Recently Martin and I have both been curious about trying more gluten free alternatives just to give our digestive systems a bit of a break from all the bread and toast we (mainly me!) can pack away on a regular basis, not really because of any intolerance to gluten as such.
We have a couple of friends who swear by cutting gluten out of their diets. The results are raised energy levels, better digestion and less achy joints so I was curious to give it a go given that I have slightly cranky hips and more energy is always a good thing right?
The shocker was how expensive some of these gluten free products are, so in my quest for an alternative solution I came across this book by Camilla V. Saulsbury called The Chickpea Cookbook (Chickpeas are Gluten Free and good for you so double thumbs up there!)
This book has only been in our house for just under two weeks and we have made at least 5 recipes from it already!
- Chickpea Scramble (fake Scrambled Eggs)
- Chickpea Tofu (Burmese Tofu)
- Apple Fritters
- Chickpea Tortillas (so tasty and surprisingly flexible and versatile)
- Houmous (amazing)
Anyone who likes experimenting with food or is gluten intolerant you need this book in your life especially if you’re not flush with cash. A regular bag of chickpea flour will make you a multitude of meals and puddings for mere pennies!
Chickpea flour (A.K.A Gram Flour and Besan) is also a good source of Dietary Fiber, Magnesium, Copper and a very good source of Folate and Manganese.
CHICKPEA TORTILLAS (GF)
- 1+1/2 cups (180g) chickpea flour
- ¼ cup ground flaxseed
- ½ tsp fine sea salt
- 1+1/3 cup water (add more water if you want a thinner wrap)
- A glug of Olive Oil
- In a large bowl whisk the flour, salt and flaxseed together, whisk in the water until well combined and leave to stand for at least 10mins or up to an hour.
- In a large skillet or frying pan heat a small glug of olive oil, enough to coat the bottom, give the batter a quick mix and pour about ⅓ cup of the batter into the pan moving it around so the batter can spread out evenly and coat the bottom of the pan.
- Cook for about 30-45secs or until golden brown carefully lift the edges with a spatula and flip to cook the other side for about 20 seconds or until golden brown.
- Transfer each tortilla once it has cooked to a plate to cool, let each tortilla cool off before stacking on top of each other.
This recipe was created by Camilla V Saulsbury at powerhungry.com