One of the best things about experimenting in the kitchen is that, just when you think you know all there is to know, a new ingredient makes itself known. And then *poof* you’re off on a brand new journey, making dishes that you never imagined.
It’s like the more I learn, the more I realize how much more there is to learn. Even after all these years in the kitchen. Such is my story with chickpea flour.
Chickpea flour, flour made from ground chickpeas (also known as garbanzo beans), came to my attention a couple of years ago, when I bought a gluten free flour mix for the first time. I had relatively good success with it in heavier baked goods, like brownies and cookies. Since then I’ve experimented with several gluten free substitutes: My own blend of flours, ground (gluten free) oats, coconut flour and, my favorite, blanched almond flour….