Monday, September 12, 2011

Colorful Flours

(This is actually teeka:)
Alternative flours have become more available in recent years because of food allergies. There are other countries that have used these types of flours for years. India not only uses wheat, but also other things, such as, rice, millet, lentils, chickpeas, maize, semolina and potato to make flour. Each flour has it's own taste and texture. Here are a few examples:

Rice flour is not great for making bread, but around the world it is successful in being a thickener and making rice noodles, crackers, batters, cereals and cakes.

Oat Flour can be made by grounding up oatmeal in a blender can make a great substitute for wheat flour in yeast breads, pancakes, and biscuits.

Chickpea Flour is made from dried chickpeas. It is gluten free and has a slightly nutty taste and is high in protein. This recipe is adapted from Mark Bitman from the New York Times. He discovered this recipe in Spain.

1/2 cup chickpea flour
1/2 cup white flour
1/2 tsp. baking powder
Salt and pepper
1/3 cup chopped onion
About 1/2 cup tuna fish or other seafood
2 T. parsley or cilantro
Olive oil

In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine. Continue to add water until the batter resembles pancake batter . Stir in the onions, chopped tuna and herbs.

Put a large nonstick skillet over medium-high heat and add some olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.

Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.

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