I've acquired a stash of "alternative" flours, including a large bag of chickpea flour, brown rice flour, corn flour, and a few others. They were bought for specific recipes, and I'd like to use them up. Can you guys offer guidelines as to how to use them effectively in baking--cookies, quick breads, brownies, tea cakes, etc. In particular, I made these wonderful "crackers" the other day and wonder if I could substitute chickpea flour for all or part of the wheat flour. http://www.marthastewart...
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)