Chestnut and garbanzo flour
Question: do either chestnut or garbanzo flour contain gluten? Would I need to add gluten or wheat flour to prevent a crepe made with either from crumbling?
Recommended by Food52
Question: do either chestnut or garbanzo flour contain gluten? Would I need to add gluten or wheat flour to prevent a crepe made with either from crumbling?
6 Comments
http://www.food52.com/recipes/12289_tuscan_chestnut_crepes_with_ricotta_necci
Here's my gluten-free dairy-free crepe recipe. You can use real butter and milk in it if dairy isn't a concern for you. I would recommend replacing the sorghum flour with chestnut flour. I've not tried that myself, but it should work fine and I bet will have a superb flavor!
Basic Crêpes (GF, DF)
Makes 8-10
3 eggs
1 1/4 cup soymilk
1/4 cup DF butter, melted
1/2 cup sorghum flour
1/2 cup sweet rice flour
2 Tbls tapioca flour
Mix flours together in a small dish and set aside. In a blender, beat eggs until very smooth. Mix in soymilk. Add melted butter and mix on a medium setting for at least 1 minute, until batter seems well-blended. Gradually add flour mixture, blending well so it does not leave dry pockets. Blend for 1 more minute, then allow batter to rest about 10 minutes before using.
Heat a nonstick griddle or skillet on medium heat (number 4 on a 10-point heating scale works well). Grease griddle with a small amount of DF butter. When butter is sizzling, pour about ¼ cup (or more, depending on desired size) batter onto griddle and rotate griddle so the batter spreads out into a thin circle. Cook crêpe until the edges just begin to lightly brown, then flip and cook the other side. Crêpe should be cooked until golden, but still very flexible. A crispy crêpe has been cooked too long. When crêpe is done, gently roll it up using your spatulas and set under a towel on a warm plate. Continue cooking crêpes until batter is exhausted.
Fill crêpes with desired fillings and serve warm.
Southerners, particularly Appalachian southerners, once used the sadly doomed American chestnut as a staple food too. It seems like some of these traditional foods are better in combination with the luxuries of fats and wheat flours that were not available during hard times.