nut and bean flours, garbanzo bean flour can be used on it’s own without having to be combined with other flours in baking. It can also be used as a thickener or filler for sauces and stews much like wheat flour. However, as I discovered in my first garbanzo bean flour adventure, it’s not as soluble as wheat flour and takes a little effort to dissolve into water. I also have yet to see if it can be leavened into breads with yeast or eggs.

I look forward to experimenting with garbanzo bean flour and am quite pleased by my accidental discovery. Recipes ahead, stay tuned!