![]() ![]() It’s one of the most versatile flours, and my mom uses it in so many dishes like curries, bread and even desserts. When I was growing up in an Indian household, my mom bought chickpea flour in bulk and stored it in a bottomless plastic bucket - I’m talking 25-pound bags. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients. Pro tip: Storing flour and nuts in a freezer extends the shelf life way beyond the dusty cupboard.Įxplore more alternative ingredients in ICE’s Health-Supportive Culinary Arts program. ![]() ![]() Here’s a rundown of my all-time favorite flours, how they're made and my favorite dishes that use them. A little imagination, knowledge of ratios and confidence are what’s needed to brave the new mélange of options. I haven’t experimented with every variety, however, I am pretty well-versed and biased towards a handful of flours. We have a variety of options that will meet just about any need depending on personal preference, dietary restrictions and general demand for nutritious flours. ![]()
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