This recipe will make approximately 3 cups of flour
Directions:
- Prepare the chickpeas; if canned, drain and rinse them thoroughly; if using cooked chickpeas, ensure they are fully cooled.
- Pulse the chickpeas in a food processor until they reach a coarse consistency, then spread them evenly on a parchment lined tray.
- Freeze dry (my cycle time was 31 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Not intended, the intended use is for this to be used as gluten free flour
Notes:
This recipe filled one small tray, so multiple recipes can be used to fill multiple trays.
Nutritional Value Per 1/4 cup (28g) of flour
Calories: 110 Protein: 6 g Fat: 2g Carbohydrates: 18 g Sugar: 3g Fiber: 5 g
