ISO guidelines for using wheat flour substitutes
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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https://food52.com/recipes...
https://food52.com/recipes...
https://food52.com/recipes...
Hope the crackers or Indian pancakes are to your taste.
For chickpea flour specifically, there's a crackers recipe here:
https://food52.com/recipes...
Also, it can be used to make wonderful pancakes, whether French/Italian (called: socca) or Indian (called: besan or pudla). Here are 2 examples, but there are many more available.
http://www.thekitchn.com...
http://maunikagowardhan.co.uk/cook-in-a-curry/rajasthani-besan-ka-chilla-spiced-indian-pancakes-with-turmeric-chilli-and-fresh-coriander/