Chickpea flour is the shit, if you weren’t aware. I already posted about socca earlier and I’ll post more before I’m done.
Even if you eat eggs, you should be aware that chickpea flour is a nonperishable, cheap, animal-free replacement for a huge number of egg uses. For one egg, just mix 3 tbsp chickpea flour and 3tbsp water with a fork and let it sit for a few minutes to rehydrate. Most recipes call for 20 minutes, I find it can be as little as 5 depending on what you’re doing.
I use this stuff whenever I’m going to batter things for deep frying, and you can’t tell the difference. Like, you really can’t; a friend of mine sells deep fried treats over the summer and people actively disbelieve that they’re vegan friendly. It’s great! I haven’t yet found any baking they don’t suffice for. When I mix the wet ingredients for something like pancakes, I just add the chickpea flour straight into the liquid ingredients, along with a splash more milk/milk substitute, and let it sit a little extra time. I’m fairly sure they’d get tricky with some of the really technical fluffy egg-based cakes that are more or less just a confection of egg and sugar… but I haven’t tested that, either.
Anyone got any other uses they put this stuff to?
Thanks for posting this. I’ve been looking for an egg substitute as they are so expensive now and large packs are like gold dust. I shall give this a go.
Glad to help! Chickpea water (aquafaba) can also do most of what egg whites can do.
