Gluten-free individuals searching for a flour that mimics traditional wheat flours can find solace in chickpea flour, which offers a pleasant mouthfeel without the grainy texture.
Chickpea flour's versatility allows it to be used in hot beverages and various dishes, providing a binding quality without relying on additives like xanthan gum.
To ensure chickpea flour's optimal flavor, it should be toasted before use in recipes that won’t undergo significant cooking, avoiding its inherent bitterness.
A plant-based chef notes that chickpea flour not only has a neutral flavor with nutty undertones but also surpasses rice flour in texture and binding capabilities.
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